Raspberry Bars
These Gluten-Free Raspberry Bars feature a buttery oat and almond flour crust, a naturally sweet raspberry filling, and a crumbly topping that bakes up golden and crisp.
Ingredients
- 1 ½ cups almond flour
- 1 ½ cups old fashioned oats
- ½ cup coconut flour
- 3 tablespoons honey
- ½ teaspoon salt
- ½ cup butter cold
- 3 cups fresh raspberries
- ¼ cup honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
Instructions
- Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper.
- In a food processor, combine the almond flour, oats, coconut flour, honey, and salt. Pulse a few times to mix. Add the cold, cubed butter and pulse until the mixture forms coarse crumbs.
- Press ⅔ of the mixture into the bottom of the prepared pan to form a crust. Bake for 10 minutes.
- In a medium saucepan over medium heat, combine the raspberries, honey, lemon juice, and vanilla extract. Cook for 5–7 minutes, stirring often, until the berries break down and become saucy.
- Stir in the cornstarch and cook for 1–2 more minutes until thickened. Remove from heat and let cool slightly.
- Spread the cooked filling evenly over the partially baked crust.
- Crumble the remaining oat mixture evenly over the top of the filling.
- Bake for 25 minutes, or until the topping is golden and the filling is bubbling.
- Cool completely in the pan. For clean slices, chill in the fridge for 1–2 hours before cutting.
Nutrition
Notes
- Use cold butter: Cold butter helps create a crumbly texture in the crust and topping instead of a soft dough.
- Pre-bake the crust: Baking the base briefly before adding the filling prevents soggy bars and creates clean layers.
- Cook the filling until thick: Let the raspberry mixture thicken fully so the bars set properly once baked and cooled.
- Chill before slicing: Refrigerating the bars for 1–2 hours makes them much easier to cut cleanly.
- Serving Suggestions: Serve on a dessert platter with German Chocolate Brownies, Chocolate Chip Zucchini Cookies, or No Churn Coconut Ice Cream for an easy gluten-free treat spread.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!