Over the past two weeks here in Chicago, it’s probably rained every other day. My plants are dying from being overwatered and it’s starting to feel more like Seattle. When it gets a little gloomy out, my baking mood is in full swing.
If you feel the same, here’s what I advise doing: Head to Trader Joe’s and whip around your red little shopping cart, buy yourself flowers, grab all the seasonal items they’re advertising, including those fresh, sweet summer raspberries. (Oh and plantain chips, because they’re always a MUST on my grocery list!)
Anyway I’m basically convinced to make your summer the most delicious one you’ve ever had. I’m covering all the basics on the blog this summer (bars, crumbles, jams, sauces, salads, bbq stuff, etc). And now we’re talkin’ bars baby.
I tested these bars four times to get the crumble perfect and the inside just perfectly sweet enough. Finally, I got to a place where I felt like fresh raspberry jam is better than anything Smucker’s ever bottled up.
These lovely little crumble bars are made with wholesome gluten free ingredients, making them a perfect bar to bring to any party.
The base + topping is made with coconut oil, almond flour, coconut flour and coconut sugar. And the filling is SO simple, yet so GOOD: raspberries, honey, vanilla tapioca flour (or arrowroot), and a pinch of salt.
To me, they taste like a Nutri-grain bar (remember those?). I think you’re going to LOVE them as an afternoon snack with a cup of coffee or a glass of almond milk. And the best part? They’re made with amazing ingredients to help fuel your body. Enjoy!
I hope you love these bars as much as I did. If you make this recipe, be sure to tag #ambitiouskitchen on Instagram or leave a comment and rate the recipe below to let us know how you liked them. xo!
If you like this recipe, you might also like:
Raspberry Crumble Bars
- For the base + topping:
- 1 egg
- 1/3 cup coconut sugar (or sub 1/4 cup pure maple syrup)
- 1/2 cup gluten free rolled oats
- 2 cups almond flour
- 2 tablespoons coconut flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup melted coconut oil
- For the raspberry filling:
- 2 heaping cups fresh or frozen raspberries
- 3 tablespoons honey (or sub pure maple syrup)
- 1 teaspoon vanilla extract
- 1 tablespoon tapioca flour or arrowroot starch (can also use cornstarch)
- Pinch of salt
Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.
Make the base + topping: In a large bowl, mix together egg and coconut sugar until well combined.
Stir in almond flour, oats, coconut flour, cinnamon and salt until well combined.
Pour coconut oil all over and use a fork to evenly distribute and stir together until clumps begin to form and resemble a wet sand look.
Place 1 ¾ cup of mixture into prepared pan (the remaining mixture will be used for the topping). Use your hands to evenly press dough to the bottom. Place the remaining dough for the topping in the fridge.
Place a medium pot over medium heat. Add in raspberries, honey, vanilla, tapioca flour and salt. Use a wooden spoon to press down and break apart the raspberries.
Bring to a boil, then reduce heat and cook for 2-3 more minutes until mixture is thickened up a bit and no large raspberry pieces remain.
Pour mixture over the crust and use a spoon to evenly spread.
Sprinkle the remaining topping evenly over the raspberry filling. Bake for 25-30 minutes or until filling is bubbly and topping is golden.
Allow bars to cool completely on a wire rack before transferring to the fridge to chill. Bars are delicious served at room temperature or straight out of the fridge. Use a sharp knife to cut into 12 bars before serving.
Feel free to use blueberries or strawberries instead of raspberries.
To make the bars grain free, feel free to leave out the oats.