My aunt is an amazing baker and her instincts are always spot on. I tried the conventional version of this dessert at her home. As we talked about the recipe, she pointed out that they should successfully convert to be allergen-free. And they did!
These European raspberry treats are eaten all over Eastern Europe but can be easily recreated in your own home! If raspberry isn’t your favorite flavor, feel free to use any jam you desire (just make sure that it’s not too wet).
Allergen-free EASY Raspberry Crumble Bars
Yield: 13 x 9 pan of bars
Preparation time: 20 minutes
Baking time: 45 minutes
7.4 oz (weight) of coconut oil
1 teaspoon vanilla
¾ cup sugar
280 grams Pamela’s Artisan Flour Mix
½ teaspoon salt
12 ounces seedless raspberry jam
2/3 cups Gluten-free oats
¼ cup sliced blanched almonds
Preheat oven to 350 degrees
Combine coconut oil, vanilla, sugar in bowl of food processor. Process until well combined. Add Pamela’s Artisan Flour Blend, salt and process until combined.
Oil a 13 x 9 pan and line with parchment paper sling.
Spread 2/3 of the dough into the pan, going slightly up the sides.
Spread the jam on the dough, stopping just short of the edge.
To make the topping, combine the remaining dough with the oats and the almonds mixing lightly by hand.
Put pinches of the topping over the jam. Press the topping down gently.
Bake about 45 minutes until starting to brown.
Allow to cool in pan on cooling rack before lifting the parchment paper sling and cooling cookies on the rack. Slice and serve.
As seen on Positive Kitchen, adopted from Miriam Slater
// One of the reason that we love this recipe so much is because we have berry-fever during the summer months. What are some of your favorite berry recipes?