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Almond flour is a key component of our Raspberry Almond Crumble Bars, contributing not just flavor but also nutritional benefits. Made from finely ground almonds, this flour is a great alternative to traditional wheat flour, especially for those who are gluten-sensitive or following a gluten-free diet.

Raspberry Almond Crumble Bars

Indulge in the delightful blend of tart raspberries and nutty almond flour with these Raspberry Almond Crumble Bars. Perfect for any occasion, they offer a beautiful balance of sweet and savory flavors. This guide covers everything from key ingredients to tips for baking success. Explore variations suitable for different dietary needs and discover how to serve these bars elegantly. Whip up a batch that’s not only tasty but wholesome too!
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Ingredients
  

For the Almond Crust and Crumble:

1 ½ cups almond flour

½ cup rolled oats

⅓ cup brown sugar

½ teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, melted

1 teaspoon vanilla extract

For the Raspberry Filling:

2 cups fresh raspberries (or frozen, thawed)

¼ cup granulated sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

½ teaspoon vanilla extract

For Garnish (optional):

Sliced almonds

Powdered sugar (for dusting)

Instructions
 

Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper for easy removal.

    Make the Crust and Crumble: In a large mixing bowl, combine the almond flour, rolled oats, brown sugar, baking powder, and salt. Mix well. Pour in the melted butter and vanilla extract, stirring until the mixture forms a crumbly dough. Set aside about 1 cup of this mixture for the crumble topping.

      Press the Crust: Transfer the remaining mixture into the prepared baking dish. Press it down firmly and evenly to create a smooth base layer. Bake in the preheated oven for about 10 minutes until lightly golden. Remove from the oven and allow to cool slightly.

        Prepare the Raspberry Filling: In a medium saucepan over medium heat, combine the raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir gently and cook for about 5-7 minutes until the raspberries start to break down and the mixture thickens slightly.

          Assemble the Bars: Pour the raspberry filling over the cooled almond crust, spreading it evenly. Sprinkle the reserved crumble topping over the raspberry layer, ensuring even coverage.

            Bake Again: Return the dish to the oven and bake for an additional 25-30 minutes or until the crumble topping is golden brown and the raspberry filling is bubbly.

              Cool and Slice: Allow the bars to cool completely in the pan at room temperature. Once cooled, lift them out using the parchment paper and cut into squares or bars.

                Garnish and Serve: Optional: Top with sliced almonds and dust with powdered sugar before serving for a delightful presentation.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 16 bars