Hi Bakers,
If you don’t love raspberry bars, then you need to try my gluten-free version. I know that sounds funny because most gluten-free bakes are worse than the regular ones… but trust me it’s so good you won’t miss the wheat! These rich bars are packed with lots of raspberry filling and have a  buttery shortbread base with loads of bumpy crumb topping. You might need a fork to eat these bars because they tend to be messy but it’s definitely worth getting dirty for it. I ramped up the flavor in every layer so that each one was delicious on it’s own. You need to try these but be sure to get a fork and a plate -Carolyn
PS The written recipe is correct but, in the audio I said the wrong amounts for salt and lemon zest. Sorry about that!
I appreciate you bearing with me during the transition to video podcasting and being patient with my oops.


Gluten-Free Raspberry Crumble Bars Recipe
makes one 8”x8” pan


Crust
1 3/4 cups Cup4Cup Multipurpose flour
1/4 cup blanched almond flour
1 teaspoon sweet rice flour
1/3 cup granulated sugar
1 cup minus 2 Tablespoons butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon almond extract


Raspberry Filling
1 cup fresh raspberries
1 1/2 cups raspberry jam
1 teaspoon lemon zest
1 tablespoon lemon juice


Crumble Topping
7 tablespoons butter, cold
1/2 cup brown sugar, lightly packed
1/2 cup gluten-free oats
1/2 cup Cup4Cup Multipurpose Flour
1/4 cup almonds, chopped or pecans
1/4 teaspoon salt


Optional: Icing
1/2 cup powdered sugar
1 tablespoon water
a few drops of vanilla extract
Stir ingredients together in a small bowl until no lumps remain.


Preheat the oven to 350F. Grease or line a 8x8” baking pan.
Crust
In the bowl of a food processor, add the dry ingredients except for butter and almond extract. Pulse for a minute to mix together. Add pieces of cold butter and pulse until chunks form and butter is in tiny bits. Sprinkle almond extract over the top and pulse for 10 more seconds. You may need to gather the dough together and mix in any dry bits at the bottom before adding it to the pan. Dump the crust mixture into the baking pan and spread it into an even layer. Press down and up the sides 1/2 inch. I like to use a sheet of parchment  to press it down so the mix doesn’t stick to my hand. Bake for about 15 minutes or until the crust is slightly browned and dry to the touch. Let cool for 10 minutes
Filling
In a medium-sized bowl, combine raspberries, jam, zest and juice. Set this aside until ready to assemble the bars.
Crumble
Add the crumble ingredients to the bowl of the food processor and mix until the dough forms chunks. Make sure there are no dry bits at the bottom.

Assemble the bars by spreading./pouring the raspberry filling over the bottom evenly. Sprinkle chunks of the crumble over the jam as evenly as possible. Bake for about 15 minutes and then rotate pan and bake for another 15-20 minutes or until the top is browned and cooked when you test it with a knife. It will be soft but should have cookie texture not melted doughiness. Let cool for about minutes and run a knife around the edges to loosen. Let cool completely and then chill for a minimum of a few hours. You can eat them unchilled but they will fall apart and be a huge mess! Cut bars, sprinkle with powdered sugar and drizzle some icing right before serving. Enjoy!

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