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Summer Fruit Crumble Bars (Gluten-Free & Dairy-Free)

A stack of four strawberry crumble bars on parchment paper surrounded by other crumble bars and a pinch bowl of strawberry spread.
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These fruit bars are loaded with fresh raspberries, strawberry spread, bright lemon zest and crunchy almonds, and are sandwiched between two layers of buttery crumb topping. They are great as is or served with a scoop of dairy-free vanilla bean ice cream.

Ingredients

  • CRUMBLE:
  • 2 cups Bob’s Red Mill® Gluten-Free Organic Whole Grain Rolled Oats
  • 1 1/4 cup Bob’s Red Mill® Gluten-Free Whole Grain Oat Flour
  • 3/4 – 1 cup Coconut Sugar
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1 1/2 sticks (3/4 cup) Miyoko’s Creamery® European Style Cultured Vegan Hint of Sea Salt Butter (cold and cubed)
  • RASPBERRY-STRAWBERRY FILLING:
  • 12 oz Fresh Raspberries, washed and patted dry (equivalent to 2 cups)
  • 1/2 Fresh Lemon, zested
  • 1 tsp Pure Vanilla Extract
  • 1 cup Bionaturae Organic Strawberry Fruit Spread or Crofter’s Organic Strawberry, Just Fruit Spread
  • 1/4 cup Sliced Almonds

Instructions

  1. Prep: Preheat the oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper.
  2. Make the crumble: In a food processor, add the oats, flour, sugar, baking powder and cinnamon and pulse until the oats are mostly broken down. Add the cold butter and pulse until a crumbly topping forms.
  3. Bake: Press about ⅔ of the mixture into the bottom of the prepared baking dish. Transfer it to the oven and bake the crust for 10-13 minutes, or until lightly golden brown.
  4. Fruit filling: During this time, prepare the fruit filling. In a medium bowl, add the raspberries, lemon zest and vanilla extract and toss to coat.
  5. Smear the fruit spread: With a spoon, gently smear the strawberry spread evenly over the crust making sure to leave a small border. (Don’t press too hard or it will rip the crust).
  6. Add berries and nuts: Evenly distribute the berries over the strawberry spread, and top with the sliced almonds.
  7. Sprinkle the topping: Sprinkle the remaining crumble topping over the fruit filling. (I like to gently press it down).
  8. Finish baking: Return to the oven and bake for an additional 30-40 minutes, or until the crumble topping is light golden brown and the berries are slightly bubbling on the edges.
  9. Cool: Remove from the oven and let cool for about 10-15 minutes. Next, transfer the bars along with the parchment paper to a cooling rack to cool completely.
  10. Serve: Cut into bars and enjoy!

Notes

  • If possible, use all organic ingredients.
  • Sugar: If you want the bars sweeter add up to 1 cup. If you want them less sweet add the 3/4 cup. 

Find it online: https://www.alifedelicious.com/summer-fruit-crumble-bars-gluten-free-dairy-free/