These lemon raspberry crumble bars are perfectly tart and lightly sweet with a delicious crumble topping. Vegan, gluten free, and oh so delicious!
I don’t have much to say about these crumble bars because this grandma stayed up until 10:30 last night and I’m suspicious that my brain turned into mush and decided not to work this morning. So lets just leave it at: these raspberry lemon crumble bars are DELIGHTFUL and you should probably make them while you drink tea and watch the Great British Baking Show. Lightly sweet, perfectly tart, and topped with the most dreamy crumble. I hope you’re as obsessed as I am!
To make these Lemon Raspberry Crumble Bars you will need:
- raspberries
- coconut sugar
- cornstarch
- lemon
- rolled oatmeal
- almond flour
- coconut oil
- maple syrup
- pinch of salt
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Lemon Raspberry Crumble Bars
- Total Time: 45 mins
- Yield: 9 1x
- Diet: Gluten Free
Description
I used raspberries to make these bars but they would be great with any number of berries! Blackberries or blueberries would also be great choices.
Ingredients
- 12 oz fresh raspberries
- 1/4 cup coconut sugar
- 3 tsp cornstarch
- 1 lemon: juice and zest
- 2 1/2 cups rolled oatmeal
- 1 cup almond flour
- 1/3 cup (melted) coconut oil or butter
- 1/3 cup maple syrup
- pinch of salt
Instructions
- Preheat oven to 350 F. Line an 8×8 pan with parchment paper and set aside.
- In a medium bowl, combine the raspberries, coconut sugar, corn starch, 1/2 the zest from the lemon, and 1/2 the juice from the lemon. As you stir, roughly chop the raspberries with your spoon to break them up slightly. Set aside while preparing crust.
- Place the oats, almond flour, melted oil, maple syrup, pinch of salt, and remaining lemon zest and juice in a food processor and pulse until a dough is formed.
- Reserve about 3/4 cup of the dough and press the remaining into the pan.
- Spread the berry filling across the dough (spoon it on, don’t pour it on. You don’t want all the juice at the bottom of the bowl)
- Sprinkle the remaining dough on top of the berry filling. Bake for 40-45 minutes (until the crust is golden). Let cool completely before you cut into bars.
Notes
I used raspberries to make these bars but they would be great with any number of berries! Blackberries or blueberries would also be great choices.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: dessert
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 293
- Sugar: 13.8g
- Fat: 10.4g
- Carbohydrates: 33.8g
- Protein: 4.8g
Keywords: lemon raspberry, lemon raspberry crumble bars, crumble bars, lemon bar
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