Warning: these are highly addictive and way too easy to make. I’ve been meaning to post these for awhile… the problem is that every time I’ve made them we just eat them. There’s a lot of restraint involved in taking pictures of food.
These are inspired by one of my favorite treats – those raspberry bars at Whole Foods (the super delicious buttery ones). My version here uses coconut oil and walnuts which makes them a tad healthier although they’re still pretty indulgent. A perfect little 3 o’clock snack.
You likely have all of these ingredients in your pantry already. I used store-bought raspberry jam, nothing fancy. (In the summer I might try fresh fruit). I used spelt flour, but regular or whole wheat flour would be fine. If you’re gluten free, try gluten free oat flour.
raspberry crumble bars
- 4 tablespoons coconut oil (hardened)
- 1 cup flour (whole wheat, spelt, or gf oat flour)
- 1 cup walnuts
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup (or so) raspberry jam
- Preheat oven to 350 and prepare a 5x7 baking dish (or equivalent size) with parchment paper.
- In a food processor, pulse together the coconut oil, flour, walnuts, brown sugar, cinnamon, and salt until it’s crumbly like wet sand.
- Take ¾ of the crumbly mix and press it into the bottom of the pan. Bake the bottom crust for 10-15 minutes or until the edges turn lightly golden brown. Remove from the oven and let cool.
- If necessary - add a tiny bit of water to the remaining crumbly mix (which will be your topping), and mix it gently with your hands so it forms thicker crumbles.
- When your crust is cool to the touch, spread a layer of raspberry jam, and crumble on the topping. Bake for an additional 10-12 minutes.
- Let cool, carefully lift out parchment and slice.
If your crumbly topping is more goopy than crumbly, chill it for a few minutes and it'll become more cohesive.