Raspberry Crumble Bars

By garciamoss

These raspberry bars are awesome but you can use any preserves you’d like to create these delicious cookie bars. Some of our other favorites are apricot, mixed berry and strawberry. Enjoy!

Ingredients

• CRUST:
• 1 1/2 cups blanched almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon Celtic sea salt
• 1/4 cup unsalted butter, melted (or coconut oil)
• 1 tablespoon pure honey
• 1 teaspoon pure vanilla extract
• 1 tablespoon coconut flour
• 1/2 cup homemade honey-sweetened raspberry preserves (or your favorite fruit preserves)*
• TOPPING:
• 3 tablespoons butter (or coconut oil), melted
• 1 teaspoon pure honey
• 3/4 cup blanched almond flour
• 1/2 cup unsweetened coconut, finely shredded
• 1/4 cup almonds, sliced

Details

Servings 16
Preparation time 10mins
Cooking time 150mins
Adapted from deliciouslyorganic.net

Preparation

Step 1

Preheat the oven to 325ºF. and adjust rack to middle position.

Oil an 8x8-inch baking dish with coconut oil. Line the bottom with two pieces of parchment paper, making sure the paper extends over two sides of the dish. (This will allow you to lift the bars out of the dish once baked and cooled.)

In a small bowl, combine the almond flour, baking soda and salt. In a medium mixing bowl, whisk together the melted butter (or coconut oil), honey and vanilla. Then whisk in the coconut flour. Stir in the blanched almond flour mixture to the butter mixture. Mix with a spoon until well combined. (The dough will be crumbly, but should be moist enough that it sticks together when you pinch it.)

Spoon the dough into the prepared baking dish, and press it evenly along the bottom to form the crust. Bake the crust for 5 to 6 minutes, just until it rises a bit. Remove from oven. Spoon the preserves over the hot crust and spread evenly making sure to leave about 1/4-inch of bare crust on all sides. This prevents the preserves from seeping under the crust.


In the same bowl you used for the crust, whisk together the melted butter (or coconut oil) and honey. Using a spoon, stir in the blanched almond flour and shredded coconut until incorporated but still a bit crumbly.

Using your fingers, evenly crumble the coconut topping over the top of the preserves. Then evenly scatter the sliced almond across the top. Gently press the almonds into the crumble topping a bit.


Bake the bars for 18 to 20 minutes, until the crumble topping is lightly golden brown. Cool completely When the bars are completely cool cover and transfer to the refrigerator to chill, about 2 to 3 hours. Once bars are cold, remove from fridge and run a knife along the two sides without parchment. Using the parchment, gently lift the bar flat out of the dish and place on a cutting board. Cut the bar in half. Then cut each half in half lengthwise. Repeat on opposite side to form 16 square bars.

Kitchen Notes: Be sure to wait to cut the bars until they are cold. Otherwise, they will be quite crumbly and not hold together well. Wrap any leftover bars and store in the fridge or freezer.

You can use any preserves you’d like to create these delicious cookie bars. Some of our other favorites are apricot, mixed berry and strawberry. Enjoy!