These Raspberry Nutnola Crumble Bars are the perfect summertime treat - portable, perfectly sweet and salty, and even better when eaten with friends! They are so simple to make - the base and crumble are made with a mixture of oats, gluten free flour flour, butter, brown sugar, Lemon Blueberry Nutnola, and vanilla, and the raspberries cook down to be so jammy and sweet. YUM!
For the base/crumble topping
- 1 1/2 cups gluten free oats
- 1 1/4 cups + 1 tablespoon all-purpose gluten free flour flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, melted and cooled
- 1 cup light brown sugar, loosely packed
- 1 teaspoon vanilla extract
- 1/2 cup Square Root Lemon Blueberry Nutnola, coarsely chopped
For the raspberry filling
- 12 ounces raspberries
- 1 tablespoon arrowroot flour
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- pinch of salt
Preheat your oven to 350℉. Spray an 8x8 square metal or glass baking dish with nonstick spray, line with parchment paper, and spray again. Set aside.
In a medium mixing bowl, whisk together the oats, flour, baking soda, and salt until combined. In a separate, large mixing bowl, whisk together the melted butter, brown sugar, and vanilla until smooth. Add the dry ingredients to the wet, mixing with a rubber spatula to combine. Fold in the chopped nutnola. Once incorporated, let the dough sit for 5 minutes, to allow the flour to absorb the wet ingredients. If the dough seems too loose after this time, add an additional tablespoon of flour at a time, until mixture resembles wet sand consistency. Set aside.
In a medium bowl, stir together the raspberries, arrowroot, sugar, lemon juice, and a pinch of salt until combined. Set aside.
Press a little over half of the base/crumble mixture into the bottom of the pan, to create an even and smooth "crust". Add the raspberry mixture evenly over the crust. Crumble the remaining base/crumble mixture over top. Bake for 35 minutes, or until crumble is golden brown, and the center is set. Let cool completely before cutting into bars.
Recipe adapted from Spices in My DNA