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- Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or coat with cooking spray.
- Make the Raspberry Filling:
- In a small saucepan, combine the raspberries and 2 tablespoons of sweetener. Cook over medium heat until the raspberries break down and release their juices, about 5-7 minutes.
- In a small bowl, mix together the cornstarch and water to create a slurry. Stir the slurry into the raspberry mixture and cook for an additional 1-2 minutes, until thickened. Remove from heat and set aside to cool slightly.
- Prepare the Oat Crumble:
- In a large bowl, combine the oats, almond flour, 1/4 cup sweetener, applesauce, melted coconut oil, vanilla extract, and salt. Stir until well combined and the mixture resembles coarse crumbs.
- Assemble the Bars:
- Press half of the oat crumble mixture evenly into the bottom of the prepared baking pan, forming the base of the bars.
- Spread the raspberry filling evenly over the oat crumble base.
- Sprinkle the remaining oat crumble mixture evenly over the raspberry filling, covering it completely.
- Bake the Bars:
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the raspberry filling is bubbly.
- Cool and Slice:
- Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack. Once cooled, lift the bars out of the pan using the parchment paper and transfer to a cutting board. Cut into 16 squares.
- Serve and Enjoy:
- Serve the Raspberry Crumble Bars as a delicious dessert or snack. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Useful Information
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