Raspberry Crumble Bars

Enjoy these raspberry bars at room temperature or straight from the fridge – a great idea for summer!
By the way, you can use blueberries or strawberries instead of raspberries.

Ingredients:

For the base and topping:
1 ½ cups (138 g) oat flour (gluten-free if desired) or all-purpose flour
1 cup (95 g) rolled oats (gluten-free if desired)
1/2 cup (107 g) brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
For a lemony flavor (optional): zest of one lemon
8 tablespoons butter (or vegan butter), melted
1 teaspoon vanilla extract
1/4 teaspoon almond extract

For the raspberry filling:
3 cups fresh or frozen raspberries
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 tablespoon tapioca starch or arrowroot powder or cornstarch
For a little lemony flavor (optional): zest of one lemon zest and one tablespoon lemon juice
Pinch of salt

Instructions:

1. Preheat oven to 175°C. Line a 20x20 cm baking dish with baking paper and grease generously. Set aside.
2. Prepare the base and topping: In a large bowl, mix together the oat flour, rolled oats, brown sugar, baking soda, salt and lemon zest (if using). Also add the melted butter, vanilla and almond extract. Mix until crumbs form and the dough starts to come together.
3. Pour 1 ¾ cups of the mixture into the prepared baking dish, and place the rest of the mixture in the refrigerator (will be used for the topping). Press the dough evenly into the bottom of the baking dish with your hands.
4. Next, prepare the raspberry filling: Place a medium saucepan over medium heat. Add the raspberries, maple syrup, vanilla extract, tapioca flour, lemon zest and juice (if using), and salt. Use a wooden spoon to press down the raspberries slightly.
5. Bring to a boil, then reduce heat and simmer for 3 to 5 minutes (until mixture thickens). Pour mixture over the cake base in the baking dish; spread evenly with a spoon.
6. Remove the remaining mixture from the refrigerator. You should have nice, clumpy crumbs; sprinkle them over the raspberry layer.
7. Bake for about 30 minutes. Let cool completely on a wire rack before transferring to the refrigerator. Use a sharp knife to cut into 12 or 16 bars before serving.

Yield: 12-16 bars
Recipe: ambitiouskitchen.com