Raspberry season is in full swing in Maine! I love to take advantage of the seasonal fruits during the summer months, which is why you’ve been seeing a lot more fruit related recipes. These delicious raspberry bars use coconut sugar as a granulated sugar substitute but you can always just use regular sugar instead if you would prefer. I used a larger 9×12 baking dish for this recipe which made them a bit thin, so I would recommend an 8×8 baking dish instead.
BASE AND CRUMBLE:
•1 cup rolled oats
•1 cup gluten free flour
•1/2 cup coconut sugar
•4 tablespoons butter, melted
•4 tablespoons coconut oil, melted
•1 teaspoon baking powder
•1/2 teaspoon salt
•3 cups fresh raspberries
•3/4 cup coconut sugar
•2 tablespoons cornstarch
•2 tablespoons lemon juice
1.) Preheat oven to 350ºF and line an 8×8 baking dish with baking parchment paper.
2.) In a large bowl, combine all the ingredients for the base, and mix until it comes together. Press 2/3 of the mixture into the base of the prepared pan and set aside.
3.) In another bowl, combine all the ingredients for the filling. Using a spoon, squish the berries until it forms a jam like consistency. Spread over the base in the pan.
4.) Sprinkle the remaining crumb mixture over the raspberry filling. Bake for 25-30 minutes or until the top is a nice golden brown. Allow to fully cool to room temperature, then cut into squares.
Serve with lightly sweetened whipped cream or ice cream.