Red Raspberry Crumble Bars
Succulent red raspberries are perfectly showcased in crumbly oat and grain desserts, where their ruby, sweet-tart flavors just shine right through!
Ingredients
- 1 cup whole wheat flour
- 1 cup old-fashioned oats
- 1 teaspoon baking powder
- 2 tablespoons hemp seeds hulled
- 1 teaspoon cinnamon
- ½ cup + 1 ½ tablespoons coconut palm or brown sugar
- 1/3 cup margarine
- 1 ½ tablespoons almond milk
- 2 cups frozen red raspberries
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Preheat oven to 350 F.
- Line a 9 × 9 inch baking dish with foil and spray the foil with nonstick cooking spray.
- In a medium bowl, mix together flour, oats, baking powder, hemp seeds, cinnamon, and ½ cup of the sugar. Cut in margarine until crumbly. Stir in almond milk to make a crumbly dough.
- Pour about 2/3 of the crumbly dough into the bottom of the baking dish and pat down.
- In a small bowl, toss together raspberries, lemon juice and 1 ½ tablespoons sugar. Pour evenly over crumbly dough.
- Top with remaining crumbly dough, spreading out evenly over raspberries.
- Place uncovered in oven and bake for about 35-40 minutes, until golden brown.
- Remove from oven and allow to cool slightly. Slice into 9 squares and serve immediately. Store leftovers in airtight container in the refrigerator.
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