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–+ servings
Red Raspberry Crumble Bar on white plate

Red Raspberry Crumble Bars

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Succulent red raspberries are perfectly showcased in crumbly oat and grain desserts, where their ruby, sweet-tart flavors just shine right through!
Course Dessert
Servings 9
Author Sharon Palmer, RDN

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.