Paleo Raspberry Crumb Bars

This recipe is so simple! It creates the most delicious shortbread, and with the rich flavor of raspberries and crunch of oats in the crumble topping, it is yummy perfection. I am so pleased at how easy it is to create a nutrient-dense treat (how are berries so delicious and yet so good for you??) that is gluten-free, dairy-free, and refined sugar free. My oldest daughter is OBSESSED with raspberries, so this recipe is one of her favorites.

Common questions with this recipe:  

Can you use either frozen berries or fresh berries? Yes, either one works. I most often use frozen, but fresh work just as well. Because you are cooking them down and using a bit of starch to thicken the filling, you are good to use whichever kind you have!

Can you use other kinds of berries like blackberries, strawberries, and/or blueberries? Yep, and you can mix the kinds too! Just use an equivalent measure of berries. If you are using strawberries, I suggest cutting them into smaller chunks prior to cooking.

I am out of tapioca starch. Can I use a different starch like arrowroot or corn starch? My preference in baked goods is commonly tapioca starch, but yes, you can use a different pure starch like arrowroot or corn starch.

I am on a grain-free diet. Are the oats necessary? Nope. I added the oats to give the crumble a different texture. You can omit them or you can try something different like chopped nuts if you are shooting for a replacement of the crunch.

Paleo Raspberry Crumb Bars

Print Recipe

This recipe is so simple! It creates the most delicious shortbread, and with the rich flavor of raspberries and crunch of oats in the crumble topping, it is yummy perfection. I am so pleased at how easy it is to create a nutrient-dense treat (how are berries so delicious and yet so good for you??) that is gluten-free, dairy-free, and refined sugar free. 

• Author: Jessie
• Prep Time: 5
• Cook Time: 35
• Total Time: 40
• Yield: 16 small bars 1x
• Category: Sweet Treats

Ingredients

Scale 1x2x3x

Shortbread Layer

2 cups (228g) almond flour

2 TBS (14g) coconut flour

1/4 tsp salt

1 tsp vanilla

1/3 cup (112g) pure maple syrup

1/3 cup (70g) refined coconut oil

Raspberry Layer

1 1/2 cups (220g) raspberries

1 TBS (20g) maple syrup

1 TBS (8g) tapioca flour

1/8 tsp salt

Crumb Topping

1/4 cup (26g) rolled oats (make sure you get GF oats if that is necessary for you)

1/3 remaining shortbread dough

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Instructions

1. Preheat oven to 350 degrees and line an 8 inch square pan with parchment paper. Set aside.
2. In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oil. Stir together until it is well mixed and everything is incorporated evenly.
3. Press 2/3 of the mixture (about 270g) into the bottom of the pan and bake for 12 minutes.
4. Mix the remaining 1/3 of the shortbread mixture with the rolled oats and set aside.
5. While the base is cooking, make the filling. In a sauce pan, combine the raspberries, maple syrup, tapioca flour, and salt. Cook over medium heat, pressing the raspberries to break down. You want to stir pretty frequently. Cook for 2-3 minutes, until the mixture is thick and no large raspberries remain. Scrape the mixture into a bowl and refrigerate until needed.
6. Once the base layer is cooked, let cool for 5 minutes. Once cooled, spread the raspberry sauce on the base.
7. Sprinkle the dough/oat mixture evenly on top. Try to cover the entire surface of the raspberries. Press down gently to make sure the crumble topping stays in place. Bake for 20 minutes, or until golden brown.
8. Cool for at least 10 minutes at room temperature, then place pan in the refrigerator for at least another 20 minutes. Chilling the bars before cutting gives the raspberry layer a chance to full set and makes the slicing process easier.
9. Store any leftovers in the fridge. They should last 2-3 days in the fridge before the crumble topping gets too soggy.