Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease and flour (using gluten-free flour) an 8x8 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal. This step ensures your bars release cleanly after baking.
- In a medium bowl, whisk together the gluten-free all-purpose flour blend, almond flour, ½ cup of the granulated sugar, and the salt. Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs. This texture is key to achieving a tender crumble.1 1/2 cups gluten-free all-purpose flour blend, 1/2 cup almond flour, 3/4 cup granulated sugar, 1/4 teaspoon salt, 3/4 cup unsalted butter
- Take about two-thirds of the crumble mixture and press it evenly into the bottom of the prepared baking pan. Ensure it's packed down well to create a solid base for your bars.
- In a separate bowl, gently combine the raspberries, the remaining ¼ cup of granulated sugar, cornstarch, vanilla extract, and lemon juice (if using). If using frozen raspberries, you might need to let them thaw slightly and drain off some excess liquid before mixing with the cornstarch to prevent a watery filling. Stir until the raspberries are coated and the mixture is just combined.1 1/2 cups raspberries, 3/4 cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, 1 tablespoon lemon juice
- Spoon the raspberry mixture evenly over the pressed crumble base in the baking pan. Spread it out gently, making sure to cover the entire surface.
- Sprinkle the remaining one-third of the crumble mixture evenly over the raspberry filling. This will create that signature streusel-like topping for your bars.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the raspberry filling is bubbly. Keep an eye on the bars towards the end of baking to prevent the edges from burning.
- Once baked, remove the pan from the oven and let the Gluten-free Raspberry Bars cool completely on a wire rack. This is crucial for setting the filling and making them easy to slice. Attempting to cut them while warm will result in a messy outcome. Once fully cooled, use the parchment paper overhang (if used) to lift the entire slab out of the pan, or carefully slice directly in the pan. Cut into squares or rectangles as desired.
Notes
Once completely cooled, store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the cooled bars. Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. If you prefer your bars warm, you can gently reheat them. Place a bar on a microwave-safe plate and heat for 15-20 seconds on medium power, or bake at 300°F (150°C) for about 5-10 minutes until warmed through.
