I’m 38 weeks pregnant today.
That may not seem like it has much to do with Raspberry Crumble Bars. But it was around this time last year that I was working on this recipe for WH Magazine.
I wasn’t pregnant, but I was still sweating in the Florida heat and celebrating many family birthdays in the month of June.
And now I sit here, dying a little from the rising temperatures, with about 40,000 refreshing Summer recipes dancing in my head that I wish I could share with you all at once!
I have popsicles and frozen yogurt bars and all sorts of things I used to love to make in the Summer that I’ve yet to share with you guys. Two recipes in particular that I created while I was kid-free, living in the El Paso desert. How care-free I was, laying by the pool all day, eating Strawberry & Basil Cream popsicles! But this life is still so much sweeter.
Maybe if this baby is as late as Leon was, I’ll get antsy enough to get those other simple Summer treats up. But until then, I want to share these Raspberry Crumble Bars with you!
You can actually find all four fabulous Summer recipes that I created for WH Magazine, over on their website. They are some of my favorite recipes I’ve created, including:
WATERMELON SALAD with a light Jalapeno Lime dressing.
THICK & CREAMY GAZPACHO that takes minutes to make and is so dreamy.
ITALIAN VEGGIE SANDWICHES that are spread with Garlic & Herb Whipped Ricotta that will make you totally forget that its meatless.
And, of course, these fabulous Raspberry Crumble Bars.
They are so buttery and fresh. And they have that little bit of tanginess from the raspberries that makes them taste like straight Summer time. Bonus: they are made using frozen raspberries, so you can make them anytime of the year! Which is especially handy if you live in Florida and its hot always & forever.
Did I mention that they’re naturally gluten-free? Gluten free desserts can sometimes be a sad version of the original, but not in this case. Because these are made with oats and have no need for regular flour! So they’re the kind of gluten free thats a secrety-secret and nobody will ever know.
Turns out, there’s never a wrong time for a refreshing berry-filled dessert. Especially one you can share with just about anybody.
Raspberry Crumble Bars
For the crust & topping:
- 2.5 cups organic rolled oats, divided
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/2 cup grass-fed butter, melted
- 3/4 cup brown sugar, packed
For the filling:
- 12 oz frozen raspberries, thawed
- 1/2 cup shredded unsweetened coconut
- juice of 1/2 lemon
- 2 tbsp organic cane sugar
- 2 tbsp non-GMO cornstarch
- cheesecloth or fine mesh strainer
Preheat your oven to 375 degrees F and line an 8×8 baking pan with parchment paper. Put 1 cup of the rolled oats into a food processor. Blend until you have fine oat flour.
Combine the oat flour, remaining 1-1/2 cups of rolled oats, salt, baking powder, brown sugar, and melted butter in a bowl. Mix until evenly combined. Set aside 1 cup of the crumble mixture for the topping. Press the remaining mixture into the bottom of the parchment lined pan. Bake for 15 minutes while preparing the filling.
For the filling, wrap the thawed raspberries in a large square of cheesecloth and squeeze out any excess juices. (This will keep your bars from getting soggy!) If you don’t have cheesecloth, you can use a spoon to gently press the raspberries in a fine-mesh strainer. Mix together the raspberries, coconut shreds, lemon juice, sugar, and cornstarch. Spread the filling evenly over the crust and sprinkle with the crumble topping. Bake for 30 minutes.
Allow the bars to cool completely before cutting into squares. Serve fresh or keep them chilled until you’re ready to dig in!
*Note that in the photos above, I made a double batch of bars! This recipe makes only 9 bars, but can easily be doubled and made in a larger pan.
Thanks for reading, loves!
Cheers to having a new baby coming soon & eating all the cold treats this Summer.