Eosinophilic Esophagitis Friendly Classic Raspberry Crumble Bars
Total time1 hr 55 min
Prep time20 min
Cook time35 min
4.9(23)
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Learn more →Ingredients
16 servings
For the crust and crumble
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 cup old-fashioned rolled oats
- ¾ cup packed light brown sugar
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, cold and cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For the filling
- 1 ¼ cups raspberry jam
- 1 tsp lemon juice
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
- 2
In a large mixing bowl, whisk together the flour, rolled oats, brown sugar, baking powder, and salt until evenly combined.
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