Eosinophilic Esophagitis Friendly Raspberry Oat Crumble Bars
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Learn more →Ingredients
16 servings
For the oat base and crumble
- 1 cup unsalted butter, cold and cut into small cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 cup packed light brown sugar
- 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 ½ cups old-fashioned rolled oats
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
For the filling
- 1 cup 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 sides to use as handles for lifting.
- 2
In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking soda, and salt. Scatter the cold butter cubes over the dry ingredients and add the vanilla extract. Use a fork or pastry cutter to work the butter in until the mixture resembles coarse, clumpy crumbs with pea-sized pieces of butter throughout — it should hold together when squeezed.
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