Name: Raspberry Crumble Bars
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 9 servings
Ingredients: 112 g plant butter (cubed and chilled in freezer until very firm); 1.5 cup rolled oats (old fashioned); 1 cup all purpose flour; 6 tbsp coconut sugar (can use brown sugar); 0.5 tsp baking powder; 0.5 tsp ground cinnamon; 0.25 tsp ground ginger; 1 pinch salt (about 1/16 teaspoon); 12 oz raspberries (fresh (approx. 2 pints)); 1 null orange zest (from 1 medium orange); 3 tbsp orange juice (freshly squeezed); 4 tbsp coconut sugar (adjust to taste); 1 tbsp all purpose flour; 0.5 tbsp cornstarch (or arrowroot powder); 1 tsp vanilla extract; 0.5 tsp almond extract (scant amount); 5 tbsp raspberry jam (or preserves)

Instructions

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1

Preheat your oven to 350°F (176°C) and line an 8x8-inch baking pan with parchment paper. Cut the plant butter (112 g) into small cubes and place in the freezer until very firm.
2

In a food processor, pulse rolled oats (1.5 cup), all purpose flour (1 cup), coconut sugar (6 tbsp), baking powder (0.5 tsp), ground cinnamon (0.5 tsp), ground ginger (0.25 tsp), and salt (1 pinch) until the oats are mostly ground.
3

Add the chilled plant butter (112 g) cubes and pulse until the mixture forms a crumbly dough that holds together when pressed.
4

Press two-thirds of the dough into the prepared pan to form the base. Bake for 10 minutes until the base is lightly golden.
5

Prepare the filling by gently tossing raspberries (12 oz) with orange zest (1 pinch), orange juice (3 tbsp), coconut sugar (4 tbsp), all purpose flour (1 tbsp), cornstarch (0.5 tbsp), vanilla extract (1 tsp), and almond extract (0.5 tsp) in a bowl.
6

Layer the raspberry filling over the baked crust. Spoon raspberry jam (5 tbsp) over the berries and sprinkle the remaining crumble dough on top. Return to the oven and bake for 30 minutes until the topping is golden and the fruit is bubbling.
7

Remove from the oven and cool completely. For firm bars, refrigerate for at least 2 hours before slicing into squares.