I have never made fruit crumble bars before, and now I’m wondering where they’ve been all my life. I am certainly not one of those people that would ever choose to eat a fruit salad for dessert, but give me an apple or berry crumble and I am there with bells on. Unfortunately, the low FODMAP diet has significantly limited my ability to eat lots of apple, but raspberries are safe in 60g servings so they are perfect for this recipe. These raspberry crumble bars are pretty much portable fruit crumble, so you can imagine how I excited I was when I tried them.
The base and the top are buttery and sweet, and the raspberry filling is a little tart so it balances out the sweetness beautifully. They’re the perfect solution to the 3pm slump with a cup of tea or whatever hot beverage takes your fancy. They are also fridge and freezer friendly so are perfect to make ahead for the week, which is something I always look for as a busy person!
Raspberry Crumble Bars
Base and Crumble Top
- 1.5 cups oats
- 1 cup almond meal
- 1 cup low FODMAP plain flour such as lofo pantry
- 1/2 cup coconut sugar
- 4 tbsp maple syrup
- 1/2 cup coconut oil
- 1/2 cup nut butter of choice I use almond butter
- 2 tsp baking powder
- splash apple cider vinegar
- 2.5 cups frozen or fresh raspberries I use frozen
- 4 tsp lemon juice
- 2 tbsp rice malt syrup
- 3 tbsp chia seeds
- splash water
Preheat your oven to 180 degrees Celsius fan forced and line or grease a slice tin.
Combine all the ingredients for the base and crumble top in a large mixing bowl, stirring until well combined.
Take 2/3 of the mixture and press it into the bottom of your slice tin, leaving the rest aside for later.
Place the base in the oven for around 8 minutes or until it is golden brown but still soft to the touch.
While the base is cooling, combine all the ingredients for the raspberry filling in a saucepan over medium heat. Stir for around 10 minutes or until the mixture starts to thicken as the chia seeds absorb the moisture.
Pour the raspberry filling over the base.
Take the remaining crumble mixture and sprinkle it over the raspberry filling with your fingers. It doesn’t have to be even, and you will be able to see the filling in places – this is fine.
Put the bars back in the oven for another 8 minutes or so until the crumble on top is golden brown.