Gluten-free raspberry bars! Brown sugar oat crumble and homemade raspberry filling are a match made in heaven. This is one of my favorite summer desserts!The trick with this recipe is to use frozen raspberries instead of fresh. Also add 1 tablespoon of gluten-free flour to the filling. With these tricks the raspberry layer turns out perfect every time!
Preheat the oven to 350F. Line an 8x8 or 9x9 baking pan with parchment. Lightly spray with cooking spray.
In a large mixing bowl, combine the oats, gluten-free flour, brown sugar, baking powder, salt and butter with a fork into a crumble-like mixture.
Press ⅔ of the mixture into the bottom of the prepared baking pan. Bake for 10 minutes.
Make the Raspberry Filling
Place raspberries in a medium, microwave-safe bowl. Microwave until just thawed, 2-3 minutes, stirring halfway through.
Drain any excess liquid off the raspberries and return to the bowl.
Add the sugar, gluten-free flour, cornstarch, and lemon juice and mix to combine.
Assemble/Bake
Pour the raspberry mixture on top of the baked bottom crust. Sprinkle with remaining crumble.
Bake for another 25-30 minutes, until golden and bubbly.
Let the bars cool completely before slicing and serving. Enjoy!
Notes
RECIPE NOTES
I find frozen raspberries work even better than fresh raspberries in this gluten-free raspberry bars recipe. You want to drain off the extra liquid after thawing the raspberries so the filling will set.
Be sure to use certified gluten-free oats to keep these bars gluten-free. I prefer the texture of rolled oats for these gluten-free raspberry bars.