Raspberry Oat Crumble Bars
Would you like to see what a mere ten minutes of picking in our backyard black raspberry patch will do for you? Take a look…
HELLO. Suffice it to say…we have a few raspberry bushes here on our half acre. One could make the argument that it’s way (WAY!) too many since it covers a huge portion of our backyard…but that’s a whole other story. Regardless, I just can’t say no to free food growing right outside my door and so every July I find myself with a perpetually stocked fridge full of black raspberries (no complaints)! A girl rich in berries has to get creative about how to use up the supply though. So, this summer I set about making a healthy-ish treat starring all of these beautiful berries. What I came up with is full of summery deliciousness and can only be appropriately described as JAMMY.
These crumble bars are bursting with berries set atop a lightly sweetened oat/cashew crust and topped with a little crumble crown. They’re perfectly acceptable for breakfast, dessert, or whenever you need a little pick-me-up! Versatile and delicious—eat them chilled straight from the fridge or warm them up and enjoy like a fruit crisp. Maybe toss some ice cream on top. There are no rules.
Also. If any part of you is thinking, “What would possess someone to plant SO MANY raspberry bushes on their property?” WHAT A GREAT QUESTION.
In short, we didn’t! We bought our home back in the absolute dead of winter back in 2016 when the yard was covered in mounds of snow. There were plenty of not-so-happy surprises (i.e. our lawn which is 98% weeds), with a few happy surprises sprinkled in like these black raspberry bushes. A LOT of black raspberry bushes. Like, the previous homeowners must have had a jam business. I have plans to tame the patch a bit this fall, but I’m always going to want enough bushes so I can make these bars!
This recipe was inspired by two of my favorites, Pinch of Yum and The Whole Food Diary. Two wonderfully lovely women who both inspire me so much in and out of the kitchen!
Raspberry Oat Crumble Bars
Raspberry Filling:
4 to 5 cups raspberries
1 orange, juiced
4 tablespoons agave (or honey)
2 tablespoons flour (gluten-free if you need)
2 tablespoons cornstarch
1/4 teaspoon orange zest
Oat Crumble:
8-10 pitted dates
2 1/2 cups rolled oats (gluten-free if you need)
1 cup raw, unsalted cashews or almonds (or a mixture)
1/2 teaspoon salt
pinch cinnamon
1/4 cup coconut sugar (or brown sugar)
5 tablespoons coconut oil, melted
4 tablespoons butter, melted
1 teaspoon vanilla
1 teaspoon baking powder
Prepare the Filling:
In a large bowl, combine the raspberries, orange juice and zest, agave, flour, and cornstarch. Lightly mash the raspberries with the back of your spoon as you stir (the jammier the filling, the better!).
Make the Oat Crumble:
Preheat your oven to 350° and line a 9x9 pan with parchment.
Place dates in a small bowl and pour hot water overtop of them until just covered. Allow dates to sit for 5 minutes until softened.
Add 2 cups of oats, cashews/almonds, salt, and cinnamon to a food processor and blend for 30 seconds until it resembles flour.
With the food processor running, add the dates in one at a time and blend well.
Add the coconut sugar, coconut oil, butter, vanilla, and baking powder to the food processor and blend. The mixture should resemble wet sand and should hold together if you squeeze the mixture in your hands. Stir in the final 1/2 cup of oats and mix well.
Take 2/3 of the oat crumble mixture and press it firmly into the bottom of your pan. Bake for 10 minutes.
Assemble and Bake:
Remove pan from the oven and pour the raspberry filling over the baked crust. Take the remaining oat crumble mixture and sprinkle it all over the top. Bake for an additional 25 minutes.
After baking, the bars will need some time to set up properly. Allow pan to cool, and then chill them in the fridge for a few hours before cutting into bars. Keep leftover bars in the fridge in a sealed container.