There’s nothing quite like a sweet treat that’s also packed with the tanginess of fresh fruit. Enter these Tangy Raspberry Crumble Bars, a dessert that offers a perfect balance between sweetness and tartness. With a crisp oat crumble crust, a gooey raspberry filling, and a golden-brown topping, these Tangy Raspberry Crumble Bars are a sure crowd-pleaser. Whether you’re hosting a gathering or simply enjoying a quiet afternoon snack, these crumble bars will leave your taste buds dancing with delight. And, as an added bonus, they’re not overly complicated to make!
Why You’ll Love These Raspberry Crumble Bars
These Tangy Raspberry Crumble Bars combine a few simple ingredients to create a delicious, melt-in-your-mouth dessert that is:
- Tangy and Sweet: The raspberry filling brings a delightful tartness, perfectly complemented by the maple syrup and lemon juice.
- Textural Heaven: The crispy oat crust contrasts beautifully with the soft, juicy raspberry center.
- Vegan-Friendly: Made with coconut oil, these Tangy Raspberry Crumble Bars are dairy-free, making them suitable for vegans and non-vegans alike.
- Easy to Prepare: With minimal ingredients and easy-to-follow steps, you’ll have a delectable treat ready in no time.
Ingredients for Raspberry Crumble Bars
Crumble Crust/Topping
- 1 cup rolled oats: Adds a chewy, textured base and topping.
- 1 cup flour: Provides structure and stability to the crust.
- ½ cup light brown sugar: Sweetens the crust with a slight molasses flavor.
- ½ tsp baking soda: Helps the crust rise and crisp up.
- ¼ tsp salt: Enhances the flavors in both the crust and filling.
- ½ cup solid coconut oil: Acts as a binder while offering a slight coconut undertone.
Raspberry Filling
- 12 oz raspberries: The star of the filling, providing a sweet-tart flavor.
- 2 tbsp maple syrup: Adds a natural sweetness that complements the raspberries.
- 1 tbsp lemon juice: Brightens the filling and adds tanginess.
- 1 tbsp cornstarch: Thickens the raspberry mixture so it holds up when baked.
- 1 tbsp flour: Adds stability to the filling to prevent it from being too runny.
Step-by-Step Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper, allowing some overhang on the sides for easy removal later.
Step 2: Prepare the Crumble Crust and Topping
In a food processor or mixing bowl, pulse or combine the rolled oats, flour, brown sugar, baking soda, and salt. Once the dry ingredients are well mixed, add the solid coconut oil and pulse until the mixture becomes crumbly and resembles coarse sand.
Step 3: Bake the Crust
Press about ¾ of the crumble mixture firmly into the prepared baking dish, ensuring it’s evenly distributed. Place it in the preheated oven and bake for 10 minutes, or until slightly golden around the edges.
Step 4: Make the Raspberry Filling
While the crust is baking, prepare the filling. In a medium-sized bowl, combine the raspberries, maple syrup, lemon juice, cornstarch, and flour. Stir gently until the raspberries are coated, and the cornstarch and flour are evenly distributed throughout the mixture.
Step 5: Assemble the Bars
Once the crust is done baking, remove it from the oven. Carefully pour the raspberry mixture over the baked crust, spreading it evenly. Sprinkle the remaining crumble mixture over the top of the raspberry filling.
Step 6: Bake Again
Return the baking dish to the oven and bake for 35 minutes or until the crumble topping turns golden brown and the filling begins to bubble at the edges.
Step 7: Cool and Serve
Remove the bars from the oven and allow them to cool completely in the baking dish before cutting. For easier slicing, you can chill the bars in the refrigerator for about 20 minutes. Once cooled, slice them into 9 squares and serve.
Serving and Storage Tips
Serving Suggestions
These Tangy Raspberry Crumble Bars are delightful as-is, but you can elevate your dessert by serving them with:
- A scoop of vanilla ice cream for a creamy contrast.
- A dollop of whipped coconut cream for a dairy-free topping.
- A drizzle of melted chocolate for an extra layer of indulgence.
Storage Tips
- At Room Temperature: Store these bars in an airtight container at room temperature for up to 3 days.
- In the Refrigerator: For longer storage, keep the bars in the fridge, where they’ll stay fresh for up to 5 days.
- In the Freezer: You can freeze the bars in an airtight container or freezer-safe bag for up to 3 months. Just let them thaw at room temperature when you’re ready to enjoy them.
Helpful Notes for Making Perfect Raspberry Crumble Bars
- Coconut Oil Texture: Make sure your coconut oil is solid but slightly soft to help the crumble form. If it’s too hard, it will be difficult to incorporate into the flour mixture.
- Raspberry Alternatives: If you can’t find fresh raspberries, frozen raspberries work just as well! Just be sure to thaw them and drain excess liquid before using.
- Sweetness Level: Feel free to adjust the sweetness by adding more maple syrup if you prefer a sweeter filling.
- Flour Substitutes: You can use almond flour or gluten-free flour if you want to make the recipe gluten-free.
Tips from Well-Known Chefs
Tip 1: Use Room-Temperature Ingredients
Chef Ina Garten recommends using room-temperature ingredients for baking to ensure even mixing and a better texture in your baked goods.
Tip 2: Add a Citrus Twist
Nigella Lawson suggests adding orange zest to the crumble topping for an extra citrusy burst that complements the raspberry filling beautifully.
Tip 3: Don’t Overmix
According to Thomas Keller, it’s essential not to overmix the crumble topping. You want to maintain the crumbly texture for the perfect crispiness.
Frequently Asked Questions (FAQs)
1. Can I use a different fruit for the filling?
Absolutely! You can substitute the raspberries with blueberries, blackberries, or even a mix of different berries for a unique flavor.
2. Is there a way to make this recipe gluten-free?
Yes! Simply swap the regular flour for a gluten-free flour blend, and ensure your oats are certified gluten-free.
3. Can I use butter instead of coconut oil?
Yes, if you’re not following a vegan diet, you can use unsalted butter in place of coconut oil. The butter will add a slightly richer flavor.
4. How do I prevent the filling from becoming too runny?
Make sure to include the cornstarch and flour in the raspberry filling. These ingredients act as thickeners, helping the filling to set.
5. Can I make these bars ahead of time?
Yes, these bars can be made up to 2 days in advance. Store them in the fridge and slice them just before serving for the freshest taste.
6. Do I need to refrigerate the bars?
If you’re planning to keep the bars for more than a day, it’s best to refrigerate them. They’ll stay fresher longer and the filling will set even more.
7. Can I double the recipe?
Yes, you can double the recipe and use a 9×13-inch baking dish instead. Just be sure to adjust the baking time slightly – you may need to add an additional 5-10 minutes.
8. How do I know when the bars are done?
The crumble topping should be golden brown, and the raspberry filling should be bubbling slightly around the edges when the bars are ready.
9. Can I use honey instead of maple syrup?
Yes, you can substitute honey for maple syrup if you prefer, but keep in mind that honey is a bit sweeter, so you may want to use slightly less.
10. What’s the best way to cut the bars cleanly?
To get clean slices, use a sharp knife and wipe it off with a damp cloth between cuts. Chilling the bars before slicing will also make them easier to cut neatly.
Final Thoughts
These Tangy Raspberry Crumble Bars are a delightful dessert that balances tartness and sweetness in every bite. Whether you’re a seasoned baker or just looking for a simple yet impressive recipe, these bars are a winner. With their buttery oat crust, gooey raspberry filling, and crumbly topping, they’re sure to become a staple in your dessert repertoire. Enjoy them with friends, family, or as a special treat just for yourself!