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Raspberry-Almond Crumble bars - June, 2019.

 
 
 

Friends will be wowed with this easy recipe.

This is my go-to recipe using almond flour if a gluten-sensitive friend is coming for dinner. BTW, someone who eats a bagel for breakfast, pizza for lunch and pasta for dinner will also love this dessert.

Find this recipe on
pages 86 - 88 of my Fat Witch Bake Sale cookbook.

  • Ingredients
  • Crust
  • 1 ½ cups almond flour
  • ¼ teaspoon salt
  • 2 tablespoons grapeseed oil
  • 1 tablespoon agave syrup
  • 1 tablespoon vanilla extract
  • Filling
  • ½ cup seedless raspberry preserves (okay to use one with seeds)
  • Topping
  • 1 ¾ cups almond flour
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ cup grapeseed oil
  • 2 tablespoons agave syrup
  • 1 large egg
  • 1 cup sliced almonds
  • Directions
  • Preheat the oven to 350 degrees F.
  • Grease as 9” square baking pan with butter or cooking spray.
  • Dust the bottom with almond flour and shake out the excess.
  • The Crust:
  • In a large mixing bowl, stir the flour and salt using a fork.
  • In a small mixing bowl, whisk the oil, agave and vanilla until combined.
  • Add the flour to the mixture and stir until combined.
  • It will be crumbly. Press the dough into the bottom of the prepared baking pan and bake for 15 minutes.
  • Remove the pan from the oven and let cool for 15 minutes.
  • The Filling:
  • Spread the raspberry preserves evenly over the top of the crust.
  • The Topping:
  • In a large mixing bowl, mix the flour, salt and cinnamon with a fork.
  • In a small mixing bowl, whisk together oil, agave and egg until well combined.
  • Add this mixture to the flour and stir until it forms a crumbly dough
  • Stir in the sliced almonds. You may need to use your hands.
  • With your fingers, drop big pinches of the topping mixture evenly over the raspberry preserves. Press down gently.
  • Bake 18-20 minutes or until the topping is slightly browned.
  • Cool for at least 1 hour.
  • Cut and serve
  • Makes 12-16 squares. Keep uncut and covered in refrigerator 3-5 days until serving
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Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.

Classic BUY NOW   & Classic Cauldron Special always available.

Classic BUY NOW   & Classic Cauldron Special always available.