These raspberry crumb bars are a deliciously light dessert.
A while back, a reader emailed me a link to a recipe and asked if I could convert it for clean eating. And while I’m really doing my best to avoid desserts right now, I couldn’t pass up this opportunity simply because the photo seemed to scream, “clean me up!!” from my computer screen.
So I got into the kitchen, made some adjustments, and ended up with a fabulous raspberry bar.
This recipe is truly a treat. You can’t go crazy with these so be sure to make them for a function where you won’t be the only one eating them. That being said, these do freeze pretty well if they are wrapped well enough.
Notes On The Recipe
Because this was a conversion, I realized a couple of things after I had made this.
- It will not get golden brown when baking. It does get a little darker brown, but it won’t look completely “golden brown” like cookies become. So you just have to trust the baking time on this one. I baked mine first for 20 minutes, then for another 2 minutes. It could have easily gone for the full 25 minutes however.
- The original recipe calls for 1 1/2 cups of jam. I stuck with that measurement to honor the recipe. But in hindsight, I would have preferred using less. That large of an amount was sort of sickeningly sweet. Less would have been more in this case. So unless you prefer very sweet desserts, I suggest using only 1 cup of fruit spread instead of what the recipe calls for. That being said, my pan was a bit smaller than what was called for, so that could have played a role as well. Use your own judgement here. If you spread the jam out and it’s more than 1/4 inch thick, it will probably be too much.
More Bar Cookie Recipes
Raspberry Crumb Bars Recipe
Recipe adapted from Real Simple
Raspberry Crumb Bars
- 1 ½ cups whole spelt flour
- 1 cup sucanat (affiliate link) coconut sugar works too.
- 1 tsp. baking soda
- ¾ cup unsalted butter (cut into small pieces)
- 1 ½ cups quick oats
- 2 tbsp. lemon zest
- 1 ½ cups raspberry 100% fruit spread
- Preheat your oven to 350 F.
- Grease a 9 x 13 baking pan. Mine was 6 x 10, and it was not a good fit 9×13 would have been much better.
- In a food processor, combine the flour, sucanat, baking soda and butter by pulsing until they are well combined
- Add the oats and lemon zest, pulsing again just enough to incorporate them both into the first mixture.
- When done, set aside a 1/2 cup of this mixture to use for topping. The rest gets used for crust.
- Using your hands and fingers, firmly press the larger portion of the mixture into the baking dish.
- Spread the fruit spread over the pressed crust evenly. A recessed spatula works great for this.
- Sprinkle the remaining crust over the fruit spread.
- Bake for 20-25 minutes.
- Cool overnight in fridge before cutting.
- Note: Links in this recipe are amazon affiliate links. I was not paid to promote these products. These are simply the products I bought myself to create this recipe.