Ingredients:

  • 1 ½ cups Gluten-Free All-Purpose Blend (must contain xanthan gum)
  • 1 cup Fine Almond Meal (or flour)
  • ½ cup Granulated Sugar (for base/crumble)
  • ½ teaspoon fine sea Salt
  • 8 ounces Unsalted Butter, very cold, diced
  • 2 cups Raspberries (fresh or frozen, do not thaw)
  • ½ cup Granulated Sugar (for filling)
  • 2 tablespoons Fresh Lemon Juice
  • 1 tablespoon Fresh Lemon Zest
  • 2 tablespoons Cornflour (Corn Starch)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking tin with parchment paper, leaving generous overhangs on two sides for easy removal.
  2. In a large bowl, whisk together the GF flour blend, almond meal, sugar (for base), and salt. Add the cold, diced butter.
  3. Using your fingertips (or a food processor), rub the butter into the dry mixture until large, coarse crumbs form.
  4. Scoop out and reserve 1 ¼ cups (about one-third) of the mixture for the topping. Place this reserved portion in the refrigerator.
  5. Dump the remaining mixture into the prepared tin. Press the base firmly and evenly across the bottom. Bake the crust for 15 minutes until set and lightly golden around the edges.
  6. While the crust bakes, prepare the filling: Gently stir together the raspberries, sugar (for filling), lemon juice, lemon zest, and cornflour in a medium bowl. If using frozen berries, do not thaw.
  7. Optional Cook: For a slightly thicker filling, briefly warm the raspberry mixture in a saucepan over medium heat for 3-5 minutes until slightly thickened, stirring constantly.
  8. Spread the raspberry filling evenly over the warm, pre-baked crust, ensuring the fruit reaches the edges.
  9. Scatter the reserved, chilled crumble mixture evenly over the fruit layer.
  10. Return the tin to the oven and bake for an additional 30–35 minutes, or until the topping is deep golden brown and the filling is bubbling slightly.
  11. Remove the bars from the oven and cool completely in the pan on a wire rack (about 2 hours). Transfer the tin to the refrigerator for at least 30 minutes before slicing. Use the parchment handles to lift the slab out and cut into 16 uniform squares using a sharp knife.