Raspberry Oatmeal Crumble Bars

""We’re thrilled to bring you this recipe in partnership with @DriscollsBerry and @thefeedfeed just in time for the long-awaited start of berry season! Raspberry Rhubarb Oatmeal Crumble Bars, aka the star of your Mother’s Day menu!"
-- @crowded_kitchen

A Note from Feedfeed

This recipe and post are sponsored by our friends over at Driscoll Berry.

This recipe was featured in our Gluten Free Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

Raspberry Jam Filling:
5 cups fresh Driscoll’s raspberries
2 tbsp cane sugar
3 tbsp agave
1/2 tbsp freshly squeezed lemon juice
1 tsp lemon zest
⅓ cup finely diced and peeled apple
5 tbsp chia seeds

3 cups rolled oats
1 cup sweet rice flour
½ cup almonds + 2 tbsp chopped almonds reserved for topping
3/4 cup sugar
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 ½ tbsp maple syrup
1 tsp vanilla extract
½ tsp almond extract
1 cup dairy free butter, chilled and cut into pieces
3 tbsp creamy almond butter


Raspberry Jam Filling:
In a small saucepan over medium heat, bring all ingredients except chia seeds to a boil. Reduce heat and simmer for 10 minutes, stirring often. Softly mash the mixture with the back of a wooden spoon to achieve jam-like consistency.

Remove from heat and stir in chia seeds. Let sit 30 minutes to cool and thicken. 

Preheat oven to 350 F. 

In a food processor, blend all dry ingredients until a crumbly mixture forms. Add wet ingredients and continue to pulse until well incorporated. You may need to transfer to a large mixing bowl and knead lightly before pressing into pan. 

Press ½-⅔  of the mixture into an 8x8 parchment paper-lined pan. 

Spread 2 cups of jam mixture over top to form an even layer. Sprinkle remaining crumble over the top. 

Bake for 27-30 minutes. Remove and sprinkle top with 2 tbsp of crushed almonds. Return to oven
for additional 6-8 minutes or until crust is golden brown. Let cool completely before slicing. Enjoy with a scoop of vanilla ice cream!