Скачать или смотреть 🍓Crumble Pie Bars - SO good, Gluten free, refined sugar free. Recipe below ⬇️

Crumble Base + Topping:
1 cup gluten-free all purpose flour
¼ cup blanched almond flour
1 cup old-fashioned rolled oats (certified gluten-free if you are gluten-free)
⅔ cup coconut sugar
1/2 tsp baking powder
¼ teaspoon ground ginger
1/2 tsp kosher salt
½ cup unsalted butter, melted (regular or plant-based)

Mixed Berry Filling:
2 cups mixed berries, (I use strawberries and raspberries here) thawed and drained if frozen
2 tablespoons coconut sugar
3 tbsp cornstarch
Zest and juice from one lemon
1 tsp vanilla extract

Preheat the oven to 350 Degrees F.
Line an 8x8 inch baking pan with parchment paper:
In a medium bowl, whisk together the flours, oats, coconut sugar, baking powder, ginger, and salt with a fork.
Pour in the melted butter and mix with the fork to combine. It should look and feel like wet sand.
Press about ¾ cup of the mix into the bottom of the baking pan. Press down to pack the crust with the back of a spatula or your palm. Place remaining ¼ cup of crumble in the fridge and bake the crust for 10-12 minutes until lightly golden.
While the crust bakes, make the filling.
In a medium bowl, combine the thawed berries with the coconut sugar. Give the berries a rough mash with a fork to break them up.
Mix in the cornstarch, lemon zest, lemon juice, and vanilla.
Pour the filling over the prebaked crust and smooth it evenly with the back of a spoon or spatula.
Top with the remaining ¼ cup of crumble and bake for 30-35 minutes until lightly golden and lightly bubbling.

Cool the bars briefly at room temperature then transfer to the fridge until ready to serve. The colder the bars are, the cleaner they cut so I always refrigerate them for at least an hour or so before lifting out of the pan and slicing up.
These stay fresh for up to a week in the fridge. Enjoy!
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