Strawberry Rhubarb Crumble Bars (GF)
Delight in these gluten-free strawberry rhubarb crumble bars, combining a crisp oat-almond crust with a juicy fruit filling, perfect for a sweet treat or dessert.
Ingredients
Crust and topping
- 1 cup gluten-free rolled oats
- 1 cup raw almonds
- 1/4 tsp sea salt
- 3 Tbsp coconut sugar
- 4 1/2 Tbsp coconut oil (melted)
Filling
- 2 cups rhubarb (stems removed // chopped into 1/2 inch pieces)
- 1 heaping cup berries (such as strawberries or raspberries // large pieces chopped)
- 1/4 cup orange juice
- 2 Tbsp coconut sugar (plus more to taste)
- 1 Tbsp cornstarch
Additional dry ingredients
- 2 Tbsp gluten-free flour
- 1 1/4 Tbsp coconut oil
Instructions
- Preheat oven to 350°F (176°C) and line an 8x8-inch baking dish with parchment paper.
- Pulse oats, almonds, sea salt, and coconut sugar in a food processor until fine. Add melted coconut oil and pulse until a loose dough forms.
- Press the crust mixture into the prepared dish and bake for 15 minutes. Increase oven to 375°F (190°C) and bake 5 more minutes until golden. Set aside.
- Cook rhubarb, berries, orange juice, coconut sugar, and cornstarch over medium-low heat until bubbly, about 5-7 minutes. Pour over crust.
- Mix crumble ingredients with a fork or fingers until crumbly. Spread evenly over fruit layer.
- Bake at 350°F (176°C) for 15-20 minutes until bubbly and golden. Cool completely before slicing into bars.
Notes
Store leftovers in a sealed container at room temperature for 2 days, in the fridge for 3-4 days, or freeze up to 1 month.