Mini-batch Raspberry Crumble Bars
Servings: 4 bars
Calories: 157kcal
Equipment
- Small baking pan or muffin pan
Ingredients
Oatmeal cookie dough
- 2 tbsp (plant) butter softened (28 g)
- 1/4 cup brown/coconut sugar (48 g) you can sub white sugar
- 1/3 cup flour (40 g) gf all purpose if desired
- 1/4 cup oats (20 g) rolled or quick
- 1/4 tsp baking powder
- pinch of salt
Berry filling
- 1/4 cup raspberries, or other berries (35 g) I used frozen
Instructions
- Preheat oven to 350F and line a small baking pan with parchment (or use a muffin pan/liners).
- In a bowl cream together butter and sugar until light and fluffy. You can use a hand mixer or fork.
- In a separate bowl whisk together all dry ingredients. Stir the dry ingredients into the cream mixture until combined. This will be crumbly.
- Press 2/3 of the mixture into the pan.
- Top with raspberries (I used frozen).
- Crumble the rest of the mixture on top, pressing down gently.
- Bake 20-25 minutes until lightly browned and raspberry bubbling on the sides. This will be 15-20 minutes for muffins.
- Let your bars cool and firm up completely before slicing. Enjoy!
Notes
- I've made these bars with raspberries only but blueberries or strawberries would be so good!
- If you double the recipe use a standard loaf pan. If you 4x it, use an 8x8 baking pan.
- If you're a maximalist (or a lemon lover) like Sally and want to make lemon raspberry crumble bars (I kept mine simple) add some lemon zest to the crust and 1 tsp lemon juice to the berries. And send me some, yum!
Nutrition
Serving: 1 bar | Calories: 157kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Sodium: 75mg | Potassium: 58mg | Fiber: 1g | Sugar: 12g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg