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Raspberry Bars

Raspberry Bars

Raspberry Bars
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 15
These fruit bars are easy to make and delicious. You can substitute blueberries or blackberries if you prefer!
  • CRUST:
  • 1½ cup white sugar
  • 1 teaspoon baking powder
  • 2¾ cups gluten-free flour
  • ½ cup gluten-free oats (I prefer steel cut)
  • 1¼ teaspoon xanthan gum
  • Zest of 2 lemons
  • 1 teaspoon vanilla
  • 1 tablespoon maple syrup
  • 1½ cup shortening (Crisco solid or dairy-free butter substitute)
  • ¼ teaspoon salt
  • Cinnamon (for dusting) (optional)
  • 4 large eggs
  • 1½ cups white or turbinado sugar
  • 1 cup sour cream (see our recipe for FODMAP Free sour cream)
  • ¾ cup gluten-free flour
  • ½ cup shredded coconut (optional)
  • Pinch of salt
  • 6 cups fresh raspberries
  1. Preheat the oven to 350 degrees F.
  2. Spray sides and bottom of a 9x13-inch baking pan with non-stick cooking spray; set aside.
  3. In a small bowl, combine the granulated sugar, maple syrup, lemon zest and vanilla.
  4. Sift together the gluten-free flour, baking powder, xanthan gum and salt.
  5. Add lemon sugar to flour mixture and mix well.
  6. Cut in shortening until the pieces of shortening are no larger than the size of peas.
  7. Measure out 1½ cups of the crumb mixture to use for the topping and put it in the refrigerator until needed.
  8. Press the remaining mixture into the bottom of the pan.
  9. Bake the crust until golden brown, about 15 to 20 minutes.
  10. Let cool for about 10 minutes while you prepare the filling.
  11. To make the filling, whisk the eggs in a large bowl.
  12. Whisk in the sugar, sour cream, flour, and salt until thoroughly combined.
  13. Stir in coconut.
  14. Gently fold in the raspberries.
  15. Spoon the mixture evenly over the crust and make sure all of the raspberries are in a single layer (don't have the berries sitting on top of one another).
  16. Sprinkle the reserved crust mixture evenly over the filling.
  17. Lightly sprinkle cinnamon over entire pastry.
  18. Bake until the top is lightly browned, about 45 to 55 minutes.
  19. Cool completely before cutting into squares (approximately 1 hour).

1 comment

  1. Sue

    These are delicious! Made the FODMAP free sour cream the day before. Thanks!!

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