This Raspberry Crumble Bar recipe is one of my favourite recipes and so simple to make gluten or dairy free.
For the base
230g butter (or dairy free margarine)
100g caster sugar (or granulated)
1tsp vanilla essence/extract
Jar of raspberry jam (or any jam) for the centre.
For the topping
250g plain flour (can use gluten free plain flour)
100g oats (regular or gluten free)
140g soft brown sugar
80g plain flour (can use gluten free flour)
120g butter (or dairy free margarine)
fresh raspberries (or any fruit)
Plus a little icing sugar and water to finish.
Preheat the oven to gas 6 or fan 180.
Line a 9′′ x 13′′ baking tin (approx 1′′ deep) with baking parchment. For the base – Melt the butter and then stir in the rest of the base ingredients until well combined. Spread this sticky dough/paste on the bottom of the tin and bake in the oven for 15 minutes until the top is a little golden.
Whilst the base is baking, melt the butter for the topping and then mix in the rest of the ingredients (except the jam and the fresh raspberries). This will make a fairly crumbly mixture.
When the base is baked, carefully spread a good layer of raspberry jam across the base. The base will be soft (and hot!) so you’ll need to be gentle so as not to crush the base too much (Tip: if you sort of blob the jam onto the base and wait for a few seconds, the heat will melt the jam slightly and that will make it easier for you to spread).
Sprinkle over the crumble topping to loosely cover the layer of jam. Add in a few fresh raspberries onto the crumble layer.
Bake in the oven for 25-30 minutes until the top is golden brown. Leave to cool in the tin. Once cool, gently take out of the tin and cut into pieces (I usually cut the edges off, but you don’t need to).
Make up a little water icing by mixing the icing sugar with a little water (you can add some extra vanilla here if you want to) and then drizzle across the top to finish.