Raspberry-Almond Crumble bars - June, 2019.

Friends will be wowed with this easy recipe.

This is my go-to recipe using almond flour if a gluten-sensitive friend is coming for dinner. BTW, someone who eats a bagel for breakfast, pizza for lunch and pasta for dinner will also love this dessert.

Find this recipe on
pages 86 - 88 of my Fat Witch Bake Sale cookbook.

• Ingredients
• Crust
• 1 ½ cups almond flour
• ¼ teaspoon salt
• 2 tablespoons grapeseed oil
• 1 tablespoon agave syrup
• 1 tablespoon vanilla extract
• Filling
• ½ cup seedless raspberry preserves (okay to use one with seeds)
• Topping
• 1 ¾ cups almond flour
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ cup grapeseed oil
• 2 tablespoons agave syrup
• 1 large egg
• 1 cup sliced almonds

• Directions
• Preheat the oven to 350 degrees F.
• Grease as 9” square baking pan with butter or cooking spray.
• Dust the bottom with almond flour and shake out the excess.
• The Crust:
• In a large mixing bowl, stir the flour and salt using a fork.
• In a small mixing bowl, whisk the oil, agave and vanilla until combined.
• Add the flour to the mixture and stir until combined.
• It will be crumbly. Press the dough into the bottom of the prepared baking pan and bake for 15 minutes.
• Remove the pan from the oven and let cool for 15 minutes.
• The Filling:
• Spread the raspberry preserves evenly over the top of the crust.
• The Topping:
• In a large mixing bowl, mix the flour, salt and cinnamon with a fork.
• In a small mixing bowl, whisk together oil, agave and egg until well combined.
• Add this mixture to the flour and stir until it forms a crumbly dough
• Stir in the sliced almonds. You may need to use your hands.
• With your fingers, drop big pinches of the topping mixture evenly over the raspberry preserves. Press down gently.
• Bake 18-20 minutes or until the topping is slightly browned.
• Cool for at least 1 hour.
• Cut and serve
• Makes 12-16 squares. Keep uncut and covered in refrigerator 3-5 days until serving