Oh, crumb bars. This is not the first time we’ve met.
I’m addicted to crumb. You show me a crumb cake and I’ll pick off the topping. It’s a dangerous game to play. Don’t hand me anything in the realm of crumb and expect me to eat it like a normal person.
When done correctly, any crumb cake or bar is overflowing with crumb. A crumb fiend like me has to be satisfied, after all. These beautiful bites of heaven are filled with raspberry jam and sandwiched with crumbly oat goodness. They’re also effortlessly gluten-free, which is the only way I wanna do it.
A lot of people who attempt GF baking really don’t understand how it works. They buy the GF flour replacements and assume that it will work out. But folks, a replacement is often a recipe for mediocrity.
That’s why it’s important to bake with unprocessed ingredients you’d use even without the gluten issue. Baking becomes a more natural experience that way, and it tastes better. In this case, I used my ever trusty oat flour (which is ground-up oats) as a base. Because really, who doesn’t love a shot of oatmeal goodness in a crumb bar?
When we don’t force things, they tend to work out better. To be honest, that’s not a lesson I’m very good at learning, but it holds true nonetheless. Some of the best opportunities that have come my way happened when I wasn’t looking for them. I count Kenny among those, as well as the program I teach in. All good stuff.
The same holds true for my brainstorming process. To get all these recipes to you three times a week while juggling a full-time teaching gig and my own children, I have to really let the flow take over. When I force myself to be creative and invent desserts, it tends to be more forced. But when I listen to my intuition, it works out a lot better.
For instance, I’ve been craving crumb bars like crazy since summer hit. I’ve made more than enough crumb bars for JAB, but I really don’t care. We’re going there again!
The gluten-free thing is just an option, but I think it works out well here. Instead of regular flour, which has no taste, oat flour lends a nuttiness to these bars that is really quite lovely. As you know, I don’t eat a GF diet, but my beloved does. So if the bars work out better this way without anyone forcing the issue, so much the better!
Sometimes it’s valuable to just sit back and let opportunity head your way. It might require some patience, but if you work hard and do your best, it will probably come sooner or later!
Raspberry Pecan Crumb Bars (GF)
Ingredients
Crust and Topping
1 cup quick oats
1 cup oat flour (certified GF)
1/2 cup firmly packed brown sugar
1/2 teaspoon salt
1/2 cup butter, melted
1/2 cup chopped pecans
Filling
3/4 cup raspberry jam
Instructions
- Preheat the oven to 350. Line an 8-inch square pan with foil and coat with cooking spray. Set aside.
- In a large bowl, combine the oats, oat flour, brown sugar and salt. Add the melted butter and mix until crumbly. Add the pecans and stir until just combined.
- Set aside about 1/2 to 3/4 cup of the mixture. Take the remaining crumb mixture and press it firmly into the prepared pan.
- Spread the raspberry jam over the bottom layer.
- Crumble the remaining oat mixture over the raspberry layer evenly.
- Bake for 20-25 minutes until golden. Cool completely. Cut into squares and store in an airtight container.
3.1
https://justaboutbaked.com/raspberry-pecan-crumb-bars-gf/
Oh, crumb, how I love thee! I’ve only done a little gluten free baking. This recipe looks like a great trial run to get the hang of this technique. I’ll have to whip a batch of these up 🙂
Megan – The Emotional Baker recently posted…Chai Spiced Snickerdoodles with Vanilla Frosting
It’s a great way to start, Megan!
Give me any type of crumb dessert and I’m one happy girl! And the more crumbly topping, the better, because that’s the best part! These raspberry pecan bars sound amazing! Swooning over those decadent crumbs. Perfect for a Monday!
Gayle @ Pumpkin ‘N Spice recently posted…Blueberry Sorbet Punch
Crumb is life, Gayle!
So much “YES” to this post!
YES: I love the crumb too, best part!
YES: let the flow happen!
YES: you’re sending me a batch of these bars 🙂
YES I will. Or maybe you can just pop on over? 🙂
Guuuuurl, crumbs are my weakness! I will eat the streusel off of an entire cake and not even think twice, so those these bars are totally up my alley! Love the raspberry and pecan combo here, Mir! These beauties are perfect for breakfast, dessert and everything in between! I couldn’t agree more about forcing things, especially creativity– it never ends well. Glad you let it flow with these bars! Cheers, chicka!
Cheyanne @ No Spoon Necessary recently posted…Grilled Mojo Salmon Tostada Platter
Oh crumb. Delicious crumb! I swear I could eat crumb in a bowl with milk for breakfast. These look addictive!
Amanda recently posted…Chia Ginger Orange Jam
Never enough crumb bars! So glad you went there! The combination of raspberry and pecan is the bomb! I could eat ‘crumb’ all day long, too! Thanks for sharing, friend!
annie@ciaochowbambina recently posted…Fusilli Cacio E Pepe
Never enough is so true!
The crumb is always the best part. Kind of like how the cheese and bread is always the best part of a French onion soup. I don’t follow GF either, but I’ll sometimes find myself using oat flour instead of regular for some things and there isn’t really a big difference in texture, which is what’s most important when I’m eating what I bake. These crumb bars look like they need to be on my kitchen table/in my belly/gone, ASAP.
Jessica @ Citrus Blossom Bliss recently posted…Sit and Chat Saturday
Oh my goodness, I love French onion soup SO much!
You had me at crumb. Seriously. I saw crumb in the title, and I was like “I need these. Yesterday.” I’ll fight you over the crumbs if I have to, Mir! (And fair warning…all is fair in love and war when crumbs are involved.) Haha…seriously though, these bars look awesome!!
David @ Spiced recently posted…Baked Nashville Hot Chicken
You will lose, David. I am fierce when crumbs are involved. Nothing personal!
These bars look awesome, Mir! I’m all about the crumb too! It’s totally the best part. And my hat is off to you, girlfriend. I have zero idea how you work full time, have 3 kids and post 3 times a week!
Yep, I pretty much have no life. But it’s fun…sometimes!
I am SO with you on the necessity for Lots Of Crumb – it should be a mandatory rule. And the raspberry goodness in these? I think you have achieved crumb cake perfection, Mir! xo
Kate @ Framed Cooks recently posted…Shrimp Fried Farro
Crumb is part of life’s happiness, Kate!
I totally need to get more on board with oat flour. I’m gonna start with crumb bars, because OMG!!
Dorothy @ Crazy for Crust recently posted…Famous Trilogy Cinnamon Rolls
It’s so good, Dorothy! It’s the nuttiest flavor and so good!