Make these Easy Nut-Free, Dairy-Free Raspberry Crumble Bars

In a food processor, pulse 1 and 1/4 cups old-fashioned rolled oats until they are fine like flour, but not super fine.

Transfer the processed oats to a bowl.

In the food processor, add 1 cup of pitted medjool dates. If the dates are hard, soften them in the microwave for 30 seconds or soak in hot water for 5 minutes and drain well.

Add 6 tablespoons of plant milk to the dates and pulse carefully to start breaking them down.

Add the previously processed oats back into the food processor along with another 3/4 cup of oats and 1/4 cup of unsweetened shredded coconut. Process until the mixture is crumbly and can be formed into a ball.

Press about 2/3 of the crumble mixture into the bottom of an 8x8 baking dish to form an even layer, about 1/2 to 3/4 inch thick.

Spread 1/2 to 3/4 cup of raspberry fruit preserves evenly over the crust.

Crumble the remaining mixture over the raspberry layer, ensuring it covers the jam completely.

Press the crumble down gently and bake in a preheated oven at 325°F for 40 to 50 minutes until golden brown and the jam is bubbly.

Allow to cool completely before lifting out of the baking dish using parchment paper and cut into 8 equal pieces.

Equipment Needed

Spice Level:

Dietary