Ingredients
Scale
Ingredients
- 4 cups fresh raspberries
- 1/2 cup granulated sugar (more depending on tartness of your berries)
- 2 tablespoons gluten-free flour
- 1 tablespoon cornstarch
Crumble Layer
- 3 cups rolled oats
- 3 cups gluten-free flour
- 2 cups brown sugar (loosely packed)
- 1 teaspoon baking powder
- 1 1/2 cups melted butter (preferably salted)
- 1/2 teaspoon salt
- Note: The oat mixture will be divided in half—half goes under the berries, half sprinkled on top.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the rolled oats, gluten-free flour, brown sugar, baking powder, and salt.
- Pour the melted butter into the oat mixture and stir until well combined and crumbly.
- Grease a 9×13-inch baking dish. Press half of the oat mixture firmly into the bottom of the dish to form the base layer.
- Bake the bottom crust for 10 mins, or till firm.
- In another bowl, gently toss the fresh raspberries with granulated sugar, gluten-free flour, and cornstarch until evenly coated.
- Spread the raspberry mixture evenly over the oat base layer.
- Crumble the remaining half of the oat mixture evenly on top of the berries.
- Bake for 40 to 45 minutes, or until the top is golden brown and the berry filling is bubbly.
- Remove from the oven and let cool for at least 15 minutes before serving.