Ingredients

The following ingredients have 9 Servings
  • 1 egg
  • 2 teaspoons vanilla extract, divided
  • 1/2 cup butter, melted and slightly cooled
  • ⅓ cup, plus 2 tablespoons maple syrup
  • 1 cup (120 grams) oat flour
  • 1-1/2 cups rolled oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 2 pints fresh raspberries
  • 1 teaspoon tapioca starch

Instruction

  • Preheat oven to 350F. Line a 8”x8” pan with a parchment paper sling and set aside.
  • In a large bowl whisk together the egg, 1 teaspoon vanilla extract, melted butter and 1/3 cup of maple syrup. Add in the oat flour, oats, baking powder and salt and mix together until it forms a wet crumbly mixture.
  • Take about two thirds of the crumble mixture and place it in the prepared dish. Pat down the mixture evenly with your hands or a spatula.
  • In a small bowl toss together the fresh raspberries and 1 teaspoon tapioca starch. Add in 1 teaspoon vanilla extract and 2 tablespoons maple syrup and toss together, mashing a few raspberries as you mix.
  • Place the raspberry mixture evenly on the on top of the crust.
  • Sprinkle the remaining crumble mixture evenly on top.
  • Place in the oven and bake for 30 minutes until the topping is golden.
  • Cool on a wire rack and then cut into squares.