Raspberry Layer Bars

By Leanne Overlander | Recipes

Jan 08

Raspberry Layer BarsJanuary in Minnesota can be bitterly cold.  In fact today, over 300 schools closed because of severe windchill, -30 to -40 degrees F.  BRRR! This left me yearning for the heat of summer.  What better way to bring summer to you , than to make food that has fruits of summertime in them.

 One of my favorite fruits are raspberries.  We are lucky enough to have neighbors who had a huge raspberry patch and we have a small patch as well.  So we had some of these delicious fruits in the freezer.  When my husband and I were selling our bakery products at the Farmer's Market, we had developed this wonderful dessert.  I took several recipes that I liked parts of but not the whole recipe and combined them to make this wonderful twist on a raspberry cobbler.  This recipe does use certified gluten free oats, but those who are intolerant to oats could replace it with almond meal or coconut flour, or for more of a crunch use chopped nuts.

Raspberry Layer Bars
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Crust
  1. ¾ C. softened butter
  2. ½ C. powdered sugar
  3. 1 ½ C. gluten free all purpose flour
Cream Cheese Layer
  1. 2 -8 oz. Packages cream cheese
  2. ¾ C. sugar
  3. 1 ½ tsp. Vanilla
Raspberry Layer
  1. 1 1/3 C. Sugar
  2. ½ C. cornstarch
  3. 1 ½ C. water
  4. 4 C. raspberries
  5. 2 Tbsp. lemon juice
Topping
  1. 1 ½ C. brown sugar
  2. 1 C. gluten free all purpose flour
  3. 2 C. gluten free oats
  4. 2/3 C. butter, melted
Crust
  1. Preheat oven to 300 degrees F.
  2. In a mixing bowl, cream butter and powdered sugar.
  3. Beat in flour.
  4. Pat into the bottom of a 9”Bake for 25 minutes.
Cream Cheese Layer
  1. In a mixing bowl, beat ingredients together and spread on top of crust.
Raspberry Layer
  1. In a saucepan, combine sugar, cornstarch, water, and raspberries.
  2. Bring to a boil over medium heat.
  3. Boil for 5 minutes or until thickened, stirring constantly.
  4. Remove from heat, stir in lemon juice.
  5. Cool slightly.
  6. Spread over cream cheese layer.
Topping
  1. Mix together ingredients until crumbly.
  2. Sprinkle over top of raspberry layer.
  3. Bake at 350 degrees F for 10- 15 minutes until the topping is golden brown.
  4. Cool and serve.
Notes
  1. It is important to chill long enough to ensure the cream cheese layer sets firmly.
BE Gluten Free http://be-gluten-free.com/
 

About the Author

Classically trained in Biology and Genetics at the University of Minnesota St. Paul Biological Sciences campus. Gluten free for more than 5 years.