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Fresh milled flour Raspberry crumble bar square on a white plate

Raspberry Crumble Bars made with Fresh Milled Flour

These quick and easy Raspberry Crumble Bars made with fresh milled flour are so delicious, and fresh! Originally I wanted to serve these cold as a Bar dessert, but when I pulled them out of the oven, there was no holding my family back! We dug in right away, and Oh My Goodness, they were so good! So, if you want to attempt to make these as a cold bar recipe, I wish you the best of luck to hold everyone off. So, when served warm, it is more of a Raspberry Crisp or Raspberry Crumble, I guess sort of like a pie, but not! lol
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, Dessert, Side Dish, Snack
Cuisine American
Servings 9 squares

Equipment

  • 1 8x8 baking pan

Ingredients
  

Ingredients For The Crumble

  • 1&1/4 cup fresh milled flour 150g I milled soft white wheat, but spelt, Kamut, oat groats, Barley, or Einkorn would be great too!
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup melted butter 113g 1 stick
  • 1&1/4 cup Rolled Oats 120g
  • 3/4 cup brown sugar 170g

Ingredients For The Fruit Filling

  • 1 TBSP cornstarch or potato starch
  • 1 tsp lemon juice
  • 2 cups fresh or frozen raspberries 250g
  • 1/2 cup sugar 100g

Instructions
 

  • Firstly, mill the flour
  • Preheat the oven to 350* F degrees
  • Spray a 8x8 baking pan with oil and set aside.
  • To a large bowl add flour, baking powder, salt, oats, and brown sugar then stir to combine.
  • Pour melted butter over the crumble mixture, and stir until combined. It should be crumbly at this point.
  • Pour half this crumble mixture into the prepared baking dish, and press it into place.
    adding the first layer of crumble to the pan
  • Save the other half for the top of the crumble.
  • In a different bowl, add raspberries, starch, lemon juice, and sugar. Mix this together until combined.
  • Pour all the Raspberry mixture on top of the first layer of the crumble, then spread it out evenly.
    pouring the raspberries onto the crisp layer
  • Then top the Raspberry mixture with the final half of the crumble topping.
    layering the final crisp topping to the raspberry bars made with fresh milled flour and oats
  • Bake for 35 minutes.
    Raspberry Crumble Bars made with fresh milled flour side view to see the layers before cutting into it.
  • This can be enjoyed warm as a Raspberry Crisp, or let it cool to room temperature to cut and serve into Raspberry bars.
    Fresh milled flour Raspberry crumble bar square on a white plate

Notes

To store this raspberry crisp, just cover and keep in the fridge for 5-7 days. For longer term storage, put in a freezer safe container and freeze for 4-6 months.
This crisp recipe can be doubled, and baked on a 9x13 baking sheet.
You can change up the fruit in this recipe and add different spices to change up the flavors with whatever fruit is in season.
Keyword fresh ground flour, fresh milled flour, freshly milled flour, fruit, oat recipe, raspberry, raspberry bars, raspberry crisp, raspberry crumble, rolled oats