These gluten free Raspberry Crumb Bars feature layers of fruity flavor over a buttery cookie crust topped with a brown sugar crumble. Believe it or not, these delicious and fruity bars are also completely dairy free, egg free, and nut free!Gluten free, vegan; Free of: dairy, eggs, peanuts, tree nuts, soy (depending on the dairy free butter you use)
Preheat oven to 350 degrees F. Line an 8x8-inch square baking pan with parchment paper and set aside.
In a medium bowl, whisk together the gluten free all purpose baking mix and the sugar.
Heat the dairy free butter in the microwave for about 30 seconds or until melted, then stir the melted butter and vanilla into the flour mixture until a crumbly mixture forms that sticks together when it's pressed together.
Spread the flour/butter mixture into the bottom of the prepared pan and press evenly into the bottom of the pan with the back of a measuring cup.
Bake the crust for 20-22 minutes.
While the crust is baking, make the crumb topping. Stir together the oats, flour, and brown sugar.
Melt the butter and pour the butter and vanilla into the oat mixture and stir together until a crumbly mixture forms. Set aside.
Once the crust is baked, remove it from the oven. Spread the preserves on the crust and spread evenly (it will also melt and spread out evenly as it cooks, too).
Sprinkle the crumb topping over the preserves evenly and bake for 15 minutes.
Remove from the oven and allow to cool at least 30 minutes before cutting (the filling will firm up as it cools). For best results, allow these to cool completely before cutting and serving.
Store leftovers in an airtight container at room temperature for up to 3 days.