Ingredients
- egg
- teaspoon svanilla extra ctdivided
- 1/2 cup buttermelted and slightly cooled
- 1/3 cup plus 2 tablespoon smaple syrup
- cup120 grams oat flour
- 1/2 cup srolled oats
- teaspoon baking powder
- 1/4 teaspoon fine sea salt
- pint sfresh raspberries
- teaspoon tapioca starch
Instructions
- 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.
