Check Out This Gluten-Free Streusel Bar With An Extra-Toasty Step

These zingy streusel bars couldn’t be easier. In fact, they’re called “lazy bars” because the streusel topping also forms the base of the bar, thus eliminating the additional step of preparing a separate base. The result is a tender, soft bar streaked with raspberry and crowned with a crunchy golden streusel-like bar with nuts, which also happens to be gluten-free. For extra toasty flavor, try toasting the almond flour. If you think about the difference between the flavor of raw nuts and toasted nuts, you can imagine how that may translate to baked goods. While toasting the almond flour isn’t a necessary step, it does provide an extra nuttiness and toastiness to the flavor of the bars. 


Yield: 30 bars 


Crust and Topping 

  • • 1 cup gluten-free oats 
  • • 1 cup almond flour, preferably toasted 
  • • ⅓ cup coconut flour 
  • • ½ cup packed dark brown sugar 
  • • ½ teaspoon kosher salt 
  • • ¾ cup chilled, unsalted butter, cut into ½-inch cubes 
  • • ¼ cup pistachios (or almonds), chopped 



  •  • 8 ounces fresh raspberries 
  • • ½ cup raspberry preserves 
  • • 1 tablespoon fresh lemon juice 
  • • Pinch of kosher salt 



  • • Preheat oven to 350ºF 
  • • Butter an 8X8-inch or 9X9-inch baking pan. 
  • • Line the bottom with parchment, leaving a 1-inch overhang on two opposite sides. 
  • • Combine the oats, almond flour, coconut flour, sugar, and salt in a bowl. 
  • • Add the butter and mix with two forks or your fingers until the mixture resembles coarse meal. (Alternatively, combine the dry ingredients in the bowl of a food processor. Pulse once to blend. Add the butter and pulse about 6 to 8 times, or until the butter is pea-sized). 
  • • Transfer ¾ cup of the mixture to a small bowl and mix in the nuts. Refrigerate until use. 
  • • Press the remaining mixture firmly and evenly into the baking pan. 
  • • Bake until light golden brown, about 20 minutes. 
  • • While the base is baking, place the raspberries, preserves, lemon juice, and salt in a bowl. Mix with a fork to combine, lightly mashing the whole raspberries but leaving some pieces intact. 
  • • When the base is ready, remove from the oven and leave the oven on. Spread the raspberries over the crust. Sprinkle the reserved topping evenly over the filling. 
  • • Return the pan to the oven and bake until the topping is golden brown, about 20 minutes more. 
  • • Cool completely in the pan on a wire rack, then cover the pan and transfer to the refrigerator. Chill the bars until cold and set. 
  • • To serve, lift the bars out of the pan using the overhanging parchment. Cut into 1½-inch squares. Serve at room temperature (they will soften slightly as they come to room temperature). 
  • • Store in the refrigerator for up to 3 days, or freeze for up to one month. Defrost the bars in the refrigerator overnight.