- Crust:
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond meal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup gluten-free rolled oats
- 1/2 cup packed light brown sugar
- 1/2 cup white sugar
- 1/2 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
- Apricot Ginger Filling:
- 1/3 cup white sugar
- 1 tablespoon cornstarch
- 2 cups pitted and diced apricots
- 1 tablespoon diced fresh ginger
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish and line with parchment paper; grease parchment paper.
- Whisk flour, almond meal, baking soda, and salt together in a bowl. Add oats, brown sugar, and 1/2 cup white sugar; whisk to blend and break up clumps of brown sugar. Pour melted butter, vanilla extract, and almond extract over flour mixture; stir with a spatula until moistened.
- Press 2/3 of the flour mixture into the bottom of the prepared baking dish to make the crust.
- Whisk 1/3 cup white sugar and cornstarch together in a small bowl. Add apricots and ginger and toss to coat.
- Spread apricot mixture over the crust. Sprinkle remaining 1/3 of the flour mixture on top.
- Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes.
04/04/2018
recipepes.com
Apricot Ginger Crumble Oat Bars (Gluten Free), recipe
PT15M
PT1H
5
455 calories
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