I have been planning to make this recipe for so long. For months and months have I seen recipes making all kinds of pies, and I finally made these and could not be happier with that decision. Well, I’ve mostly seen questionable pumpkin pie recipes. Honestly, as a Swede I really don’t get how pumpkin can good in pie. Anyhow, these squares of deliciousness are chewy, sweet, fruity, nutty, nutritious, easy, and perfect for any meal from breakfast to a energy giving snack or dessert. When eating them I oddly feel a pure and strong feeling of nostalgia, and I don’t know why. After thinking about it, I think the combination of a delicious crumble and raspberry jam reminds me of my childhood’s homemade jam and assorted crumbles and pies. What I also like about these is that they’re in some magical way, like crumbles are, messy and common, yet elegant and impressive.
In conclusion, these crumble squares are to say the least utterly delicious. Enjoy!
Peanut Butter & Raspberry Crumble Squares
Serving 9 pieces
Raspberry filling (or 200g / 7 oz of fruit jam of choice)
- 150g / 5,3 oz desfrosted raspberries or other berries
- 50g / 1,75 oz pitted dates
- 1-2 tbsp chia seeds
Pie crust and topping
- 60g / 2 oz rolled oats
- 75g / 2,6 oz flour (I used 25g almond- and 50g oat flour)
- 1/2 tsp baking soda
- A pinch of salt
- 3 tbsp peanut butter (or other nut butter)
- 3 tbsp liquid sweetener of choice
- 1/2 tsp vanilla essence
- Preheat the oven to 150ºC / 300ºF and prepare a brownie pan by greasing and lining it with parchment paper. My brownie pan was 13×13 cm / 5×5 inches.
- Start with mixing together all the ingredients for the raspberry filling in a food processor, mixer or blender. Let sit and thicken up for at least 10 minutes.
- In a medium bowl, put the rolled oats, flour, baking soda, and salt. Using a spatula or such, give the dry ingredients a mix.
- In a small bowl, combine the peanut butter, liquid sweetener, and vanilla. Add the mixture to the dry, and using your hands crumble together.
- Transfer 2/3 of the crumble to the prepared pan. Press and spread out the crumble evenly to all corner. Prick it all over with a fork and bake for 20 minutes or until golden.
- Let the pie crust cool slightly, then transfer the raspberry filling and spread out evenly. Crumble the remaining crumble on top and bake for another 30-40 minutes, depending on how thick and firm you would like the filling to be. Take out, let cool and set slightly, cut up and enjoy.