Gluten Free Almond Crumble Bars are a delightful treat known for their rich, buttery flavor and satisfying crunch. Perfect for afternoon snacks or dessert, these bars showcase the wonderful taste of almonds paired with a crumbly shortbread base. If you’re looking for a dessert that’s both easy to make and irresistible, this recipe is a keeper!
What You’ll Need for Gluten Free Almond Crumble Bars
To create these delicious bars, gather the following ingredients:
- 140 g unsalted butter, softened (about ½ cup)
- 125 g caster/superfine or granulated sugar (about ⅔ cup)
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 240 g plain gluten free flour blend (about 2 cups)
- 65 g almond flour (or almond meal) (about ⅔ cup)
- ½ tsp xanthan gum (optional)
- ½ tsp salt
- 50 g caster/superfine or granulated sugar (about ¼ cup)
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- ¼ tsp almond extract (optional)
- 100 g condensed milk (about ⅓ cup)
- 200 g almond flour (or almond meal) (about 2 cups)
- 45 g whole milk, room temperature (about 3 tbsp)
- 90 g flaked almonds (about 1 cup)
- Powdered/icing sugar, for dusting
How to Make Gluten Free Almond Crumble Bars
Follow these simple steps to whip up your gluten free almond crumble bars:
- Preheat the oven to 375°F (190°C) and line a 9-inch square baking pan with parchment paper.
- For the almond shortbread, combine the softened butter, sugar, and vanilla in a mixing bowl. In a separate bowl, whisk together the gluten free flour blend, almond flour, xanthan gum (if using), and salt. Gradually mix the dry ingredients into the butter mixture until it starts to clump together. Press about two-thirds of this mixture evenly into the bottom of the prepared baking pan, then set aside.
- For the almond frangipane, mix the softened butter, sugar, vanilla, and almond extract (if using) until well combined. Add the condensed milk and stir well. Incorporate the almond flour and room temperature milk into this mixture to form a thick, smooth batter. Spread this frangipane evenly over the shortbread base in the pan.
- Crumble the remaining shortbread dough over the frangipane layer, distributing it evenly. Top this with flaked almonds for added texture.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown. Allow the bars to cool completely in the pan before removing them. Dust with powdered sugar before serving for a delightful finishing touch.
The Best Way to Serve It
These Gluten Free Almond Crumble Bars are delicious on their own, but you can elevate the experience with some fun serving suggestions. Cut the cooled bars into squares or rectangles, and plate them on a beautiful serving dish. They pair wonderfully with a cup of tea or coffee for an afternoon treat. You can also serve them with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert option. Garnish with fresh berries or a sprinkle of more flaked almonds for added flair!
Expert Tips for Gluten Free Almond Crumble Bars
- Storage: Keep your bars in an airtight container at room temperature for up to a week, or refrigerate them for longer freshness.
- Flavors: Feel free to experiment with different extracts; a hint of orange or lemon zest can add a refreshing twist to the almond flavor.
- Texture: For a crunchier topping, toast the flaked almonds in a dry pan for a few minutes before adding them on top before baking.
Gluten Free Almond Crumble Bars FAQs
Can I use regular flour instead of gluten-free flour?
This recipe is specifically designed to be gluten-free, so using regular flour may change the texture and make the bars less crumbly.
How can I make these bars healthier?
You can reduce the sugar content or substitute some of the butter with unsweetened applesauce. However, this might alter the texture slightly.
Can I freeze these bars?
Absolutely! Once cooled, cut them into squares, wrap them tightly, and freeze for up to three months. Thaw them in the fridge before serving.
These Gluten Free Almond Crumble Bars are not only simple to prepare but also deliver a burst of flavor in every bite. I invite you to give this recipe a try—you won’t be disappointed! Enjoy baking and indulging in these delicious treats!
Gluten Free Almond Crumble Bars
Delightful treats known for their rich, buttery flavor and satisfying crunch, perfect for snacks or dessert.
For the almond shortbread
- 140 g unsalted butter, softened (about ½ cup)
- 125 g caster/superfine or granulated sugar (about ⅔ cup)
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 240 g plain gluten free flour blend (about 2 cups)
- 65 g almond flour (or almond meal) (about ⅔ cup)
- ½ tsp xanthan gum (optional)
- ½ tsp salt
For the almond frangipane
- 50 g caster/superfine or granulated sugar (about ¼ cup)
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- ¼ tsp almond extract (optional)
- 100 g condensed milk (about ⅓ cup)
- 200 g almond flour (or almond meal) (about 2 cups)
- 45 g whole milk, room temperature (about 3 tbsp)
- 90 g flaked almonds (about 1 cup)
For serving
- Powdered/icing sugar, for dusting
Preparation
- Preheat the oven to 375°F (190°C) and line a 9-inch square baking pan with parchment paper.
- For the almond shortbread, combine the softened butter, sugar, and vanilla in a mixing bowl.
- In a separate bowl, whisk together the gluten free flour blend, almond flour, xanthan gum (if using), and salt.
- Gradually mix the dry ingredients into the butter mixture until it starts to clump together.
- Press about two-thirds of this mixture evenly into the bottom of the prepared baking pan, then set aside.
Making almond frangipane
- Mix the softened butter, sugar, vanilla, and almond extract (if using) until well combined.
- Add the condensed milk and stir well.
- Incorporate the almond flour and room temperature milk into this mixture to form a thick, smooth batter.
- Spread this frangipane evenly over the shortbread base in the pan.
Baking
- Crumble the remaining shortbread dough over the frangipane layer, distributing it evenly.
- Top this with flaked almonds for added texture.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
- Allow the bars to cool completely in the pan before removing them.
- Dust with powdered sugar before serving for a delightful finishing touch.
These bars are delicious on their own, but pair wonderfully with tea or coffee. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
