Gluten Free Mango Bars with a Crumble Crust and Topping

 

Preheat oven to 350F

Line an 8-inch square aluminum or glass pan with parchment paper.  Be sure to let some over-hang the sides, as it makes it easier to lift out.

 

Crumble/Crust Ingredients:

 

½ cup melted unsalted butter (if using salted butter, omit salt below)

1 cup QUeen Milling Gluten Free All Purpose Flour Blend 

¾ cup gluten free rolled oats

¼ - ½ cup granulated sugar (based on sweetness of mangos)

¼ cup brown sugar

½ tsp salt (omit if using salted butter)

 

Mango/Fruit Layer Ingredients:

 

2-2.5 cups chopped fresh mango (or any other fruit of your choice)

¼ - ½ cup granulated sugar

2 tbsp lemon juice

2 tsp QUeen Milling Gluten Free All Purpose Blend

 

Directions:

 

To make the crumble/crust, first melt the butter and pour into a large bowl. 

 

Add the flour, oats, sugars, (salt if using) and stir until completely combined. 

 

Remove 1 ¼  cup of mixture and set to the side as this will be your topping.

 

Dump remaining mixture into your prepared pan and with a wooden spoon or spatula, pack down to form your crust.

 

In the same bowl, add your mango ingredients and gently mix.  Pour over prepared crumble base and spread evenly. 

 

Top with your reserved 1 ¼ cups of crumble and press down gently.

 

Bake for 50-60 minutes.  Keep an eye on your bars, as you’ll know when it’s ready when it displays a rich golden colour.

 

When done, remove from oven and let cool completely before lifting out of pan using parchment overhang.  Cut into desired size squares.