Step 1: Preparation

1. Preheat and Prep the Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving a few inches of overhang on two opposite sides. This “sling” will make it incredibly easy to lift the bars out of the pan for cutting later. Lightly grease the parchment paper and any exposed sides of the pan.

Step 2: Make the Crust and Crumble Mixture

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the blanched almond flour, gluten-free oat flour, coconut sugar (or brown sugar), baking powder, and salt. Whisking ensures that the leavening and salt are evenly distributed.

2. Cut in the Cold Fat: Add the cubed, cold butter or coconut oil to the dry ingredients. Using a pastry blender or your fingertips, cut the fat into the flour mixture. Continue to work the mixture until it resembles coarse, damp crumbs with some pea-sized pieces of butter remaining. This process is what creates the tender, flaky layers in the crust.

3. Add Flavorings: Drizzle the vanilla extract and almond extract over the mixture. Use a fork to toss everything together until just combined. Be careful not to overmix at this stage.

Step 3: Assemble the Bars

1. Form the Base Crust: Set aside approximately 1 cup of the crumb mixture. This will be used for the topping. Pour the remaining mixture into your prepared baking pan. Use your fingers or the flat bottom of a measuring cup to press the crumbs down firmly and evenly to form a solid base layer.

2. Prepare the Filling: In a small bowl, stir together the raspberry preserves and the fresh lemon juice until well combined.

3. Spread the Filling: Dollop the raspberry mixture over the crust and use an offset spatula or the back of a spoon to spread it into an even layer, leaving about a ¼-inch border around the edges. This helps prevent the jam from burning where it touches the sides of the pan.

4. Add the Topping: Take the 1 cup of reserved crumb mixture and crumble it evenly over the top of the raspberry layer. It’s okay if there are some gaps where the jam peeks through. Finally, sprinkle the sliced almonds evenly over the crumb topping.

Step 4: Bake and Cool

1. Bake the Bars: Place the pan in the preheated oven and bake for 30-35 minutes. The bars are done when the topping is a light golden brown and the raspberry filling is bubbly around the edges.

2. COOL COMPLETELY: This is the most important step! Remove the pan from the oven and place it on a wire rack to cool completely to room temperature. This will take at least 2 hours. If you try to cut the bars while they are still warm, they will be very soft and will fall apart. For the cleanest cuts, you can chill the cooled bars in the refrigerator for an additional 30 minutes before slicing.

3. Slice and Serve: Once fully cooled, use the parchment paper sling to lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to cut into 16 squares.