Pie has a special place in your heart. But in your baking endeavors, it may be low on the list. All that dough rolling and fruit chopping—not to mention the painstaking placement of that top layer, whether it’s strips criss-crossed or a blanket delicately placed over filling before edges are crimped. It’s exhausting just to think about! Instead, why not enjoy your favorite dessert with this fuss-free version? The crust is simply pressed into the pan, followed by sweet fruit and a crumbly topping that browns just right every time. You’ll never forget those triangular slices, but these squares will be love at first bake!
Makes 9 squares
2 cups raspberries
1 apple, cored and peel intact, cut into pieces
1 Tbsp. lemon juice
1 Tbsp. coconut oil
1/3 cup rolled oats
1/3 cup pecans
1/4 tsp. cinnamon
- Preheat oven to 350 degrees F. Line 8”-square pan with parchment paper.
- For crust, combine oats, buckwheat groats, pecans, cinnamon and sea salt in food processor and blend until coarse. Pour in coconut oil and maple syrup; pulse mixture until well-blended. Press crust into pan.
- For filling, purée all ingredients in blender or food processor until smooth. Spread mixture over crust.
- For crumble layer, combine all ingredients in food processor and pulse until mixture is coarse. Sprinkle mixture over filling.
- Bake squares for 20 to 25 minutes until lightly browned.
- Remove pan from oven and let cool before cutting into squares. Store bars refrigerated or freeze to enjoy later.