Lemon Raspberry Crumble Bars (Gluten-Free)

Preheat oven to about 350°F (175°C). Line a baking pan with parchment paper.
Make the crust & crumble mixture: In a bowl, combine the gluten-free flour, cubed cold butter, sugar, lemon zest, and salt. Use your fingertips (or a pastry cutter) to rub the butter into the flour until it resembles coarse crumbs. Reserve about one-third of this mixture for the top crumble.
Assemble: Press the remaining two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form an even base. Spread the raspberry jam (or fresh raspberries) evenly over the crust, leaving a small border.
Add crumble topping: Sprinkle the reserved crumble mixture over the raspberry layer, gently pressing down but keeping the texture light and crumbly.
Bake: Bake in preheated oven for ~25-30 minutes, until the top is golden and the filling is bubbling around edges.
Cool & slice: Let the bars cool completely in the pan so they firm up. Then lift out using the parchment, and slice into bars.

Use cold butter to get a nice texture in the crumble. If butter softens too much, put mixture in refrigerator briefly before baking.
Fresh raspberries give a more textured, tart filling; jam makes a smoother, easier spread.
You can add a little lemon juice to the filling for extra brightness.
Store bars in an airtight container; they keep well at room temperature 1-2 days, or refrigerated.

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