Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
2 cups all purpose gluten free flour
1 1/4 cups almond flour
1/2 tsp salt
1 tablespoon sugar
1/2 cup unsalted butter, at room temperature
1 tsp vanilla
1 cup fresh or frozen raspberries, if frozen thaw first
12 oz raspberry preserves
Zest of 1 lemon
1 1/2 cup pecans
1/2 cup brown sugar
1/2 cup granulated sugar
4 tablespoons cold butter, cubed
Preheat oven to 350 degrees, generously grease or line a 9 x 9 square baking pan.
In a large bowl, add the gluten-free flour, almond flour, salt and a tablespoon of sugar. Combine with a stand or hand mixer.
Add the room temperature butter, mix about 30 seconds, then add the vanilla and the egg. Pulse until just incorporated.
Remove about 1 cup of this mixture and set aside. Press remaining batter into your prepared pan, press evenly to all the edges.
Spread the raspberry preserves over the batter and scatter the thawed raspberries and lemon zest.
In a medium bowl, add the pecans, breaking some into pieces, add the sugars and butter and mix a slightly. The mixture should be crumbly with pea-sized pieces of butter.
Using your hands crumble the reserved batter into this mixture creating more pea-sized pieces. Pour over the preserves and distribute evenly. Pop in the oven and bake for 50-60 minutes. If using convection oven you may need to cover loosely with foil after 35 mins if browning to quickly.
Remove from oven and let cool slightly before cutting into squares.