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–+ servings
Raspberry Crumble Bars

Delicious Raspberry Crumble Bars You'll Crave Again and Again

These irresistible Raspberry Crumble Bars are a delightful blend of buttery base, tangy filling, and crunchy topping, entirely gluten-free and vegan-friendly.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 9 bars
Course: Desserts
Cuisine: Gluten-Free, Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup Gluten-Free All-Purpose Flour Try GF Jules flour for the best results.
  • 1/2 cup Cane Sugar Coconut sugar can be a lower-glycemic alternative.
  • 1/4 tsp Salt Enhances flavor; no substitutions needed.
  • 1/2 cup Dairy-Free Butter Substitute with coconut oil for a vegan option.
Crumble Topping Ingredients
  • 1/2 cup Brown Sugar Adds moisture and depth; remember to pack it tightly.
  • 1/2 cup Pecans For a nut-free version, use gluten-free oats instead.
  • 1 cup Gluten-Free Rolled Oats Essential for a crumbly topping.
Filling Ingredients
  • 1 cup Raspberry Preserves Any preserve can be substituted.
  • 1 cup Fresh Raspberries Switch with blackberries or blueberries if desired.
  • 1 tbsp Fresh Lemon Juice Can be omitted for an even sweeter filling.

Equipment

  • Oven
  • 8-inch square baking pan
  • Mixing bowls
  • Measuring cups and spoons

Method
 

Cooking Steps
  1. Preheat your oven to 375°F (190°C) and line an 8-inch square baking pan with parchment paper.
  2. In a large mixing bowl, combine gluten-free all-purpose flour, cane sugar, and salt until well combined. Gradually add in the dairy-free butter, mixing until a cohesive dough forms.
  3. Set aside 1/3 cup of this dough for the crumble topping, then evenly press the remaining dough into the prepared baking pan. Bake for 14–16 minutes, or until it turns lightly golden.
  4. In a separate bowl, mash together raspberry preserves, fresh raspberries, and lemon juice until well blended.
  5. Mix the reserved cookie dough with brown sugar, chopped pecans, and gluten-free rolled oats until it resembles coarse crumbs.
  6. Once the cookie base is lightly browned, remove it from the oven. Spread the raspberry filling evenly over the warm base, then sprinkle the crumble topping on top. Bake for an additional 22–25 minutes.
  7. Let the bars cool completely in the pan for at least 30 minutes, then cut into squares and serve.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 100mgPotassium: 150mgFiber: 3gSugar: 10gVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

Ensure your dairy-free butter is at room temperature for easier incorporation into the dough. Baking times can vary, so watch for a bubbly filling and golden topping.

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