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Gluten-free raspberry crumble bars topped with oats and fresh raspberries

Gluten-Free Raspberry Crumble Bars

Delicious gluten-free raspberry crumble bars that are easy to make and perfect for sharing. Cozy, slightly tart, and comforting, these bars capture the essence of home baking.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 12 bars
Calories 250 kcal

Ingredients
  

For the crust and crumble

  • 1.5 cups gluten-free all-purpose flour blend (cup-for-cup) Make sure it’s certified gluten-free.
  • 1 cup certified gluten-free rolled oats, lightly pulsed Pulse before measuring.
  • 0.5 cup almond flour
  • 0.5 cup granulated sugar
  • 0.5 cup packed light brown sugar
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon fine sea salt
  • 1 cup cold unsalted butter, cubed (or dairy-free butter) Use cold for texture.
  • 1 large egg
  • 1 teaspoon vanilla extract

For the raspberry filling

  • 3 cups fresh or frozen raspberries Thaw if using frozen.
  • 0.33 cup granulated sugar (adjust to taste)
  • 2 tablespoons cornstarch or tapioca starch Increase to 3 tablespoons if using frozen raspberries.
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional) For extra citrus flavor.

Instructions
 

Prep and preheat

  • Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment, leaving an overhang for easy lifting.

Make the crumb base

  • In a large bowl, whisk together the gluten-free flour, oats, almond flour, sugars, baking powder, and salt.
  • Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture resembles coarse crumbs with some pea-sized bits.
  • Whisk the egg and vanilla, stir into the crumb mixture until it just holds together.

Press and par-bake

  • Reserve about 1 1/2 cups of the crumb mixture for the topping.
  • Press the remaining mixture firmly and evenly into the prepared pan to form the crust.
  • Bake for 12–15 minutes until set and just starting to brown.

Prepare the raspberry filling

  • In a saucepan over medium heat, combine raspberries, sugar, cornstarch, lemon juice, and zest.
  • Cook, stirring, until the fruit breaks down and the mixture thickens (3–5 minutes). Cool slightly.

Assemble and bake

  • Spread the raspberry filling evenly over the warm crust.
  • Sprinkle the reserved crumble mixture over the filling. Gently press some crumbs so they stick but leave some loose for a rustic look.
  • Bake for 25–30 minutes until the topping is golden and the filling bubbles lightly.

Cool and slice

  • Let the bars cool completely in the pan, then chill for at least 1 hour to set the filling.
  • Lift out using the parchment overhang and slice into bars. For cleaner slices, chill again and use a sharp knife warmed under hot water and dried between cuts.

Notes

Use cold butter for flakiness, and consider varying the fruit or adding nuts for a twist. Store in an airtight container.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 2gSugar: 15g
Keyword Baking, Crumble Bars, Desserts, gluten-free, Raspberry Bars
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