Raspberry Crumble Bars

Raspberry Crumble Bars

Author: Stephanie Kay

With a flaky crust, crumble top, and packed full of natural sweetness, these gluten-free Raspberry Crumble Bars are a delicious treat that everyone will love!

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 9 servings 1x
  • Category: Desserts
  • Cuisine: Vegetarian, Gluten-Free, Dairy-Free
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  1. Preheat the oven to 350°F and line an 8×8 or 9×9 inch baking pan with parchment paper.
  2. In a food processor, pulse together 2 1/2 cups of the oats and all of the almonds until they are ground into a flour-like consistency.
  3. Once complete, transfer the oat and almond mixture to a large mixing bowl, add the remaining rolled oats, baking powder, cinnamon and salt and stir to combine.
  4. Add the cold butter and honey and use a wooden spoon or spatula to incorporate it with the oat mixture until well combined and the dough is sticky. (You can also do this with your hands if you prefer, I find it works better).
  5. Once complete, add two-thirds of the dough to the baking pan and use your hands to press it firmly into the bottom. Set aside.
  6. In a small pot on medium heat, add the raspberries, vanilla extract, lemon zest, salt and honey. Use a wooden spoon to gently break up the raspberries (you can leave some chunks but you want them mostly broken down) and allow to heat gently for 3-4 minutes until raspberries become slightly liquidy.
  7. Once heated, add tapioca or arrowroot powder and heat for another 1-2 minutes, stirring frequently, until the mixture has thickened.
  8. Once the raspberry mixture is ready, transfer it to the baking pan and use a spatula to spread it evenly across the base, and then top it with remaining oat mixture.
  9. Transfer the pan to the oven to bake for 30-35 minutes until raspberry mixture is bubbling and the top is golden brown.
  10. Remove from the oven and allow to cool completely before slicing into 9 bars.
  11. The bars can be stored in the fridge for up to 5 days or in the freezer for a month.