June 12, 2018
Raspberry Crumble Bars
Gorgeous, healthy raspberry crumble bars made with a fresh raspberry jam filling. This paleo & gluten free raspberry crumble bar recipe is easy to make and perfect for using up fresh or frozen raspberries! Enjoy them at room temp or straight from the fridge for a wonderful summertime treat.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
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Over the past two weeks here in Chicago, it’s probably rained every other day. My plants are dying from being overwatered and it’s starting to feel more like Seattle. When it gets a little gloomy out, my baking mood is in full swing.
If you feel the same, here’s what I advise doing: Head to Trader Joe’s and whip around your red little shopping cart, buy yourself flowers, grab all the seasonal items they’re advertising, including those fresh, sweet summer raspberries. (Oh and plantain chips, because they’re always a MUST on my grocery list!)
Anyway I’m basically convinced to make your summer the most delicious one you’ve ever had. I’m covering all the basics on the blog this summer (bars, crumbles, jams, sauces, salads, bbq stuff, etc). And now we’re talkin’ fresh, paleo raspberry crumble bars baby.
I tested these bars four times to get the crumble perfect and the inside just perfectly sweet enough. Finally, I got to a place where I felt like fresh raspberry jam is better than anything Smucker’s ever bottled up.
Ingredients in raspberry crumble bars
These lovely, healthy raspberry crumble bars are made with wholesome gluten free ingredients, making them a perfect bar to bring to any party. The crumble part is easy to make and the filling is SO simple, yet so GOOD. Here’s what you’ll need:
- Egg: to help hold the base together and create the crumble topping.
- Coconut sugar: for the perfect amount of sweetness in the crust and topping. You can also use pure maple syrup.
- Rolled oats: keep these gluten free with gluten free rolled oats. Do not use steel cut oats in this recipe.
- Almond & coconut flour: I use a mix of almond and coconut flour to hold the crust together and make that delicious crumble topping. They provide healthy fats and keep these raspberry crumble bars gluten free!
- Cinnamon & salt: a pinch of cinnamon and salt adds a delicious boost of flavor to the crust and crumble.
- Coconut oil: for a bit of extra moisture in the crust and crumble topping. You could also use butter or vegan butter.
- Raspberries: feel free to use fresh or frozen in this recipe!
- Honey: I like using a clover honey, but you can use pure maple syrup if you’d like.
- Vanilla extract: for a little flavor boost in the filling.
- Tapioca flour: to help thicken the filling a bit. You can use tapioca flour, cornstarch or arrowroot starch!
To me, they taste like a Nutri-grain bar (remember those?). I think you’re going to LOVE them as an afternoon snack with a cup of coffee or a glass of almond milk. And the best part? They’re made with amazing ingredients to help fuel your body.
How to make healthy raspberry crumble bars
- Preheat oven to 350 degrees F. Line an 8×8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.
- Make the base + topping: In a large bowl, mix together egg and coconut sugar until well combined. Stir in almond flour, oats, coconut flour, cinnamon and salt until well combined.
- Pour coconut oil all over and use a fork to evenly distribute and stir together until clumps begin to form and resemble a wet sand look.
-
Place 1 ¾ cup of mixture into prepared pan (the remaining mixture will be used for the topping). Use your hands to evenly press dough to the bottom. Place the remaining dough for the topping in the fridge.
- Next, make your filling: place a medium pot over medium heat. Add in raspberries, honey, vanilla, tapioca flour and salt. Use a wooden spoon to press down and break apart the raspberries.
- Bring to a boil, then reduce heat and cook for 2-3 more minutes until mixture is thickened up a bit and no large raspberry pieces remain.
- Pour mixture over the crust and use a spoon to evenly spread.
- Sprinkle the remaining topping evenly over the raspberry filling. Bake for 25-30 minutes or until filling is bubbly and topping is golden.
- Allow bars to cool completely on a wire rack before transferring to the fridge to chill. Bars are delicious served at room temperature or straight out of the fridge. Use a sharp knife to cut into 12 bars before serving.
Customize these bars
- Feel free to use blueberries or strawberries in the filling if you’d like to try a different berry flavor.
- Add a bit of lemon zest to the crust or filling for a delicious brightness in every bite!
- A drizzle of melted white chocolate would be amazing over these raspberry crumble bars.
- To make them grain free, simply leave out the rolled oats.
How to store raspberry crumble bars
- In the fridge: I recommend storing these healthy raspberry crumble bars covered in the refrigerator for up to 1 week.
- In the freezer: yes, these raspberry crumble bars are freezer-friendly! Once they’re completely cooled, simply place them in an airtight container and pop them in the freezer for up to 3 months. When you’re ready to enjoy one, just let it thaw a bit in the fridge before eating.
I hope you love these raspberry crumble bars as much as I did. If you make this recipe, be sure to tag #ambitiouskitchen on Instagram or leave a comment and rate the recipe below to let us know how you liked them. xo!
Raspberry Crumble Bars
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Serves 12
Gorgeous, healthy raspberry crumble bars made with a fresh raspberry jam filling. This paleo & gluten free raspberry crumble bar recipe is easy to make and perfect for using up fresh or frozen raspberries! Enjoy them at room temp or straight from the fridge for a wonderful summertime treat.
Ingredients
- For the base + topping:
- 1 egg
- 1/3 cup coconut sugar (or sub 1/4 cup pure maple syrup)
- 1/2 cup gluten free rolled oats
- 2 cups almond flour
- 2 tablespoons coconut flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup melted coconut oil
- For the raspberry filling:
- 2 heaping cups fresh or frozen raspberries
- 3 tablespoons honey (or sub pure maple syrup)
- 1 teaspoon vanilla extract
- 1 tablespoon tapioca flour or arrowroot starch (can also use cornstarch)
- Pinch of salt
Instructions
-
Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.
-
Make the base + topping: In a large bowl, mix together egg and coconut sugar until well combined.
-
Stir in almond flour, oats, coconut flour, cinnamon and salt until well combined.
-
Pour coconut oil all over and use a fork to evenly distribute and stir together until clumps begin to form and resemble a wet sand look.
-
Place 1 ¾ cup of mixture into prepared pan (the remaining mixture will be used for the topping). Use your hands to evenly press dough to the bottom. Place the remaining dough for the topping in the fridge.
-
Place a medium pot over medium heat. Add in raspberries, honey, vanilla, tapioca flour and salt. Use a wooden spoon to press down and break apart the raspberries.
-
Bring to a boil, then reduce heat and cook for 2-3 more minutes until mixture is thickened up a bit and no large raspberry pieces remain.
-
Pour mixture over the crust and use a spoon to evenly spread.
-
Sprinkle the remaining topping evenly over the raspberry filling. Bake for 25-30 minutes or until filling is bubbly and topping is golden.
-
Allow bars to cool completely on a wire rack before transferring to the fridge to chill. Bars are delicious served at room temperature or straight out of the fridge. Use a sharp knife to cut into 12 bars before serving.
Recipe Notes
Feel free to use blueberries or strawberries instead of raspberries.
To make the bars grain free, feel free to leave out the oats.
To store in the fridge: I recommend storing these healthy raspberry crumble bars covered in the refrigerator for up to 1 week.
To store in the freezer: once the bars are completely cooled, simply place them in an airtight container and pop them in the freezer for up to 3 months. When you’re ready to enjoy one, just let it thaw a bit in the fridge before eating.
Nutrition
Servings: 12 bars
Serving size: 1 bar
Calories: 221kcal
Fat: 14.8g
Saturated fat: 4.1g
Carbohydrates: 20.2g
Fiber: 4.3g
Sugar: 11.4g
Protein: 5.5g
More berry recipes you’ll love:
Lemon Blueberry Quinoa Pancakes
Tart Cherry Pie Bars with Oatmeal Crumble (vegan + gluten free)
Summer Strawberry Spinach Salad with Avocado
Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting
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55 comments
These are perfect for summer! I’ve yet to make a fruit dessert this summer…these are first on the list! I love how they don’t have a ton of sweetness…perfect to let the raspberry flavor shine through!
Hope you love these ones! And yes the raspberry flavor is the star here 🙂
Almond flour is mentioned in the post and in the recipe instructions, but I don’t see it in the ingredient list…am I just blind or it is not there? 🙂
I had the same question!
Updated: 2 cups almond flour!
It’s 2 cups — sorry about that!
Wondering how much almond flour to use!
2 cups — updated! 🙂
Oh my gosh these look gorgeous and absolutely DELICIOUS. Crumble bars are my jam especially during summatime! Can’t wait to try these 🙂
They’re so delish!! And agreed – the perfect summa treat 🙂
Any ideas if regular flour would work with the same end result, and if so, how much to use? Thanks!
I wouldn’t recommend regular flour because the texture will change. You could try hazelnut or cashew flour in place of the almond flour!
YUM! That filling sounds so delicious!!
It’s seriously sooo good!!
Perfect summer desert to bring to any occasion! Or just to make for myself hahaha!
Absolutely!! Treat yo self 😉
Hi! The ingredients only state coconut flour but the method indicates both almond and coconut flour. Should there be some almond flour too? Thanks!
Sorry I just saw the other comments, 2 cups it is 🙂
Vibrant and healthy beauty again :-: Thank you so much !
Enjoy!
I am completely on board with grabbing all the goodies at Trader Joe’s and then coming home to make these DELICIOUS bars! Ooh, so good. Maybe I’ll have to add some rhubarb too just for fun.
YES can’t stop won’t stop! Rhubarb would be delicious in here!
These look gorgeous and absolutely yummy. Crumble bars are my jam especially during summatime! thanks for your recipe
Hope you love them!
i love raspberries! and these crumble bars look delicious! Trader Joes always gets me with all their seasonal items! i want them all haha
They’re seriously sooo good! And yes I totally agree haha
I am a SUCKER for crumbles! These bars look like the perfect treat for any picnic or summer party. Then again, I could just make them at home and gobble them all up for myself, haha! Would this recipe work with other berries–blueberries, strawberries, blackberries, etc.?
Me too!! They’re the best. And I think they’d be delicious with other berries!
Can you use whole wheat pastry flour instead?
These look amazing! Do the bars freeze well?
They’re delicious! I wouldn’t recommend freezing them (the “crumble” won’t be very crumbly anymore).
These look delicious. I am sure they are equally enjoyable both as a snack or for breakfast. Thank you for sharing this Monique.
They’re delicious any time of day! Enjoy 🙂
Any suggestions for sub for the coconut flour? Wanting to make right NOW but have everything but that.
Oat flour should work!
I have the almond flour but is there a substitute for the coconut flour?
Oat flour should work!
Made with changes. I didn’t have the almond flour or coconut flour (used 1.5 cups of AP flour instead). Used maple syrup instead of coconut sugar and frozen blackberries (strained after cooking) instead of raspberries. Haha. True story. All else I followed as directed using the cornstarch option in the fruit.
I realize I made some serious changes but figured if anyone else is curious what would happen if… they would really freaking good. Thanks for the healthier crumble recipe.
Glad those swaps worked out too!
What a flax egg work to make it vegan?
Great question, I haven’t tried it but I think it would work!
Made these for Mother’s Day brunch, they were a huge hit. We ate them w a little scoop of vanilla flavored coconut ice cream, yum!! Thanks for the delicious share!
Amazing! So happy to hear that. Love the idea of vanilla coconut ice cream, too – YUM.
Hi, Just made these for my company tonight with the fresh picked raspberries from the garden. They were delicious but I did not ha e enough crumble to cover the top & I did not use 1 3/4 cups on the bottom. What do you think went wrong? Is it really only 1/2 c. Of oats? Thanks for your fresh recipes. I’m making your Peach, tomato, corn, arugula salad tonight as well.
Hi Pam – yes the measurements should be correct. Sorry you had trouble. It sounds like perhaps too much was distributed on the bottom.
i made my family vote on which dessert i should make, and this, thankfully won! super yummy and easy to make!
Love it!!
So yummy!! The raspberries were nice and tart and I added some sliced almonds on the top for an added crunch. I want to add some lemon zest to the crust next time I make it.
So glad you enjoyed them! Great idea to add lemon zest 🙂
I made these once according to the directions and they were delicious.
Last night I wanted to make something using an old jar of jam so I used that for the filling and also didn’t have coconut flour and just left it out – turned out great!
So glad to hear that it worked well!!
What can I substitute for the almond flour and coconut flour as I am allergic to both of those? Would it be possible to substitute oat flour for the almond flour and buckwheat flour for the coconut flour?
Hi, Aaron! Feel free to use the crust/crumble from my blueberry pie bars recipe, which is made with oat flour. You can omit the almond extract in there!
These sound amazing! I have an egg sensitivity so I try not to eat them, even in baked goods. Do you think a flax egg would work or do you have another suggestion for a replacement?
Hi! I’d recommend using the crust/crumble recipe from these blueberry pie bars, which are vegan/egg-free! (Feel free to use regular dairy butter if you’d like.)