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

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!)

gluten free raspberry crumble bar with a bite taken out

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.

fresh, easy raspberry crumble bars on a wooden board

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.

four healthy raspberry crumble bars in a stack on a plate

How to make healthy raspberry crumble bars

  1. Preheat oven to 350 degrees F. Line an 8×8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Pour mixture over the crust and use a spoon to evenly spread.
  8. Sprinkle the remaining topping evenly over the raspberry filling. Bake for 25-30 minutes or until filling is bubbly and topping is golden.
  9. 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.

three fresh raspberry crumble bars in a stack on a plate

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

  1. In the fridge: I recommend storing these healthy raspberry crumble bars covered in the refrigerator for up to 1 week.
  2. 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

4.5 from 4 votes
gluten free raspberry crumble bars in a stack on a plate
Course Bars, Dairy Free, Dessert, Gluten Free
Cuisine American
Keyword easy, healthy, 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

  1. Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.
  2. Make the base + topping: In a large bowl, mix together egg and coconut sugar until well combined. 
  3. Stir in almond flour, oats, coconut flour, cinnamon and salt until well combined. 
  4. 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. 
  5. 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.
  6. 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. 
  7. 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. 
  8. Pour mixture over the crust and use a spoon to evenly spread.
  9. Sprinkle the remaining topping evenly over the raspberry filling. Bake for 25-30 minutes or until filling is bubbly and topping is golden. 
  10. 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

Paleo Lemon Blueberry Bread

 

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