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raspberry crumble in a stack on a plate

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.

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
Servings 12 bars
Calories 221 kcal
Author Monique Volz of AmbitiousKitchen.com

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 Facts
Raspberry Crumble Bars
Amount Per Serving (1 bar)
Calories 221 Calories from Fat 133
% Daily Value*
Fat 14.8g23%
Saturated Fat 4.1g26%
Carbohydrates 20.2g7%
Fiber 4.3g18%
Sugar 11.4g13%
Protein 5.5g11%
* Percent Daily Values are based on a 2000 calorie diet.