Raspberry Crumble Bars

A shortbread-like cookie base + Raspberry Lemon filling + Crumble = an out of this world Gluten-Free, Vegan treat!

raspberry crumble bars gluten free most made recipes #glutenfreerecipes www.healthygffamily.com
Raspberry Crumble Bars

Perfectly balanced, crowd pleasing and drool worthy!

Update September 2020: this continues to be one of our most popular recipes!

You have been loved it while “staying at home” and you loved it all Summer!

And no wonder! It is easy, uses mostly pantry ingredients, is adaptable and sooooo yummy!

Happy you all love it so much!

Original post:

I first made these bars for Valentine’s Day but quickly realized they are perfect all year round!

And they have been such a hit everywhere we bring them that they were equested for Easter! And now we made them with Blueberry Filling all Summer long.

It is shortbread-like cookie base, a Raspberry Lemon filling + Crumble topping and it is out of this world YUMMY!

The cookie base has a nice buttery flavor and perfect texture that provides just enough crunch to balance the jammy filling, and the filling is just the right amount of sweet being balanced by a touch of lemon juice, and the a crumble topping is the perfect finish!

raspberry crumble bars gluten free most made recipes #glutenfreerecipes www.healthygffamily.com

Plus they are gluten-free, vegan (that is dairy-free and egg-free) so they satisfy so many dietary needs or preferences.

And they are super easy to make!

They are made with 10 real, whole food ingredients: gluten-free all purpose flour (we use GF Jules, affiliate link), cane sugar, salt, dairy free butter (or regular butter), brown sugar, pecans, gluten-free old fashioned rolled oats, raspberry preserves, fresh raspberries and fresh lemon juice.

raspberry crumble bars gluten free most made recipes #glutenfreerecipes www.healthygffamily.com

As an aside, you may have noticed that we are affiliate for GFJules.  To learn more about why we love GFJules flour and why we have used it for 10 years, click here.  Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to the Gluten-Free Raspberry Crumble Bars….

The shortbread cookie base is just 4 ingredients and comes together quickly.

This is one of those baking instances where order of operations matters…. mix the dry ingredients, then mix in the butter 1 piece at a time.  Mix well (1-3 minutes) and a dough will form.

raspberry crumble bars gluten free most made recipes #glutenfreerecipes www.healthygffamily.com

While it bakes for just 15 minutes, you mix together the filling.

The filling is a simple blend of raspberry preserves, fresh raspberries and a touch of fresh lemon juice, giving it the perfect flavor.

raspberry crumble bars gluten free most made recipes #glutenfreerecipes www.healthygffamily.com

Also make the crumble while the base bakes.

The crumble is 4 ingredients, one being part of the base dough.

raspberry crumble bars gluten free most made recipes #glutenfreerecipes www.healthygffamily.com

Top the baked cookie base with the filling, sprinkle with crumble and bake a short bit longer. That’s it!


These bars are a fan favorite getting rave reviews from everyone, which makes them perfect dessert for a holiday, party or any time!

Hope you love them as much as we do!

raspberry crumble bars gluten free most made recipes #glutenfreerecipes www.healthygffamily.com

Recipe adapted from America’s Test Kitchen.

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Raspberry Crumble Bars gluten free #gluttenfreerecipes www.healthgffamily.com

Scroll down for recipe and leave a comment if you try.


5.0 from 6 reviews
Raspberry Crumble Bars
Prep time
Cook time
Total time
A shortbread-like cookie base + Raspberry Lemon filling + Crumble = an out of this world Gluten-Free, Vegan treat! Perfectly balanced and a total crowd pleaser! Recipe adapted from America's Test Kitchen.
Recipe type: Dessert, Cookies and Bars
Cuisine: Gluten-Free, Egg-Free, Dairy-Free and Vegan Optional
Serves: 16 bars
Cookie base (you will reserve ⅓ cup of the base dough for the topping)
  • 1½ cups gluten-free flour (with xanthan gum) (we used GF Jules, affiliate link)
  • ⅓ cup cane sugar
  • ¼ teaspoon salt
  • 8 tablespoons dairy free butter (or real butter), softened, cut into tablespoons (we used Earth Balance dairy-free, soy-free sticks) (NOTE: for a more buttery flavor, use 9 tablespoons of butter)
  • 2 tablespoons packed brown sugar
  • ⅓ cup pecans, finely chopped
  • ¼ cup gluten free old fashioned rolled oats
  • *plus ⅓ reserved cup of the cookie base dough
Raspberry filling
  • ¾ cup raspberry preserves
  • ¾ cup fresh raspberries
  • 2¼ teaspoons fresh lemon juice
  1. Preheat oven to 375 degrees F
  2. Line 8 inch square baking pan with parchment paper such that the paper hangs over the edges OR is tucked in in such a way that you can lift the paper right out of the pan when the bars are done.
Make the cookie base
  1. Using a stand mixer or hand mixer, add flour, cane sugar and salt to a large mixing bowl and on low speed combine for about 5 seconds.
  2. Add butter, 1 piece at a time and continue mixing until a dough forms and pulls away from the sides of the bowl, about 2-3 minutes.
  3. Measure and set aside ⅓ cup of the dough, which will be used in the crumble.
  4. Using your hands, press the remaining dough into an even layer in the prepared baking pan.
  5. Bake 14-16 minutes or until edges begin to brown, rotating pan halfway though baking.
Raspberry Lemon Filling
  1. While the base bakes, combine preserves, raspberries and lemon juice in a small bowl and mash with a fork until well combined but some berry pieces remain.
Crumble Topping
  1. While the base bakes, add the reserved dough, brown sugar, pecans and oats into the mixing bowl used for the base. Using a mixer, pastry cutter or your hands, mix until combined and "crumbly". Set aside.
  1. Pour Raspberry filling over the hot cookie base and spread evenly. Sprinkle with crumble topping pinching crumble with fingers to create tiny crumble "clumps". Do not press crumble into the filling.
  2. Bake 22-25 minutes or until filling bubbling and crumble topping golden brown.
  3. Let bars cool completely in the pan.
  4. When cooled completely, lift the the parchment paper out of the baking pan and onto a cutting board. Cut into square and enjoy!
  5. Store in the refrigerator for several days


raspberry crumble bars gluten free most made recipes #glutenfreerecipes www.healthygffamily.com

36 thoughts on “Raspberry Crumble Bars

    1. Hi Michelle! Thank you! They are definitely my new favorite treat! I think coconut sugar would be ok in place of cane sugar but the almond flour will make the base a different texture– more dense, less shortbread like… if you try it, let me know!

  1. I made this for Super Bowl and it was a HUGE hit. I lightended it up by replacing 1/2 the butter with 4tbsp unsweetened applesauce, 1/4 cup of the sugar with stevia and the jam with Smuckers sugar free raspberry preserves. Also, we didn’t have any pecans so I subbed in 1/3 cup almond flour. It was so good!!! I do Weight Watchers and with my modifications, the recipe came to 4sp per bar.

  2. These are so wonderful! So easy and so delicious! I made them for a friend (made them GF so I could have some too) and I knew if I told her they were Gluten Free she probably wouldn’t have eaten them! She raved about them and made a point to call me the next day and say how much she enjoyed them! Thank you for this awesome recipe!

  3. I made these bars for Easter! My father and I are the only true gluten free ones and everyone couldn’t stop talking about them! They are so good. I will probably be making them for so many parties now!

  4. Made these for my Easter dessert for my family and nobody knew they were gluten free but were highly praised!! Soo delicious if you love a good raspberry crumb bar.

  5. These are so good! I made this with blackberries as well and they were great too! I may use a little less blackberries next time but still so so good. Highly recommend this recipe!

  6. Wow these are amazing!! Super easy to make and I like that the crumble has part of the crust in it because it’s less work. I used a hand mixer and added 3 extra tbsp of butter to my crust because it didn’t seem “dough-y” enough but it turned out great! Can’t wait to bring these for Christmas!

  7. Would love to try these raspberry bars, but can I use a sugar substitute? Or eliminate it, and use dates? I am not good at tweaking.. thank you

  8. These bars are my favorite! In order for the cookie base to come together, I had to add an extra tablespoon of butter. The sweetness of the raspberry filing balances out with the cookie base. I look forward to savoring a piece of these bars and with a cup of coffee! Thanks for the recipe.

  9. Oh my these bars were everything! I tested out this recipe and it was so easy to follow! (I also watched along to the IG videos)
    It came out of the oven smelling so good that leaving it to cool was almost impossible!
    We couldn’t get enough of these bars. We had them as an afternoon treat and then heated them up in the oven after dinner and served them with a scoop if ice cream on top for dessert.
    Amazing! Thank you so much for the recipe!

  10. These look amazing!!! I am going to make these, however, I wanted to know if I could leave out the pecans? I have a child with nut allergies.

  11. LOVE these bars! I whipped these up to serve with a store bought rhubarb crisp and everyone loved these- even preferred them! Love how simple they are to make. I’ll definitely be making them again soon!

  12. These are delicious! I used walnuts instead of pecans because it’s all I had on hand. Still came out amazing!

  13. I made these and substituted blueberries and blueberry jam and they were delicious! I love all of your recipes!!

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