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Raspberry Crumble Bars

Raspberry Crumble Bars

Preheat the oven to 375 degrees F. Spray an 8-by-8-inch baking pan with nonstick cooking spray.

In a food processor, pulse together the flour, brown sugar, and salt. Add the butter and pulse until the mixture comes together to form a dough. Turn the dough out into a bowl and use your hands to gently knead in the oats and pecans.

Set aside 1/2 cup of the dough and press the rest into the bottom of the prepared pan. Spread the raspberry jam evenly over the dough, leaving a 1/4-inch-thick border. Arrange the raspberries over the jam, then sprinkle with clumps of the reserved 1/2 cup of dough.

Bake until the edges are golden brown, about 30 minutes. It will be a bit gooey in the center when you take it out of the oven, but it firms up as it cools. Set the pan on a rack to cool for at least 30 minutes before cutting.

Run a knife around the edges of the pan to loosen the bars. Make one cut down the center, rotate the pan and make a second cut down the center to create four large bars. Using a large spatula, lift the bars out onto a big cutting board and cut them into smaller squares.

These are best when served the day they are baked, but you can store any remaining bars, in an airtight container, layered with parchment, at room temperature, up to 1 day.

Recipe Summary

  • 6 cups (26 oz.) fresh or thawed frozen raspberries
  • 3/4 cup seedless raspberry jam
  • 1/2 cup granulated sugar
  • 6 tablespoons cornstarch
  • 1 1/2 teaspoon lemon zest (from 1 lemon)
  • Cooking spray
  • 2 cups all-purpose flour
  • 1 1/2 cups uncooked old-fashioned regular rolled oats
  • 1 1/2 cups packed light brown sugar
  • 1 cup sliced almonds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1 cup butter, melted

Prepare the Filling: Stir together first five ingredients in a saucepan. Bring to a boil over medium-high, stirring occasionally. Reduce heat to medium-low cook, stirring often, until thickened and reduced to 3 1⁄2 cups, 8 to 10 minutes. Cool completely, about 1 hour.

Prepare the Crumble: Preheat oven to 350°F. Spray a 13- x 9-inch baking pan with cooking spray. Line bottom and sides of pan with parchment, leaving a 2-inch overhang on all sides. Stir together flour, oats, brown sugar, almonds, cinnamon, and baking soda in a large bowl. Stir in melted butter until combined. Firmly press 4 cups of the Crumble mixture into bottom of prepared pan. Bake until lightly browned around edges, 10 to 12 minutes. Cool 5 minutes.

Spread cooled Filling over warm crust sprinkle with remaining Crumble. Bake at 350°F until filling is bubbly, 35 to 40 minutes. Cool completely in pan, about 2 hours. Lift bars out of pan using parchment as handles. Slice into 32 bars.

Raspberry Crumble Bars

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

Perfectly balanced, crowd pleasing and drool worthy!

New! I added a cooking video to this page so you can see how easy it is to make these Raspberry Crumble Bars!

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

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!

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!

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)

dairy free butter (or regular butter)

gluten-free old fashioned rolled oats

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.

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.

Also make the crumble while the base bakes.

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

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!

Recipe adapted from America’s Test Kitchen.

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

Raspberry Crumble Bars Recipe


All-purpose flour 200 grams

Salted cold butter 120 grams

Raspberries (frozen or fresh) 200 grams

Instructions to make Raspberry Crumble

Firstly, in a bowl, combine the raspberries with the sugar (50 grams) and cornflour. Mix well and set aside

In another bowl, combine the all-purpose flour, sugar (100 grams) and baking powder. Mix well

Add the cold butter cubes and egg yolk. Crumble using your fingers. You want it to be like bread crumbs in texture

Next, take a baking dish, grease it with butter and pour ¾th of the prepared crumbs into it. Lightly press the mixture down. Gently pour the raspberry mixture onto it and spread evenly. Now, pour the remaining ¼th crumbs onto it and press gently to form a layer

So, now you have 3 layers – Crumble – Raspberry mixture – Crumble

Bake this in a preheated oven at 180 degrees C for 40 to 45 mins or until golden brown

Once baked, let it come to room temperature, cut bars and serve or simply scoop it up when piping hot. Enjoy !!

Raspberry Crumble Bars

  • For the Filling:
  • 14 ounces (about 3 cups) raspberries
  • 1/2 cup sugar
  • 1 tablespoon minute tapioca
  • 1 tablespoon fresh squeezed lemon juice
  • For Shortbread Layers
  • 3 cups all purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 16 tablespoons (2 sticks) cold unsalted butter, diced
  • 1 egg
  • 2 tablespoons heavy cream

Adjust oven rack to middle position and preheat oven to 375°F. Grease baking pan with butter.

For the Filling: In a medium bowl, combine raspberries, sugar, tapioca, and lemon juice set aside.

For Shortbread: In the bowl of a food processor, combine flour, sugar, baking powder, and salt pulse 5 times to combine. Add butter and pulse until it is the size of peas, 5-10 pulses. Add egg and heavy cream and pulse until dough just comes together (it will be crumbly but should cohere when pressed down lightly by your fingertips.)

Press enough of dough in pan to form a 1/4 inch layer, which should use just over 1/2 the dough. Cover with raspberries. Dot raspberries with chunks of remaining dough. Bake until top is golden and berries are bubbling, about 50 minutes. Let cool 20 minutes before cutting.

What other fruit would work with this recipe?

The thing I love about this recipe, is how versatile it is, and how easily you can change the flavor, with just a different fruit filling.

I personally cannot get enough raspberries in my mouth. I eat my raspberries, like I eat my popcorn by the fistful.

These Raspberry Crumb Bars are so simple and so yummy. But if you don’t like raspberries as much as me, you could easily switch them out. Here is what I recommend:

  • Apricots
  • Strawberries
  • Blueberries
  • Blackberries
  • Rhubarb
  • Peaches
  • Pineapple (it would also be yummy with some coconut)
  • Banana’s

Really any of these fruits would work well. It’s such a simple recipe, and can be changed to fix your needs, or desires.

You could also mix fruit flavors. You could also double the filling, if you want your middle layer a little thicker.

Two Person Raspberry Crumbles

This is the best crumble recipe for two I have tried and I’ve tried a lot. I’ve made it with raspberries, blackberries, blueberries, and mixed berries. It always turns out fantastic! I would give 100 stars if I could!

Question: what have I been making after dinner every night for three weeks straight?


These sweet, jammy, buttery, lip-staining red berry crumbles are my summer everything right now.

They are conveniently sized for just two people so that you don’t have to make a full pan of raspberry bars when the hardcore craving for a juicy, berry-forward, summery dessert strikes, which, for us, is, like, nightly?

Okay, let’s discuss the layers here.

  • 1: Buttery-oat-brown-sugar crust layer. Texture lands somewhere between actual CRUST crust and gooey sugar cookie, just how I like.
  • 2: Juicy, sticky, bubbly, raspberry layer. Also can be blueberry! Also can be strawberry! Fresh or frozen! I am a big fan of the work-with-what’s-in-your-fridge approach.
  • 3: Buttery-oat-brown-sugar topping. Just the crumbs, sprinkled over top, to make this, you know, officially a crumble.

Being that these are already sitting in nice little ramekins, you have a big opportunity in front of you in the form of raspberry crumble TOPPINGS.

Ice cream? or whipped cream? or just leave it alone?

I’ve done them all, and pinkie swear, every path will lead you straight to raspberry crumble bliss. ❤️

Watch how to make our Raspberry Crumbles:


Preheat oven to 350°F. Mix flour, sugars, baking soda and salt in food processor until well blended. Add butter pulse until mixture resembles coarse crumbs. Mix egg and almond extract in small bowl. Add to food processor while pulsing. Reserve 1/3 of crumb mixture for topping.

Press remaining crumb mixture into an even layer in foil-lined 13x9-inch baking pan. Spread raspberry preserves over top. Sprinkle clumps of the reserved crumb mixture over preserves. Sprinkle with almonds.

Bake 35 to 40 minutes or until edges are lightly browned. Cool in pan on wire rack. Cut into bars.

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