Adapted from a Facebook reel by Healthy Gluten-Free Family, with the full recipe on their site (they adapted it from America’s Test Kitchen). A shortbread base does double duty — part pressed into the pan, part reserved for the crumble — with a raspberry-lemon filling between. Already gluten-free as written; make it with vegan butter and the bars are vegan too. Not yet test-baked.
Gluten-Free Raspberry Crumble Bars
Shortbread Base
- 180 g gluten-free flour blend 1 1/2 cups; a 1:1-style blend
- 64 g coconut sugar 1/3 cup; granulated sugar works too
- 1/8 tsp salt skip if your butter is salted
- 1/4 tsp almond extract
- 128 g butter, softened 9 Tbsp; vegan butter keeps the bars vegan, dairy butter works the same way
- 2-4 Tbsp cold water only as needed, if the dough will not come together
Raspberry-Lemon Filling
- 240 g raspberry preserves 3/4 cup
- 110 g fresh raspberries 3/4 cup; frozen and thawed also work
- 2 1/4 tsp fresh lemon juice about 11 ml
Crumble Topping
- 1/3 cup reserved shortbread dough about 80 g, set aside from the base
- 26 g brown sugar 2 Tbsp
- 35 g pecans 1/3 cup, chopped
- 25 g rolled oats 1/4 cup; certified gluten-free oats
- Heat the oven to 375°F (190°C). Line an 8-inch square baking pan with parchment, leaving an overhang on the edges so the bars can be lifted out.
- Blend the flour, coconut sugar, and salt. Add the softened butter and almond extract and mix until a soft dough forms. If the dough stays crumbly, add cold water a tablespoon at a time until it comes together.
- Set aside 1/3 cup of the dough for the crumble topping. Press the rest into the prepared pan in an even layer.
- Bake the base for 14–20 minutes, until the edges are lightly browned and the center is firm and set.
- While the base bakes, mash the preserves, raspberries, and lemon juice with a fork until combined but still chunky.
- In the same mixing bowl, work the reserved dough with the brown sugar, pecans, and oats until crumbly.
- Spread the raspberry filling evenly over the hot base. Sprinkle the crumble over the top, pinching it into small clumps — do not press it into the filling.
- Bake for 22–25 minutes, until the filling is bubbling and the crumble is golden brown.
- Cool completely in the pan. Lift the bars out by the parchment, cut into 16 squares, and store in the refrigerator for several days.
Adapted from Healthy Gluten-Free Family (their recipe is adapted from America’s Test Kitchen). Already gluten-free as written; the dairy butter can be swapped for vegan butter to keep the bars vegan, as in the original. Not yet test-baked.
