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–+ servings
Gluten-Free Raspberry Crumble Bars
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
16 bars
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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.