Gluten-Free Raspberry Crumble Bars

Our Gluten-Free Raspberry Crumble Bars are made with two layers of oatmeal cookie crumble and a jammy fresh raspberry filling that’s bursting with flavor! These raspberry pie bars are the perfect summer treat.

Do you love a good mash-up dessert the same way I do?

I love combining two things I love into one delicious dessert–things like S’mores + Cookies = S’mores Bars or Red Velvet Cake + Brownies = Red Velvet Brownies.

Well, these gluten-free raspberry crumble bars are kind of a perfect middle ground between a fruit crisp and a cookie bar, and they’re EXACTLY the kind of mash-up I love to see.

You get a delicious layer of buttery oatmeal crust topped with jammy fresh raspberry filling, another sprinkle of crispy crumble, and then a tiny drizzle of glaze. YUM! They’re jam-packed (ha!) with raspberry flavor, with notes of lemon and vanilla in every bite.

They’re delicious on their own, but if you really want to go for it, try serving them with a scoop of vanilla ice cream. (It’s like a cheater’s raspberry crumble pie!)

Best of all, these delicious raspberry bars are made with simple ingredients. Here’s all you need to get started…

Simple Ingredients To Get Started

​The best part of these gluten-free raspberry crumb bars is that they start with SIMPLE gluten-free ingredients. Let’s take a look at the ingredients list:

• Butter. Unsalted butter or salted butter works here! Use whichever you have on hand.
• Brown Sugar & Granulated Sugar. This combination keeps the crumble and crust nice and moist while the granulated sugar helps keep the crisp crispy.
• Vanilla Extract. A must!
• Gluten-Free Flour. We love and recommend King Arthur Measure-For-Measure Gluten-Free Flour blend. If you use another brand, make sure it contains xanthan gum. Weigh the flour for best results, or use the scoop and level method to avoid over packing flour into the measuring cup. I do not recommend coconut flour or almond flour for this recipe. 
• Gluten-Free Rolled Oats. You’re looking for certified gluten-free rolled oats (sometimes labeled old-fashioned oats). We don’t recommend quick oats or steel-cut oats for this recipe. We like Bob’s Red Mill!
• Baking Soda & Salt. For the tender texture and balance of flavor
• Fresh Raspberries. You’ll need a 12-ounce package of fresh raspberries, which is about 3 heaping cups.
• Cornstarch. This helps thicken the filling. I don’t recommend any substitutes here.
• Fresh Lemon Zest & Lemon Juice. I love the way that fresh lemon zest and fresh lemon juice brighten up the flavor of the raspberries.
• Maybe A Little Glaze. If you want to put these gluten-free raspberry bars over the top, you can add a quick vanilla glaze made from powdered sugar, a splash of milk, and more vanilla. (It’s 100% optional and really more for looks than flavor, but it sure is cute!)

How To Make Gluten-Free Raspberry Crumble Bars, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions and tips in the recipe card below!

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a metal 8×8 square pan with parchment paper. 
2. Make The Crust Mixture. In a large mixing bowl, combine cooled melted butter, brown sugar, granulated sugar, and vanilla. Stir to combine. Add gluten-free flour, gluten-free oats, baking soda, and salt and stir until clusters form and no dry patches remain. (The mixture will firm up as it sits!)
3. Divide The Crust Mixture. Set Aside 3/4 cup of the crumb topping for the top of the bars and pat the rest out into the bottom of the prepared pan to form the bottom crust. 
4. Make The Filling. In a medium saucepan, combine raspberries, sugar, cornstarch, lemon zest, and lemon juice. Heat the mixture over medium heat, using the back of a spatula to gently crush the berries. Cook, stirring constantly, until the raspberry filling comes to a simmer and the sauce thickens. It should thicken enough to coat the back of your spatula. (It’ll look jam-like.) Set filling aside to cool for 5 minutes. 

5. Assemble The Bars. Pour the raspberry mixture over the bottom crust and spread into an even layer. (An offset spatula makes this easy!) Sprinkle the the remaining oat mixture (the 3/4 cup you set aside) over the top of the filling. (It won’t completely cover the filling.)
6. Bake & Cool. Then, bake the bars in the preheated oven for 45-50 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Cool 30 minutes on a wire rack, then transfer to the refrigerator to finish cooling completely. (This will make the bars easier to slice!)
7. Top With Glaze. If desired, combine powdered sugar, 1 Tablespoon milk, and vanilla extract in a liquid measuring cup or small bowl and whisk until smooth and just pourable, adding more milk if needed. Drizzle the glaze over the bars and let it set. (It should set quickly!) 
8. Slice, Serve & Store. Use the parchment paper to lift the bars out of the pan and onto a cutting board. Carefully use a sharp knife to cut the bars into 12 rectangles and enjoy. Store leftover raspberry oat bars in an airtight container in the refrigerator 3-4 days. 

More Gluten-Free Cookie Bars To Try

Gluten-Free Oatmeal Fudge Bars

Gluten-Free Sugar Cookie Bars

Gluten-Free S’mores Bars

Recipe Card

Gluten-Free Raspberry Crumble Bars

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 1 hour 5 minutes
• Yield: 12 Bars 1x
• Diet: Gluten Free

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Description

Two layers of buttery cookie crust and a fresh homemade raspberry filling make these gluten-free raspberry crumb bars AMAZING. This delicious recipe is perfect on its own, but try them with vanilla ice cream for a more decadent treat.

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Ingredients

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For The Crust & Crumble Topping:

• 3/4 cup butter, melted and slightly cooled (1 1/2 sticks/170 grams)
• 1/2 cup packed light brown sugar (100 grams)
• 1/4 cup granulated sugar (50 grams)
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free measure-for-measure flour (180 grams)
• 1 cup gluten-free rolled oats (90 grams)
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt

For The Raspberry Filling:

• 12 ounces fresh raspberries (3 cups/340 grams)
• 1/2 cup granulated sugar (100 grams)
• 2 1/2 Tablespoons cornstarch (20 grams)
• 1/2 Tablespoon fresh lemon zest
• 1 Tablespoon fresh lemon juice

Optional Glaze:

• 1/2 cup powdered sugar (60 grams)
• 1–2 Tablespoons milk
• 1/4 teaspoon vanilla extract

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Instructions

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a metal 8×8 square baking pan with parchment paper.
2. Make The Crust Mixture. In a large bowl, combine cooled melted butter, brown sugar, granulated sugar, and vanilla. Stir to combine. Add gluten-free flour, gluten-free oats, baking soda, and salt and stir until clusters form and no dry patches remain. (The mixture will firm up as it sits!)
3. Divide The Crust Mixture. Set Aside 3/4 cup brown sugar oat crumble mixture for the top of the bars and pat the rest out into your prepared pan to form the bottom crust.
4. Make The Filling. In a medium saucepan, combine raspberries, sugar, cornstarch, lemon zest, and lemon juice. Heat the mixture over medium heat, using the back of a spatula to gently crush the berries. Cook, stirring constantly, until the raspberry filling comes to a simmer and the sauce thickens. It should thicken enough to coat the back of your spatula. (It’ll look jam-like.) Set filling aside to cool for 5 minutes.
5. Assemble The Bars. Pour the raspberry filling over the bottom crust and spread into an even layer. (An offset spatula makes this easy!) Sprinkle the reserved 3/4 cup of the crumble mixture over the top of the raspberry layer. (It won’t completely cover the filling.)
6. Bake & Cool. Then, bake the bars in the preheated oven for 45-50 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Cool 30 minutes on a wire rack, then transfer to the refrigerator to finish cooling completely. (This will make the bars easier to slice!)
7. Top With Glaze. If desired, combine powdered sugar, 1 Tablespoon milk, and vanilla extract in a liquid measuring cup or small bowl and whisk until smooth and just pourable, adding more milk if needed. Drizzle the glaze over the bars and let it set. (It should set quickly!)
8. Slice, Serve & Store. Use the parchment paper to lift the bars out of the pan and onto a cutting board. Carefully use a sharp knife to cut the bars into 12 rectangles and enjoy. Store leftover raspberry crumble bars in an airtight container in the refrigerator 3-4 days.

Notes

• Raspberries. I recommend using fresh berries when you can, but if frozen raspberries are your only option, I recommend increasing the cornstarch to 3 Tablespoons to account for the extra liquid that ice crystals will add to the filling. You’ll also want to go by the weight measurement (12 oz/340 grams) rather than 3 cups, since frozen berries don’t pack in as tightly as fresh.
• Gluten-Free Flour. We love and recommend King Arthur Measure For Measure Gluten-Free Flour blend. If you use another brand, make sure it contains xanthan gum. Weigh the flour for best results, or use the scoop and level method to avoid over packing flour into the measuring cup. I do not recommend coconut flour or almond flour for this recipe.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American

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