I love creating unique treats and this recipe is a standout. My gluten-free delight features a tender shortbread-like base made with coconut flour and vegan butter, crowned with a vibrant raspberry lemon filling and a crunchy oat crumble. It’s one of my favorite Gluten Free Cookie Bars Recipes that truly surprises.

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A photo of Raspberry Crumble Bars Recipe

I recently experimented with a twist on a classic treat that you absolutely need to try. I started with a shortbread-like cookie base made of 1 1/2 cups gluten-free all-purpose flour, a dash of 1/4 cup coconut flour and a few cubes of 1/2 cup cold vegan butter, all mixed with a bit of powdered sugar and salt.

Then, I layered on a vibrant raspberry lemon filling crafted from 3 cups fresh raspberries, 1/2 cup granulated sugar, 1/4 cup fresh lemon juice and a tablespoon of lemon zest. To top it off, I blended 1 cup gluten-free rolled oats with another cup of gluten-free all-purpose flour, coconut sugar and a little melted vegan butter for the crumble.

Adapted from America’s Test Kitchen, this recipe came out perfectly balanced and is a total crowd pleaser for anyone who loves gluten free, vegan squares and bars. Give it a try and see how it amazes you!

Why I Like this Recipe

I like this recipe because it’s gluten free and vegan yet still manages to taste amazing. I really love how the shortbread-like cookie base combined with the raspberry lemon filling gives me a mix of crunchy and soft textures that feels so satisfying. The tangy lemon and sweet raspberries just blend perfectly so every bite reminds me of summertime. Plus, it isn’t super complicated which means I can whip it up for friends when I want to treat them without stressing too much.

Ingredients

Ingredients photo for Raspberry Crumble Bars Recipe

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  • Gluten-free all-purpose flour provides essential carbohydrates and structure for a light, crispy, golden base.
  • Coconut flour is rich in fibre and flavor, creating a subtle coconut undertone and moist texture.
  • Fresh raspberries burst with tart-sweet juice, packed with fibre, vitamins, and natural antioxidants, improving health.
  • Vegan butter imparts creamy richness and moisture while giving the bars a tender, moist crumb.
  • Lemon juice and zest add a zesty sour brightness that enlivens the fruity filling and awakens your taste buds.
  • Gluten-free rolled oats provide satisfying crunch and extra fibre, enhancing texture and heartiness of the warm,

    Ingredient Quantities

    • 1 1/2 cups gluten-free all-purpose flour (for the base)

    • 1/4 cup coconut flour

    • 1/2 cup vegan butter, cold and cubed

    • 1/3 cup powdered sugar

    • 1/4 teaspoon salt

    • 3 cups fresh raspberries

    • 1/2 cup granulated sugar

    • 1/4 cup fresh lemon juice

    • 1 tablespoon lemon zest

    • 2 tablespoons cornstarch

    • 1 cup gluten-free rolled oats (for the crumble)

    • 1/2 cup gluten-free all-purpose flour

    • 1/3 cup coconut sugar

    • 1/3 cup vegan butter, melted

    • A pinch of salt (for the crumble)

    How to Make this

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    1. Preheat your oven to 350°F and grease a 9×9-inch pan.

    2. In a bowl, mix 1 1/2 cups gluten-free all-purpose flour, 1/4 cup coconut flour, 1/3 cup powdered sugar, and 1/4 teaspoon salt and then add the 1/2 cup cold cubed vegan butter. Use your fingers or a pastry cutter until it looks crumbly, then press it into the bottom of the pan.

    3. Bake the base for about 15 minutes or until it’s lightly golden, then take it out of the oven.

    4. In a saucepan, combine 3 cups fresh raspberries, 1/2 cup granulated sugar, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, and 2 tablespoons cornstarch. Stir it constantly over medium heat until the mixture thickens a little (around 5-7 minutes) and then remove it from the heat.

    5. Pour that raspberry lemon mix evenly over your baked base.

    6. For the crumble topping, stir together 1 cup gluten-free rolled oats, 1/2 cup gluten-free all-purpose flour, 1/3 cup coconut sugar, and a pinch of salt. Then add 1/3 cup melted vegan butter and mix until it’s all combined.

    7. Sprinkle the crumble mixture evenly on top of the raspberry layer.

    8. Put the pan back in the oven and bake everything for another 20-25 minutes until the topping turns golden and bubbly.

    9. Remove the pan from the oven and let it cool completely before you cut it into bars.

    10. Once it’s cooled, cut into bars and dig in to enjoy your delicious gluten-free, vegan raspberry crumble bars!

    Equipment Needed

    1. Oven
    2. 9×9-inch baking pan
    3. Mixing bowl for the base and crumble
    4. Measuring cups and spoons
    5. Pastry cutter (or you can use your fingers)
    6. Saucepan
    7. Spatula or wooden spoon for stirring
    8. Knife for cutting the cooled bars

    FAQ

    Yeah, you can use frozen raspberries, but fresh ones really give a better texture and flavor. Just be sure to thaw them and drain any extra liquid.

    They keep pretty good in an airtight container in the fridge for up to a week. If you wanna eat them later, you can even freeze a few pieces.

    Sure, you can skip the coconut flour but it might change the texture a bit. You might wanna increase the all-purpose flour slightly to keep things balanced.

    The filling thickens up as it cools, but when you're cooking it, let it boil for a couple extra minutes after adding the cornstarch so it coats the raspberries nice and evenly.

    Yes, it is! Just make sure your gluten-free flours and oats are certified and you're using vegan butter so it stays dairy free.

    Raspberry Crumble Bars Recipe Substitutions and Variations

    • You can swap the coconut flour for almond flour or even oat flour, just know that it might absorb liquids differently so you may need to adjust the amount.
    • If you dont have vegan butter, try using an equal amount of solid coconut oil or non-dairy margarine instead.
    • Instead of cornstarch you can use arrowroot powder as a thickener which works almost the same way in recipes.
    • If you’re out of powdered sugar, you can make your own by pulsing granulated sugar in a blender until it gets really fine.

    Pro Tips

    1. Make sure your vegan butter is super cold and cubed before you mix it with the flours so it mixes up to a crumbly texture that makes your base extra flaky.

    2. When you cook the raspberry mix, keep stirring all the time so it doesn’t lump up or burn a bit. It might seem like a hassle but constant stirring really helps get a smooth texture.

    3. For the crumble topping, just be gentle when you sprinkle it over the raspberry layer. If you press it too hard it loses that nice crunchy vibe.

    4. Let the whole thing cool completely before you slice it. Cutting hot baking stuff can make your bars fall apart and give you a mess to clean up later.

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    Raspberry Crumble Bars Recipe

    My favorite Raspberry Crumble Bars Recipe

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    Equipment Needed:

    1. Oven
    2. 9×9-inch baking pan
    3. Mixing bowl for the base and crumble
    4. Measuring cups and spoons
    5. Pastry cutter (or you can use your fingers)
    6. Saucepan
    7. Spatula or wooden spoon for stirring
    8. Knife for cutting the cooled bars

    Ingredients:

    • 1 1/2 cups gluten-free all-purpose flour (for the base)

    • 1/4 cup coconut flour

    • 1/2 cup vegan butter, cold and cubed

    • 1/3 cup powdered sugar

    • 1/4 teaspoon salt

    • 3 cups fresh raspberries

    • 1/2 cup granulated sugar

    • 1/4 cup fresh lemon juice

    • 1 tablespoon lemon zest

    • 2 tablespoons cornstarch

    • 1 cup gluten-free rolled oats (for the crumble)

    • 1/2 cup gluten-free all-purpose flour

    • 1/3 cup coconut sugar

    • 1/3 cup vegan butter, melted

    • A pinch of salt (for the crumble)

    Instructions:

    1. Preheat your oven to 350°F and grease a 9×9-inch pan.

    2. In a bowl, mix 1 1/2 cups gluten-free all-purpose flour, 1/4 cup coconut flour, 1/3 cup powdered sugar, and 1/4 teaspoon salt and then add the 1/2 cup cold cubed vegan butter. Use your fingers or a pastry cutter until it looks crumbly, then press it into the bottom of the pan.

    3. Bake the base for about 15 minutes or until it’s lightly golden, then take it out of the oven.

    4. In a saucepan, combine 3 cups fresh raspberries, 1/2 cup granulated sugar, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, and 2 tablespoons cornstarch. Stir it constantly over medium heat until the mixture thickens a little (around 5-7 minutes) and then remove it from the heat.

    5. Pour that raspberry lemon mix evenly over your baked base.

    6. For the crumble topping, stir together 1 cup gluten-free rolled oats, 1/2 cup gluten-free all-purpose flour, 1/3 cup coconut sugar, and a pinch of salt. Then add 1/3 cup melted vegan butter and mix until it’s all combined.

    7. Sprinkle the crumble mixture evenly on top of the raspberry layer.

    8. Put the pan back in the oven and bake everything for another 20-25 minutes until the topping turns golden and bubbly.

    9. Remove the pan from the oven and let it cool completely before you cut it into bars.

    10. Once it’s cooled, cut into bars and dig in to enjoy your delicious gluten-free, vegan raspberry crumble bars!

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