Gluten-Free Raspberry Crumble Bars (No Oats)
Looking for a fuss-free, but crowd-pleasing gluten-free treat? These gluten-free Raspberry Coconut Crumble Bars tick all the boxes – a golden buttery base, a raspberry jammy layer and a delicious crumble on top.
The base is soft yet sturdy (thanks to a quick pre-bake), the crumble topping is deliciously textured, and the whole thing comes together with pantry staples – no oats, no almond meal, and no mixer required.
Whether you’re after a sweet lunchbox idea, a quick slice for afternoon tea, or a freezer-friendly bake for weekend prep – this one’s a keeper!
Why You’ll Love These GF Raspberry Crumble Bars
- Made with gluten-free plain flour – no fancy, or hard-to-find ingredients
- Includes a touch of coconut for chew and flavour
- Uses melted butter – no need to rub in
- Can be made with fresh or frozen raspberries (I’ve used frozen in these photos)
- Freezer-friendly, lunchbox-approved, and easy to slice
Ingredients You Need To Make These Crumble Bars
Base + Crumble:
- gluten-free plain flour/all-purpose flour
- desiccated coconut (unsweetened finely shredded coconut) – see ‘Tips’ below if you don’t want to use coconut though.
- brown sugar (light or dark)
- baking powder
- salt
- vanilla extract
- unsalted butter, melted
Filling:
- 200g raspberry jam (or fruit jam of choice)
- Optional: 1 cup of fresh or frozen raspberries
- Optional (for frozen raspberries): 1 tsp cornflour/corn starch
🍓 Quick Raspberry Jam Substitutes:
Don’t have, or not into raspberry? Not a problem, any of the following flavours can be substituted easily:
- Strawberry Jam – classic and kid-friendly
- Mixed Berry Jam or Preserve – adds a nice depth of flavour
- Cherry Jam – rich and pairs beautifully with coconut
- Blackberry or Blueberry Jam – a bit more tart, but still delicious
- Apricot Jam – slightly tangy and bright, great with coconut
- Plum Jam – deeper, slightly spiced flavour
- Peach Jam – sweet and mellow, perfect for summer vibes
- Homemade Quick Berry Compote – simmer fresh or frozen berries with a little sugar and cornstarch until thick
I have a blueberry lover in the house, so I often make this recipe with blueberry jam only and no fresh or frozen blueberries, and it still works out beautifully:
How To Make Gluten-Free Raspberry Crumble Bars
These really are easy to make, made in one-bowl and very quick!
Step 1: Preheat oven to 180°C (360F). Line a 20cm square tin with baking paper.
Step 2: Make the crumble mix:
In a large bowl, mix the flour, coconut, brown sugar, baking powder, and salt. Add vanilla and melted butter. Stir until evenly combined – but the mix should resemble a soft, crumbly dough.
Step 3: Form the base:
Press approximately 2/3 of the mixture firmly into the base of the tin. Tightly flatten the base mixture evenly with your hands or the back of a spoon or fork.
Step 4: Pre-bake the base:
Bake for 10 minutes, then remove from oven and let cool slightly.
Step 5: Add the filling:
Spread the raspberry jam evenly over the warm base. If using frozen raspberries, toss them with 1 teaspoon of cornflour/corn-starch to absorb the extra moisture. Scatter raspberries evenly over the jam.
Step 6: Top with crumble:
Crumble the remaining dough mixture over the top. Leave some larger clumps for a true crumble texture.
Step 7: Bake again:
Return to oven and bake for 35-40 minutes, until golden and bubbling around the edges.
Step 8: Cool completely in the tin before slicing – this helps the bars firm up and hold their shape nicely.
Storage
- Room temperature: Airtight container for up to 3 days.
- Fridge: Up to 5 days
- Freezer: Freeze for up to 2 months in layers, separated with baking paper
Tips & Variations
- Frozen raspberries? Toss them with cornflour/corn-starch before adding to absorb excess moisture and prevent sogginess to the base.
- No coconut? You can swap the desiccated coconut for extra flour – the bars will still hold together, just with a slightly different texture.
- Want a thicker topping? Set aside a bit more of the mixture when pressing the base to create a chunkier crumble layer. Or vice versa if you want a thicker base!
- Desiccated coconut is sometimes hard to find in the US. You can use unsweetened shredded coconut and give it a quick blitz in a food processor to create a finer texture. Avoid sweetened flake-style coconut as it’s too moist and coarse for this recipe.
Gluten-Free Raspberry Crumble Bars Recipe
Ingredients
Base & Crumble:
- 2 cups (300 g) gluten-free plain/all-purpose flour
- ¾ cup (60 g) desiccated unsweetened coconut
- ¾ cup (140 g) brown sugar
- ¼ teaspoon salt
- 1 teaspoon gluten-free baking powder
- 1¼ sticks (140 g) butter, melted
Filling:
- ⅔ cup (200 g) raspberry jam
- 1 cup (120 g) fresh or frozen raspberries
- Optional: if using frozen berries, coat in 1 teaspoon gluten-free cornflour/corn-starch
Instructions
- Preheat oven to 180°C (360℉). Line a 20cm (8 inch) square tin with baking paper.
- Make the crumble mix: In a large bowl, mix the flour, coconut, brown sugar, baking powder, and salt.
- Add vanilla and melted butter. Stir until fully combined – the mix should resemble a soft, crumbly dough.
- Form the base: Press ⅔ of the mixture firmly into the base of the tin. Flatten firmly and evenly with your hands or the back of a spoon or fork.
- Pre-bake the base: Bake for 10 minutes, then remove from oven and let cool slightly.
- Add the filling: Spread the raspberry jam evenly over the warm base. If using frozen raspberries, toss them with 1 teaspoon of cornflour/corn-starch to absorb extra moisture. Scatter raspberries evenly over the jam.
- Top with crumble: Crumble the remaining dough mixture over the top. Leave some larger clumps for a true crumble texture.
- Bake again: Return to oven and bake for 35–40 minutes, until golden and bubbling around the edges.
- Cool completely in the tin before slicing – this helps the base firm up nicely, the jammy filling to set, and the bars to hold their shape.
Recipe Notes:
Storage:
- Room temperature: Airtight container for up to 3 days
- Fridge: Up to 5 days
- Freezer: Freeze for up to 2 months in layers, separated with baking paper
Tips & Variations:
- Frozen raspberries? Toss them with cornflour to prevent sogginess.
- No coconut? You can replace it with extra flour – the bars will still work well, just less chewy.
- Want a thicker top layer? Set aside a bit more of the mixture when pressing the base. Or vice versa, if you prefer a thicker base.
Nutrition Information:
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