Gluten-Free Raspberry Crumble Bars Recipe

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Gluten-Free Raspberry Crumble Bars Recipe

These delicious gluten-free raspberry crumble bars are super easy to make in one bowl and they look fancier than they are! With a soft base, chewy coconut, and jammy filling, these bars are perfect for lunchboxes, picnics, or baking ahead. Easy melt-and-mix method using pantry staples. Plus, option to mix and match flavors, and use fresh or frozen fruits!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: Western

Keyword: Dessert, Gluten-Free Snacks

Servings: Bars

Calories: 218kcal

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.

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