These gluten free Raspberry Crumble Bars are the perfect mix of sweet, tart, and buttery goodness. Learn the trick gluten free cooks know to prevent the base from getting soggy and you're guaranteed perfect bars every time.
Stop spending so much money on store bought bars and add a handful of homemade recipes to the mix. Plan a bake day and load up the freezer. My list includes granola bars, chocolate coconut oat bars and coconut date energy balls. Plus I'll always try something new.
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Ingredients for Raspberry Crumble Bars
These ingredients make bars with a buttery oat crust, sweet raspberry filling, and a golden crumble topping, just like the gluten filled ones do.
- EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour and millet flour) - I call this my everyday blend. I use it in most of my baking; muffins, pancakes, pastry, biscuits and more. Yet it doesn't give the best results in all recipes and that's the joy of gluten free baking.
- Sugar; white and brown - This is a sweet treat and it's got sugar.
- Xanthan gum - This is the glue that adds structure to gluten free baking. It seems expensive but is used in tiny amounts. Just buy it!
- Butter - The real thing for baking is always best. I use regular salted butter in almost all of my recipes.
- Pecans - These give the taste I want but substitute if you like.
- Gluten free rolled oats - These must be certified gluten free oats made with the purity protocol.
- Raspberry jam - Seeded or seedless jam is fine. Avoid names like raspberry spread which are often loose and doesn't hold up the crumble topping.
- Raspberries & lemon juice - Fresh or frozen, adding raspberries and lemon juice balances out the sweetness of the jam.
See recipe card for exact amounts.
Instructions
In this recipe partially cooking the base before adding the fruit filling prevents it from becoming soggy. This is a tweak gluten free bakers know and another reason why making your old recipes with any gluten free blend doesn't always work.
Variations & Substitutions
EGFG gluten free flour blend - If for any reason you can't use my everyday blend, work at finding a substitute. It takes trial and error but once you have a reliable blend, that works in most of your baking, it's a game changer. Just don't try and make it work in every recipe.
Pecans - Substitute walnuts or another nut of your choice.
Raspberries - For my festive Cran-Raspberry version I substitute the raspberries with cranberries, fresh or frozen.
Sugar - Many of you are learning to decrease the amount of sugar in your baking or use substitutes like coconut sugar, stevia and others. My recommendation is to make small changes and notice how it affects the final product. The process is more fun if you've got tasters ready to give you feedback.
Serving
I cut my squares small since you can always have as many as you want (and I will do that). If you read nutrition labels it makes the numbers smaller and might still qualify as a special treat.
Storage
The raspberry bars freeze well. I prefer to cut them all and freeze them with a bit of space between them. That way I can take out a few to give to a friend, or make a plate full to take to work.
Top Tip
Cut them for that fresh from the bakery look! When you want to make a nice tray or wrap some up for giving, cut them a little more exact. I lay a long ruler over the top and use a hot knife to mark and cut them. Wipe the knife clean after every cut and voilà!
Gluten Free Raspberry Crumble Bars
Ingredients
Bottom Layer (Crumb Mixture)
- 175 grams EGFG gluten free flour blend* (1⅓ cups)
- ⅓ cup sugar
- ¼ teaspoon xanthan gum
- ½ cup butter room temperature, cut into ½ inch pieces
Crumble Topping
- ⅓ cup pecans chopped fine
- ¼ cup gluten free rolled oats
- 2 tablespoon brown sugar
- ½ cup above crumb mixture
Filling Layer
- ½ cup raspberry jam seeded or seedless
- ½ cup raspberries fresh or frozen
- 1½ teaspoon lemon juice
Instructions
- Move oven rack to middle position. Preheat oven to 375℉.
- Line 8-inch square baking pan with parchment, leaving a generous overhang on all sides. Add a second piece of parchment to overhang on the opposing two sides.
Bottom Layer (Crumb Mixture)
- In stand mixer combine flour, sugar and xanthan gum. Mix for 30 seconds.
- Add butter pieces and beat until mixture is a uniform crumb that holds together when squeezed in your hand. It will look dry.
- Set side ½ cup of crumb mixture in medium bowl, to make the streusel topping.
- Press remainder of mixture into prepared baking pan pushing it to an even thickness being sure it goes right to the edges.
- Bake in preheated oven 10-12 minutes until beginning to brown around the edges.
Prepare Fruit Filling while crust is baking
- In a small bowl combine jam, berries and lemon juice. Using a fork, gently mash the berries leaving some pieces visible. Set aside until ready to use.
Prepare Crumb Topping while crust is baking
- In bowl with reserved crumb mixture add brown sugar, pecans and oats. Use your hands to mix to uniform consistency. Pinch mixture with fingers to make small clumps. Set aside.
Final Assembly
- Spread fruit filling over base. Sprinkle streusel topping over whole pan. DO NOT press the streusel into the filling.
- Return to oven and bake another 22-25 minutes. Turn pan half way through baking time, especially if you know your oven cooks unevenly.
- Transfer to wire rack to cool completely before cutting, about 1 hour. Cut in 5 on each side for 25 squares or cut bars to your liking.
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