These gluten-free raspberry bars have a brown sugar shortbread crust, a jammy raspberry filling, and a buttery oat crumble on top. They’re naturally vegan and egg-free, and everything bakes together in one pan, there’s no pre-baking of the crust required.
The filling uses both raspberry jam and fresh raspberries, so you get that thick, jammy layer with pops of real fruit. The same dough does double duty as the crust and the crumble topping, which keeps things simple.
Why You’ll Love this Recipe
Ingredient Notes
- Gluten-Free Flour Blend – I use Bob’s Red Mill 1-to-1 Baking Flour for this recipe. I can’t verify other brands will also work since I haven’t tested them yet.
- Dairy-Free Butter – I use Earth Balance buttery sticks. If you don’t need these to be dairy-free, regular butter works fine. Melt it before mixing.
- Raspberry Jam – Use a thick jam or preserves, not a jelly. A thinner spread won’t hold the filling together the way you want. I use Bonne Maman, which is gluten-free.
- Raspberries – Fresh or frozen both work. If using frozen, thaw them first and drain off any extra liquid so the filling doesn’t get watery.
- Certified Gluten-Free Oats – These go in the crumble topping only. If you can’t tolerate oats (even certified GF ones), just leave them out. The topping still works without them.
Pack the crust down firmly.
Use the bottom of a measuring cup or your hands to really press it into the pan. A loose crust crumbles apart instead of holding up under the filling.
Recipe FAQs
No. Frozen raspberries work, just thaw them and drain off the extra liquid first. You can also skip the berries entirely and use all jam if fresh or frozen aren’t available.
Conventional oats are heavily cross-contaminated with gluten during growing and processing. I use purity protocol oats, which are grown in dedicated gluten-free fields and processed in gluten-free facilities. That’s a step above certified gluten-free oats, which can still be mechanically sorted from shared fields. Some people with celiac still can’t tolerate even purity protocol oats. If that’s you, leave them out. The topping still works without them.
Yes. Use a 9×13 pan instead of a 9×9 and keep the bake time about the same. Start checking at 40 minutes.
Expert Tips
Storage Instructions
- Room Temperature: Keep covered at room temperature for up to 2 days. They’ll be softer and a little more delicate to handle than refrigerated ones.
- Fridge: Store covered or in an airtight container in the fridge for up to 5 days. They’re honestly better cold. The filling firms up and the bars hold together really well. I like them with coffee the next morning.
- Freezer: Wrap individual bars in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight or let them sit on the counter for about 30 minutes.
- Reheating: These are best eaten cold or at room temperature. I wouldn’t bother reheating them.
Serving Suggestions
These are great on their own, but warming a bar and serving it with a scoop of vanilla ice cream turns it into a proper dessert. For something lighter in the summer, pair them with my strawberry ice cream or a glass of basil lemonade.
If you’re putting together a dessert spread for a cookout or potluck, these go well alongside my gluten-free blueberry crumb bars and lemon bars for a mix of fruity options. My gluten-free blondies add something richer to the table if you want variety. For a Mother’s Day or Easter brunch, set out a tray of these with raspberry white chocolate blondies and coffee.
Gluten-Free Raspberry Bars
Ingredients
- 2 ½ cups (350 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 cup (227 g) dairy-free butter - melted and slightly cooled
- 1 cup (220 g) brown sugar
- 1 teaspoon vanilla extract
- 1 ¼ cup (150 g) fresh raspberries - divided
- 1 cup (340 g) raspberry jam or preserves
- ¼ cup (21 g) purity protocol oats - or gluten-free certified oats
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Instructions
- Preheat the oven to 350°F. Spray a 9×9-inch baking dish with cooking spray (make sure it doesn't contain flour) or line with parchment paper.
- In a large bowl, whisk together 2 ½ cups (350 g) gluten-free flour blend, 1 teaspoon cinnamon, 1 teaspoon salt, and ½ teaspoon baking powder.
- Stir in melted 1 cup (227 g) dairy-free butter, 1 cup (220 g) brown sugar, and 1 teaspoon vanilla extract until a thick dough forms.
- Reserve 1 cup of the dough for the topping. Press the remaining dough firmly into the bottom of the prepared pan using your hands or the bottom of a measuring cup.
- Mix 1 cup (120 g) fresh raspberries with 1 cup (340 g) raspberry jam or preserves until the berries are coated. Some will get crushed and that's fine.
- Spread the raspberry mixture over the crust, leaving about a 1/2 inch border around the edges. Scatter the remaining 0.25 cup (30 g) fresh raspberries over the top.
- Mix the reserved 1 cup of dough with ¼ cup (21 g) purity protocol oats. Crumble it evenly over the raspberry filling.
- Bake at 350℉ for 40-45 minutes, until the filling is bubbling and the crumble topping is golden brown. Let cool completely, at least 1 hour, before cutting.
Notes
- Dairy-free butter: I use Earth Balance buttery sticks. Regular butter also works if you don’t need this to be dairy-free or vegan.
- Oats: I use purity protocol gluten-free oats, which are grown and processed in dedicated gluten-free facilities. If you can’t tolerate oats, leave them out. The topping still works.
- Gluten-Free Note: Always double-check that your flour blend, oats, and cooking spray are gluten-free. Ingredients and manufacturing practices can change over time.
Nutrition
I have a Raspberry bush and was looking for a way to use a bunch of berries. I do not eat gluten free all the time, but I sometimes take my treats to work and I have a friend who is gluten free. So I did an internet search and this popped up!
I loved this recipe. Mine turned out more like a crisp than bars, but I’m OK with that. I had to make substitutions because of what I had in the kitchen. I subbed coconut oil with a splash of butter, and strawberry preserves for the Raspberry preserves. I thought the strawberry preserves may have been a stroke of genius – sweet and a good compliment to the berries.
Next time I will try butter instead and I may spread the crust a little thinner. I discovered that the bars are hard for me to cut after being in the fridge.
So none of this dessert ever made it to work because my husband and I enjoyed it so much. This recipe is a keeper for sure!
Thanks so much for your comment Jamie! Glad to hear your substitutions worked out and you enjoyed the recipe! Strawberry preserves is totally happening next time I make these 🙂
I’ve subbed out applesauce for the butter and it’s great!
Thanks so much for letting me know Mary! I’m glad that substitution worked!
Yum! I followed this recipe to-the-letter and it turned out perfectly. The bars go well with mango sorbet, especially when they are still warm.
I just tried this recipe, it’s excellent. My coworkers were raving about it. I have celiac disease and had not eaten crumble bars in about 2 years. Now, I have an easy and quick recipe when I have a craving. They were even better the next morning with a cup of coffee!
So glad you enjoyed them Alma! These bars are my favorite with a cup of coffee!
looks super yummy! what would happen if i sub almond flour for gluten free flour? thank you
I haven’t tested it, but I think that will work!
Is it possible to make it without sugar, or is it a must ingredient?
I have a9 month old baby and don’t want to give her sugar before she is 2.
Do you have a recommendation for a GF brand of raspberry jam that you use?
Hi Reba, I’m not sure if I’ve ever seen a certified gluten-free jam brand before, but most brands are made with gluten-free ingredients. Bonne Maman is what I typically use since all of their products are gluten-free under 20ppm and they don’t appear to have any cross-contamination in their facilities either. Hope this helps!
Hi! What kind of flour blend can be used? I can’t use wheat because of my fodmap-diet.
Hi Jessica,
I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour in this recipe. Hope this helps!
I made these today. I made a few adjustment. Instead of all butter I subbed half butter and half coconut oil, I did only 3/4 c of brown sugar and added chopped pecans to the topping. It was easy to make and came out delicious! Thanks for sharing your recipe!
Very, very good! No wheat fodmaps, no tummy ache. And so delicious! I serve it as small pieces of pie. I get so many compliments! Thanks for this delicious recipe! 💞
So glad you enjoyed this recipe, Jessica! It’s one of my favorites!
Can you use regular flour in this recipe? I have a guest that needs a dairy free option but isn’t gluten intolerant.
Hi Aubrey, Yes, all purpose flour should work fine in these. Enjoy!
Amazing used coconut sugar & great way to use up jam which I have a lot of.
I’m so glad you enjoyed these, Michelle!