Aerial view of nine gluten-free, dairy-free, vegan raspberry crumb bars on a table.
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5 from 4 votes

Gluten Free Vegan Raspberry Crumb Bars

You'll love these gluten-free vegan raspberry crumb bars filled with luscious raspberry jam and fresh raspberries. They're so full of berry flavor! They're great for a summer-time dessert to bring to your next party or even as a sweet treat for a weekend brunch.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Servings: 16 squares
Calories: 279kcal

Ingredients

  • 2 1/2 cups gluten-free flour blend
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 cup (2 sticks) dairy-free butter* melted
  • 1 tsp pure vanilla extract
  • 1 cup brown sugar
  • 1 cup raspberry jam or preserves
  • 1 1/4 cup red raspberries
  • 1/4 cup gluten-free certified oats

Instructions

  • In a large bowl, whisk together gluten-free flour blend, cinnamon, salt, and baking powder. Stir in melted dairy-free butter, vanilla extract and brown sugar. 
  • Reserve 1 cup of the crust for the topping. Press the remaining crust into a 9x9-inch baking dish sprayed with cooking spray. Make sure your cooking spray does not contain flour which is not gluten-free.
  • Mix together 1 cup of the raspberries with your raspberry jam until the berries are completely covered with the jam. Some of the berries may get crushed but that's okay. 
  • Carefully spread the raspberry mixture over the crust, leaving about 1/2 inch border around the sides. If you spread it all the way to the edges your bars will stick to the sides of the pan. Sprinkle the remaining 1/4 cup of raspberries over the jam.  
  • Mix the reserved 1 cup of crust with 1/4 cup of gluten-free certified oats. Sprinkle the dough over the top of the raspberry filling.
  • Bake at 350F for 40-45 min, until raspberry filling is bubbling and crust is a golden brown. Let sit for at least an hour, until raspberry filling sets up completely before serving. Store in the refrigerator for best results.

Notes

*I used Earth Balance buttery sticks for this recipe, you can also use regular butter if you don't need it to be dairy-free.

Nutrition

Calories: 279kcal | Carbohydrates: 44g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 242mg | Potassium: 71mg | Fiber: 2g | Sugar: 24g | Vitamin C: 4.3mg | Calcium: 40mg | Iron: 1mg