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

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.
4.70 from 10 votes
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 16 squares
Calories: 279kcal
Author: Megan

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.
  • You can use frozen berries in this recipe. Let them thaw and then mix them together with the jam. You can also replace the berries with more jam if fresh berries are not available in your area or are out of season.
  • If you want, you can use other berries, such as blueberries or blackberries for this recipe. Coordinate your jam or preserves with the type of berry you are using. You can also do a mixed berry version which would be delicious!
  • Mix together most of the berries with the raspberry jam. This will crush the raspberries a bit which is okay, you actually want that to happen. Place a few fresh berries on top of the jam for aesthetic purposes. It makes the crumb bars so pretty!
  • Do not cut into the raspberry crumb bars until they have completely cooled. You want the jam layer to be tacky to the touch so that they cut cleanly and the filling does not ooze out.

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
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