Gluten Free Raspberry Crumb Bars

Gluten-free raspberry bars! Brown sugar oat crumble and homemade raspberry filling are a match made in heaven. This is one of my favorite summer desserts!

The trick with this recipe is to use frozen raspberries instead of fresh. Also add 1 tablespoon of gluten-free flour to the filling. With these tricks the raspberry layer turns out perfect every time!

Gluten-free raspberry bars! Brown sugar oat crumble and homemade raspberry filling are a match made in heaven. This is one of my favorite summer desserts!

The tricks to perfect filling every time are to use frozen raspberries instead of fresh and add 1 tablespoon of gluten-free flour to the mixture. Check out this post for all the tips!

These gluten-free raspberry bars are one of my favorite recipes for summer. It’s like your favorite fruit crumble or cobbler, but in a portable form that’s easy to serve to a crowd!

As someone with Celiac disease, I always make sure my gluten-free recipes taste JUST as good as the original. And this dessert is no exception! I swapped out regular oats and flour for gluten-free versions, and the result is just as delicious!

The buttery cookie crust is reminiscent of a perfect oatmeal cookie, and the homemade raspberry filling balances out the flavors with a bit of tartness and zing. Then you top the gluten-free raspberry bars off with more crumble — because you could never have too much!

I have found that frozen raspberries work even better than fresh raspberries, giving bars the perfect consistency and flavor. That’s great news, because it means you can make these gluten-free raspberry bars any time of year!

I love this recipe so much and I know you will too!

Why You’ll Love This Recipe

• Simple ingredients
• Perfect summer dessert
• Great for large crowds
• Uses frozen raspberries

Ingredients You’ll Need

Ingredients You’ll Need for the Crumb Bars

Here’s what you’ll need to make the crumble for the base and topping:

• Gluten-free oats: Be sure to use certified gluten-free oats to keep these bars gluten-free. I prefer the texture of rolled oats.
• Gluten-free 1:1 baking flour: Use a high-quality 1:1 gluten-free baking flour that contains xanthan gum. It makes all the difference in the final results of these gluten-free raspberry bars!
• Brown sugar: Any brand of brown sugar will work for this recipe. It adds an essential sweetness that works so well with the oats and butter — just like your favorite oatmeal cookie!
• Butter: I like to use salted butter for this recipe. It gives the gluten-free raspberry bars more depth of flavor! You could also use dairy-free butter if you want to make these gluten-free and dairy-free.
• Baking powder and salt: Baking powder helps the crust rise, while salt balances the sweetness. You also might like this article on is baking powder gluten-free?

Ingredients You’ll Need for the Raspberry Filling

Here’s what you need for the raspberry filling:

• Frozen raspberries: I find frozen raspberries work even better than fresh raspberries in this gluten-free raspberry bars recipe. You want to drain off the extra liquid after thawing the raspberries so the filling will set. I also like to use frozen berries in this easy, berry lemonade!
• Lemon juice: Lemon juice brings out the raspberry flavor and adds a little bit of a bright zing to the filling. Real, fresh lemon juice will deliver the best results!
• Sugar: Domino granulated fine sugar is my personal favorite, but any white sugar will work.
• Gluten-free 1:1 baking flour: Use a high-quality 1:1 gluten-free baking flour that contains xanthan gum. It makes all the difference in the final results of these bars!
• Cornstarch: Cornstarch is a naturally gluten-free ingredient that helps thicken up this raspberry filling.

How to Make This Recipe

Make the Oatmeal Crumble

• Preheat the oven to 350F. Line an 8×8 or 9×9 baking pan with parchment paper. Lightly spray with cooking spray. 
• In a large bowl, combine the oats, gluten-free flour, brown sugar, baking powder, salt and butter with a fork into a crumble-like mixture.
• Press ⅔ of the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. 

Make the Raspberry Filling

• Place raspberries in a medium, microwave-safe bowl. Microwave until just thawed, 2-3 minutes, stirring halfway through. (You can also thaw raspberries on the stovetop over medium heat.)
• Drain any excess liquid off the raspberries and return to the bowl.
• Add the sugar, gluten-free flour, cornstarch, and lemon juice and mix to combine. 

Assemble/Bake

• Pour the raspberry mixture on top of the baked bottom of the gluten-free raspberry bars crust. Sprinkle the top of the raspberries with the remaining crumble topping. 

• Bake gluten-free raspberry bars for another 25-30 minutes, until golden and bubbly. 
• Let the gluten-free raspberry bars cool completely before slicing and serving. Enjoy!

Storage Instructions

Store raspberry oatmeal bars in an airtight container at room temperature for up to five days.

Expert Tips & Tricks

• I find frozen raspberries work even better than fresh raspberries in this gluten-free raspberry bars recipe. You want to drain off the extra liquid after thawing the raspberries so the filling will set. 
• Be sure to use certified gluten-free oats to keep these bars gluten-free. I prefer the texture of rolled oats for these gluten-free raspberry bars. 
• Use a high-quality 1:1 gluten free flour blend that contains xanthan gum. It gives you a much better texture with these gluten-free bars!
• For dairy-free bars: Replace butter with vegan butter (dairy-free butter), and follow the rest of the recipe as usual.

Ingredients

• Raspberry Filling:
• 12 ounces frozen raspberries
• 1/4 cup granulated sugar
• 1 tablespoon gluten-free 1:1 baking flour
• 2 teaspoons cornstarch
• 1 tablespoon lemon juice
• Oatmeal Crumble:
• 1 ½ cups (128g) gluten-free rolled oats
• 1 ¼ cups (188g) gluten-free 1:1 baking flour
• 1 cup (210g) brown sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 3/4 cup (170g) salted butter, melted

Directions

• Make the Oatmeal Crumble
• Preheat the oven to 350F. Line an 8×8 or 9×9 baking pan with parchment. Lightly spray with cooking spray.
• In a large mixing bowl, combine the oats, gluten-free flour, brown sugar, baking powder, salt and butter with a fork into a crumble-like mixture.
• Press ⅔ of the mixture into the bottom of the prepared baking pan. Bake for 10 minutes.
• Make the Raspberry Filling
• Place raspberries in a medium, microwave-safe bowl. Microwave until just thawed, 2-3 minutes, stirring halfway through.
• Drain any excess liquid off the raspberries and return to the bowl.
• Add the sugar, gluten-free flour, cornstarch, and lemon juice and mix to combine.
• Assemble/Bake
• Pour the raspberry mixture on top of the baked bottom crust. Sprinkle with remaining crumble.
• Bake for another 25-30 minutes, until golden and bubbly.
• Let the bars cool completely before slicing and serving. Enjoy!

Notes

• I find frozen raspberries work even better than fresh raspberries in this gluten-free raspberry bars recipe. You want to drain off the extra liquid after thawing the raspberries so the filling will set. 
• Be sure to use certified gluten-free oats to keep these bars gluten-free. I prefer the texture of rolled oats for these gluten-free raspberry bars. 
• Use a high-quality 1:1 gluten free flour blend that contains xanthan gum. It gives you a much better texture with these gluten-free bars!
• For dairy-free bars: Replace butter with vegan butter (dairy-free butter), and follow the rest of the recipe as usual.