These Raspberry Crumb Bars are filled with a sweet and juicy raspberry filling and topped with a buttery grain-free shortbread crumble topping. They are made with simple pantry-friendly ingredients and make the perfect healthy snack or dessert for summer. These paleo bars are also completely gluten-free, grain free and refined-sugar free.
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Paleo Raspberry Crumb Bars
Looking for a way to use up those juicy summer raspberries? These Raspberry Crumb Bars are incredibly irresistible and make the perfect healthy dessert. Plus they are easy to customize using whatever type of summer fruit or berries you may have on hand.
And if you’re not a fan of raspberries, you can also make fruit bars with blueberry crumb bars, Strawberry Crumb Bars, cherry pie bars, apple pie bars, peach bars, pear bars or use any other fruit you like or have on hand.
Why we love this recipe
- These crumble bars come together in no time and work great to make ahead during meal prep while being breakfast friendly.
- Just a handful of simple pantry ingredients are needed for this simple summer treat! The portable size also make them perfect to bring along to your next barbecue, potluck or summer party.
- Plus, they are made with wholesome ingredients that are gluten-free, grain-free, vegan, paleo with a low carb keto sweetener option.
- A delicious and healthy dessert for raspberry season. You can enjoy it alone or with a scoop of this dairy-free Keto Ice Cream.
Ingredients you need to make raspberry pie bars:
Most raspberry oatmeal bars are made with old fashioned rolled oats, all purpose flour, whole wheat flour, butter, granulated sugar, brown sugar. Since we are trying to keep these raspberry bars healthy, we are going to be using:
For the gluten-free and paleo crumb mixture:
- Almond Flour: You can use superfine blanched almond flour or almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Sliced almonds and coconut flakes: Classic fruit bars use rolled oats in their crumble topping but since we are trying to keep this grain free, we use a combination of nuts and coconut flakes to give these that oatmeal texture. You can either chop them or pulse them a few times in a food processor until the texture resembles oats. Our favorite ones are from Bob’s Red Mill. If you’re not grain-free, feel free to use gluten free old fashioned rolled oats instead.
- Coconut sugar and maple syrup : We use a combination of both of these unrefined sweeteners to make them extra flavourful and delicious. You can also sub with any other liquid sweetener or brown sugar substitute if you don’t have these on hand.
- Baking powder – The leavener we use to help the crust rise slightly
- Salt – to balance out the sweetness and add flavor
- Lemon zest
- Softened coconut oil: For a vegan fruit crisp (you want the texture like softened butter – use refined if you prefer it without the coconut flavor) or you can use vegan buttery spread, ghee or unsalted butter if not dairy-free.
For The Gooey Filling
- Fresh raspberries: Whenever we don’t have fresh raspberries on hand I have often used frozen raspberries and they work fine for these raspberry streusel bars. Frozen berries are the perfect substitute to use in pie filling when fresh berries aren’t in season — just remember to thaw your frozen raspberries and pat dry.
- Maple syrup: to add sweetness but you can also sub with coconut sugar, or Lakanto Monk Fruit Sweetener for low carb bars
- Arrowroot or tapioca starch (sub with xanthan gum or flaxseed meal for keto raspberry squares)
- Lemon juice and zestt
How to Make Raspberry Crumb Bars
This raspberry crumb bar recipe is seriously just so easy to make. We love making these paleo bars to keep on hand for a healthy summer treat!
- Preheat the oven and prepare the baking pan: Preheat the oven to 350 F. Line a 8 x 8-inch square baking pan with parchment paper.
- Make the fruit filling: In a medium pot over medium heat, add fruit, maple syrup, arrowroot, lemon juice and lemon zest. Bring to a boil, while smashing & stirring with a wooden spoon. Reduce heat & cook for 3-5 minutes, or until mixture is thickened. Chill in fridge until ready to use.
- Make the crust: Chop your coconut flakes or sliced almond until they resemble the texture of quick oats or alternatively, you can add them to the bowl of a food processor and pulse 1-2 times, until still crumbly. Transfer to a large bowl and whisk in the almond flour, sugars, baking powder and salt. With a fork, pastry cutter, or using your clean hands, cut butter into flour mixture together until it resembles coarse crumbs.
- Transfer mixture to pan: Press a little more than half of the crust mixture into prepared pan. Bake for 12 minutes. Remove from oven & allow to cool for 5 minutes.
- Add the fruit filliing: Spread berry mixture over the crust, smoothing lightly with a spatula.
- Top with streusel layer: Evenly sprinkle remaining crumb mixture over berry layer.
- Bake and cool: Bake in preheated oven 22-25 minutes, or until top is golden brown. Allow to cool completely before cutting into squares or enjoy straight. Store bars in an airtight container in the refrigerator.
How To Store The Leftovers
To store these lemon raspberry crumble bars, just simply transfer them to a reusable storage container and store in the refrigerator for up to four days. When ready to enjoy, reheat in the microwave and coat with your favorite nut butter or just allow them to come to room temperature.
Can I freeze these raspberry bars?
Yes! These raspberry crumb bars are perfectly freezer-friendly. Arrange the raspberry pie bars in a single layer inside a reusable storage container or bag. Store these raspberry squares in the freezer for up to six months. When ready to eat, allow the raspberry bars to thaw in the refrigerator overnight.
More Dessert Recipes
These Raspberry Crumb Bars are filled with a sweet and juicy raspberry filling and topped with a buttery grain-free shortbread crumble topping. They are made with simple pantry-friendly ingredients and make the perfect healthy snack or dessert for summer. These paleo bars are also completely gluten-free, grain free and refined-sugar free.
- 1/4 cup coconut flakes , roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats
- 1/4 cup sliced almonds , roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats
- 1 2/3 cups superfine blanched almond flour
- 2 tbs arrowroot flour or tapioca flour
- 1/4 cup softened refined coconut oil or butter flavored coconut oil can sub with vegan butter or ghee if not dairy-free
- 1/4 cup maple syrup
- 2 Tbs coconut sugar
- 1 tsp vanilla
- 1/4 tsp fine sea salt
- 1/3 tsp baking soda
- 1/2 tsp lemon zest
- 2 1/2 cups fresh raspberries or frozen - thaw drain & pat dry first
- 3 Tbsps maple syrup
- 1 Tbs arrowroot OR tapioca flour
- 1 tsp lemon juice
- 1/2 tsp lemon zest
Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang.
In a medium pot over medium heat, add fruit, maple syrup, arrowroot, lemon juice and lemon zest. Bring to a boil, while smashing & stirring with a wooden spoon. Reduce heat & cook for 3-5 minutes, or until mixture is thickened. Chill in fridge until ready to use.
Chop your coconut flakes or sliced almond until they resemble the texture of quick oats or alternatively, you can add them to the bowl of a food processor and pulse 1-2 times, until still crumbly.
Transfer to a large bowl and whisk in the almond flour, sugars, baking powder and salt. With a fork, pastry cutter, or using your clean hands, cut butter into flour mixture together until it resembles coarse crumbs.
Press a little more than half of the crust mixture into prepared pan. Bake for 12 minutes. Remove from oven & allow to cool for 5 minutes.
Spread fruit mixture evenly over crust. Sprinkle remaining crumb mixture over berry layer.
Bake in preheated oven for 22-25 minutes, or until top is golden brown. Allow to cool completely before cutting into squares or enjoy straight. Store bars in an airtight container in the refrigerator.
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