Gluten-free raspberry crumb bars
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Raspberry Crumb Bars

These treats are vegan and gluten-free. Very sweet and rich, cut them small. Perfect for the sweet table at mother's day, baby or bridal showers. A petit and pretty little square
Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Course: Dessert
Cuisine: Gluten-free, Vegan
Servings: 24 -30 squares
Author: Trish | The In Fine Balance Food Blog


  • 1 cup ground almond flour
  • 1/2 cup sorghum flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1 cup light brown sugar lightly packed
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon nutmeg
  • 3/4 cup Earth Balance stick
  • 1 teaspoon vanilla
  • 500 ml jar of raspberry preserves you will use about 3/4 of it, or 400 ml

For the crumb topping - first layer:

  • 1/2 cup sorghum flour
  • 1/2 cup light brown sugar
  • 1/2 teaspoon vanilla
  • 5 tablespoons Earth Balance

For the crumb topping - second layer:

  • 1 cup unsweetened flaked coconut
  • 2 tablespoons white sugar
  • 2/3 cup sliced almonds
  • 4 tablespoons Earth Balance
  • 1/2 teaspoon vanilla extract


  • Pre-heat the oven to 350ºF.
  • Line a 9x13-inch baking pan with parchment paper. Leave a bit of overhang on at least two sides to make it easy for pull the bars out later.

Make the bottom cookie crust:

  • In a large mixing bowl, whisk to combine the flours, sugar, xanthan gum, salt and spices. Cut in the Earth balance and vanilla (GFG's technique to use the whisk attachment of a standmixer really does work well here). Dough should be crumbly but will stick together when you press it between your fingers.
  • Dump the dough into the prepared baking pan and press it out evenly. Bake in the preheated oven for about 7 minutes. Set aside on a wire rack to cool a bit. Keep the oven heated.

Crumb topping - first layer:

  • In a bowl, combine the sorghum flour and brown sugar. Add the vanilla and cut in the Earth Balance. Rub together with your hands to create crumbs. Set aside.

Crumb topping - second layer:

  • In a small sauce pan, melt the vegan butter and white sugar. Add the flaked coconut, sliced almonds and vanilla and stir to coat. Remove from heat and set aside.


  • While the crust is still a bit warm, spoon on the raspberry jam and spread evenly using the back of a spoon, up to the edges- leaving about 1/4-inch bare crust on all sides.
  • Sprinkle on the crumb topping, then sprinkle on the coconut-almond topping and spread it evenly over the top.
  • Bake at 350 for 22-24 minutes. The raspberry jam will bubble and the crumble topping will turn golden brown. The bars will continue to set as they cool.
  • Allow the bars to cool completely before removing from the pan to cut into squares. I allowed the bars to cool completely and then put the whole pan in the freezer. To cut from frozen allow the bars to sit for about 10 minutes then slice with a heavy and sharp knife. Leftovers freeze well for several weeks.