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Indulge in the perfect balance of tangy lemon and sweet raspberry with these delightful Lemon Raspberry Crumble Bars. These gluten-free treats are a must-try for anyone looking to satisfy their sweet tooth without compromising on flavor or texture.
I first discovered the magic of combining lemon and raspberry in a crumble bar when I was experimenting with gluten-free baking. The bright, zesty flavor of lemon paired with the sweet, juicy raspberries was an instant hit with my family and friends. Now, I’m excited to share this recipe with you!
Get ready to cook up a storm with these Lemon Raspberry Crumble Bars. They’re easy to make and even easier to enjoy!
What to Expect
- Time: Approximately 1 hour (including baking and cooling time)
- Difficulty: Easy
Before You Begin
Before you start, make sure you have all your ingredients measured and ready to go. This will make the process smoother and more enjoyable. Also, don’t forget to preheat your oven and line your baking pan with parchment paper for easy removal of the bars later on.
Ingredients You’ll Need
| Gluten Free Lemon Shortbread | Quantity |
|---|---|
| Caster/superfine or granulated sugar | 125 g (½ cup + 2 tbsp) |
| Zest of 2 lemons (Ideally, use organic unwaxed lemons.) | |
| Unsalted butter, softened | 140 g (1¼ sticks) |
| Vanilla bean paste (or 2 tsp vanilla extract) | 1 tsp |
| Plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn’t have any xanthan gum added. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.) | 300 g (2½ cups) |
| Xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.) | ¾ tsp |
| Salt | ½ tsp |
| Raspberry Filling | Quantity |
| Raspberry jam (I recommend using seedless jam.) | 230 g (¾ cup) |
| Fresh raspberries | 160 g (about 1¼ cups) |
Step-by-Step Guide
- Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 9-inch (23cm) square baking pan with parchment/baking paper. Tip: When lining the baking pan, I recommend leaving some parchment/baking paper overhang, as that will help with removing the crumble bars from the pan later on.
- Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar. Tip: This helps to release more essential oils from the zest, and it will make your crumble bars even more fragrant.
- Add the softened butter and vanilla, and mix well with a wooden spoon or rubber spatula until combined. Tip: Don’t cream or aerate the mixture, as that can make the shortbread too delicate and crumbly (note the absence of any raising agents for the same reason).
- In a separate bowl, whisk together the gluten-free flour blend, xanthan gum and salt. Add the dry ingredients to the butter-sugar mixture and mix well until it starts clumping together. Then, give it a knead until you get a fairly crumbly cookie dough. Tip: Because it’s gluten free, you don’t need to worry about over-working the shortbread dough!
- Press about ⅔ of the shortbread cookie dough (about 370g) into the lined baking pan. Smooth it out into an even layer, this is easiest done with a small offset spatula.
- Spread the raspberry jam on top of the shortbread base in an even layer. Scatter over the fresh raspberries – they won’t be packed closely together, just make sure that they’re fairly evenly distributed.
- Crumble over the remaining ⅓ of the shortbread cookie dough (about 190g), making sure that you get an even coverage.
- Bake at 350ºF (180ºC) for about 40-45 minutes or until the crumble is light golden brown and you see the jam bubbling around the edges.
- Allow the bars to cool to room temperature before removing them from the baking pan (with the help of the overhanging parchment/baking paper) and slicing them into individual portions. Tip: You can also serve these warm with a scoop of ice cream on top – just note that they’re much more delicate when they’re warm, so they’re more likely to crumble when you cut them. For neater slices, cut them once they’ve cooled completely to room temperature and then re-heat them briefly in the microwave.
Pointers for Perfection & How to Store
For the best results, make sure to use softened butter and to rub the lemon zest into the sugar to release the essential oils. This will give your Lemon Raspberry Crumble Bars a wonderful fragrance and flavor.
Store the bars in a closed container in a cool, dry place (or in the fridge) for about 3-4 days. Note that the crust and crumble will soften slightly with time.
If you’re looking for more delicious gluten-free recipes, be sure to check out my Almond Flour Thumbprint Cookies.
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Lemon Raspberry Crumble Bars: Delicious Gluten-Free Dessert
- Total Time: 55
- Yield: 9 bars 1x
- Diet: Gluten Free
Description
These Lemon Raspberry Crumble Bars are the ultimate blend of tart and sweet. Featuring a buttery, gluten-free oat crust that doubles as a crumble topping, they are filled with a juicy, vibrant layer of fresh raspberries and lemon zest. Perfect for summer picnics or a cozy afternoon tea, they are 100% gluten-free and easily made dairy-free.
Ingredients
— Crust & Topping —
1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
1 ¼ cups gluten-free rolled oats (old-fashioned)
¾ cup light brown sugar, packed
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, melted (or melted coconut oil for dairy-free)
1 tablespoon fresh lemon zest
1 teaspoon pure vanilla extract
— Raspberry Filling —
3 cups fresh raspberries (or frozen, unthawed)
⅓ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal later. Grease the paper lightly.
2. Make Crust Mixture: In a large mixing bowl, whisk together the gluten-free flour, oats, brown sugar, baking powder, salt, and lemon zest. Pour in the melted butter (or oil) and vanilla extract. Stir until the mixture is crumbly and evenly moistened.
3. Press Base: Measure out about ⅔ of the crumble mixture and press it firmly and evenly into the bottom of the prepared pan to form the crust.
4. Make Filling: In a separate medium bowl, gently toss the raspberries with the granulated sugar, cornstarch, and lemon juice until the berries are coated. (Be gentle to keep some berries whole).
5. Assemble: Spread the raspberry filling evenly over the pressed crust. Sprinkle the remaining ⅓ of the crumble mixture over the top of the fruit.
6. Bake: Bake for 35–40 minutes, or until the topping is light golden brown and the raspberry filling is bubbling slightly around the edges.
7. Cool: Remove from the oven and allow the bars to cool completely in the pan on a wire rack. *Important: They need to cool fully to firm up before cutting.*
8. Serve: Lift the bars out using the parchment paper overhang. Cut into squares and serve.
Notes
Cooling is Key: Because these are gluten-free, they are more fragile when warm. For the cleanest slices, chill the pan in the refrigerator for 1 hour after cooling to room temperature.
Oats: Ensure your oats are certified gluten-free to keep this recipe safe for those with celiac disease.
Frozen Berries: If using frozen raspberries, do not thaw them beforehand. You may need to add 2-3 minutes to the baking time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 22
- Sodium: 140
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 4
- Protein: 3
- Cholesterol: 40
Your Burning Questions Answered!
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries, but make sure to thaw and drain them before using to avoid excess moisture in the filling.
- Can I substitute the gluten-free flour with regular flour?
- Yes, you can use regular all-purpose flour instead of the gluten-free blend. However, the texture and taste might vary slightly.
How can I make these bars vegan?
You can substitute the butter with a plant-based alternative and use a vegan-friendly raspberry jam.
Dig In & Enjoy!
These Lemon Raspberry Crumble Bars are a delightful treat that combines the tangy flavor of lemon with the sweetness of raspberries. They’re perfect for any occasion and are sure to be a hit with everyone who tries them. So, go ahead and give this recipe a try – you won’t be disappointed!
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