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