Healthy Raspberry Crumble Bars (Gluten-Free, Dairy-Free) Recipe
These Healthy Raspberry Crumble Bars are a delicious gluten-free and dairy-free treat, featuring a naturally sweetened raspberry chia jam layered over a nutty almond and oat base, topped with crunchy sliced almonds. Perfect for a wholesome snack or dessert, they combine vibrant berry flavors with a satisfying crumbly texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Jam:
- 2 cups frozen raspberries
- 2 tablespoons maple syrup
- 2 tablespoons chia seeds
For the Base:
- 1 ½ cups almond flour
- 2 cups gluten-free rolled oats (do not use quick oats)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup coconut sugar
- ¼ cup maple syrup
- ½ cup melted and cooled ghee
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional)
To Assemble:
- ½ cup sliced almonds
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F. Line an 8×8 inch baking dish with a parchment paper sling and grease the sides with avocado oil cooking spray. Set aside.
- Make the Jam: In a medium pot, combine frozen raspberries and maple syrup over medium heat. Stir as the raspberries thaw and release juice. Bring to a light simmer. Add chia seeds and reduce heat to medium-low. Stir occasionally and cook 3–5 minutes until liquid reduces and thickens; the jam is ready when a wooden spoon dragged across the bottom leaves a clear trail without liquid filling the space. Remove from heat and let cool slightly.
- Prepare the Dry Base Mixture: In a medium bowl, whisk together almond flour, gluten-free rolled oats, baking powder, and salt. Set aside.
- Prepare the Wet Base Mixture: In a separate bowl, whisk coconut sugar, maple syrup, melted and cooled ghee, egg, pure vanilla extract, and almond extract (if using) for about 30 seconds until smooth and combined.
- Combine Wet and Dry Ingredients: Add dry ingredient mixture to the wet mixture. Stir with a wooden spoon until fully combined with no streaks of flour visible.
- Assemble Base Layer: Press about two-thirds of the cookie base mixture evenly into the prepared baking pan, ensuring it reaches all corners.
- Add Jam Layer: Spread the raspberry chia jam evenly over the pressed base layer.
- Prepare Crumble Topping: Add sliced almonds to the remaining base mixture and stir to combine. Crumble this almond-oat mixture evenly over the jam layer without fully covering it, allowing the jam to peek through. Press gently to adhere.
- Bake: Place the baking dish on the middle rack of the oven and bake for 22 to 25 minutes until the topping is golden and crisp.
- Cool and Serve: Allow the bars to cool completely before cutting into 16 squares. Store in an airtight container in the refrigerator for up to one week.
Notes
- Use butter or coconut oil as a substitute for ghee.
- Swap maple syrup for honey for a different natural sweetener option.
- Almond flour can be replaced with oat flour, but note the texture will change; consider adjusting fat or flour amounts accordingly.
- Use blueberries, strawberries, or mixed berry blends instead of raspberries; fresh berries may release more liquid and may require longer cooking time for the jam.
