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I am loving crumb bars so much currently that I seriously don’t know how I’ve never had one before this year. They are so versatile, not only the filling but the crust too. Because you all enjoyed the Lemon Blueberry Bars recipe so much, I had to bring a gluten-free version for those gluten-free peeps. Besides, I am also trying to reduce some of my gluten consumption and I am determined to find and bring you gluten-free recipes that not only look delicious but also taste magnificent! Generally, gluten-free desserts can be dry, too crumbly, and not feel indulgent at all. So let’s hope to change that here.
Let’s get baking!
Why you will love it?
In the first place, these are gluten-free with a high chance that nobody will even notice! Who said gluten-free treats can’t be delicious? These Raspberry Crumb Bars will prove all the skeptics wrong. Because of a blend of gluten-free flours, you’ll achieve a perfectly tender and crumbly texture that will leave everyone in love with these. In short, you can finally satisfy your gluten-sensitive friends and family without compromising on taste.
Secondly, being gluten-free doesn’t mean you should compromise on flavor. These have the perfect balance of sweetness and tanginess. Raspberries are nature’s little jewels, and when they’re baked into these bars, magic happens. Each bite is a burst of sweet and tangy flavors, making it the ideal treat for those who enjoy a fruity dessert without overwhelming sweetness.
The crumb is delicious and extremely easy to make. These bars boast a buttery crumb base that’s just the right amount of rich and indulgent. It’s like a warm hug from a buttery bar, contrasting perfectly against that juicy raspberry filling. Plus, the crust and the top crumb are made of the same dough.
To summarize, this versatile recipe can be made with different berries and in different sizes. The recipe below makes a small batch of about 8 bars using a 9×5’ rectangular pan, however, you can also double the recipe and make it in a 9×13’ pan. Also, for an 8×8’ square pan, you would need to 1.5x the recipe.
Ingredients for Gluten-free Raspberry Crumb Bars.
This recipe is gluten-free and can be made with regular “gluten-full” ingredients just as well. Just substitute the gluten-free flour for all-purpose flour or try my recipe for Lemon Blueberry Bars!
Here are the simple ingredients you will use:
Crust and Crumb:
- Butter: unsalted, cold, and cubed so that it incorporates well and creates a crumbly top.
- Sugar: white sugar sweetens and crisps up the crumb.
- Brown sugar: adds a caramelized flavor and color to the crumb.
- Egg yolk: enriches your crumble.
- Gluten-free flour: A blend of gluten-free flour, such as rice flour, almond flour, and tapioca flour, mimics the texture and structure of traditional wheat flour. It ensures a moist, tender crumb and a cake that holds together beautifully. This is the one I use.
- Rolled oats: adds nutty flavors to the bars. Can substitute with steel-cut oats if you don’t have a food processor. For a true gluten-free recipe, use oats that say gluten-free as traditional oats can be processed in facilities that also process gluten and may have been contaminated with gluten. I use this brand.
- Salt: deepens the buttery flavor.
- Cinnamon: ground cinnamon pairs amazingly well with raspberries and add a warm touch to your dessert.
- Raspberries: fresh raspberries work great. If substituting with frozen raspberries, add 1 tbsp extra cornstarch.
- Sugar: white sugar sweetens just right.
- Cornstarch: thickening agent. Will activate in the oven when the filling boils while baking.
- Lemon juice: brightens the filling and brings out the raspberry.
Tips for making the best Gluten-free Raspberry Crumb Bars.
- Flour selection matters: When choosing gluten-free flours, opt for a high-quality blend specifically formulated for baking. Generally, these blends usually contain a mix of various flours and starches, ensuring a better texture and flavor in your final product. Some of them include xantham gum which is even better to help the ingredients bind together. My favorite is this one.
- Line your baking pan with parchment paper to prevent sticking and ensure easy removal of the bars after baking. Therefore, this simple step will save you from frustration later on.
- Hold back any liquid the raspberries have released when mixing the filling to avoid soggy bars. Also, using fresh raspberries will give you a runnier filling.
- If you don’t have a food processor and don’t like the texture of large oats in your crumb, you can use steel-cut oats instead.
- Leave your top crumb in medium size clumps for better texture when adding the crumb on top of the raspberries. Too small and it may not look right and too big and they may not crisp up in the oven or will take longer to brown.
- Bake the base first for 10 minutes to give it some advantage before adding the filling ingredients. As a result, you will have a crunchy base that holds itself and the toppings better.
- Let the bars cool completely before cutting.
- For more bars, double the recipe and bake in a 9×13 pan.
- Get Creative! Don’t limit yourself to just raspberries! Experiment with different fruits like blueberries or strawberries to add a personal touch to your bars. Of course, let your imagination run wild and create your fruity masterpiece.
Raspberry Crumb Bars – Gluten Free
Crust and Crumb
- 1 ¼ cup gluten-free flour 1-to-1, 140 grams
- ½ cup rolled oats – gluten free 40 grams
- ¼ cup white sugar 50 grams
- ¼ cup brown sugar 50 grams
- ¼ tsp salt
- ¼ tsp ground cinnamon
- ½ cup butter cold and cubed, 1 stick, 4 oz or 115 grams
- 1 egg yolk
- 250 gr to 300 gr fresh raspberries
- 3 tbsp sugar 38 grams
- 2 tbsp cornstarch 20 grams
- ½ tbsp lemon juice
Crust and crumb base dough:
- Preheat the oven to 350 ℉. Grease and line a 9×5” pan or loaf pan leaving a parchment paper overhang on the sides (use a 9×13” pan for double recipe).
- In a large bowl or in the food processor add the sugars, flour, oats, cinnamon, and salt and mix until well combined. If using a food processor the rolled oats will be cut up into tiny pieces and mixed up with the flour – you will barely notice them.
- Add the cut cold butter pieces and pulse until it resembles wet sand. Add the egg yolk and process for a few seconds just until a dough forms. Do not overmix.
- In a small bowl, mix together the frozen blueberries, sugar, cornstarch, and lemon juice until the blueberries are well coated.
- Add ⅔ of the dough into the prepared pan and using your hands or a spoon press firmly and evenly around the bottom of the pan. Bake for 10 minutes.
- Remove the crust from the oven and add the filling mixture on top, distributing evenly. Crumble the remaining dough mixture on top.
- Bake for 45-50 minutes or until the top is light golden brown.
- Allow to cool for 20 minutes before unmolding. Gently pull the parchment paper by the overhang and lift the bars, transferring to a serving plate. Cut them into squares and serve. Store at room temperature.