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Healthy, gluten free recipes and thyroid disease including Hashimoto's, Graves', Hypothyroidism and Hyperthyroidism

Raspberry Crumble Bars (Gluten-Free)

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Last Updated on May 5, 2026 by Deliciously Organic Editor

Today I’m happy to give you a recipe from Kelly who writes the blog, The Nourishing Home. Kelly is a sweet lady with a passion for family and helping others learn how to lead a healthy life. She recently went grain-free and has been sharing her ideas and new recipes on her site. The raspberry crumble bars she is sharing today are dynamite – not too sweet with a crumbly coconut-almond topping. Please take a few minutes to go check out her site.

Raspberry Crumble Bars (Gluten-Free) As an adoring fan of Carrie and her beautiful site, it’s a blessing to share a little of my passion for real food cooking with you. Carrie has been one of those instrumental real food pioneers who helped me tremendously when I first set out on my gluten-free journey several years ago, and it’s been a joy to come to know her as a friend.

Prior to her move to Florida (which coincidently is where I grew up), Carrie and I were able to meet for lunch. As you can imagine, our conversation was filled with talk of good food, family and you – our readers. Her concern for helping people live well not only spans the pages of this blog, but pours out in her conversations as well. That’s why it’s such a special privilege for me to engage with you through Deliciously Organic.

Raspberry Crumble Bars (Gluten-Free)

As Carrie knows from her time in California, we see fresh ripe raspberries as early as May, although the heart of raspberry season runs June through August. That’s the perfect time to start stockpiling these delectable treats, as well as other delicious berry favorites, like organic strawberries and blueberries.

In fact, once berry season is in full gear, we enjoy almost daily doses of fresh-from-the-field berries in homemade yogurt parfaits and atop grain-free granola. Of course, as the berries become overripe, they’re perfect for freezing and for making wonderful homemade preserves – both of which can be enjoyed year-round.

Raspberry Crumble Bars (Gluten-Free)

In anticipation of the upcoming berry season, I created this special recipe to highlight the sweet-n-tangy flavor of raspberries, although it’s absolutely delightful with your favorite fruit preserves of choice. The slightly sweetened cookie crust keeps the rich flavor of the raspberry preserves center stage.

Although there are several steps, these bars come to together very easily, making them a fun recipe for cooking with kids. They also freeze well, if you can resist the temptation of eating them all in one sitting!

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Raspberry Crumble Bars (Gluten-Free)

Print Recipe

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: Makes 16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units

For the crust:

For topping:

  • 1/3 tablespoons butter (or coconut oil), melted
  • 1 teaspoon pure honey
  • 3/4 cup blanched almond flour
  • 1/2 cup unsweetened finely shredded coconut
  • 1/4 cup sliced almonds

Instructions

  1. Preheat the oven to 325ºF and adjust rack to middle position. Oil an 8×8-inch baking dish with coconut oil. Line the bottom with two pieces of parchment paper, making sure the paper extends over two sides of the dish. (This will allow you to lift the bars out of the dish once baked and cooled.)
  2. In a small bowl, combine the almond flour, baking soda and salt. In a medium mixing bowl, whisk together the melted butter (or coconut oil), honey and vanilla. Then whisk in the coconut flour. Stir in the blanched almond flour mixture to the butter mixture. Mix with a spoon until well combined. (The dough will be crumbly, but should be moist enough that it sticks together when you pinch it.) Spoon the dough into the prepared baking dish, and press it evenly along the bottom to form the crust. Bake the crust for 5-6 minutes, just until it rises a bit. Remove from oven. Spoon the preserves over the hot crust and spread evenly making sure to leave about 1/4-inch of bare crust on all sides. This prevents the preserves from seeping under the crust.
  3. In the same bowl you used for the crust, whisk together the melted butter (or coconut oil) and honey. Using a spoon, stir in the blanched almond flour and shredded coconut until incorporated but still a bit crumbly. Using your fingers, evenly crumble the coconut topping over the top of the preserves. Then evenly scatter the sliced almond across the top. Gently press the almonds into the crumble topping a bit.
  4. Bake the bars for 18-20 minutes, until the crumble topping is lightly golden brown. Cool completely When the bars are completely cool cover and transfer to the refrigerator to chill, about 2-3 hours. Once bars are cold, remove from fridge and run a knife along the two sides without parchment. Using the parchment, gently lift the bar flat out of the dish and place on a cutting board. Cut the bar in half. Then cut each half in half lengthwise. Repeat on opposite side to form 16 square bars.

Kitchen Notes: Be sure to wait to cut the bars until they are cold. Otherwise, they will be quite crumbly and not hold together well. Wrap any leftover bars and store in the fridge or freezer.

*Also note, you can use any preserves you’d like to create these delicious cookie bars. Some of our other favorites are apricot, mixed berry and strawberry. Enjoy!

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43 Comments

    • jessica

      What can I use in place of the coconut flour and shredded coconut? I’d like to make this for someone allergic to coconut.

      • Kelly @ The Nourishing Home

        Hi, Jessica. You could replace the coconut flour with arrowroot, if that is permissible with your friend’s diet, and it should work quite well as a binder. As far as the shredded coconut, in this recipe it not only serves to give the crumble layer a nice chewy texture, but also a slightly sweet flavor. However, you could try increasing the almond flour and honey a bit to compensate for omitting it. Perhaps start with increasing the honey to 2 tsp and almond flour to 1 cup. This is a best-guess, since I haven’t tested this myself. Blessings, Kelly

  5. Shelley

    I can’t wait to try these! I make a gluten-free version of these already, but love your use of almond flour. Yours has way less butter, too! Thanks!

  7. Linda

    I want to try the recipe , Bu I would I would like to know how many calories per serving

    Thanks

  8. Cinthia

    I love your recipes Kelly and I’m always looking out for new ones! My little one is allergic to tree nuts/peanuts and I was wondering what would be a suitable substitution for almond flour. I’m not that experienced in the kitchen so any help would be great! Thanks!

    • Kelly @ The Nourishing Home

      Hi, Cinthia. Thank you for your kind words. When it comes to GF flours, it’s not an easy 1-to-1 substitution ratio. When you change out the flour, you also have to adjust the other ingredients as well. Good news is, I’m working on a coconut flour version of these bars. So if you’re a subscriber, you’ll get a note about that sometime soon. Blessings to you and your little one! 🙂 Kelly

  12. Anna

    Hi Kelly. I love this recipe! Full of natural and healthy ingredients, plus I love the fact that is dairy and egg free, so I can indulge in the crumble bars too!

  17. Laura

    These look amazing! I love raspberry crumble bars and the ingredients in these are amazing! Love clean eating desserts!

  19. heather

    Sounds fantastic. Wondering though what the carb count would be on this. Thanks for any insight you can offer

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