These Raspberry Crumble Bars are a delightful blend of sweet and tart, with a buttery crumble that melts in your mouth. The juicy raspberries burst with flavor, perfectly balanced by the crisp, golden topping. In just under an hour, you can create a treat that’s both comforting and elegant, ideal for any occasion. The layers of texture—soft fruit, tender crust, and crunchy crumble—make every bite irresistible. Whether enjoyed warm from the oven or at room temperature, these bars are sure to become a favorite. Their simplicity and versatility make them perfect for dessert, snacks, or even breakfast. You’ll love how effortlessly they come together, delivering a taste of homemade goodness in every piece.
Ingredients for Raspberry Crumble Bars
- 4 tablespoons coconut oil (hardened)
- 1 cup flour (whole wheat, spelt, or gluten-free oat flour)
- 1 cup walnuts
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup raspberry jam (or adjust to taste)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line a 5×7-inch baking dish (or equivalent size) with parchment paper.
- In a food processor, pulse together the coconut oil, flour, walnuts, brown sugar, cinnamon, and salt until the mixture resembles wet sand.
- Take ¾ of the crumbly mix and press it firmly into the bottom of the prepared pan to form the crust.
- Bake the crust for 10-15 minutes, or until the edges turn lightly golden brown. Remove from the oven and let it cool.
- If the remaining crumbly mix is too dry, add a tiny bit of water and gently mix with your hands to form thicker crumbles for the topping.
- Once the crust is cool to the touch, spread a layer of raspberry jam evenly over the crust.
- Sprinkle the remaining crumble mixture over the jam to create the topping.
- Bake for an additional 10-12 minutes, or until the topping is golden and the jam is bubbly.
- Let the bars cool completely, then carefully lift them out of the pan using the parchment paper. Slice into bars and serve.
Perfect Pairings: Serving Suggestions
These Raspberry Crumble Bars are delicious on their own, but they shine even brighter with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing twist, serve them alongside a cup of hot tea or a cold glass of almond milk. They’re perfect for breakfast, dessert, or an afternoon snack!
Keep It Fresh: Storage and Reheating Tips
Store your bars in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in the oven at 300°F for 5-7 minutes to restore their crispiness. You can also freeze them for up to 2 months—just thaw at room temperature before enjoying.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the raspberry jam for strawberry, apricot, or even a tangy lemon curd. For a nut-free version, replace the walnuts with rolled oats. If you’re feeling adventurous, add a sprinkle of shredded coconut or a dash of cardamom to the crumble mix for extra flavor.
Quick Tips: Time-Saving Hacks
To save time, prepare the crumble mix in advance and store it in the fridge for up to 2 days. You can also use store-bought jam instead of making your own. If you’re in a rush, skip the initial crust cooling step—just be gentle when spreading the jam to avoid breaking the crust.
Essential Tools: Equipment Guidance
A food processor makes quick work of the crumble mix, but you can also use a pastry cutter or your hands to blend the ingredients. A 5×7 baking dish is ideal, but any similar-sized pan will work. Don’t forget the parchment paper—it makes lifting and slicing the bars a breeze!
Raspberry Crumble Bars
Ingredients
- 4 tablespoons coconut oil (hardened)
- 1 cup flour (whole wheat, spelt, or gf oat flour)
- 1 cup walnuts
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup raspberry jam (or so)
Instructions
- Preheat oven to 350 and prepare a 5×7 baking dish (or equivalent size) with parchment paper.
- In a food processor, pulse together the coconut oil, flour, walnuts, brown sugar, cinnamon, and salt until it’s crumbly like wet sand.
- Take ¾ of the crumbly mix and press it into the bottom of the pan.
- Bake the bottom crust for 10-15 minutes or until the edges turn lightly golden brown.
- Remove from the oven and let cool.
- If necessary – add a tiny bit of water to the remaining crumbly mix (which will be your topping), and mix it gently with your hands so it forms thicker crumbles.
- When your crust is cool to the touch, spread a layer of raspberry jam, and crumble on the topping.
- Bake for an additional 10-12 minutes.
- Let cool, carefully lift out parchment and slice.