I’m beyond smitten with these gluten free vegan raspberry almond crumb bars. Layers of crispy crumb topping, sweet raspberry jam and toasted almonds. They’re the perfect bite!
Crumb bars are one of my most favorite desserts to make during the holidays. They are rustic, yet beautiful. Crumbly and crispy from the oat topping, with the smooth fruit filling. I really like these gluten free vegan cranberry crumb bars that I created a few years ago. They’re great for serving at a holiday brunch or parties with friends.
You know when you make a recipe, take the first bite and you want to sing it’s so good? Yeah, that’s what happened when I made these gluten free vegan raspberry almond crumb bars. It’s the combination of textures {which are so lovely}, the sweetness of the raspberry jam and the crunch from the almonds. They really are my new favorite dessert/snack/treat with coffee. I can’t even tell you how many I ate from the pan. I lost count. I do know that I will be making them lots this holiday season.
What is your favorite filling for crumb bars? You really could use any jam that you like in this recipe. They would all be delicious!
- 1 cup Sarah's gluten free flour blend
- 1 cup gluten free quick oats
- 1/2 cup almond flour
- 1/4 cup brown sugar
- 1/4 cup cane sugar
- 1/4 teaspoon sea salt
- 6 tablespoons refined coconut oil, solid
- 2 tablespoons almond milk or coconut milk
- 2 tablespoon pure maple syrup
- 3/4 cup raspberry jam {or favorite jam}
- 1/2 cup sliced almonds
- Preheat oven to 375 degrees. Prepare 8x8-inch square baking pan by lining with parchment paper or spraying with nonstick cooking spray.
- Sift together flour, oats, almond flour, brown sugar, sugar and salt. Add coconut oil, maple syrup and coconut milk. Blend with fork until ingredients are well mixed.
- Spread 1/2 of oat mixture into prepared baking pan. Press evenly into bottom of pan. Spread even layer raspberry jam over top.
- Add sliced almonds to other half of oat mixture and gently mix until combined {it’s ok if almonds break up}. Sprinkle over raspberry jam.
- Bake bars for 35-40 minutes or until top is golden brown. Place on cooling rack and allow to cool in pan. Slice and serve.
This post contains affiliate links. If you purchase items through some of the links, I earn a small commission off the sale at no extra cost to you. Helps keeps the recipes coming and the blog up and running!
Danielle says
October 30, 2017 at 7:50 pmThese look delicious!!! If I wanted to make these not gluten free how much flour would u recommend ?
Jennifer Bliss says
November 1, 2017 at 10:54 amYum! Yum! Yum! Oh yeah…and one more…YUM!!!!!!! Looks perfect! New to your blog and hope you don’t mind me linking and visiting often! CHEERS!