These raspberry crumble bars are a delicious dessert using fresh raspberries! Made with wholesome and healthy ingredients, you won’t believe these buttery raspberry crumble bars are completely vegan and gluten-free! Keto and Low Carb option included.
Fresh Raspberry Bars
It’s no secret I’ve been LOVING all the berries lately and adding them in everything! From breakfast bakes to chocolate chip cookies, berries have been finding their way in almost everything.
I’ve been meaning to make a raspberry crumble bars recipe for quite some time, and now seemed like the best moment!
Often called raspberry streusel bars or raspberry cobbler bars, these bars are loaded with fresh raspberries and take no time to make.
They have a rich and buttery taste but without any butter whatsoever. Unlike traditional crumble bars, they are relatively healthy and use wholesome ingredients. They are soft, chewy, and bursting with raspberries and a sweet, crunchy crumble.
Naturally vegan and gluten-free, I’ve included an option for a keto and low carb twist.
How to make raspberry crumble bars
- Rolled Oats– I used gluten free rolled oats, to keep them gluten free. Avoid using quick oats or steel cut oats.
- Peanut Butter– Smooth and drippy peanut butter. Use a brand that has no added sugar or salt.
- Banana– Replaces the need for any butter or oil or eggs! The riper the banana, the sweeter your raspberry bars will be.
- Raspberries– Fresh or frozen raspberries can be used. If you use frozen raspberries, be sure to thaw them before adding them to the batter.
- Almond flour– Used blanched almond flour, for a lighter and crispier crumble. Almond meal tends to be denser.
- Coconut Flour– Mixes really well with the almond flour to create a buttery crumble. Do not substitute this for something else.
- Granulated sweetener– Any sweetener will work. I used monk fruit sweetener, which is a keto and low carb sugar substitute.
- Vanilla extract– For a fabulous vanilla flavor.
- Maple syrup– Either keto maple syrup or standard maple syrup.
- Coconut oil- Unrefined coconut oil has a coconut flavor, so use refined coconut oil if you don’t want any coconut taste.
- Prepare the base of your crumble bars- Whether you choose to make the vegan oatmeal (oat) option or the paleo/keto option, you need to first prepare the thick base. Combine your wet and dry ingredients together, before transferring to a lined pan with parchment paper.
- Prepare your crumble topping- Mix together your ingredients for the crumble topping. The crumb topping is sugar free and grain free, so it can be used for both options.
- Cover your bars with the raspberries and the crumble topping- In an even layer, cover your bars with the raspberries, evenly spaced apart. Evenly distribute spoonfuls of the crumble topping over and in between the raspberries.
- Bake your crumble bars- Bake your crumble bars for 20-25 minutes, or until the center has firmed up and the crumble has reached a golden-brown color.
Keto and Low Carb Raspberry Crumble Bars Option
This recipe is vegan and gluten-free, but I’ve also tested a keto option. For keto raspberry crumble bars, I followed this recipe-
1 cup blanched almond flour, ½ tsp baking soda, ¾ cup shredded coconut, ¼ cup coconut oil (melted), ⅓ cup pumpkin puree, ¼ cup keto maple syrup, and ½ cup raspberries.
In one bowl mix your dry ingredients and in a seperate bowl, mix your wet. Combine the two and fold through the raspberries. Top with the crumble topping and bake for 20-25 minutes.
Can you substitute the raspberries for raspberry preserves or raspberry jam?
Substituting the fresh raspberries for raspberry jam/preserves is perfectly fine.
To keep it low carb and sugar free, I recommend using this sugar free raspberry jam. Another other no added sugar raspberry preserves will also be fine.
If you do use this, use 1/2 a cup, and only add more as needed.
Storing and Freezing Raspberry Crumble Bars
- To store: Raspberry crumble bars with fresh raspberries should be stored in the fridge. This will ensure they remain fresh and can be kept fresh for up to 1 week.
- To freeze: Crumb bars are also freezer friendly and will keep well frozen for up to 2 months.
More EASY dessert recipes you’ll enjoy
- Raspberry Banana Bread
- Blueberry Lemon Loaf Cake
- Lemon Cake
- Best Vegan Brownies
- Best Vegan Chocolate Chip Cookies
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Raspberry Crumble Bars
- 2 cups rolled oats gluten free, if needed
- 1/2 cup peanut butter can use any nut or seed butter
- 2 large bananas
- 1 cup raspberries
For the crumble topping
- 1/2 cup blanched almond flour
- 1/2 tablespoon coconut flour
- 2 tablespoon granulated sweetener of choice
- 1/4 teaspoon vanilla extract
- 2 tablespoon keto maple syrup
- 2 tablespoon coconut oil melted
Sugar Free Glaze
- 1/2 cup sugar free powdered sugar
- 2 tablespoon coconut milk
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, combine all your ingredients, except for the raspberries, and mix well.
- Pour the raspberry bar batter into the lined pan. Top with the fresh raspberries, then sprinkle the entire pan with the crumble mixture, ensuring the raspberries are completely covered in them.
- Bake for 20-25 minutes, or until a skewer comes out clean from the center and the crumb topping has become golden brown.
- Allow raspberry crumble bars to cool in the pan completely, before slicing into 8 bars. Top with optional glaze if desired
To make the crumb topping
- In a small mixing bowl, combine your dry ingredients and mix well.
- In a seperate small bowl, add your vanilla extract, coconut oil, and keto maple syrup and whisk together.
- Combine your wet and dry ingredients and mix very well, until small crumbles remain.
For the sugar free glaze
- Combine your powdered sugar with coconut milk and whisk together until a sticky glaze remains.
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How do I know how thick the batter should be?
It should be thick enough to transfer to the pan and press into place. If it is pourable and loose, it is too thin.
I just made these for the third time. They are our fave keto dessert! The first time I made it, the crumble was actually crumbly, like the topping for an apple crisp. The second and third times, however, it was more like dough. It did not affect the taste, but the look and texture. Can you help me trouble shoot this? Thanks! And keep the great recipes coming! 🙂
Hmm, I would add extra flour to combait it 🙂
Hey, what can I replace pumpkin purée with?
You could try sweet potato 🙂
Is the nutritional values accurate for the keto version? Seems high ?
Nutritional info is for the vegan option. Check out myfitnesspal or another calorie calculator to work out the keto option.