I’m completely in love with these gluten-free, vegan raspberry almond crumb bars. They combine a crisp oat crumb topping, sweet raspberry jam and toasted almonds for the perfect bite.
Crumb bars are one of my favorite desserts to make around the holidays. They feel both rustic and elegant — crumbly and crisp from the oats, with a smooth fruity filling. I developed a cranberry version a few years ago and still love it. These raspberry almond bars are just as versatile and make a lovely addition to holiday brunches, parties, or a cozy afternoon with coffee.
The first bite of these bars had me instantly hooked. The contrast of textures — crunchy almonds, crisp oat topping and silky jam — is delightful. The jam brings the right amount of sweetness while the almonds add a toasty crunch. They’ve quickly become my go-to treat this season and are great as dessert, snack or a coffee companion. I may have eaten more than a few straight from the pan.
If you prefer a different filling, feel free to swap in any jam you like. Apricot, strawberry, or mixed berry would all work beautifully.
- 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 tablespoons pure maple syrup
- 3/4 cup raspberry jam (or your favorite jam)
- 1/2 cup sliced almonds
- Preheat the oven to 375°F (190°C). Line an 8×8-inch square baking pan with parchment paper or lightly spray with nonstick cooking spray.
- In a bowl, sift together the gluten-free flour blend, oats, almond flour, brown sugar, cane sugar and sea salt. Add the solid coconut oil, maple syrup and almond or coconut milk. Mix with a fork until the mixture is evenly combined and crumbly.
- Press half of the oat mixture firmly and evenly into the bottom of the prepared pan. Spread the raspberry jam in an even layer over the pressed base.
- Stir the sliced almonds into the remaining oat mixture, gently combining (it’s fine if some almonds break). Sprinkle this almond-oat mixture evenly over the jam layer.
- Bake for 35–40 minutes, or until the top is golden brown. Remove from the oven and set the pan on a cooling rack. Allow the bars to cool completely in the pan before slicing and serving.
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