Raspberry Crumble Bars

raspberry crumble bars (vegan) / loveandlemons.com 2 raspberry crumble bars (vegan) / loveandlemons.com

Warning: these are highly addictive and way too easy to make. I’ve been meaning to post these for awhile… the problem is that every time I’ve made them we just eat them. There’s a lot of restraint involved in taking pictures of food.

These are inspired by one of my favorite treats – those raspberry bars at Whole Foods (the super delicious buttery ones). My version here uses coconut oil and walnuts which makes them a tad healthier although they’re still pretty indulgent. A perfect little 3 o’clock snack.

You likely have all of these ingredients in your pantry already. I used store-bought raspberry jam, nothing fancy. (In the summer I might try fresh fruit). I used spelt flour, but regular or whole wheat flour would be fine. If you’re gluten free, try gluten free oat flour.


5.0 from 1 reviews
raspberry crumble bars
Serves: 9 small bars
  • 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 (or so) raspberry jam
  1. Preheat oven to 350 and prepare a 5x7 baking dish (or equivalent size) with parchment paper.
  2. In a food processor, pulse together the coconut oil, flour, walnuts, brown sugar, cinnamon, and salt until it’s crumbly like wet sand.
  3. 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.
  4. 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.
  5. 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.
  6. Let cool, carefully lift out parchment and slice.
If you're coconut oil is liquid or soft, pop it in the fridge for a few minutes and it'll harden.

If your crumbly topping is more goopy than crumbly, chill it for a few minutes and it'll become more cohesive.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Mariella from raisedbydreams.blogspot.com on said:

    Can’t wait to try these! They look so lovely. Do you have a favorite raspberry jam?

    • jeanine from loveandlemons.com on said:

      I usually get the Whole Foods brand kind (although the kind I used here was Central Market Organic)… nothing fancy πŸ™‚

  2. Katrina @ WVS from warmvanillasugar.com on said:

    Holy, these definitely look highly addictive! So yummy sounding!

  3. Kathryne from cookieandkate.com on said:

    Oh man! I could eat a whole pan of these bars right now. Experiencing major sugar cravings today, send help. Or raspberry bars.

    • jeanine from loveandlemons.com on said:

      ha πŸ™‚

  4. jade from eatthismyfriend.com on said:

    holy moly yum!
    do you think these would work as a school lunchbox snack? or a tad too soft and mushy (and delectable!)?
    x jade

    • jeanine from loveandlemons.com on said:

      hmm, I guess it would depend on how much that lunchbox gets shaken around πŸ™‚ The crust is a little crispy, not completely mushy, cohesive, but still sort of delicate. I’m sure the crumbs would at least be delicious!

      • Jade from eatthismyfriend.com on said:

        Haha thanks Jeanine. I am sure the lunchbox will probably be shaken around more than most, as it belongs to my 5 yr old boy.
        But I am still going to pop these in. As you said – even the crumbs will be yummy! I’ll just pack him some cutlery : )

  5. You’re right – these DO sound super easy and I doubt I’d have the patience to take photos of them before devouring a couple. Pinning!

  6. I think these need to make an appearance in my kitchen tonight. You’re right, I do have everything on hand to make them – hooray!

  7. Oh man! I would probably just eat the pan with a fork and not even bother to cut them. ahaha!

  8. Emma from coconutandberries.com on said:

    Delish! These are exactly my kind of treat. And so simple too!

  9. Isadora from shelikesfood.com on said:

    I love fruit crumbles! They are so much easier to make than pie crust. I made one with fresh blueberries a few weeks ago, but I love the idea of using jam!

  10. I will definitely be making this. The ingredient list is not overly complicated so I can see how the earthiness of the whole grain flour, walnuts, and raspberry will really shine through. Maybe this will be part of the baby shower menu I’m hosting in a few weeks. πŸ˜‰

    • Just made these bars and they are amazing. Used whole spelt flour and I love the hearty nuttiness from the flour and walnut combo! And this was by far the easiest baking project I’ve done.

      • jeanine from loveandlemons.com on said:

        glad you liked them, thanks!!

  11. Grace on said:

    Is there a way to make this nut free?

  12. Kate on said:

    These look amazing. I am a huge raspberry fan, and don’t bake unless it’s super easy. My only problem is our nut-free house. Do you have a suggestion to replace the cup of walnuts?

  13. Carolyn B from thecommonplate.com on said:

    I just had a Raspberry Crumble Bar from Cheryl’s Cookies based in Columbus, Ohio. Oh my gosh…I haven’t been able to stop thinking about it. Thanks for this similar recipe. Looks delicious and I love coconut oil too!!!

  14. Hailey Spencer on said:

    Is there anyway to find the nutrition facts on your recipes? I want to try so many of them but am curious of calorie count, sugar content, etc. Thanks!

    • jeanine from loveandlemons.com on said:

      Hi Hailey, I don’t do nutrition facts but if you google for a calculator, tons pop up. (these nutty recipes are probably a bit calorie dense – you could cut back the sugar here a bit b/c the raspberry jam is very sweet).

  15. Angelina on said:

    Tried this recipe last night and LOVED them!
    Thanks for sharing πŸ™‚

    • jeanine from loveandlemons.com on said:

      glad you liked them!

  16. Melanie from thethingstheymade.com on said:

    Just made these tonight, and they are delicious! I made individual bars and used both strawberry and apricot jamsβ€”the apricot is great with the nutty and saltiness of this. I was worried that I misread the 1 tsp of salt, but it makes the flavor of this. I love how complex and deep the flavors go in this, plus the coconut oil made my apartment smell great!

    Thanks for sharing!

  17. AnnJ on said:

    These look really yummy and I have the ingredients to make them but really a 5 x 7 pan?

  18. Michael on said:

    I made this recipe as I was asked to bring a vegan slice to a picnic – amazingly simple yet so delicious! Thanks πŸ™‚

    • jeanine from loveandlemons.com on said:

      so glad it was a hit! Thanks for sharing πŸ™‚

  19. Allison from wickedhealthywashingtonian.com on said:

    Do you think whole wheat pastry flour would work? I have that, almond flour, and brown rice flour. I’d like to try and use something I have instead of buying another type of flour (if possible!) I’d appreciate your guidance πŸ™‚

    • jeanine from loveandlemons.com on said:

      yep – absolutely – go with the whole wheat pastry flour.

      • Allison from wickedhealthywashingtonian.com on said:

        Yay thank you! Making them tonight!

  20. Abby and Ari on said:

    Looks delicious! We didn’t have walnuts so we used pecans instead! We also combined strawberry jam, fresh raspberries and orange zest to make the filling as well as added nutmeg and orange zest to the crumble. The results were incredible!

    • jeanine from loveandlemons.com on said:

      sounds delicious – yum! Glad you liked it and were able to customize!

  21. Tamar on said:

    Can I make these with a substitute for the raspberry jam? Also, can I use a different kind of sugar rather than the brown sugar or is that the only one that works?

  22. Joanna on said:

    Do you think these would work with a chia seed jam filling?

    • I’m not sure, but you’ve inspired me to try! I’ll let you know how it goes if you give me a few days πŸ™‚

  23. My all time favorite. Awesome recipe. Thanks for sharing this.

  24. Tania on said:

    They are, as everyone says, delicious. I baked up a batch and they were devoured in a matter of hours. I made another batch the next night: same deal. Also just wanted to say that I cook and bake regularly using recipes from various online sources (NY Times Cooking, Cookie and Kate, Minimalist Baker, etc.) and yours have consistently given me the best results. The molter chocolate cakes — so, so good. My partner said it was the best thing he’d ever eaten.

    • Omg, thank you, this makes my day to hear! πŸ™‚

  25. Mailinh on said:

    I made these two months ago and it’s a popular request among family and friends since then. Thank you for sharing this delicious recipe! Would you ever consider a publishing a book of your dessert recipes? I’ll be the first to say I would buy it (already have your cookbook :0)).

    • Ha, aw you’re so sweet, this is the best comment ever. I’m not sure if a dessert cookbook is in the future, but I’ll keep you posted πŸ™‚

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