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.
raspberry crumble 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
- Preheat oven to 350 and prepare a 5x7 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.
If your crumbly topping is more goopy than crumbly, chill it for a few minutes and it'll become more cohesive.
Made these delicious bars! The mix wasn’t exactly wet sand tho and didn’t toast in the oven a lot. And how do you get the jam to spread so evenly and nicely ??? It seems my mix was too try despite adding water.
Hi D, I’m glad you loved them! It sounds like you could still add a bit more water if the crust was dry… and possibly bake the crust a tad longer for it to firm up more?
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 🙂
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! 🙂
Yum! I just made these, they’re delicious and wish I’d made a double batch! I did, however, have to use considerably more coconut oil than the recipe called for to get the “wet sand” consistency. Any idea why??
I also added some frozen berries to the jam (just for a bit of freshness) and heated it together with a little cornstarch and let it cool before topping the baked base with the mixture. I understand why you indicate “1/3 cup (or so)” in the method – I’d go for more “or so” next time, bumping up the jammy amount. Thanks so much, Jeanine for yet another outstanding recipe!
My all time favorite. Awesome recipe. Thanks for sharing this.
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 🙂
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?
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!
sounds delicious – yum! Glad you liked it and were able to customize!
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 🙂
yep – absolutely – go with the whole wheat pastry flour.
Yay thank you! Making them tonight!
I made this recipe as I was asked to bring a vegan slice to a picnic – amazingly simple yet so delicious! Thanks 🙂
so glad it was a hit! Thanks for sharing 🙂
These look really yummy and I have the ingredients to make them but really a 5 x 7 pan?
Just made these tonight, and they are delicious! I made individual bars and used both strawberry and apricot jams—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!
Tried this recipe last night and LOVED them!
Thanks for sharing 🙂
glad you liked them!
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!
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).