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.

Enjoy!


5.0 from 1 reviews

raspberry crumble bars

 
Author:
Serves: 9 small bars
Ingredients
  • 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
Instructions
  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 itโ€™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.
Notes
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.

49 comments

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  1. Mariella from raisedbydreams.blogspot.com
    03.04.2014

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

    • jeanine
      03.04.2014

      I usually get the Whole Foods brand kind (although the kind I used here was Central Market Organic)… nothing fancy ๐Ÿ™‚

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

  3. Kathryne from cookieandkate.com
    03.04.2014

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

  4. jade from eatthismyfriend.com
    03.04.2014

    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
      03.04.2014

      hmm, I guess it would depend on how much that lunchbox gets shaken around ๐Ÿ™‚ 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
        03.05.2014

        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. Emma from coconutandberries.com
    03.05.2014

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

  8. Isadora from shelikesfood.com
    03.05.2014

    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!

  9. 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. ๐Ÿ˜‰

    • 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
        03.14.2014

        glad you liked them, thanks!!

  10. Grace
    03.06.2014

    Is there a way to make this nut free?

  11. Kate
    03.07.2014

    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?

  12. 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!!!

  13. Hailey Spencer
    03.27.2014

    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
      03.27.2014

      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).

  14. Angelina
    03.27.2014

    Tried this recipe last night and LOVED them!
    Thanks for sharing ๐Ÿ™‚

    • jeanine
      03.27.2014

      glad you liked them!

  15. Melanie from thethingstheymade.com
    04.01.2014

    Just made these tonight, and they are delicious! I made individual bars and used both strawberry and apricot jamsโ€”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!

  16. AnnJ
    04.19.2014

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

  17. Michael
    04.25.2014

    I made this recipe as I was asked to bring a vegan slice to a picnic – amazingly simple yet so delicious! Thanks ๐Ÿ™‚

    • jeanine
      04.28.2014

      so glad it was a hit! Thanks for sharing ๐Ÿ™‚

  18. Allison from wickedhealthywashingtonian.com
    05.22.2014

    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 ๐Ÿ™‚

    • jeanine
      05.23.2014

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

      • Allison from wickedhealthywashingtonian.com
        05.23.2014

        Yay thank you! Making them tonight!

  19. Abby and Ari
    10.17.2014

    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
      10.18.2014

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

  20. Tamar
    12.02.2014

    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?

  21. Joanna
    01.26.2016

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

    • Jeanine Donofrio
      01.26.2016

      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 ๐Ÿ™‚

  22. Tania
    10.21.2016

    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.

    • Jeanine Donofrio
      10.21.2016

      Omg, thank you, this makes my day to hear! ๐Ÿ™‚

  23. Mailinh
    02.10.2017

    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)).

    • Jeanine Donofrio
      02.11.2017

      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 ๐Ÿ™‚

  24. D
    01.20.2019

    Made these delicious bars! The mix wasnโ€™t exactly wet sand tho and didnโ€™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.

    • Jeanine Donofrio
      01.22.2019

      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?

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.