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 3 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.



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Rate this recipe (after making it):  

  1. 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!!!

  2. Kate

    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?

  3. Grace

    Is there a way to make this nut free?

  4. 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. 😉

    • 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

        glad you liked them, thanks!!

  5. Isadora from shelikesfood.com

    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!

  6. Emma from coconutandberries.com

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

  7. 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!

  8. 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!

  9. jade from eatthismyfriend.com

    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

      hmm, I guess it would depend on how much that lunchbox gets shaken around 🙂 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

        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 : )

  10. Kathryne from cookieandkate.com

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

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

  12. Mariella from raisedbydreams.blogspot.com

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

    • jeanine

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

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.