You will be hooked with one bite of these gluten-free raspberry crumble bars! They are full of yummy raspberry flavor and a sweet shortbread crust. Top them with a crumble topping, I also include dairy-free and nut-free options!
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These gluten free raspberry crumble bars officially have the record in our house for being eaten the fastest! They have lots of juicy fruit, creamy cheese, and sweet crumble topping, making them my favorite.
Want to know what came in second and third place for getting eaten so quickly? Check out these Gluten Free Strawberry Bars and this amazing Gluten Free Peach Cobbler recipe!!
Why I love making these gluten-free raspberry crumble bars:
- You can make them in under 30 minutes.
- They are both gluten- and egg-free, making them great for those with food allergies.
- They have extra creaminess with the added cream cheese.
- The gluten free shortbread crust is so good, and it ties in all of the flavors beautifully!
- If you are looking for a bar to please a crowd, these are the bars you want to make. You can use any fruit you have on hand.
SO GOOD!!!! Not too sweet perfectly fruity!!!! Sent the recipe to 5 family members within 30 mins of taking it out of the oven!!!
lisa, blog comment
If you love raspberries as much as we do, check out my delicious gluten free cookie bar recipes!
Allergen Information:
These homemade raspberry bars are gluten-free, egg-free, soy-free, and oat-free.
You can make this dairy-free by using vegan butter and dairy-free cream cheese. I really like Kite Hill Cream Cheese. Daiya also works well. You can make them nut-free by using the crust and crumble from this Gluten-Free Cranberry Bars recipe.
Flour Blends Tested:
- King Arthur Measure for MeasureโThis blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 BlendโThis blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using the two brands listed above. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your gluten free flour blendย doesnโt containย Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Almond Flour – I highly suggest using almond flour and not almond meal. Almond meal is coarser and will make your crust grainy.
- Butter – I recommend using unsalted butter.
- Raspberries – If you don’t have fresh raspberries, you can use any fruit you have on hand.
- Cream Cheese – I use full-fat cream cheese for extra creaminess.
If you love raspberries, be sure to try my popular homemade raspberry mousse recipe too!
Step-By-Step Photos and Directions:
Step 1: Add all of the crust ingredients into a bowl. Whisk to blend them.
To measure your gluten free flour, I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale. Every gluten-free flour blend has a different weight, making a scale even trickier. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Step 2: Add the melted butter and mix. Your shortbread crumble will look textured like this when you mix it all together.
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Step 3: Pour 2/3 of the crust mixture into an 8×8 pan and press the crust into a baking dish.
Step 4: Spread raspberry jam over the crust layer.
Step 5: Spread out the fresh raspberries over the jam layer.
Step 6: Add dollops of cream cheese all over the top of the raspberries. Your gluten free raspberry cream cheese bars are almost ready to bake! This cream cheese will melt in and add some delicious creaminess!
Step 7: Sprinkle the slivered almonds over the cream cheese layer.
Step 8: Add the rest of the crumble over the almonds and bake at 350ยบ F for 25 minutes.
Step 9: Allow your bars to cool before baking. The melted cream cheese gets pretty hot.
Try these yummy flavor variations!
- Drizzle melted white or dark chocolate on top.
- Use a different fruit like strawberries or blueberries.
- Serve with a scoop of vanilla ice cream.
Frequently Asked Questions:
You can use frozen raspberries, but they add extra moisture to these bars. I would thaw the raspberries and then drain off the extra liquid before adding them in.
You will want to bake these bars at 350ยบ F for 25 minutes. If you use frozen raspberries, you must bake them longer due to the extra moisture.
These bars will keep fresh for up to 4 days in an airtight container for up to 4 months in the freezer.
You may also love these Gluten Free Blueberry Crumble Bars!
More Gluten Free Cookie Bar Recipes:
- Gluten Free Cookie Dough Magic Bars
- Gluten Free Banana Bars
- Yummy Gluten Free Peanut Butter Bars
- Paleo Lemon Bars
- Easy Gluten Free Apricot Jam Bars
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Raspberry Cream Cheese Crumble Bars
Ingredients
- ยฝ cup unsalted butter melted
- ยพ cup raw sugar
- 1 cup gluten free flour blend * see note
- ยพ cup almond flour * see note
- 1 cup raspberries
- ยพ cup raspberry jam
- 1 cup sliced almonds
- 6 ounces cream cheese
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Instructions
- Preheat the oven to 350ยบ F.
- In a large bowl, combine, butter, flours, and sugar.
- It should look crumbly like the photo above.
- Put 2/3 of the crumble crust into a greased pan and press down as shown in the photo.
- Add a layer of jam on top of the crust.
- Spread fresh raspberries over the jam.
- Add chunks of cream cheese as shown in the photo.
- Add almonds on top, then add the remaining 1/3 crumble topping.
- Bake for 25 minutes until done.
- Remove from the oven and allow to cool.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn’t mean others will not work; I just have not tested other flours.
- If your gluten free flour blendย doesnโt containย Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter and substitute dairy-free cream cheese.
- If you are nut-free, use the crust and crumb recipe from this Gluten Free Cranberry Bars recipe.ย
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- These cookie bars will keep up to 4 days in an airtight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older May 2016 post.
The bars were a hit at church and at work. I will be making them again ๐
I have a question: at room temperature, the cookie bar was very soft. Is this supposed to be more like a shortbread? If so, did I just need to cook it longer?
Hi Joanne, I am not sure why the bars were that soft. What flour blend did you use? Maybe you needed a little more flour if you used a starchy blend. I am glad everyone loved them.
Delicious and so easy to make! I subbed monk sugar and instead of preserves, I cooked up some blueberries with orange juice then added cornstarch and fresh blueberries. A perfect gluten free sugar free treat! Baked for about 28 minutes till it was golden on top!
I love how you changed the recipe to be sugar free. It sounds delicious!
Iโve made this recipe many times with great success. Not today though. The bottom is nice and crunchy, but the top is runny and wet.
Changes I made – Dairy free cream cheese was used for the first time today.
Any thoughts? Is it fixable after baking?
Thank you so much!!! This is now a family favorite and Iโm afraid Iโve forgotten how to put it together!
Hi Lisa, Did you use the same flour blend as last time? This may be a starchy flour blend issue. Which brand of dairy-free cream cheese?
This recipe is excellent, I just made it today, it smelled so yummy I couldn’t wait for them to cool. They are delishious. I will be making these again.
I am so glad you all loved it!
I missed the pan size and made it an 11×13 and it still came out great. Very tasty. Can I substitute wheat flour for GF flour for my non-GF family?
I am so glad you enjoyed it! I haven’t baked with wheat flour in 15 years, so I am unable to advise.
SO GOOD!!!! Not too sweet perfectly fruity!!!!
Sent the recipe to 5 family members within 30 mins of taking it out of the oven!!!
I am so glad everyone loved it! Thank you for letting everyone in your family know too :-).
Ah-may-zing!! So good warm from the oven. Made sure to add the xanthum gum and cut back butter to 7oz but it didn’t impact the buttery deliciousness of the crust. I also added blueberries as I didn’t have enough raspberries. SO good and will definitely make again!!
I am so glad you enjoyed the bars Karen. This recipe is great with lots of different fruits too :-).
These were delicious but didnโt stay together well. I followed the recipe exactly but they were too crumbly
Hi Sandy, which gluten free flour blend did you use? Did it contain Xanthan Gum?
Enjoy ๐
Your bars are currently baking in my oven and I had a bit of a heart attack because I remembered seeing eggs in the picture of ingredients and remembering putting 0 eggs in the bars. So I double checked the recipe and breathed a sigh of relief. The recipe doesn’t call for eggs. Crisis adverted. Bake on bars, bake on!
I hope you enjoyed these ๐
Sandi- this is for you. I don’t know if you really read these which is why I haven’t commented on anything until now. I was diagnosed with Celiac at the age of 60 1 year ago. I came upon your blog. I download, copy and save almost most of your recipes. I have joined 2 farmers markets; a 3-day boutique 3x’s per year; and a food truck 1x/mo. I hand make homemade goods. I started 9 months ago to add GLUTEN Free and LACTOSE Free baked goodies. I sell them for little, until I think I am worth more. 70% of my sales have been on your recipes!!!!! You are amazing! I have learned SO much from you. I embellish and improvise, but your tutelage and information have taught me how and allowed me to do so. I truly thank you, from the bottom of my heat. Of all of the 100 items I have baked from your recipes, I have received only one complaint. The Gingerbread donuts didn’t have enough ginger in them. Yet- these are my number 1 seller!!!
Wow Charlie, thank you for your note. I am so glad you enjoy my recipes. I would ask a favor that you direct your customers to my blog so that they can read it and see my recipes as well. Most of the money I make on my blog goes to pay my daughter’s medical bills. The little money I make on ad revenue is based on traffic to my blog. (I also tell everyone to watch out for ticks. They are really bad and 50% of people do not get a bullseye rash when bitten.)
I served these when we had family visiting (sister in law is gluten free) and everyone loved them! I was a little nervous taking on my first gluten free dessert but the recipe was easy to follow and they came out perfect!
Susanne
I am so glad they loved this recipe Suanne. Thank you for letting me know ๐
Hi Stecky, If you look in the recipe, you will see each bar is 254 calories. I just started to add this information to recipes. I hope this helps.
Could you make these with coconut sugar?
Hi Kim,
You can definitely make these with coconut sugar. Please leave a post on how they turned out so other readers know how it worked.
WHAT SIZE PAN DID YOU BAKE THESE IN????
Hi Carole, I used a 8×8 baking pan. Thank you.