One bite of these gluten free raspberry crumble bars and you will be hooked! They are full of yummy raspberry flavor. Top them with a crumble topping for sheer perfection!
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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 these my very 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!!
Grab some fresh raspberries and a few simple ingredients. Your whole family will love this gluten free raspberry squares recipe!
Why these raspberry bars are great:
- Make them in under 30 minutes.
- They are not only gluten free but are also egg-free, making them great for those with food allergies.
- They have some 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.
If you love raspberries as much as we do, check out all of my delicious gluten free cookie bar recipes!
Ingredient notes:
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. 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 blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Almond flour - I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- 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!
How to make gluten free raspberry crumble bars:
Step 1: Add all of the crust ingredients into a bowl. Whisk to blend them together.
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. To make a scale even trickier, every gluten free flour blend has a different weight.
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.
Step 3: Put ⅔ of the crust mixture into an 8x8 pan. Press the crust into a baking dish.
Step 4: Spread on 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 350º F for 25 minutes.
Step 9: Allow your bars to cool before baking. The melted cream cheese gets pretty hot.
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.
Expert Tips and Recipe FAQ:
You can use frozen raspberries, but they will add extra moisture to these bars. I would thaw the raspberries then drain off the extra liquid before adding them in.
You will want to bake these bars at 350º F for 25 minutes. If you used frozen raspberries, you will need to bake them longer due to the extra moisture.
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.
These bars will keep up to 4 days in an air-tight container, or 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
This post was updated from an older May 2016 post.
Recipe
Gluten Free Raspberry Cream Cheese Crumble Bars
Equipment
Ingredients
- ½ cup butter melted
- ¾ cup raw sugar
- 1 cup gluten free flour blend * see note
- ¾ cup almond flour * see note
- 1 cup raspberries
- ¾ cup raspberry jam
- 1 cup sliced almonds
- 6 ounces cream cheese
Instructions
- Preheat the oven to 350º F.
- In a large bowl, combine, butter, flours, and sugar.
- It should look crumbly like the photo above.
- Put ⅔ 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 ⅓ 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 blend doesn’t contain 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.
- 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 air-tight container, or up to 4 months in the freezer.
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.
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Bobbi-Lee
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!
Sandi Gaertner
I hope you enjoyed these 🙂
Charlie
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!!!
Sandi Gaertner
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.)
Jade
These bars disappear so fast! No one ever complains when I make them ?
Sandi Gaertner
LOL, your family is like mine. No desserts last long.
Suanne
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
Sandi Gaertner
I am so glad they loved this recipe Suanne. Thank you for letting me know 🙂
Fiorenza
I'm a runner and this is a great post-race snack to get back energy with taste!
Sandi Gaertner
I like how you think Fiorenza 🙂