These Vegan Raspberry Crumble Bars are gluten-free, nut-free and easy to make with frozen raspberries and pantry staples. The biscuit base and crumble topping are made with buckwheat flour and oats. It’s a small batch recipe, making 8 bars, but you can double it if you like!
The sweet, tart raspberries work so well against the earthiness of the buckwheat flour and oats. I like to bake with buckwheat flour because it’s gluten-free and a bit more nutritious than regular flour. But if you don’t need the bars to be gluten-free, you could use plain all purpose flour instead.
When making traditional crumble bars with butter, you usually have to rub the cold butter and flour together to make the crumble mixture. I enjoy doing this, but it does take a bit of extra time.
The crumble mixture for these Vegan Raspberry Crumble Bars is a lot easier. All you have to do is mix the melted coconut oil and your preferred sweetener through the dry ingredients with a spoon.
How to make Vegan Raspberry Crumble Bars
Although the bars appear to have three layers, there are really only two components to prepare. First, we make the raspberry layer by simply heating the frozen raspberries in a saucepan to defrost them and reduce them down to a jam-like consistency.
I sweeten the raspberries with some rice malt syrup to keep the recipe low in fructose, but you can use maple syrup or honey of you prefer. If your raspberries are already quite sweet, you can leave out the sweetener or reduce it. Then I add some arrowroot flour, or corn starch, to help the mixture thicken.
Second is the crumble mixture, which is made by simply mixing the ingredients together in a bowl with a spoon. Two thirds of the crumble mixture is pressed firmly into the baking tin to make the biscuit base. Then the remaining third is crumbled on top after the raspberry layer has been added.
Ingredient for Vegan Raspberry Crumble Bars
Frozen raspberries: Frozen raspberries work well in this recipe since we reduce them down to a thick jam-like consistency. You’d never know they were frozen and it means you can make the bars all year round!
Rice malt syrup: I used rice malt syrup to sweeten the raspberries and crumble mixture, but maple syrup or honey would also work.
Arrowroot flour: You can use corn starch in place of arrowroot flour. It’s just there to help thicken up the raspberry layer.
Rolled oats: Old fashioned rolled oats work best in this recipe. Quick oats won’t give quite the same result since they are cut finer and rolled thinner to make them cook faster.
Buckwheat flour: I recommend using light buckwheat flour made from hulled buckwheat. If you don’t need the bars to be gluten-free, you should be able to use all purpose flour instead, although I haven’t tested this myself.
Baking powder: Helps to make the base and crumble a little bit lighter in texture.
Sea salt: To bring out the flavours in the crumble mixture.
Coconut oil: Used in the crumble mixture to keep the recipe vegan. It also adds a subtle sweetness and hint of coconut flavour to the bars. If you don’t like coconut oil, you could use melted butter instead and perhaps increase the sweetener in the crumble mixture slightly as butter isn’t as naturally sweet as coconut oil.
For another vegan dessert recipe, you might like to check out my Vegan Chocolate Fudge Cake. It’s a double layer cake with thick and fudgy chocolate icing that’s secretly healthy. The cake is also gluten-free and nut-free.
If you’re looking for another way to use frozen raspberries, my Chocolate, Raspberry & Chia Slice is a triple layer, no-bake slice. It has been one of my most popular recipes since I first published it back in 2015!
40 mins + chilling
For the raspberry layer
- 1 3/4 cups (180g) frozen raspberries
- 8 teaspoons (40ml/56g) rice malt syrup
- 2 teaspoons arrowroot flour
For the base and crumble topping
- 3/4 cup (68g) rolled oats
- 3/4 cup (90g) buckwheat flour
- 1/4 teaspoon baking powder
- Pinch of sea salt
- 8 teaspoons (40ml/56g) rice malt syrup
- 1/4 cup (60ml/54g) melted coconut oil
1Preheat your oven to 160°C fan-forced / 180°C / 350°F and line the base and sides of a 10cm x 20cm loaf tin with baking paper.
2To make the raspberry layer, heat the raspberries in a small saucepan on a low heat, stirring and squashing them down with a spoon until they defrost. Taste for sweetness, then add the rice malt syrup as needed. Stir in the arrowroot flour, then turn the heat up slightly and keep stirring regularly until thickened. You want a custard-like thickness, where you can see the bottom of the pan when you move the mixture around (see photo above).
3While the raspberry mixture is thickening, place the base and crumble topping ingredients together in a bowl and mix until well combined. Tip two thirds of the mixture into the lined loaf tin and press down firmly with your knuckles or the back of a spoon to compress the mixture and even it out. Bake in the preheated oven for 10 minutes.
4Once the raspberry mixture has thickened, take it off the heat. After the base has had 10 minutes, take it out of the oven and pour the raspberry mixture over the top, evening the surface out with the back of a spoon. Sprinkle over the remaining crumble mixture as evenly as possible. Put it back in the oven for a further 30 minutes or until the crumble topping is starting to brown.
5Allow to cool in the tin, then chill for about 20 minutes in the freezer or at least 1 hour in the fridge before slicing into 8 bars.
6Store in an airtight container in the fridge.
Make sure you chill the slab before cutting it into bars. It firms up as it cools.
Since rice malt syrup is a subtle sweetener, the bars aren’t overly sweet. If you prefer sweeter bars, you could use honey instead of rice malt syrup.
To make 16 bars, you can double the recipe and bake it in a 20cm x 20cm square cake tin. I haven’t tested this, but the baking time in the oven should be the same.
Oats naturally don’t contain gluten, but they are often processed on the same equipment as wheat so they can have traces of gluten. If you’re strictly gluten-free, you can buy gluten-free oats.
Serving size: 1 bar
Energy: 841kJ (201Cal)
Total Fat: 7.9g
Saturated Fat: 6g
Total Carbohydrate: 29.6g
Dietary Fibre: 3g
Nutrition information is an estimate only. It may vary depending on the brand of ingredients used.