Raspberry Crumble Bars

As the summer months are approaching, my cravings for fresh fruits are off the wall. They are a refreshing addition to a hot summer day. My absolute favorite are berries- they make for such a lovely snack on its own or dipped in chocolate of course. And when you incorporate them into baking, it takes the treat to a whole another level. So on my recent trip to the store, I was on a mission to stock up on berries to have on hand to eat and bake with and thought of the perfect summer treat that highlights their tartness and sweetness in one perfect crumble bar. 

Although I only used raspberries in this recipe, you can use a mixture of any type of berries you have, fresh or frozen. These raspberry crumble bars have a soft shortbread like base, then are layered with a sweet, slightly lemony raspberry filling, and finished off by a dusting of lovely crumbs on top. 

Oh em gee these bars are SO GOOD! These are great as a sweet breakfast, afternoon snack, or dessert. Eating them warm out of the oven isn’t technically what you’re supposed to do since you need to let them cool before cutting…but um, you should do it. I have absolutely no self control over desserts, so you bet I dove a fork right in and let me tell you it was absolutely heavenly!

Hope you enjoy this sweet treat as much as I do !


  • 2 cups almond flour
  • 1 tbsp baking powder
  • 5 tbsp melted coconut oil
  • 3 tbsp maple or agave syrup
  • 2 tbsp water
  • 2 tbsp vanilla
  • Pinch of sea salt
  • 2- 2 ½ raspberries
  • 1 tbsp honey
  • 1-2 tbsp lemon juice


  1. Preheat oven to 350 degrees and line square pan with parchment paper and spray with a bit of non-stick oil
  2. Kneed together almond flour, baking powder, coconut oil, syrup, water, vanilla, and sea salt until fully mixed
  3. Chill for at least 10 mins
  4. While the dough is chilling, prepare the raspberry filling
  5. Heat up berries over stovetop until soft, then mash into a jam like consistency
  6. Add in honey and lemon juice- you can adjust amount to your taste
  7. Let jam cool
  8. Press ⅔ of the shortbread dough into the square panned bake for 10 minutes until edges are golden and begins to puff up
  9.  Spread jam into the base and evenly crumble the rest of the dough on top
  10. Bake for an additional 20- 25 minutes and let it cool for 10 minutes before cutting


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