Gluten-Free Raspberry Bars

These gluten-free raspberry bars have a brown sugar shortbread crust, a jammy raspberry filling, and a buttery oat crumble on top. They’re naturally vegan and egg-free, and everything bakes together in one pan, there’s no pre-baking of the crust required.

The filling uses both raspberry jam and fresh raspberries, so you get that thick, jammy layer with pops of real fruit. The same dough does double duty as the crust and the crumble topping, which keeps things simple.

Why You’ll Love this Recipe

• Easy to swap the fruit. Blueberries, blackberries, or a mixed berry version all work. Just match the jam to whatever berry you use.
• Great for sharing. They cut clean, travel well, and you get 16 squares from one 9×9 pan.
• Works year-round. Frozen raspberries work just as well as fresh, so you’re not limited to summer.

Ingredient Notes

• Gluten-Free Flour Blend – I use Bob’s Red Mill 1-to-1 Baking Flour for this recipe. I can’t verify other brands will also work since I haven’t tested them yet.
• Dairy-Free Butter – I use Earth Balance buttery sticks. If you don’t need these to be dairy-free, regular butter works fine. Melt it before mixing.
• Raspberry Jam – Use a thick jam or preserves, not a jelly. A thinner spread won’t hold the filling together the way you want. I use Bonne Maman, which is gluten-free.
• Raspberries – Fresh or frozen both work. If using frozen, thaw them first and drain off any extra liquid so the filling doesn’t get watery.
• Certified Gluten-Free Oats – These go in the crumble topping only. If you can’t tolerate oats (even certified GF ones), just leave them out. The topping still works without them.

Pack the crust down firmly.

Use the bottom of a measuring cup or your hands to really press it into the pan. A loose crust crumbles apart instead of holding up under the filling.

Recipe FAQs

No. Frozen raspberries work, just thaw them and drain off the extra liquid first. You can also skip the berries entirely and use all jam if fresh or frozen aren’t available.

Conventional oats are heavily cross-contaminated with gluten during growing and processing. I use purity protocol oats, which are grown in dedicated gluten-free fields and processed in gluten-free facilities. That’s a step above certified gluten-free oats, which can still be mechanically sorted from shared fields. Some people with celiac still can’t tolerate even purity protocol oats. If that’s you, leave them out. The topping still works without them.

Yes. Use a 9×13 pan instead of a 9×9 and keep the bake time about the same. Start checking at 40 minutes.

Expert Tips

• Leave about a half inch border when you spread the filling. If the jam hits the edges of the pan, the bars will stick and you’ll have a hard time getting them out cleanly.
• Let the bars cool completely before cutting. I give them at least an hour at room temperature, but they cut even cleaner after a few hours in the fridge.
• Swap the fruit if you want. Blueberries, blackberries, or a mixed berry version all work. Just match the jam to whatever berry you’re using.

Storage Instructions

• Room Temperature: Keep covered at room temperature for up to 2 days. They’ll be softer and a little more delicate to handle than refrigerated ones.
• Fridge: Store covered or in an airtight container in the fridge for up to 5 days. They’re honestly better cold. The filling firms up and the bars hold together really well. I like them with coffee the next morning.
• Freezer: Wrap individual bars in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight or let them sit on the counter for about 30 minutes.
• Reheating: These are best eaten cold or at room temperature. I wouldn’t bother reheating them.

Serving Suggestions

These are great on their own, but warming a bar and serving it with a scoop of vanilla ice cream turns it into a proper dessert. For something lighter in the summer, pair them with my strawberry ice cream or a glass of basil lemonade .

If you’re putting together a dessert spread for a cookout or potluck, these go well alongside my gluten-free blueberry crumb bars and lemon bars for a mix of fruity options. My gluten-free blondies add something richer to the table if you want variety. For a Mother’s Day or Easter brunch, set out a tray of these with raspberry white chocolate blondies and coffee.