These healthy raspberry crumble bars have a buttery almond flour crust and golden crumble topping with a thick jammy raspberry layer. Easy to make, gluten free, paleo and perfect for summer!
*Updated April 2026 with improved texture, new tips for perfect crumble bars, and easier instructions.
These healthy raspberry crumble bars are the perfect mix of sweet, tart, and buttery with a soft almond flour crust and golden crumble topping.
They’re easy to make and come together with simple ingredients you probably already have on hand.
If you love fruit-filled desserts with a crumbly topping, these bars deliver that classic raspberry crumble bar texture, with a gluten free, paleo-friendly twist!
They’re perfect for spring and summer baking, meal prep snacks, or an easy dessert to share. And yes – they taste just as good (if not better!) than traditional raspberry streusel bars!
Why You’ll Love These Raspberry Crumble Bars
These bars check all the boxes for an easy, high-reward dessert:
- Soft, buttery almond flour crust
- Sweet-tart raspberry filling
- Golden crumb topping that bakes up perfectly
- Made in one bowl with simple ingredients
- Gluten free, dairy free, and paleo friendly
They’re the kind of dessert that feels bakery-quality but is incredibly easy to make at home.
What’s the Difference Between Crumble and Streusel?
The terms are often used interchangeably, but “crumble” is what most people search for.
- Crumble: slightly chunkier, rustic topping
- Streusel: finer, more uniform crumbs
These raspberry bars have the best of both – soft, buttery crumbs that bake into a golden topping with just the right texture.
What You Need to Make these Raspberry Crumble Bars
The ingredients are separated into three parts – crust, filling, and crumble topping. There is overlap so it’s simpler than it looks!
Here’s everything you’ll need to prepare the bars:
Crust:
- blanched almond flour
- sea salt
- refined coconut oil
- pure maple syrup
- pure vanilla extract
Raspberry Layer:
- fresh raspberries
- pure maple syrup
- lemon
- arrowroot starch, or tapioca
Crumble:
- blanched almond flour
- ground cinnamon
- maple sugar or coconut sugar
- refined coconut oil
- walnuts
How to Make Paleo Raspberry Streusel Bars
For the crust, preheat your oven to 350°F and line a square baking pan with parchment paper.
In a bowl, stir together the almond flour, salt, coconut oil, maple syrup and vanilla to form a dough. Press the dough into the prepared pan and bake until lightly golden.
Place raspberries in a saucepan over medium heat and stir in the maple syrup, lemon juice and starch. Bring to a boil, stirring to avoid burning, then lower the heat to a strong simmer. Simmer until thickened, then remove from heat ad allow to cool.
To make the streusel topping, combine the first 4 ingredients in a medium bowl and use a fork or pastry blender to create thick crumbs, then stir in the chopped walnuts.
To assemble and bake the bars, spread the raspberry filling over the baked crust, then sprinkle the streusel topping all over. Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and fruit is bubbling on the edges.
Cool on a wire rack for 30 minutes, then chill in the refrigerator to set for 2 hours or up to overnight. Before serving, cut into 16 bars.
How to Make the Optional Vanilla Icing
To make paleo friendly icing to drizzle over the bars, you can use powdered monk fruit sweetener.
If you don’t need the topping to be paleo, feel free to use powdered sugar.
of powdered sugar or sweetener with 1 tablespoon of almond milk and 1/2 teaspoon of vanilla extract.
Stir well and drizzle over the bars as desired. The icing is optional of course!
How Do You Keep the Crumble Topping Crisp?
For the best crumb texture:
- Use the right balance of almond flour and coconut oil
- Don’t overmix the crumble
- Bake until the top is lightly golden
- Allow bars to cool fully before cutting
This ensures the topping sets properly instead of becoming too soft.
Can I Use Fresh or Frozen Raspberries?
Yes! Both work well:
- Fresh raspberries: best texture, slightly less moisture
- Frozen raspberries: convenient, just use straight from frozen
If using frozen, you may need a tiny bit more starch to thicken the filling.
How Do I Keep the Filling From Getting Too Runny?
The key is using a thickener like tapioca or arrowroot before cooking or baking.
Tips:
- Cook the raspberry mixture before baking, as instructed
- Avoid overloading with fruit (measure correctly)
- Let bars cool completely and then chill to allow the filling to set
Can I Make These Ahead of Time?
Yes! These bars are perfect for meal prep.
- Store at room temp for 1 day
- Refrigerate for up to 5 days
- Freeze for longer storage
They actually taste even better the next day once fully set!
Ingredient Substitutions
- Almond flour → not recommended to swap (base structure)
- Tapioca flour → arrowroot works well
- Maple sugar → coconut sugar can be used, or any granulated sweetener
- Coconut oil → sub with butter or ghee if not dairy free
- Raspberries → swap with strawberries or blueberries
- Maple Syrup → use honey or agave
Expert Tips
- Chill slightly before slicing for cleaner bars
- Line pan with parchment for easy removal
- Don’t skip the starch in the filling – it’s key for structure
- For extra texture, lightly press some crumble pieces together before topping
FAQ
Are raspberry crumble bars healthy?
These bars are made with simple, real food ingredients and are gluten free and paleo, making them a healthier alternative to traditional versions.
Can I make these without refined sugar?
Yes! These bars use maple syrup and maple sugar or coconut sugar instead of refined sugar.
Why are my crumble bars falling apart?
They likely need more time to cool. The structure sets as they cool completely, and it’s even better after chilling
Can I double this recipe?
Yes! Use a larger pan and adjust baking time slightly as needed.
Do these bars need to be refrigerated?
They can sit at room temp briefly, but for best freshness and texture, store in the fridge.
These raspberry crumble bars are one of those recipes you’ll come back to again and again! Simple, satisfying, and perfect for any season. Whether you’re making them for a summer dessert, a weekend treat, or meal prep snacks, they always deliver that perfect balance of sweet, tart, and buttery crumble.
If you try them, don’t forget to check out my other crumble bar recipes – they’re just as easy and just as delicious!
And these summer fruit desserts too!
Raspberry Streusel Bars {Paleo, Vegan}
Ingredients
Crust:
- 1 3/4 cups blanched almond flour
- 1/4 tsp fine sea salt
- 3 tablespoons refined coconut oil melted
- 1/4 cup pure maple syrup
- 1/2 tsp pure vanilla extract
Raspberry Layer:
- 2 1/2 cups fresh raspberries
- 1/4 cup pure maple syrup
- Juice of 1/2 lemon
- 1 1/2 tablespoon arrowroot starch or tapioca
Streusel:
- 1/2 cup blanched almond flour
- 1/4 teaspoon ground cinnamon
- 1/3 cup maple sugar or coconut sugar
- 2 tablespoons coconut oil refined, solid
- 1/2 cup walnuts chopped
Instructions
-
For the crust, preheat your oven to 350°F and line a square baking pan with parchment paper.
-
In a bowl, stir together the almond flour, salt, coconut oil, maple syrup and vanilla to form a dough. Press dough into the bottom of the prepared baking pan. Bake 10-12 minutes or until lightly golden.
-
Place the raspberries in a medium saucepan over medium heat and stir in the maple syrup, lemon juice and starch. Bring to a boil, stirring to avoid burning, then lower the heat to a strong simmer. Continue to simmer and stir for 3-5 minutes, or until thick and jammy, set aside.
-
To make the streusel topping, combine the first 4 ingredients in a medium bowl and use a fork or pastry blender to create thick crumbs, then stir in the chopped walnuts.
-
To assemble and bake the bars, spread the raspberry filling over the pre-baked crust, then sprinkle the streusel topping all over. Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and fruit is bubbling on the edges.
-
Cool on a wire rack for 30 minutes, then chill in the refrigerator to set for 1-2 hours or up to overnight. Before serving, cut into 16 bars.
Recipe Notes
*To make a paleo friendly white icing as shown in photos, combine 2/3 cup powdered monk fruit sweetener with 1 tablespoon of almond milk and 1/2 teaspoon vanilla extract
Nutrition
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Such an amazing recipe. Gonna try to make it at home.
Such an amazing product. Keep it up.
Yum!!! This was so delicious! I used slightly less coconut sugar in the crumble and it was still sweet
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