Gluten-free raspberry bars! Brown sugar oat crumble and homemade raspberry filling are a match made in heaven. This is one of my favorite summer desserts!

The trick with this recipe is to use frozen raspberries instead of fresh. Also add 1 tablespoon of gluten-free flour to the filling. With these tricks the raspberry layer turns out perfect every time!

Gluten-free raspberry bars! Brown sugar oat crumble and homemade raspberry filling are a match made in heaven. This is one of my favorite summer desserts!

The tricks to perfect filling every time are to use frozen raspberries instead of fresh and add 1 tablespoon of gluten-free flour to the mixture. Check out this post for all the tips!

These gluten-free raspberry bars are one of my favorite recipes for summer. It’s like your favorite fruit crumble or cobbler, but in a portable form that’s easy to serve to a crowd!

As someone with Celiac disease, I always make sure my gluten-free recipes taste JUST as good as the original. And this dessert is no exception! I swapped out regular oats and flour for gluten-free versions, and the result is just as delicious!

The buttery cookie crust is reminiscent of a perfect oatmeal cookie, and the homemade raspberry filling balances out the flavors with a bit of tartness and zing. Then you top the gluten-free raspberry bars off with more crumble — because you could never have too much!

I have found that frozen raspberries work even better than fresh raspberries, giving bars the perfect consistency and flavor. That’s great news, because it means you can make these gluten-free raspberry bars any time of year!

I love this recipe so much and I know you will too!

Why You’ll Love This Recipe

Simple ingredients
Perfect summer dessert
Great for large crowds
Uses frozen raspberries

Ingredients You’ll Need

Ingredients You’ll Need for the Crumb Bars

Here’s what you’ll need to make the crumble for the base and topping:

Gluten-free oats: Be sure to use certified gluten-free oats to keep these bars gluten-free. I prefer the texture of rolled oats.
Gluten-free 1:1 baking flour: Use a high-quality 1:1 gluten-free baking flour that contains xanthan gum. It makes all the difference in the final results of these gluten-free raspberry bars!
Brown sugar: Any brand of brown sugar will work for this recipe. It adds an essential sweetness that works so well with the oats and butter — just like your favorite oatmeal cookie!
Butter: I like to use salted butter for this recipe. It gives the gluten-free raspberry bars more depth of flavor! You could also use dairy-free butter if you want to make these gluten-free and dairy-free.
Baking powder and salt: Baking powder helps the crust rise, while salt balances the sweetness. You also might like this article on is baking powder gluten-free?

Ingredients You’ll Need for the Raspberry Filling

Here’s what you need for the raspberry filling:

Frozen raspberries: I find frozen raspberries work even better than fresh raspberries in this gluten-free raspberry bars recipe. You want to drain off the extra liquid after thawing the raspberries so the filling will set. I also like to use frozen berries in this easy, berry lemonade!
Lemon juice: Lemon juice brings out the raspberry flavor and adds a little bit of a bright zing to the filling. Real, fresh lemon juice will deliver the best results!
Sugar: Domino granulated fine sugar is my personal favorite, but any white sugar will work.
Gluten-free 1:1 baking flour: Use a high-quality 1:1 gluten-free baking flour that contains xanthan gum. It makes all the difference in the final results of these bars!
Cornstarch: Cornstarch is a naturally gluten-free ingredient that helps thicken up this raspberry filling.

How to Make This Recipe

Make the Oatmeal Crumble

Preheat the oven to 350F. Line an 8×8 or 9×9 baking pan with parchment paper. Lightly spray with cooking spray.
In a large bowl, combine the oats, gluten-free flour, brown sugar, baking powder, salt and butter with a fork into a crumble-like mixture.
Press ⅔ of the mixture into the bottom of the prepared baking pan. Bake for 10 minutes.

Make the Raspberry Filling

Place raspberries in a medium, microwave-safe bowl. Microwave until just thawed, 2-3 minutes, stirring halfway through. (You can also thaw raspberries on the stovetop over medium heat.)
Drain any excess liquid off the raspberries and return to the bowl.
Add the sugar, gluten-free flour, cornstarch, and lemon juice and mix to combine.

Assemble/Bake

Pour the raspberry mixture on top of the baked bottom of the gluten-free raspberry bars crust. Sprinkle the top of the raspberries with the remaining crumble topping.

Bake gluten-free raspberry bars for another 25-30 minutes, until golden and bubbly.
Let the gluten-free raspberry bars cool completely before slicing and serving. Enjoy!

Storage Instructions

Store raspberry oatmeal bars in an airtight container at room temperature for up to five days.

Expert Tips & Tricks

I find frozen raspberries work even better than fresh raspberries in this gluten-free raspberry bars recipe. You want to drain off the extra liquid after thawing the raspberries so the filling will set.
Be sure to use certified gluten-free oats to keep these bars gluten-free. I prefer the texture of rolled oats for these gluten-free raspberry bars.
Use a high-quality 1:1 gluten free flour blend that contains xanthan gum. It gives you a much better texture with these gluten-free bars!
For dairy-free bars: Replace butter with vegan butter (dairy-free butter), and follow the rest of the recipe as usual.