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A stack of four strawberry crumble bars on parchment paper surrounded by other crumble bars and a pinch bowl of strawberry spread.

Summer Fruit Crumble Bars (Gluten-Free & Dairy-Free)

  • Author: Naomi
  • Prep Time: 10 minutes
  • Inactive Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 20 servings 1x


These fruit bars are loaded with fresh raspberries, strawberry spread, bright lemon zest and crunchy almonds, and are sandwiched between two layers of buttery crumb topping. They are great as is or served with a scoop of dairy-free vanilla bean ice cream.


Units Scale
  • 2 cups Bob’s Red Mill® Gluten-Free Whole Grain Rolled Oats
  • 1 1/4 cup Bob’s Red Mill® Gluten-Free Whole Grain Oat Flour
  • 1 cup Dark Brown Sugar, packed
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1 1/2 sticks (3/4 cup) Miyoko’s Creamery® European Style Cultured Vegan Hint of Sea Salt Butter (cold and cubed)
  • 12 oz Fresh Raspberries, washed and patted dry (equivalent to 2 cups)
  • 1/2 Fresh Lemon, zested
  • 1 tsp Pure Vanilla Extract
  • 1 cup Crofter’s Organic Strawberry Premium Spread
  • 1/4 cup Sliced Almonds


  1. Prep: Preheat the oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper.
  2. Make the crumble: In a food processor, add the oats, flour, brown sugar, baking powder and cinnamon and pulse until the oats are mostly broken down. Add the cold butter and pulse until a crumbly topping forms.
  3. Bake: Press about ⅔ of the mixture into the bottom of the prepared baking dish. Transfer it to the oven and bake the crust for 10-13 minutes, or until lightly golden brown.
  4. Fruit filling: During this time, prepare the fruit filling. In a medium bowl, add the raspberries, lemon zest and vanilla extract and toss to coat.
  5. Smear the fruit spread: With a spoon, gently smear the strawberry spread evenly over the crust making sure to leave a small border. (Don’t press too hard or it will rip the crust).
  6. Add berries and nuts: Evenly distribute the berries over the strawberry spread, and top with the sliced almonds.
  7. Sprinkle the topping: Sprinkle the remaining crumble topping over the fruit filling. (I like to gently press it down).
  8. Finish baking: Return to the oven and bake for an additional 30-40 minutes, or until the crumble topping is light golden brown and the berries are slightly bubbling on the edges.
  9. Cool: Remove from the oven and let cool for about 10-15 minutes. Next, transfer the bars along with the parchment paper to a cooling rack to cool completely.
  10. Serve: Cut into bars and enjoy!
  • Category: Dessert
  • Cuisine: American

Keywords: Baking, Dairy-Free Recipes, Dessert, Easy Baking, Fruit, Fruit Dessert Recipes, Gluten-Free Recipes, Raspberry, Strawberry, Vegan Recipes

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