Raspberry Oat Crumble Bars

Servings 12 bars



  • 1 1/2 cups gluten free all purpose flour
  • 1 cup old fashioned rolled oats
  • 1/4 tsp baking soda
  • 1/4 cup softened butter
  • 1 cup plain Greek yogurt
  • 1/3 cup coconut sugar
  • 1/2 tsp flaky sea salt


  • 3 cups raspberries
  • 1 lemon juiced
  • 2 tbsp maple syrup
  • 1/3 cup water
  • 1 tsp tapioca flour or arrowroot starch
  • 1/4 tsp cinnamon


  1. Preheat oven to 350°F.
  2. Heat a saucepan over medium heat. Add in the raspberries, maple syrup, lemon juice and cinnamon. Whisk together the tapioca flour and water then add to the pot (this thickens the mixture).
  3. Let simmer over medium heat for about 10 mins. I like to break up the fruit with a wooden spoon or masher, but you can leave chunks if you’re into that!
  4. For the crumble mix all ingredients in a food processor until mixed well (you can also use your hands if you don’t want to whip out the food processor).
  5. Line a 9x9 baking dish with parchment paper or grease with coconut oil and use about 3⁄4 of the dough to line the bottom, leaving about 1 cup aside for the crumble. Press dough into the dish and bake for 20 mins.
  6. Remove from the oven and top with your raspberry mixture. Use the remainder of the dough to crumble on top on. Place back in the oven for 15 mins. Cut into squares and serve warm!