12 Vegan Raspberry Crumble Bars: Easy & Delicious

My obsession with raspberry crumble bars began during a rainy summer holiday in the British countryside. The local bakery made these incredible squares that somehow balanced sweet, tart, buttery, and crunchy all in one perfect bite. When I transitioned to plant-based cooking, recreating these treats was high on my list of priorities. After countless test batches (my friends certainly didn’t mind being taste-testers), I’ve developed a vegan version that rivals any traditional raspberry crumble bars I’ve ever tried.

Unlike some raspberry crumble bars UK recipes that rely heavily on butter, this version achieves that same rich, crumbly texture using plant-based ingredients. And while the Ina Garten raspberry crumble bars recipe might be a classic, this plant-based interpretation captures all that buttery goodness while being completely vegan. Whether you’re making raspberry crumble bars with jam for convenience or using fresh berries when they’re in season, this recipe delivers those perfect layers of shortbread-like base, jammy filling, and crunchy crumble topping.

Why You’ll Love This Recipe

What makes these raspberry crumble bars special isn’t just their perfect balance of textures – it’s how accessible they are for everyday baking. Unlike some desserts that require special equipment or techniques, these bars come together with minimal fuss. The raspberry crumble bars with oats create a wonderfully nutty, rustic topping that contrasts beautifully with the sweet-tart filling.

These bars are also incredibly versatile. They’re elegant enough for afternoon tea, casual enough for lunchboxes, and satisfying enough for dessert. Plus, they actually taste better the day after baking, making them perfect for make-ahead entertaining.

Ingredients

For the Crust and Crumble:

• 2 cups all-purpose flour – Creates the perfect tender base
• 1 cup rolled oats – Adds wonderful texture and nutty flavor
• 1 cup organic brown sugar – For caramel notes and moisture
• 1/2 teaspoon baking soda – Helps achieve the perfect texture
• 1/4 teaspoon salt – Enhances all flavors
• 3/4 cup solid coconut oil – The vegan “butter” replacement
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water – Our binding agent
• 1 teaspoon vanilla extract – For depth of flavor

For the Filling:

• 3 cups fresh raspberries – The star of the show
• 1/3 cup organic granulated sugar – Balances the tartness
• 3 tablespoons cornstarch – Thickens the filling perfectly
• 2 tablespoons lemon juice – Brightens the berry flavor
• 1 teaspoon lemon zest – Adds wonderful aroma

Instructions

Step 1: Prepare Your Base

Start by preheating your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.

Mix your flaxseed with water and set aside to thicken for about 5 minutes – this creates our vegan “egg” that will help bind everything together.

In a large bowl, whisk together flour, oats, brown sugar, baking soda, and salt. Add the solid coconut oil and use your fingers or a pastry cutter to work it into the dry ingredients until you have a crumbly mixture with pea-sized pieces of coconut oil still visible. This technique ensures those lovely buttery pockets in the final bars.

Add the flax mixture and vanilla extract, then stir until just combined. The mixture should hold together when squeezed but still be fairly crumbly.

Step 2: Create the Base and Reserve Crumble

Press about two-thirds of this mixture firmly into your prepared pan to create the base. Set the remaining third aside – this will become our crumble topping.

Step 3: Make the Filling

If you’re using fresh raspberries, gently mix them with sugar, cornstarch, lemon juice, and zest in a bowl. If you’re making raspberry crumble bars with jam instead, simply stir the cornstarch and lemon into about 2 cups of high-quality raspberry jam.

Spread this mixture evenly over your base. The cornstarch is crucial here – it will thicken the juices as the berries bake, preventing a soggy bottom.

Step 4: Add the Crumble Topping

Sprinkle the reserved crumble mixture evenly over the raspberry layer. Don’t press it down – we want it to stay loose and create that perfect crumbly texture.

Step 5: Bake to Perfection

Bake for 35-40 minutes until the topping is golden brown and the filling is bubbling around the edges. Look for that beautiful ruby red color peeking through the crumble.

Allow to cool completely in the pan before lifting out and cutting into squares. For clean cuts, refrigerate for an hour before slicing.

Pro Tips & Common Mistakes

After making these countless times, here are my key insights:

• Chill your coconut oil – It should be solid like butter, not melted
• Don’t overwork the crumble – Stop mixing as soon as it comes together
• Create a firm base – Press it down well for structural integrity
• Let them cool completely – Patience gives you perfect squares
• Use parchment overhang – Makes for easy removal and clean-up

Variations

• Mixed Berry Version – Use a combination of raspberries, blackberries, and blueberries
• Almond Joy – Add sliced almonds to the crumble and a touch of coconut extract
• Chocolate Lover’s – Add mini dark chocolate chips to the crumble mixture
• Gluten-Free Option – Use a cup-for-cup gluten-free flour blend
• Reduced Sugar – Cut sugar by 1/4 and add a touch of maple syrup

Storage & Meal Prep

These bars actually improve with a little time:

• Counter: Store in an airtight container for 2-3 days
• Refrigerator: Keep for up to a week
• Freezer: Freeze individual squares for up to 3 months
• Make Ahead: Prepare all components separately and assemble just before baking

Serving Suggestions

• With a scoop of vegan vanilla ice cream
• Alongside afternoon tea
• With coconut whipped cream
• In lunchboxes (they travel well)
• Warmed slightly with a drizzle of vegan custard

FAQ

Q: Can I use frozen raspberries? A: Yes! Don’t thaw them first, but do add an extra tablespoon of cornstarch to account for the additional moisture.

Q: Why is my filling too runny? A: This usually happens when there’s not enough cornstarch or the bars were cut before cooling completely.

Q: Can I use other berries? A: Absolutely! This recipe works beautifully with blackberries, blueberries, or a mix.

Q: My coconut oil is melted. Can I still use it? A: Chill it first until solid. Melted oil won’t create the proper crumbly texture.

Q: How do I know when they’re done baking? A: Look for golden brown edges and filling that’s bubbling around the sides.

These raspberry crumble bars have become my go-to dessert for potlucks, picnics, and anytime I need something that’s both impressive and transport-friendly. The combination of buttery crumble and bright raspberry filling creates something that’s both nostalgic and fresh.

What I love most about this recipe is how it reconnects me to those rainy afternoons in that little UK bakery, while still aligning with my plant-based values. It’s a perfect example of how vegan baking doesn’t mean compromising on those classic flavors and textures we all love. Every time I make a batch, they disappear almost immediately – the true test of any good recipe!