Gluten-Free Raspberry Crumb Bars

We miss our jammy traditional English desserts so we whipped up a new concoction with ingredients we always have in the pantry.

boxwood clippings | gluten free raspberry bars


2 c gluten free flour (we used Pamela’s HERE)
3/4 c gluten free oats
1/2 c butter
1/2 c brown sugar
1 egg1/2 c favorite jam
1.5 tsp dried rosemary


Stir together softened butter, brown sugar, flour, rosemary, oats and egg until mixture looks like crumbs. The amount of flour can change based on which gluten free flour you’re using. If mixture is too sticky and won’t crumb, just add a tbsp of flour at a time until it will.

Use half of the mixture to press into a greased baking dish (we used a 13×9) and cook at 350 for about 15 minutes until golden brown.

Spread jam over cooked base and top with remaining crumb mixture and cook for 15-20 mins until golden brown again.

Refrigerate for 2 hours to set before slicing and serving.

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