raspberry crumble bars

Raspberry Crumble Bars

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes 12 Bars



1 1/2 cups rolled oats
1 1/2 cups almond flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp sea salt
1/4 cup runny almond butter, unsalted
2 tbsp maple syrup
1/4 cup coconut sugar
5 tbsp + 1 tsp Miss Envy CBD coconut oil, softened
1 tsp vanilla


3 cups fresh raspberries
1/4 cup maple syrup
Juice from 1 lemon
1 tbsp arrowroot starch
2 tbsp chia seeds


  1. Preheat oven to 350 degrees Fahrenheit and line an 8×8 baking pan with parchment paper.
  2. In a large bowl, combine oats, almond flour, baking powder, cinnamon, and sea salt. Add in the rest of the crust/crumble ingredients and mix until well combined. It shouldn’t be too wet, but not too dry either.
  3. Add about 2/3 of the crust to the baking pan and press firmly with your hands until flat. Bake for 10 minutes. Set aside the remaining crumble.
  4. While baking, make the filling by adding raspberries, lemon juice mixed with starch, and maple syrup to a pot on the stove. Heat over low until the raspberries start to melt and bubble.
  5. Whisk in chia seeds and let simmer for 5 minutes to allow it to thicken. Once the filling looks thick, remove from heat.
  6. When the crust is done baking, remove from the oven and let cool for 5 minutes.
  7. Add the raspberry mixture to the pre-baked crust and spread into an even layer. Then top with the crumble and spread evenly to cover the fruit.
  8. Place back in the oven and bake for another 25-30 minutes or until the crust is golden brown.
  9. Remove from the oven and let cool for at least 1 hour before slicing. Enjoy!


You can use any berry in place of raspberries if you prefer.

You can use fresh or frozen berries for this recipe, but I recommend using fresh. Frozen berries will release more water and can cause the crust to become soggy.

Do not melt the coconut oil completely. Just melt until soft.

The arrowroot can be subbed for cornstarch or tapioca starch.

Make sure to mix the starch with lemon juice, before adding it to fruit to avoid clumping.

Raspberry Crumble Bars Recipe by

Michelle Garland, CNP

Holistic Nutritionist
Plentyfullme Nutrition + Lifestyle Consulting