Gluten-free fruit crisp bars

Classic dessert topping now the star of the show!

I don’t know about you, but whenever I eat fruit crisp (or crumble), my favourite part is the topping. Crunchy oats, sweet brown sugar and all that buttery goodness….what’s not to love? I decided to transform traditional crisp or crumble topping into a new delight and I have to say, these bars are phenomenally tasty. Alternatively, spread a layer of very thinly sliced apples dusted with sugar and cinnamon for another variation but the seedless jam was just so easy I couldn’t resist making the bars this way. You can easily make your own oat flour by pulsing rolled oats in a blender or food processor. If you don’t wish to make these bars gluten-free, substitute with all-purpose flour.


  • 2 cups (500 mL) rolled oats
  • 2/3 cup (160 mL) oat flour (or all-purpose flour)
  • 1 teaspoon (5 mL) baking powder
  • 1/2 teaspoon (2.5 mL) salt
  • 1 cup (250 mL) brown sugar
  • 1/2 cup (125 mL) butter, melted
  • 1/2 teaspoon (2.5 mL) vanilla
  • 3/4 cup (185 mL) seedless raspberry jam


  • Preheat the oven to 350F (180C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper and set aside.
  • In a large bowl, combine the rolled oats, oat flour baking powder, salt and brown sugar. Stir to blend well. Drizzle in the melted butter and vanilla and stir until completely incorporated.
  • Spread half the oats mixture in the bottom of the prepared pan and pat down.
  • Heat the jam in the microwave until it is slightly thinned; stir and drizzle over oats mixture in pan.
  • Sprinkle remaining oats mixture over the jam and press down lightly with your fingertips.
  • Bake in preheated oven until top is uniformly golden brown and jam is bubbling, about 25 minutes.
  • Let stand at least 10 minutes, then slice into bars. Leftovers may be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.

Makes sixteen one inch (2.5 cm) square bars.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

6 thoughts

      1. My daughter’s been having a rough time lately identifying trigger foods; we’re not certain, but soy and artificial flavoring both seem to set her off.
        IC is a horrible condition that keeps Sarah up all night sometimes and keeps her from leading a full life.
        I’ll take my IBS over IC any day.
        Thanks you for the effort, Paula, I truly mean that.

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