Raspberry Pecan Crumb Bars (GF)

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Raspberry Pecan Crumb Bars (GF)

Oh, crumb bars. This is not the first time we’ve met.

I’m addicted to crumb. You show me a crumb cake and I’ll pick off the topping. It’s a dangerous game to play. Don’t hand me anything in the realm of crumb and expect me to eat it like a normal person.

When done correctly, any crumb cake or bar is overflowing with crumb. A crumb fiend like me has to be satisfied, after all. These beautiful bites of heaven are filled with raspberry jam and sandwiched with crumbly oat goodness. They’re also effortlessly gluten-free, which is the only way I wanna do it.

Raspberry Pecan Crumb Bars (GF)

A lot of people who attempt GF baking really don’t understand how it works. They buy the GF flour replacements and assume that it will work out. But folks, a replacement is often a recipe for mediocrity.

That’s why it’s important to bake with unprocessed ingredients you’d use even without the gluten issue. Baking becomes a more natural experience that way, and it tastes better. In this case, I used my ever trusty oat flour (which is ground-up oats) as a base. Because really, who doesn’t love a shot of oatmeal goodness in a crumb bar?

Raspberry Pecan Crumb Bars (GF)

When we don’t force things, they tend to work out better. To be honest, that’s not a lesson I’m very good at learning, but it holds true nonetheless. Some of the best opportunities that have come my way happened when I wasn’t looking for them. I count Kenny among those, as well as the program I teach in. All good stuff.

Raspberry Pecan Crumb Bars (GF)

The same holds true for my brainstorming process. To get all these recipes to you three times a week while juggling a full-time teaching gig and my own children, I have to really let the flow take over. When I force myself to be creative and invent desserts, it tends to be more forced. But when I listen to my intuition, it works out a lot better.

For instance, I’ve been craving crumb bars like crazy since summer hit. I’ve made more than enough crumb bars for JAB, but I really don’t care. We’re going there again!

Raspberry Pecan Crumb Bars (GF)

The gluten-free thing is just an option, but I think it works out well here. Instead of regular flour, which has no taste, oat flour lends a nuttiness to these bars that is really quite lovely. As you know, I don’t eat a GF diet, but my beloved does. So if the bars work out better this way without anyone forcing the issue, so much the better!

Raspberry Pecan Crumb Bars (GF)

Sometimes it’s valuable to just sit back and let opportunity head your way. It might require some patience, but if you work hard and do your best, it will probably come sooner or later!


Raspberry Pecan Crumb Bars (GF)


Crust and Topping
1 cup quick oats
1 cup oat flour (certified GF)
1/2 cup firmly packed brown sugar
1/2 teaspoon salt
1/2 cup butter, melted
1/2 cup chopped pecans
3/4 cup raspberry jam


  1. Preheat the oven to 350. Line an 8-inch square pan with foil and coat with cooking spray. Set aside.
  2. In a large bowl, combine the oats, oat flour, brown sugar and salt. Add the melted butter and mix until crumbly. Add the pecans and stir until just combined.
  3. Set aside about 1/2 to 3/4 cup of the mixture. Take the remaining crumb mixture and press it firmly into the prepared pan.
  4. Spread the raspberry jam over the bottom layer.
  5. Crumble the remaining oat mixture over the raspberry layer evenly.
  6. Bake for 20-25 minutes until golden. Cool completely. Cut into squares and store in an airtight container.


I fulfill many roles in life: wife, mother, teacher, everlasting learner. This site is dedicated to one role that expresses my creativity in ways that I find consistently challenging and rewarding: baker. Inventing new ways to enhance food, especially if that food involves chocolate or peanut butter (or both!), is a passion of mine. I look forward to sharing my ideas with you.

This Post Has 20 Comments

  1. Megan - The Emotional Baker

    Oh, crumb, how I love thee! I’ve only done a little gluten free baking. This recipe looks like a great trial run to get the hang of this technique. I’ll have to whip a batch of these up 🙂
    Megan – The Emotional Baker recently posted…Chai Spiced Snickerdoodles with Vanilla FrostingMy Profile

    1. Mir

      It’s a great way to start, Megan!

  2. Gayle @ Pumpkin 'N Spice

    Give me any type of crumb dessert and I’m one happy girl! And the more crumbly topping, the better, because that’s the best part! These raspberry pecan bars sound amazing! Swooning over those decadent crumbs. Perfect for a Monday!
    Gayle @ Pumpkin ‘N Spice recently posted…Blueberry Sorbet PunchMy Profile

    1. Mir

      Crumb is life, Gayle!

  3. Aimee @ ShugarySweets

    So much “YES” to this post!
    YES: I love the crumb too, best part!
    YES: let the flow happen!
    YES: you’re sending me a batch of these bars 🙂

    1. Mir

      YES I will. Or maybe you can just pop on over? 🙂

  4. Cheyanne @ No Spoon Necessary

    Guuuuurl, crumbs are my weakness! I will eat the streusel off of an entire cake and not even think twice, so those these bars are totally up my alley! Love the raspberry and pecan combo here, Mir! These beauties are perfect for breakfast, dessert and everything in between! I couldn’t agree more about forcing things, especially creativity– it never ends well. Glad you let it flow with these bars! Cheers, chicka!
    Cheyanne @ No Spoon Necessary recently posted…Grilled Mojo Salmon Tostada PlatterMy Profile

  5. Amanda

    Oh crumb. Delicious crumb! I swear I could eat crumb in a bowl with milk for breakfast. These look addictive!
    Amanda recently posted…Chia Ginger Orange JamMy Profile

  6. annie@ciaochowbambina

    Never enough crumb bars! So glad you went there! The combination of raspberry and pecan is the bomb! I could eat ‘crumb’ all day long, too! Thanks for sharing, friend!
    annie@ciaochowbambina recently posted…Fusilli Cacio E PepeMy Profile

    1. Mir

      Never enough is so true!

  7. Jessica @ Citrus Blossom Bliss

    The crumb is always the best part. Kind of like how the cheese and bread is always the best part of a French onion soup. I don’t follow GF either, but I’ll sometimes find myself using oat flour instead of regular for some things and there isn’t really a big difference in texture, which is what’s most important when I’m eating what I bake. These crumb bars look like they need to be on my kitchen table/in my belly/gone, ASAP.
    Jessica @ Citrus Blossom Bliss recently posted…Sit and Chat SaturdayMy Profile

    1. Mir

      Oh my goodness, I love French onion soup SO much!

  8. David @ Spiced

    You had me at crumb. Seriously. I saw crumb in the title, and I was like “I need these. Yesterday.” I’ll fight you over the crumbs if I have to, Mir! (And fair warning…all is fair in love and war when crumbs are involved.) Haha…seriously though, these bars look awesome!!
    David @ Spiced recently posted…Baked Nashville Hot ChickenMy Profile

    1. Mir

      You will lose, David. I am fierce when crumbs are involved. Nothing personal!

  9. Rachelle @ Beer Girl Cooks

    These bars look awesome, Mir! I’m all about the crumb too! It’s totally the best part. And my hat is off to you, girlfriend. I have zero idea how you work full time, have 3 kids and post 3 times a week!

    1. Mir

      Yep, I pretty much have no life. But it’s fun…sometimes!

  10. Kate @ Framed Cooks

    I am SO with you on the necessity for Lots Of Crumb – it should be a mandatory rule. And the raspberry goodness in these? I think you have achieved crumb cake perfection, Mir! xo
    Kate @ Framed Cooks recently posted…Shrimp Fried FarroMy Profile

    1. Mir

      Crumb is part of life’s happiness, Kate!

  11. Dorothy @ Crazy for Crust

    I totally need to get more on board with oat flour. I’m gonna start with crumb bars, because OMG!!
    Dorothy @ Crazy for Crust recently posted…Famous Trilogy Cinnamon RollsMy Profile

    1. Mir

      It’s so good, Dorothy! It’s the nuttiest flavor and so good!

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