Dairy-Free Apricot Raspberry Crumble Bars
Prep time
Cook time
Total time
Everyone loved the sweet-tart fruit combination in these delicious bars, but you can substitute in other stone fruit and berries, if desired.
Recipe type: Dessert
Cuisine: American
Serves: 24 bars
  • 3 cups all-purpose or whole wheat pastry flour
  • ½ cup + ¾ to 1 cup sugar, divided
  • ½ cup firmly-packed brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg (see Notes in post above for egg-free option)
  • 1 teaspoon vanilla extract
  • 1 cup dairy-free buttery spread or sticks (I used Earth Balance soy-free)
  • 4 tablespoons orange juice, divided
  • 3 cups diced fresh apricots, packed
  • 1 (6-ounce) pint raspberries
  • 1 tablespoon non-GMO cornstarch or arrowroot starch
  • 1 teaspoon orange zest (optional)
  1. Preheat your oven to 375ºF and grease a 9x13-inch baking dish.
  2. In a mixing bowl, whisk together the flour, ½ cup sugar, brown sugar, baking powder, and salt.
  3. In a small dish, whisk together the egg and vanilla.
  4. Add the buttery spread or sticks and egg mixture to the flour mixture, and whisk or stir with a fork until thick evenly-sized crumbs form.
  5. Remove 2 full cups of the crumb mixture (about half) to another bowl.
  6. Add 2 tablespoons orange juice to the remaining crumbs and combine. It should make a thick dough. Press the dough evenly into your prepared baking dish.
  7. In a medium-sized bowl, stir together the apricots, raspberries, remaining ¾ to 1 cup sugar (depending on the tartness of your fruit), remaining 2 tablespoons orange juice, starch, and zest (if using).
  8. Evenly spread the fruit mixture over top of the dough in your baking dish, and sprinkle with the reserved crumbles.
  9. Bake for about 45 minutes, or until the bars are slightly browned on top.
  10. Let cool completely before cutting into bars.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/apricot-raspberry-crumble-bars