Apricot Raspberry Crumble Bars made with Fresh Summer Fruit


I’m slowly transitioning recipes from my old blog, Alisa Cooks, to Go Dairy Free, and it’s time for these Apricot Raspberry Crumble Bars to take their place. I haven’t had the chance to shoot new photos, but I think you can still see the wonderful texture in these old images.

Dairy-Free Apricot Raspberry Crumble Bars Recipe made with Fresh Summer Fruit - also nut-free and soy-free

Dairy-Free Apricot Raspberry Crumble Bars made with Fresh Fruit

I came up with the idea for these apricot raspberry crumble bars when we were signed up for a summer fruit CSA. Our home was overflowing with apricots and we had a neighborhood 4th of July barbecue on the horizon. I opted to make a dairy-free, fresh fruit version of my favorite traditional crumble bars, and they were a huge hit!

Unlike similar recipes, the fruit isn’t cooked down in advance. Instead, I add it fresh and allow it to cook inside the bars. I also spike the dough and filling with a little fresh-squeezed orange juice. The result is a delicious infusion of flavor.

Dairy-Free Apricot Raspberry Crumble Bars Recipe made with Fresh Summer Fruit - also nut-free and soy-free

Special Diet Notes: Apricot Raspberry Crumble Bars

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

For egg-free and vegan apricot raspberry crumble bars, substitute 3 tablespoons aquafaba for the egg or see my Egg Substitute Guide for other options.

For gluten-free apricot raspberry crumble bars, you can substitute your favorite all-purpose gluten-free flour blend for the flour. Do not use a single gluten-free flour, and use the egg, rather than an egg substitute, if possible.

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.

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About Author

Leah Moldowan is an Associate Editor for Go Dairy Free and she runs the vegan blog love me, feed me. Leah creates delicious recipes and stunning photography to inspire others to nourish their bodies with good food.

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