Dairy-free raspberry crumble squares sit on two round plates with an extra dollop of jam on top. Freshly made coffee is in between the plates in yellow glass espresso cups.

If you’re in the mood for a sweet and tangy slice that’s also dairy-free, these raspberry crumble squares are the perfect choice! With a delicious biscuit base, sweet raspberry filling and a gluten-free crumble topping, these squares are sure to become a new favourite.

Made with every day ingredients that you most likely already have in your pantry, these raspberry crumble squares are easy to make and perfect for sharing with friends and family.

Dairy-Free Raspberry Crumble Squares

Recipe by Cara Boatswain | Photography by Brandee Meier
Prep Time 25 minutes
Cook Time 50 minutes
Course Baked Goods, Dessert
Servings 12 people



  • 100 g dairy-free margarine
  • 60 g caster sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup gluten-free plain flour
  • 1 teaspoon gluten-free baking powder


  • 200 g frozen raspberries
  • 50 g caster sugar
  • 2 tablespoons gluten-free cornflour


  • 1 cup gluten-free plain flour
  • 90 g dairy-free margarine
  • 50 g brown sugar
  • 50 g desiccated coconut


  • Preheat oven to 180°C. Lightly grease and line a 26 x 16cm slice pan with baking paper, allowing edges to overhang the sides.
  • Prepare the raspberry layer by combining raspberries with 50ml water in a saucepan. Bring to the boil over medium-high heat, then reduce heat and simmer for 2-3 minutes. Add sugar and cornflour and cook, stirring for a further minute or until mixture is thick. Remove from heat and set aside to cool.
  • Prepare the base by placing margarine, sugar and vanilla in a large bowl and beating with an electric mixer until creamy. Add egg and beat until combined.
  • Add flour and baking powder to the bowl and stir with a wooden spoon until combined. Spoon into prepared pan and top with raspberry mixture.
  • Prepare the crumble topping by pouring flour into a bowl and rubbing in margarine, sugar and coconut until mixture resembles fine crumbs. Sprinkle over the raspberry mixture and bake in preheated oven for 45-50 minutes or until the crumble topping is golden brown. Cool in pan for 10 minutes, before transferring to a cooling rack to cool completely.
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