1-First, preheat the oven to 300 degrees F and line a 9 x 13 inch baking pan with parchment paper, leaving an overhang for easy removal. In a large bowl, combine 2 1/2 cups all-purpose flour, 3/4 cup granulated sugar, and 1/2 teaspoon salt, then stir in 1 cup softened vegan butter or coconut oil until the mixture is crumbly. Set aside 1 cup of this dough for the crumble topping and press the remaining dough evenly into the prepared pan, baking for 15 minutes.

2-Next, increase the oven temperature to 350 degrees F and spread 13 ounces (about 1 1/4 cups) raspberry preserves over the warm crust. Sprinkle the reserved 1 cup of crumble dough on top and bake for 30 to 40 minutes, or until the filling bubbles around the edges and in the center. After baking, cool the bars in the pan for 20 minutes, then lift them out using the parchment paper overhang and cool on a rack for at least 2 hours before cutting into squares.

3-If desired, whisk 1/2 cup powdered sugar with 2 tablespoons almond milk for an optional glaze and drizzle it over the bars. For a gluten-free version, substitute the flour as mentioned earlier. Remember, proper cooling is key to achieving the best texture in your raspberry vegan bars with fresh ingredients.