If you’re looking for the perfect summer dessert you have found it! These Raspberry Bars have a brown sugar-oat crust and topping, with a jammy raspberry filling. Every bite is sweet, tart, buttery, and decadent.
These bars are a cross between a fruit crumble and a pie, made in bar form. These are easy to make and super easy to serve. Everyone will love them!
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These bars are
Easy: The crust and topping are made from the same mixture, and the filling comes together in minutes.
Flavorful: A buttery brown sugar crust and topping paired with the sweet and tart flavors of raspberries.
Great for a crowd: These bars slice up beautifully and they can be eaten with your hands or a fork.
A make ahead dessert: These bars need several hours to firm up before serving. Make them up to 24 hours in advance of serving them.
Recipe overview
*Full recipe below in recipe card*
Mix up the ingredients for the crust/topping. Press a little more than half of it into the bottom of a lined and greased 9×9 square pan. Bake for 8 minutes.
Combine lemon juice, cornstarch, and raspberries. Once the crust has pre-baked, carefully spread raspberry jam on top.
Top the jam with the raspberries and add the reserved topping. Return to the oven for 22-26 minutes.
Place on a wire rack to cool completely.
Tips for baking with raspberries
This recipe works best with fresh raspberries. They hold their shape better than frozen, and impart less moisture.
You will need 2 cups of fresh raspberries, which is about two thirds of a 12-oz container.
After washing your fresh raspberries be sure to dry them well so that you don’t add additional liquid to the filling.
Since fresh raspberries can be quite tart, the addition of raspberry jam helps to add a sweet raspberry flavor to the filling.
Recipe variations
I’ve only made this recipe as written, but I assume you could swap the raspberries for fresh blackberries or fresh blueberries along with the same flavor jam.
Looking for something similar with no fresh fruit? Try these: Oatmeal Jam Bars.
Looking for something similar with a mixture of berries? Try these: Berry Crumble Bars.
Looking for something similar with no berries? Try these: Lemon Crumb Bars.
Looking for a crumb bar with no fruit at all? Try these: Oatmeal Fudge Bars.
Serving and storage
Serve: These bars best the day they are made or within 24 hours of being baked. Serve chilled or at cool room temperature. There is also the option to serve warm but the bars will be very soft (like a fruit crisp) and need to be eaten with a fork or spoon (see photo above). Serve with vanilla ice cream, if desired.
Store: Store tightly covered in the refrigerator for up to two days. They will keep longer than that but I find that the filling starts to get mushy after day two.
More raspberry recipes
Recipe
Raspberry Crumble Bars
Ingredients
Crust and topping:
- 1⅓ cups all purpose flour, spooned and leveled
- 1½ cups old fashioned oats
- 1 cup light brown sugar, lightly packed
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and cooled slightly
- 1 teaspoon pure vanilla extract
Raspberry filling:
- 2 tablespoons cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 2 cups fresh raspberries, rinsed and dried well
- ¾ cup raspberry jam or preserves
Instructions
Crust and topping:
- Preheat oven to 350°F. Line a 9×9 square baking pan (preferably a metal pan) with foil or parchment paper. Lightly grease it.
- Combine flour, oats, brown sugar, baking soda, and salt. Add melted butter and vanilla, stirring until combined. Dump a little more than half of the mixture into your prepared pan and press into an even layer on the bottom. Reserve the remaining mixture for the topping. Bake the crust for 8 minutes. Meanwhile, prepare the filling.
Filling:
- In a medium bowl, combine cornstarch, lemon juice and about 5 raspberries. Mash the raspberries into the cornstarch and stir until the cornstarch is dissolved. Gently stir in the remaining raspberries, being careful not to crush them.
- Once the crust has pre-baked, dollop the jam all over the top of the crust. Gently spread the jam into an even layer. Be careful not to tear the crust underneath, the heat from the crust should help thin out the jam. Spoon the raspberries over the top and sprinkle the reserved topping on top of the raspberries.
- Bake for 22-26 minutes until the topping is golden brown. Place on a wire rack and cool completely.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Ellen Cammar says
The print recipe is incomplete of directions .Could you please check and fill in the missing directions please. Love your recipes. Making these raspberry crumbles by the seat of my pants!
Allison says
Hi, Ellen. Apologies for that glitch. It is fixed now. Thank you for pointing it out. Happy baking!
Ellen Cammar says
Thank you, making them again, they were such a hit!