Raspberry Crumble Bars

Raspberry bar on a piece of parchment paper with raspberries next to it.

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 336kcal

Author Allison Mattina

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 9x9 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

Recipe tips:

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.

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.

Nutrition