raspberry bars

These Raspberry Crumble Bars are THE BEST! So soft, buttery, and delicious. My favorite summer dessert.

Raspberry Crumble Bars

raspberries (see notes)

granulated sugar (more depending on tartness of your berries)

flour

cornstarch

lemon

rolled oats

brown sugar (loosely packed)

baking powder

butter (I prefer salted)

salt

Prep Raspberries

Preheat the oven to 350 degrees. Place raspberries in a large colander. Run warm water over them for a minute, and then let the liquid drain out for about an hour until softened and thoroughly drained (see notes). Mix raspberries with sugar, flour, cornstarch, and lemon juice.

Soft Delicious Crust

Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two thirds of the crumble into the bottom of a 9&#215;13 pan lined with parchment paper. Bake for 10 minutes.

Bake

Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 25-30 minutes.

Finish

Remove from oven. They will need a little time to set up into &#8220;bar&#8221; formation, so chill them for a few hours to get them really solid. Orrrr&#8230; cut into it right away and eat it like a soft fruit crisp! You should be able to remove them from the pan easily by pulling up on the edges of the parchment paper.

"Soft, buttery, delicious"... no need to say more!

These bars are the best!  I raise raspberries and harvest them all summer for winter treats.  I immediately wash, drain and freeze the berries in the recipe quantity (usually 4-8 cups) I find most useful.  I use tapioca instead of flour/cornstarch to thicken the filling because we like that taste and texture better.

I made these bars 2 days ago with gluten free ingredients and I'm so happy with the results. They are fantastic.

I used Bob's Red Mill 1-to-1 Gluten free flour. I added about half again as much baking powder than called for in the recipe because GF flour doesn't always rise well.  I also used Bobs Red Mill gluten free quick Oats, since not all oats are completely wheat free.
The bars turned out SO well and I'm definitely going to make these again. 
Oh, and I used fresh raspberries and strawberries as the filling since my husband inexplicably came home from Costco with 36 oz of raspberries and 2 lb of strawberries the other day. Hahah

These are so delicious and looked lovely too :)

Looks absolutely amazing! I will be making this with strawberries 

Saw these and knew I had to make them. I love how easy it was. I used fresh raspberries and they are so delicious. We couldn't wait so u can't wait to try again chilled when they've firmed up. You are soeaking my food love language and getting me through the last week of school!

I made these today with a gluten free measure for measure flour (King Arthur) and they turned out great! I’m thinking I need to make them again for the fourth and I’m dying to try a mixed berry blend for the filling!

I’ve made these bars with a frozen bag of mixed berries (raspberries, blueberries and blackberries) and they are delicious!

I made these tonight with 12oz frozen rasps and 12 oz fresh blueberries and they turned out GREAT! I am assuming store in the fridge??

Delicious!  I halved the recipe, but otherwise made it exactly as written.  For those of use that prefer to measure by weight, I used 197 g brown sugar, "lightly packed" is a little vague.

https://content.jwplatform.com/videos/YVSN86FE.mp4

These easy Raspberry Bars are made with a delicious oatmeal crumble topping. They require less than 10 minutes of hands-on prep and everyone loves these!

Raspberry Bars with Oatmeal Crumble Topping

(1 stick) unsalted butter, melted

sugar

light brown sugar, packed

vanilla extract

all-purpose flour

salt,

raspberry preserves (with

Preheat oven to 350F. Line an 8-inch square...

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.

To a large, microwave-safe bowl add the butter...

To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.

Add the sugars, vanilla, and whisk to combine.

Add the flour, oats, optional salt, and stir...

Add the flour, oats, optional salt, and stir to combine. Mixture will have some larger, well-formed crumble pieces as well as some sandier, dryer bits.

Set 1 heaping cup mixture aside to be...

Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.

Transfer remaining mixture to prepared pan, and using...

Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust.

Evenly spread the raspberry preserves over the crust making sure...

Evenly spread the raspberry preserves over the crust making sure there’s complete coverage. Preserves should be about 1/8-inch to 1/4-inch thick.

Evenly sprinkle with the reserved heaping 1 cup...

Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.

Bake for about 30 to 32 minutes, or...

Bake for about 30 to 32 minutes, or until edges are set and center has just set and is lightly golden browned. Place pan on a wire rack and allow bars to cool for at least 2 hours before slicing and serving.

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Raspberry Crumble Bars

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Top 2 raspberry bars recipes from across the web

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The most viewed raspberry bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine