raspberry crumble 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

Here are my simple raspberry streusel bars with four incredible flavors: a buttery shortbread crust, thick raspberry filling, brown sugar streusel, and a drizzle of sweet vanilla icing.

Raspberry Streusel Bars

(115 grams) unsalted butter, melted

(50 grams) granulated sugar

vanilla extract

(125 grams) all-purpose flour (spoon & leveled)

raspberry preserves*

12-16 fresh raspberries*

(40 grams) old-fashioned oats

(70 grams) packed light or dark brown sugar

cinnamon

(31 grams) all-purpose flour (spoon & leveled)

1/4 cup (60 grams) unsalted butter,

(but encouraged!): vanilla icing for topping

Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.

Make the crust

 Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.

Remove the crust from the oven, and turn the oven up to 350°F (177°C).

Spread preserves over warm crust. Dot the preserves with raspberries on top.

Make the streusel: 

Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.

Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.

Made this today and it was absolutely delicious. I love your recipes as they always deliver. 

Thank you

This was a big hit with the family.  I used strawberry preserves because that is what I had in the pantry.   In addition, I did have to bake about 10 minutes longer than recipe calls for, however my oven is old.

My boyfriend is obsessed with raspberries so I had to make these bars! They are so delicious with plenty of raspberry flavor!!

This was so easy to make and absolutely delicious. The shortbread crust paired with the raspberries was delicious. The pan was almost gone after about 15 min. My family loved it. I didn't use the icing as I liked the tart flavor of the raspberries and didn't want it to be too sweet. I would definitely make this again.

All I can say is OMG.  These are perfect.   I say use the icing it just adds an extra layer of goodness.  Making a double batch to send my daughter at college tomorrow.  She is going to be so excited that I am using fresh raspberries from our bush.

You responded, thanks!! I'll report back.. I'm sure it'll be just as good as the other ones.

These were easy to make and soooo good! I don’t think I’m allowed at anymore friend or family functions without them! 

My only tip is to use a food processor To blend the streusel if you have one. Made things go much faster

I made these for my parents last week. They were absolutley delicious! I had to use strawberry preserves but I still added the fresh raspberries. I also baked a tad bit longer. These bars were perfect after a night in the fridge. Everyone is requesting them again! Thanks for the recipe

Yum! So good!  We made one with raspberry and one with peach. Perfect

So easy and so yummy!  I wanted some strawberry jam bars, so substituted strawberry jam and covered with thinly sliced strawberries.  I did bake them for about 10 extra minutes,  cooled at room temp, placed in refrigerator for about 20 minutes, then placed on cooling rack.  Sliced them slightly warm (no icing used, they are sweet enough).  Great with a cup of hot tea.  Thanks for this recipe, will definitely make again!

I usually like most of your recipes but this one was not one of my favorites.  It was just way too sweet.  I'm just wondering if there is a way to reduce the amount of sugar or something else you can add to balance out the flavor a bit more?

I made these twice last summer - huge  it!  Did you have a raspberry preserves recipe?  I see an asterisk by the raspberry preserves in the ingredients list but no note.  Thanks, will make again!

Wonderful recipe. I personally like it to be on the tart side so I added more fresh raspberries. It's delicious, my friend loved it, I'm going to stick with this one from now on! Thank you so so much for sharing!!

Has anyone ever accidentally forgotten to pre-bake the crust? I may have just done that... Curious if it will still turn out

Rating five stars because I am sure I must’ve done something wrong... 

I made a double batch of this and so doubled every ingredient. It’s currently baking in the oven and the streusel was way way too buttery and melted flat. Not at all crumbling like the pictures. Most of it was enveloped by the raspberry layer. Thing is I reread the recipe about 3 times and reviewed my doubling and I made it exactly letter for letter. Not sure why that is if not one else is having this issue?

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

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.

These healthy oat raspberry bars are like a berry crumble in bar form. They&#039;re gluten free and made with real, fresh raspberries!

Healthy Oat Raspberry Bars

oats

almond flour

brown sugar

honey

almond butter (or other nut/seed butter)

raspberries

lemon juice

tsp corn starch

Preheat oven to 375F and line an 8×8 baking dish with parchment paper. In a large mixing bowl, combine rolled oats, almond flour, brown sugar and cinnamon. Add honey and almond butter and mix well to combine.

Set aside approximately 1/3 of the oat mixture (for the crumble topping) and then firmly press the remaining 2/3 of the mixture evenly into your lined baking dish.

In a separate medium mixing bowl, mash the fresh raspberries with the brown sugar, lemon juice and corn starch. Spread this evenly on top of the oat base that&#39;s already in the baking dish. Then, sprinkle the remaining oat mixture on top of this.

Bake in the preheated oven for 30-35 minutes until the crumble topping is golden brown. Remove from oven and let cool for 30-60 minutes until cutting into bars.* Serve bars on their own or with a dollop of yogurt or vanilla ice cream.

These lemon raspberry crumble bars combine a buttery, melt-in-the-mouth lemon shortbread with a jammy raspberry filling. They’re super easy to make (it’s a one-bowl recipe!) and you’d never know that they’re gluten free.

Lemon Raspberry Crumble Bars (Gluten Free)

g (½ cup + 2 tbsp) caster/superfine or granulated sugar

140 g (1¼ sticks) unsalted butter, softened

vanilla bean paste ((or 2 tsp vanilla extract))

300 g (2½ cups) plain gluten free flour blend

160 g (about 1¼ cups) fresh raspberries

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 9-inch (23cm) square baking pan with parchment/baking paper.Tip: When lining the baking pan, I recommend leaving some parchment/baking paper overhang, as that will help with removing the crumble bars from the pan later on.

Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar.Tip: This helps to release more essential oils from the zest, and it will make your crumble bars even more fragrant.

Add the softened butter and vanilla, and mix well with a wooden spoon or rubber spatula until combined. Tip: Don’t cream or aerate the mixture, as that can make the shortbread too delicate and crumbly (note the absence of any raising agents for the same reason).

In a separate bowl, whisk together the gluten-free flour blend, xanthan gum and salt.

Add the dry ingredients to the butter-sugar mixture and mix well until it starts clumping together. Then, give it a knead until you get a fairly crumbly cookie dough.Tip: Because it&#39;s gluten free, you don&#39;t need to worry about over-working the shortbread dough!

Gluten free lemon shortbread:

Press about ⅔ of the shortbread cookie dough (about 370g) into the lined baking pan. Smooth it out into an even layer, this is easiest done with a small offset spatula.

Spread the raspberry jam on top of the shortbread base in an even layer.

Scatter over the fresh raspberries – they won&#39;t be packed closely together, just make sure that they&#39;re fairly evenly distributed.

Crumble over the remaining ⅓ of the shortbread cookie dough (about 190g), making sure that you get an even coverage.

Bake at 350ºF (180ºC) for about 40-45 minutes or until the crumble is light golden brown and you see the jam bubbling around the edges.

Allow the bars to cool to room temperature before removing them from the baking pan (with the help of the overhanging parchment/baking paper) and slicing them into individual portions.Tip: You can also serve these warm with a scoop of ice cream on top – just note that they&#39;re much more delicate when they&#39;re warm, so they&#39;re more likely to crumble when you cut them. For neater slices, cut them once they&#39;ve cooled completely to room temperature and then re-heat them briefly in the microwave.

Assembling the crumble bars:

The gluten free lemon raspberry crumble bars keep well in a closed container  in a cool, dry place (or in the fridge) for about 3-4 days. Note that the crust and crumble will soften slightly with time.

Storage:

Dairy Free and Gluten Free?? Really?? My fussy family couldn't tell. They immediately became sus when I started eating them. They raved about how good they were. This GF-DF dessert passed their test! Hurrah!!

These were excellent! My son said they tasted like open faced pop tarts! I thought that was well said :-). We are also dairy free in this house, so I used dairy free butter as well.

These were SO good that I had to use all my willpower not to eat the entire pan!

Used strawberry jam instead of raspberry-

Just made these and they are delicious and so easy!!!  I did not have fresh raspberries on hand so I added fresh blueberries on top.  It was so good!!  I will be making this recipe again!  :-)

Absolutely delicious! I didn’t have any raspberries so I substituted blueberry jam and frozen mixed berries instead. Worked really well!

These were amazing! They are fairly sweet so even a small bar is very satisfying! I made them with dairy free butter also … very good! A dessert I can make for our whole family to enjoy!  Thank you!

Absolutely delicious!  Thank you Kat for all your wonderful recipes.  Love your gluten free cookbook too.

Recipe video above. The charm of a crumble pie but in convenient hand-held form, Raspberry Jam Oat Bars have a buttery oatmeal base, a layer of jam, then topped with a crumble. Love how the same mixture is used for the base and crumbly topping. Handy - and fast to make!

Easiest Ever Raspberry Jam Bars

/ 1 stick unsalted butter (, melted)

brown sugar (, tightly packed)

flour ((plain / all-purpose))

tsp baking powder

raspberry jam ((or other flavour))

Preheat oven to 200°C/400°F (180°C fan). Grease a 20cm/8&quot; metal pan with butter then line with baking/parchment paper with overhang (so it can be lifted out once cooked).

Oatmeal cookie base - Melt butter in a microwave proof bowl. Mix in sugar until lump free. Add egg then mix until incorporated. Then add flour, oats, baking powder and salt and mix until you can no longer see flour.

Base - Spread 1 1/2 cups of the mixture in the prepared pan, and press in with your hands. Spread with jam (microwave to loosen, if needed), then use your hands to crumble the remaining mixture over the top (Note 3).

Bake for 30 - 35 minutes or until the top is deep golden. Remove and allow to fully cool in the pan (~ 2 hours) before lifting out of the tin using the baking paper. (Speed things up: 30 min counter, 30 minute fridge)

Cut into 16 squares. Enjoy!

These were great though I would (and did) cut down on the amount of jam. Definitely best when fully cooled as the everything id fully set then.

My jammy edges became like glass shard toffee. Had to cut off all the edges to save my teeth, edges are normally my favourite so a little saddened by that. Else, as always easy and tasty Nagi recipe.

Hi Nagi, I made these squares tonight and they were delicious!  Super simple to make too.  Thanks for another winning recipe.

Made this today, will be on repeat with different fillings! Absolutely delicious.

I have a gluten allergy and use this recipe with King Arthur 1 to 1 measure flour and it is so good no one knows it’s gluten free.

Made these today. No jam but wait, there’s some unopened Maggie Dent quince paste. Just the ticket. Ddddlicious! Thanks Nagi x

Yum! These are good and easy. Next batch I make I will put chopped apple (or tin pie apple) and sprinkle with cinnamon sugar and mixed spice. Very adaptable slice and great for a change from Muslie bars. Thankyou for a great recipe Nagi.

Have experiments with various jams and added spices. Top fav is lime marmalade and 1-2t ground ginger depending on how zingy you like your ginger. I get lots of requests for the recipe with this combo. Also any berry jam with 1t cinnamon or mixed spice. Yum everyone loves it.

Absolutely delicious! My daughter had made some strawberry jam so used for the recipe. Never tried these before but now on my go to list for a sweet treat. Thank you!

Very tasty and quick n easy to make. Will try a little bit of coconut in the crumble mixture next time…just ‘cos this recipe reminds me of the raspberry coconut slice recipe of many years ago!

I love these and make them for my family a few times every year.  I use thick apricot preserves from the European market.  So much tastier than regular Jam!   Thanks for sharing!

My favourite slices. I don’t usually have jam in my pantry so I boil up frozen berries with a little honey or maple syrup and lemon juice. Delicious !

So easy and delicious. Have made it with apricot jam as well.  Doesn't last long in our household

Husband loves slices &amp; biscuits with jam.  So these were polished off in 2 nights I think.

DELICIOUS! I’ve made several variations of this recipe over the years &amp; this one is by far the best, I used cherry preserves. I like the thickness of the bars &amp; the kids loved them in their lunch box. Thank you.

These are delicious!! I had homemade jam and these came out perfectly and are so quick to make!

Do you think they could be frozen and brought to temp by thawing in the fridge and then at room temp?

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Top 8 raspberry crumble bars recipes from across the web

The most viewed raspberry crumble bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed raspberry crumble bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine