Raspberry crumble bars combine the best of a fruit crumble and a jammy berry bar. These straightforward dessert bars spotlight fresh raspberries and a buttery, oat-studded crumb for a crisp-tender bite. They’re sweet with a pleasant tartness, easy to make, and perfect served on their own or topped with vanilla ice cream for an indulgent finish.
This recipe is adapted from a popular blackberry pie-bar version and swaps in rolled oats for chew and more brown sugar for a rich, oatmeal-cookie flavor that complements the raspberry filling.
Love baking with raspberries? Try a raspberry loaf, a raspberry lemon layer cake, or a classic raspberry pavlova for more ways to enjoy the season’s berries.
Raspberry Crumb Bars, Step by Step
For the crust and crumble, whisk together all-purpose flour, rolled oats, baking soda, salt, and cinnamon in a medium bowl until evenly combined.
In a separate large bowl, combine melted unsalted butter, light brown sugar, granulated sugar, and vanilla. Whisk until smooth, then fold in the dry ingredients with a spatula until a cohesive dough forms.
Reserve about 3/4 cup (220 g) of the dough for the topping and chill it while you prebake the crust. Press the remaining dough evenly into the bottom of a prepared 8-inch square pan lined with parchment.
Bake the crust at 350°F (175°C) for 14–16 minutes, until it’s lightly golden and set. Transfer the pan to a wire rack and let the crust cool for about 15 minutes before adding the filling.
For the filling, combine fresh (or frozen) raspberries with granulated sugar, a pinch of salt, cornstarch, and a teaspoon of lemon juice in a medium saucepan. Cook over medium-high heat, pressing the berries to release their juices, and bring the mixture to a boil (about 3–4 minutes).
Lower the heat and simmer 1–2 minutes until the filling thickens and coats the back of a spoon. Remove from heat and let cool for about 10 minutes so it sets slightly before spreading over the crust.
Spoon the raspberry filling evenly over the par-baked crust, then crumble the reserved chilled dough over the top and distribute it evenly.
Bake the assembled bars for 40–42 minutes, until the crumble is golden and the filling is gently bubbling. Transfer to a wire rack and let cool completely in the pan.
For clean slices, chill the cooled pan in the freezer for 15 minutes before lifting the parchment and cutting into squares with a sharp knife.
More favorite dessert bars:
- Cherry Pie Bars
- Crumble Bars with Jam
- Strawberry Crumb Bars
Jammy Raspberry Crumble Bars
5 from 6 reviews
- Author: Laura Kasavan
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These raspberry crumble bars pair a tender oat-enriched crust with a jammy raspberry center and a crisp, buttery topping—simple to prepare and delightfully satisfying.
Ingredients
Crust & Crumble
- 1 1/2 cups (210 g) all-purpose flour
- 1 cup (80 g) rolled oats
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup (168 g) unsalted butter, melted
- 1/2 cup (100 g) light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 tsp (4 g) vanilla extract
Filling
- 2 1/2 cups (425 g) fresh raspberries
- 3/4 cup (150 g) granulated sugar
- 1/8 tsp salt
- 3 Tbsp (24 g) cornstarch
- 1 tsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- Make crust and crumble: whisk flour, oats, baking soda, salt, and cinnamon together. In another bowl, mix melted butter with brown sugar, granulated sugar, and vanilla. Fold dry ingredients into the butter mixture until combined.
- Reserve 3/4 cup (220 g) of the dough for the topping and chill it. Press the remaining dough evenly into the prepared pan.
- Bake the crust 14–16 minutes until lightly golden. Cool on a wire rack for 15 minutes.
- Make the filling: combine raspberries, sugar, salt, cornstarch, and lemon juice in a saucepan over medium-high heat. Bring to a boil while pressing the berries to release juices (about 3–4 minutes), then reduce heat and simmer 1–2 minutes until thickened. Remove from heat and cool 10 minutes.
- Spread the raspberry filling over the cooled crust, then sprinkle the reserved crumble evenly on top.
- Bake 40–42 minutes more until the topping is golden and the filling is slightly bubbly. Cool completely in the pan, then chill in the freezer 15 minutes before cutting into squares with a sharp knife.
- Store bars in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Equipment
Mixing bowls
8-inch square baking pan
Notes
Raspberry filling: Fresh or frozen raspberries both work. If using frozen berries, add them to the saucepan from frozen and cook as directed—no need to thaw. Raspberry jam can be substituted (about 1 cup/320 g) spread over the par-baked crust.
Freeze bars: Cool bars completely, freeze them flat on a baking sheet for 1 hour, then transfer to an airtight container and freeze up to 8 weeks. Thaw overnight in the refrigerator before serving.