These easy and vibrant Raspberry Oatmeal Crumble Bars are made with a buttery brown sugar oat crumble and a sweet yet tart raspberry filling.
It's mid-July, the days are long, the sun is hot, and fresh, juicy raspberries are as plentiful as ever. What to do with all of them?! Well, you can make a decadent chocolate raspberry cheesecake with some of them, zesty raspberry lemon coffee cake with more, and freeze some to make raspberry white chocolate scones later.
Of course, there are still more fresh raspberries to be enjoyed... so you need to make these ever-so-easy and delightful raspberry oat bars! All you need is about 10 minutes to stir together the oatmeal crumble part that makes up the bottom crust and topping and then muddle the raspberries with some sugar, lemon juice, and cornstarch to make the jammy filling. Layer, bake, let cool before slicing, and you're done!
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⭐️ Why You Need to Make This Recipe
- Flavor - The buttery crust mixture made with hearty oats and brown sugar is so yummy with the tart raspberry center.
- Texture - The crumbly oat crust and topping pairs well with the juicy raspberry filling.
- Method - These bars are so easy to make with only a few common ingredients that you probably already have on hand!
🧈 Ingredients
Here are the ingredients needed to make these oatmeal raspberry crisp bars.
Ingredient Notes
- Oats - A combination of rolled oats (large-flake oats) and quick oats make for a great texture.
- Brown Sugar - The molasses in brown sugar adds more flavor.
- Salted Butter - Be sure to add ½ teaspoon of salt to the recipe if using unsalted butter.
- Raspberries - Fresh or frozen raspberries may be used. Let thaw first if using frozen.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Stir together the melted butter, brown sugar, oats, flour, and baking powder to form a crumbly mixture.
Step 2: Firmly press around ⅔ of the mixture into a prepared baking pan.
Step 3: Stir together the raspberries, white sugar, cornstarch, lemon juice. Muddle the mixture until the raspberries are kind of smushed.
Step 4: Pour the raspberry mixture on top of the crust and spread it around evenly. Sprinkle on the remaining crumble mixture.
Bake in a preheated oven for 30-40 minutes or until the top of the bars is golden brown. Let cool in the pan for at least 20 minutes before lifting the bars out of the pan using the overhanging parchment edges. Let cool fully before slicing to serve.
💡 Top Tip
Because these bars are very similar to a berry crisp, you can also serve this recipe while it is still hot out of the oven in a bowl with a scoop of vanilla ice cream or with whipped cream.
❓ Recipe FAQs
Yes! Simply replace the regular all-purpose flour with a gluten-free cup-for-cup flour blend to make this a GF dessert.
Yes, you could make this recipe with blackberries or blueberries instead.
Either may be used but be sure to allow the berries to thaw before adding to the recipe if using frozen raspberries.
Store leftover bars once they have cooled fully in an airtight container or covered in the pan they were baked in for up to 3 days.
❤️ More Raspberry Recipes
Looking for other recipes to make with juicy raspberries while they are in season? Try these:
If you tried these Raspberry Crumble Bars or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Raspberry Oatmeal Crumble Bars
Equipment
- 9x9-inch baking pan
- parchment paper
- mixing bowls
- measuring cups & spoons
Ingredients
- 1 cup rolled oats
- 1 cup quick oats
- 1 cup all-purpose flour
- ¾ cup brown sugar, packed
- 1 ½ teaspoons baking powder
- ¾ cup salted butter *melted
- 2 cups raspberries (fresh or frozen, thaw if using frozen)
- ¼ cup granulated white sugar
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350℉. Line a 9X9-inch pan with parchment paper, leaving parchment paper to hang over the sides of the pan.
- Combine the oats, flour, brown sugar, and baking powder in a medium-sized bowl. Pour in the melted butter and stir until crumbly but moist. Pour approximately ⅔ of the mixture into the prepared pan and press to form a crust. Set the remaining mixture aside for the topping later.
- In another bowl stir together the raspberries, sugar, cornstarch, and lemon juice. Mash and muddle the raspberries until jammy looking. Pour the filling over top of the crust and spread it around. Crumble the remaining crust mixture over top.
- Bake in the preheated oven for 30-40 minutes or until the filling is bubbly and the topping is golden. Let cool fully before serving as bars or serve it warm with ice cream (like a crisp).
Notes
- Add ½ teaspoon of salt to the recipe if using unsalted butter.
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