These vibrant Raspberry Crumble Bars are made with a buttery brown sugar oat crumble and a sweet yet tart raspberry filling.
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Sometimes the best recipes come from the most spontaneous baking adventures! These raspberry bars are exactly one of those recipes. I had (since a few months ago) been planning to post a recipe for raspberry sweet rolls made with homemade brioche dough today.
That completely changed last week after I decided to whip up some raspberry bars for our Bible Study night. Nothing special, just another way to use up some of all the fresh raspberries coming from our garden right now. To my surprise, everyone raved about them and asked when I would be posting the recipe! At the time I said that I wouldn't post the recipe until next summer because I had already planned out all of my content for this summer. But, I decided to move some things around and photographed this recipe on Saturday to post this week while fresh raspberries are still in season, just because these raspberry crumble bars are that good!
Don't worry, I'm still planning to post the raspberry sweet roll recipe in August! It was actually better timing anyway since I needed to test the recipe one more time before posting it. It all took a little bit of shuffling but I think it was totally worth it!
Loved these raspberry crumble bars? Here are some more raspberry recipes to try next!
- Dark Chocolate Raspberry Pavlova -- This naturally gluten-free dessert is so yummy and summery!
- White Chocolate Raspberry Scones -- These scones are one of my all-time favourites!
- Chocolate Raspberry Cheesecake {no bake} -- This decadent no-bake cheesecake is sure to impress!
These bars are delicious on their own but even better served with whipped cream or vanilla ice cream!
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Raspberry Crumble Bars
Equipment
- 9x9-inch baking pan
- parchment paper
- saucepan
- mixing bowls
- measuring cups & spoons
Ingredients
- 1 cup rolled oats
- 1 cup quick oats
- 1 cup all-purpose flour
- ½ cup dark brown sugar, packed
- 1 ½ teaspoons baking powder
- ¾ cup salted butter, melted
- 2 cups fresh raspberries, washed and patted dry
- ½ cup granulated white sugar
- 2 tablespoons 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.
To Make the Crust/Topping:
- 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.
To Make the Filling:
- In a medium-sized saucepan, stir together the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring often, for about 5 minutes or until thickened and no longer milky-looking. Immediately pour the filling over top of the crust and spread around. Crumble the reserved crust mixture over top.
- Bake in the preheated oven for 35-40 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).
Love,
Naomi ♡
If you make these Raspberry Crumble Bars or any of my recipes, I’d love to see pictures of your baking adventures on Instagram, Facebook, or Twitter! Don't forget to tag them #kneadsomesweets!
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