If you love raspberries, you have to try these raspberry crumble bars.
These raspberry crumble bars are so easy to put together and too good to miss out on. Fresh and zesty raspberries sandwiched in between buttery cinnamon crumble, what’s not to love? Enjoy them as an afternoon snack, after dinner dessert, or even as a breakfast treat!
A few notes:
- The food processor: Unfortunately, a food processor is necessary for this recipe to get the crumble to the right consistency. I bought this one several years ago and have found it to be completely satisfactory for all my baking and cooking needs.
- The raspberries: This recipe calls for fresh raspberries but frozen will also do the trick. Regardless, make sure you have plenty and don’t skimp on the raspberry layer!
- The jam: I have made this both with homemade raspberry jam as well as store bought. I’m partial to the Bonne Maman Raspberry Preserves but any jam without high fructose corn syrup will do the trick. Also, I’d recommend at using enough jam to at least cover the bottom layer but feel free to adjust as you see fit.
- Need only a few bars? Half the recipe: You can easily make this in a 9×9 baking pan and half all the ingredient measurements. Bake at 350℉ for 30-35 minutes.
Raspberry Crumble Bars
Fresh and zesty raspberries sandwiched between two layers of buttery cinnamon crumble, these raspberry crumble bars are sure to become any raspberry dessert lover's new favorite treat.
Equipment
- Food processor
- 13x 9 Glass pan
Ingredients
Crumble
- 2 Cups Old fashion oats
- 1 ½ Cups Flour
- 1 Cup Brown sugar packed
- 1 tsp Baking powder
- ½ tsp Cinnamon
- ½ tsp Salt
- 1 Cup Unsalted butter cold and cubed
Raspberry Filling
- 12 oz Fresh raspberries 1 large container or 2 small
- 3 Tbsp Brown sugar packed
- 2 Tbsp Flour
- 2 tsp Vanilla
- 2 tsp Lemon zest
- ¾ Cup Raspberry jam or to taste
Instructions
- Preheat the oven to 350℉ and line a 13×9 glass pan with parchment paper.
- To a large food processor, add the oats, flour, brown sugar, baking powder, cinnamon, and salt. Pulse until the oats are mostly ground and the mixture resembles flour. Add the cubed cold butter and pulse until a crumbly dough forms. Press some together in your hand to make sure it sticks and add a little water if it still seems dry.2 Cups Old fashion oats, 1 ½ Cups Flour, 1 Cup Brown sugar, 1 tsp Baking powder, ½ tsp Cinnamon, ½ tsp Salt, 1 Cup Unsalted butter
- Press 1/3 of the dough into the bottom of the prepared glass pan, making sure it reaches all four corners. Bake for 10 minutes or until lightly golden.
- While the crust bakes, make the filling. To a medium bowl, mix the fresh raspberries with the sugar, flour, vanilla, and lemon zest. Set aside.12 oz Fresh raspberries, 3 Tbsp Brown sugar, 2 Tbsp Flour, 2 tsp Vanilla, 2 tsp Lemon zest
- Remove the crust from the oven and spread on an even layer of raspberry jam. Then spoon on the berry mixture, using the spoon to again press everything into the corners of the pan.¾ Cup Raspberry jam
- Sprinkle the remaining crumble mixture over the raspberry layer and bake for 30-40 minutes or until golden brown.
- Let cool completely and then cut into 24 bars.
Notes
- The food processor: Unfortunately, a food processor is necessary for this recipe to get the crumble to the right consistency. I bought this one several years ago and have found it to be completely satisfactory for all my baking and cooking needs.
- The raspberries: This recipe calls for fresh raspberries but frozen will also do the trick. Regardless, make sure you have plenty and don’t skimp on the raspberry layer!
- The jam: I have made this both with homemade raspberry jam as well as store bought. I’m partial to the Bonne Maman Raspberry Preserves but any jam without high fructose corn syrup will do the trick. Also, I’d recommend at using enough jam to at least cover the bottom layer but feel free to adjust as you see fit.
- Need only a few bars? Half the recipe: You can easily make this in a 9×9 baking pan and half all the ingredient measurements. Bake at 350℉ for 30-35 minutes.
