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These raspberry crumble bars taste like summer and comfort wrapped into one square.

They’re buttery, jammy, and just the right amount of crumbly, with a golden crust that doubles as the topping. You only need basic pantry staples and a bowl or two.

Make them for a bake sale, brunch, or a simple weeknight treat. They slice cleanly, travel well, and always disappear fast.

Print Recipe

Raspberry Crumble Bars

Prep Time15

Cook Time35

Total Time50

Servings: 12 servings

Ingredients

All-purpose flour (2 cups)
Old-fashioned rolled oats (1 cup)
Granulated sugar (1/2 cup)
Light brown sugar (1/2 cup, packed)
Unsalted butter (3/4 cup, cold)
Baking powder (1/2 teaspoon)
Fine salt (1/2 teaspoon)
Vanilla extract (1 teaspoon)
Lemon zest (from 1 lemon)
Lemon juice (1 tablespoon)
Raspberries fresh or frozen (3 cups)
Cornstarch (2 tablespoons)

Instructions

Prep the pan: Heat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
Mix the dry base: In a large bowl, whisk flour, oats, granulated sugar, brown sugar, baking powder, and salt until combined.
Cut in the butter: Add cold, cubed butter. Use a pastry cutter or your fingertips to work it in until the mixture looks like coarse crumbs and holds when pressed. Stir in vanilla.
Form the crust: Press about 2/3 of the crumb mixture firmly into the bottom of the pan. Use the bottom of a measuring cup to compact it well.
Make the raspberry layer: In a medium bowl, gently toss raspberries with cornstarch, lemon zest, and lemon juice. If using frozen berries, don’t thaw; just toss and use immediately.
Assemble: Spread the raspberry mixture evenly over the crust. Sprinkle the remaining crumb mixture over the top, leaving some raspberries peeking through.
Bake: Bake for 35–45 minutes, until the top is golden and you see jammy bubbles around the edges. Frozen raspberries may need a few extra minutes.
Cool completely: Let the pan cool on a rack until room temperature. Then chill for 30–60 minutes for the cleanest slices.
Slice and serve: Lift out using the parchment. Cut into 12–16 bars. Serve as is or with a dusting of powdered sugar.

Why This Recipe Works

One dough, two jobs: The same buttery mixture forms the crust and the crumble topping. Less work, more flavor.
Raspberry-forward: A touch of lemon brightens the berries, while a hint of vanilla softens the edges.
Great texture: Oats in the topping add chew and crunch, balancing the soft, jammy center.
Flexible sweetness: Uses a mix of granulated and brown sugar for depth without making the bars cloying.
Works with fresh or frozen: No need to hunt down perfect berries year-round.

Shopping List

All-purpose flour (2 cups)
Old-fashioned rolled oats (1 cup)
Granulated sugar (1/2 cup)
Light brown sugar (1/2 cup, packed)
Unsalted butter (3/4 cup, cold)
Baking powder (1/2 teaspoon)
Fine salt (1/2 teaspoon)
Vanilla extract (1 teaspoon)
Lemon zest (from 1 lemon)
Lemon juice (1 tablespoon)
Raspberries fresh or frozen (3 cups)
Cornstarch (2 tablespoons)

Step-by-Step Instructions

Prep the pan: Heat the oven to 350°F (175°C).
Line a 9×9-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
Mix the dry base: In a large bowl, whisk flour, oats, granulated sugar, brown sugar, baking powder, and salt until combined.
Cut in the butter: Add cold, cubed butter. Use a pastry cutter or your fingertips to work it in until the mixture looks like coarse crumbs and holds when pressed. Stir in vanilla.
Form the crust: Press about 2/3 of the crumb mixture firmly into the bottom of the pan. Use the bottom of a measuring cup to compact it well.
Make the raspberry layer: In a medium bowl, gently toss raspberries with cornstarch, lemon zest, and lemon juice. If using frozen berries, don’t thaw; just toss and use immediately.
Assemble: Spread the raspberry mixture evenly over the crust.
Sprinkle the remaining crumb mixture over the top, leaving some raspberries peeking through.
Bake: Bake for 35–45 minutes, until the top is golden and you see jammy bubbles around the edges. Frozen raspberries may need a few extra minutes.
Cool completely: Let the pan cool on a rack until room temperature. Then chill for 30–60 minutes for the cleanest slices.
Slice and serve: Lift out using the parchment.
Cut into 12–16 bars. Serve as is or with a dusting of powdered sugar.

Storage Instructions

Room temperature: Keep in an airtight container for up to 2 days.
Refrigerator: Store up to 5 days. The bars firm up and slice neatly when chilled.
Freezer: Wrap bars individually and freeze up to 2 months.
Thaw in the fridge or at room temperature.

Benefits of This Recipe

Beginner-friendly: No mixer or special tools needed.
Balanced sweetness: Tart raspberries keep the bars from being overly sweet.
Versatile: Works with other berries or jam in a pinch.
Make-ahead friendly:</-strong> Stays tasty for days and travels well.

What Not to Do

Don’t skip compacting the crust: A loosely packed base will crumble and fall apart.
Don’t thaw frozen raspberries: They release too much liquid and can make the bars soggy.
Don’t overbake: Once the topping is golden and the edges bubble, they’re done. Overbaking dries them out.
Don’t slice while warm: Letting them cool ensures clean cuts and neat bars.

Variations You Can Try

Almond twist: Add 1/2 teaspoon almond extract to the crust and sprinkle sliced almonds on top.
Coconut crunch: Swap 1/2 cup of oats for shredded coconut.
Jam shortcut: Use 1 1/4 cups raspberry jam mixed with 1 tablespoon lemon juice if you’re out of fresh berries.
Gluten-free: Use a 1:1 gluten-free flour blend and certified GF oats.
Mixed berry: Combine raspberries with blueberries or blackberries for a deeper berry flavor.

FAQ

Can I use salted butter?

Yes. Reduce the added salt to a pinch to avoid an overly salty crust.

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What if my berries are very tart?

Sprinkle 1–2 tablespoons of sugar over the berries before layering, or use a slightly sweeter jam to balance the flavor.

How do I prevent a soggy bottom?

Press the crust firmly, bake until the edges bubble, and cool completely before slicing. Using frozen berries straight from the freezer also helps control moisture.