Raspberry Crumble Bars combine a buttery oat crust with a jammy raspberry filling and a golden crumble topping. These irresistible bars taste like a fruit crisp and a cookie bar all in one bite. Because they feature juicy berries layered over a buttery crumble crust, they deliver both texture and flavor in every square. Whether you’re planning easy summer baking or craving a bright fresh raspberry dessert, this recipe produces perfectly balanced fruit dessert bars that slice cleanly and disappear quickly.

Story

I started baking Raspberry Crumble Bars during peak berry season when my kitchen overflowed with bright, ripe raspberries. Instead of making another cobbler, I wanted something portable, sliceable, and sturdy enough for gatherings. Raspberry Crumble Bars solved that instantly. They offer the comfort of a crumble yet the structure of a bar cookie.

Because Raspberry Crumble Bars rely on simple pantry ingredients, I can make them without extra trips to the store. The oat-based dough forms both the crust and the topping, which simplifies prep while building flavor.

Over time, I refined these Raspberry Crumble Bars to highlight the fruit instead of masking it. Cooking the raspberry filling briefly thickens it, so the bars hold their shape beautifully. As a result, every bite delivers a soft center and crisp, golden edges. If you enjoy bright berry desserts with balanced sweetness, these bars will become a seasonal staple.

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

Step-by-Step Instructions

Preparing the Ingredients

Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper. This step guarantees easy removal later.

In a medium bowl, whisk flour, rolled oats, baking soda, salt, and cinnamon. In a separate large bowl, whisk melted butter, brown sugar, granulated sugar, and vanilla until smooth. Add the dry mixture to the wet ingredients and fold until fully combined.

Reserve 3/4 cup of dough for the topping and chill it briefly. Press the remaining dough firmly and evenly into the prepared pan to form the base. Bake the crust for 14 to 16 minutes until lightly golden. Then cool it for 15 minutes before adding the filling.

Cooking Instructions

In a heavy saucepan over medium-high heat, combine raspberries, sugar, salt, cornstarch, and lemon juice. Bring the mixture to a boil while gently pressing the berries to release their juices. Cook for 3 to 4 minutes. Reduce heat and simmer for 1 to 2 minutes until thickened. Let the filling cool for 10 minutes.

Spread the raspberry filling evenly over the cooled crust. Crumble the reserved dough over the top. Bake for 40 to 42 minutes until golden and slightly bubbly. Cool completely in the pan. Before slicing, chill in the freezer for 15 minutes for clean cuts. Lift using parchment and cut into 16 squares.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid skipping the filling pre-cook. If you spread raw raspberries directly onto the crust, excess moisture can create soggy layers. Also, press the crust firmly so it holds together after baking. Finally, allow the bars to cool completely before cutting; otherwise, the filling may ooze.

Pro Tips for Better Flavor

Use ripe, in-season raspberries for the brightest flavor. A small pinch of cinnamon in the crust adds warmth without overpowering the berries. For extra texture, lightly toast the oats before mixing. If you enjoy contrast, sprinkle a tiny pinch of flaky salt over the baked topping.

Serving and Storage

How to Serve

Serve Raspberry Crumble Bars at room temperature for the best texture. Pair them with vanilla ice cream for a plated dessert, or dust lightly with powdered sugar for a bakery-style finish. Because they travel well, they work beautifully for picnics and potlucks.

How to Store Leftovers

Store the bars in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving to restore the soft crumb. You can also freeze individual squares wrapped tightly for up to 2 months.

Conclusion

Raspberry Crumble Bars bring together juicy berries, tender crust, and crisp topping in one simple dessert. Because they use fresh ingredients and straightforward steps, they deliver dependable results every time. Bake a batch during raspberry season and enjoy a dessert that balances sweetness, texture, and bright fruit flavor in every bite.

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Frequently Asked Questions

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries. Do not thaw them first. Cook them directly with the sugar and cornstarch, adding an extra minute or two if needed to thicken fully.

Why do I need to chill the bars before slicing?

Chilling firms the filling and sets the crust. This step produces clean, even squares instead of messy edges.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. Increase baking time slightly and watch for a golden topping and bubbling filling.