Raspberry Bars

Learn how to make the most delicious raspberry bars with this straightforward recipe. These layered bars feature a buttery base, a soft raspberry jam center, and a golden crumbly top.  

Why you’ll love this raspberry crumble bars recipe

Like oatmeal chocolate chip bars, these treats are easy to carry to a party or enjoy as an on-the-go breakfast.

• Simple ingredients. As you’d find in a Crostata, you only need a bunch of pantry staples and fresh berries for this recipe. 
• Customizable. Once you know the basics, you can make this recipe will any fruit of your choice (we often do this with a galette).
• Versatile. If you have a sweet tooth and want to finish your meal with a dessert, these raspberry bars are perfect. 
• Great for making ahead. Like strawberry oatmeal bars, you can make these over the weekend and enjoy them throughout the week.

Ingredients Needed

For the crust:

• All-purpose flour. To make the crumbly base and the top. You can also make a keto crust for a low-carb dessert.
• Rolled oats. Rolled or old-fashioned oats are perfect for this recipe. They crisp up upon baking and impart a lovely texture to the bars.
• Sugar. To sweeten the base. Feel free to use brown or white sugar per your preference.
• Salt. To taste.
• Butter. Use good quality unsalted butter to make the crust. Melt the butter in the microwave and use it to bind the flour mixture.

For the raspberry filling:

• Raspberries. Use fresh or frozen raspberries for this recipe.
• Sugar. To make the raspberry jam.
• All-purpose flour. To thicken the jam.

How to make raspberry bars

1. Make the crust. Combine flour, oats, salt, butter, and sugar in a large bowl until you get a coarse crumbly texture. Layer it on a square pan lined with parchment paper. Press it down, poke holes, and bake for around 15 minutes until golden.
2. Prep the raspberry filling. Add sugar and raspberries to a saucepan and boil it over medium heat. Break down the raspberries until smooth, add flour, and simmer for another minute.
3. Layer the bar. When the base is done, remove it from the oven. Layer it with raspberry jam, spread over the remaining crumble, and bake for 20 minutes.
4. Set, slice, and serve. Let the bars cool at room temperature. Then, transfer it to the refrigerator to firm for an hour or longer. Once set, remove it from the fridge, slice it into them, and serve.

Flavor and recipe variations

• Make it gluten-free. Have you tried my blueberry cobbler recipe yet? You can use gluten-free oats and flour if you’re allergic to gluten. 
• Make a cookie base. Reminiscing good old thumbprint cookies? Revisit the nostalgia by making shortbread cookie crust instead of crumb crust.   
• Use a mix of fresh and preserved raspberry jam. For a more jammy taste, you can add new and preserved raspberries. Sometimes, I add other fresh fruits like peaches and apricots in the mix too.
• Raspberry lemon bars. A cinnamon crust tastes delightful with butter and raspberry flavors. I also add lemon zest to the crumble for a subtle lemon flavor.
• Make it fancy. For a gourmet dessert look, layer it in a bowl. Start with crumble, add raspberry jam, sprinkle some more crumble, add a scoop of ice cream, and top off with fresh raspberries and toasted nuts. 

Storage instructions

To store. Raspberry bars keep well at room temperature for three days. Refrigerate them for up to a week for extended storage.  

To freeze. Alternatively, you can freeze the raspberry bars in ziplock bags for up to three months.

Recommended tools to make this recipe

• Baking pan. This square baking pan is perfect for making layered desserts and brownies.
• Saucepan. To cook down the raspberries into a jam.

Recipe tips and tricks

• Use a food processor. For a quick crust mixture, pulse the dry ingredients in a food processor until they come together.
• Adjust the thickness. If you like thinner bars, make this recipe in a 9-inch pan instead. 
• Use melted butter. If you don’t like cutting soft butter into the oats and flour, I suggest you use melted butter and mix with a spoon.  
• Remember to poke the base. To prevent puffing up or cracking the crust, poke the base several times using a fork.

Frequently asked questions

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