Raspberry Crumble Bars (with Fresh Raspberries)

These raspberry crumble bars combine a crisp oat crumble with a filling made from fresh raspberries and jam for the perfect balance of sweet, tart, and fresh raspberry flavor. Best of all, they’re incredibly easy to make and come together with just a few pantry staples!

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Prep Time 25

Cooling Time 1 30

Cook Time 1 15

Total Time 3 10

Servings raspberry bars

Category Sweet

Ingredients

For the Crumble

▢ 1 ¼ cup all-purpose flour (spooned and leveled)
▢ ½ cup light brown sugar, packed
▢ ¼ cup granulated sugar
▢ ½ tsp kosher salt (I use Diamond Crystal)
▢ 1 ½ cups oats (rolled or large flake)
▢ 12 Tbsp (1 ½ sticks) unsalted butter, chilled and cut into ¼" cubes

For the Filling

▢ 12 oz (2 half-pint containers) fresh raspberries
▢ ¾ cup good-quality raspberry jam

Instructions

Preheat the oven to 350℉.
Line a 9" x 9" baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out after cooling.
Pro tip: If your pan is not non-stick, I recommend lining the pan with an overhang on all sides to prevent sticking.
In the bowl of a stand mixer (fitted with the paddle attachment), combine the flour, brown sugar, granulated sugar, and salt. Before turning on the mixer, whisk the ingredients together with a wire whisk or fork until evenly combined and no lumps of brown sugar remain.
1 ¼ cup all-purpose flour
½ cup light brown sugar, packed
¼ cup granulated sugar
½ tsp kosher salt
Turn the mixer on low speed, add in the oats, and mix until evenly distributed.
1 ½ cups oats
Add in the chilled, cubed butter and continue mixing on low speed until the butter is fully incorporated and the mixture resembles wet sand that holds its shape when squeezed in your hands (about 3 to 5 minutes... longer than you think!). Note: The mixture will appear dry at first; this is OK.
12 Tbsp (1 ½ sticks) unsalted butter, chilled and cut into ¼" cubes
Sprinkle ⅔ of the crumble mixture into the prepared pan and firmly press it into the bottom of the pan. (I use the back of a measuring cup to help press the mixture evenly.)
Bake the crust until it starts to look dry (not mushy) and the edges begin to turn lightly golden brown (about 12 to 15 minutes). Remove the pan from the oven and place it on a wire rack to cool for 10 minutes while preparing the raspberry filling.
In a large bowl, mash together the fresh raspberries and raspberry jam with a fork. (You want some chunks of fresh raspberry remaining, but no whole raspberries.)
12 oz (2 half-pint containers) fresh raspberries
¾ cup good-quality raspberry jam
Spread the filling evenly over the baked crust.
Squeeze the remaining crumble mixture in your hands and roll it between your fingers to form larger clumps. Sprinkle the crumble evenly over the raspberry filling.
Bake on the middle rack of the oven until the filling begins to bubble in the center (not just at the edges) and the top is nicely golden brown (about 50 to 60 minutes).
Note: If you don’t have a convection oven, you may need to place the bars under the broiler for a few minutes to get that nice golden brown topping.
Remove the bars from the oven and place the pan on a wire rack to cool completely (about 90 minutes). Once cooled, carefully lift the bars out of the pan and cut into squares.
Serve immediately or store leftover bars in an airtight container in the refrigerator.

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