Raspberry Crumble Bars
These easy raspberry crumble bars combine a buttery oat-flour crust with a tart-sweet raspberry filling. Perfect for using fresh or frozen berries, they're ideal for casual snacks or elegant desserts.
Ingredients
- 1 cup all-purpose flour sifted
- 1 cup rolled oats old-fashioned
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter melted, room temp
- 1 tsp vanilla extract
- 2 cups fresh raspberries or thawed frozen
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tbsp granulated sugar for filling
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, leaving overhang.
- Make the crumble base: In a large bowl, whisk together flour, oats, brown sugar, granulated sugar, baking powder, and salt.
- Add wet ingredients: Pour in melted butter and vanilla. Mix with a fork until crumbly, with some larger clumps.
- Form crust: Press 2/3 of the crumble mixture into the prepared pan to create a firm, even base.
- Prepare filling: In a medium bowl, gently combine raspberries, cornstarch, lemon juice, and 1 tbsp granulated sugar. Stir carefully to avoid crushing berries.
- Assemble: Spread raspberry filling evenly over the crust. Sprinkle remaining crumble over the top, leaving some berries visible.
- Bake: Bake for 30–35 minutes, until the top is golden and the filling is bubbling at the edges.
- Cool completely: Let bars cool in the pan for at least 2 hours before slicing.
Notes
Frozen berries: Thaw and drain well. Add an extra tablespoon of cornstarch to compensate for moisture. Texture tip: Bars will firm up as they cool. Don’t overbake. Storage: Keep in an airtight container at room temp for 3 days, or freeze up to 3 months. Gluten-free option: Substitute a 1:1 gluten-free flour blend. Dairy-free version: Use melted coconut oil instead of butter. Flavor variations: Try mixed berries, add a pinch of cinnamon, or swap vanilla for almond extract.
