Chewy raspberry crumble bars made with a buttery oatmeal base, fresh raspberry jam and then finished off with a sprinkle more of the oatmeal crumb topping. You only need 7 ingredients and 15 minutes of prep time to make this easy summer berry recipe!
These raspberry oatmeal bars are everything you want in a dessert…crispy, chewy, buttery, sweet and filled with fresh fruit flavor. They are so incredibly easy to make, with only a few simple ingredients, most of which you probably already have in your pantry. They’re light and refreshing, which makes them perfect for summer when you’re craving a fruit dessert that’s not too heavy.
Another great thing about these bars is that they are super customizable. I had a jar of raspberry jam on hand, but you can really use any type when making this recipe. Peach or blackberry jam would also taste delicious. You can even use fresh fruit to make one from scratch, like my easy homemade strawberry jam. Both ways taste amazing and will give you perfect results every time!
Tips for the best raspberry bars
- Type of oats. It’s important to use old fashioned rolled oats. Quick oats or steel cut oats will change the consistency of the bars, so these types won’t work as substitutions.
- Jam. I prefer to use seedless raspberry jam. If using cold jam from the fridge, it helps to microwave the jam for about 20 seconds prior to using. It will be easier to spread over top of the oat layer once warm.
- Line your pan. You definitely don’t want the base oat crumble layer to stick to the bottom of the pan, so make sure to line with parchment paper or foil for easy removal.
- Crumble. When mixing the oat crumble, you want the mixture to form a crumbly dough. It is, in fact, called a crumble for a reason. :) The mixture should have a few lumps and should definitely not be mixed until smooth.
- Double batch. You can double the recipe and bake in a 9×13″ pan for a bigger batch. The bars will need to bake for about 45 minutes, or until the tops are lightly golden.
- Let cool. This is one of those desserts that needs to cool completely before enjoying. Both the crumble and jam layers need to set before slicing, or else the bars won’t keep their shape. You can place the pan in the refrigerator to speed up the process if you’d like.
- Other types of jam. You can use any type of jam to make this recipe (strawberry jam, peach, blackberry, apricot or plum).
- Cinnamon. Feel free to add a sprinkle of cinnamon into the oat crumble for more flavor.
- Glaze. These also taste delicious with a simple powdered sugar glaze or cream cheese glaze on top.
- Consistency. For a less chewy consistency, you may pulse the oats a few times (however don’t blend them finely, you want there to still be small oat pieces).
- Lemon zest. You may mix some fresh lemon zest into the raspberry jam for a hint of tangy citrus flavor.
- Fresh raspberries. Feel free to add some fresh raspberries on top of the crumble topping right before baking.
- Without oats. Instead of using oats, make a simple crumble topping like I did with these strawberry crumb bars. All you need is flour, sugar, baking powder, butter, eggs and vanilla.
Storing + freezing
- To store: Cover the pan with a lid or plastic wrap and store at room temperature for up to 3 days.
- To freeze: Let cool, then slice into squares and place on a baking sheet and flash freeze for 1 hour. This helps to harden the bars, so that they don’t stick together. Then stack in a freezer container or bag and freeze for up to 3 months.
- To thaw: When ready to enjoy, remove from the freezer and let sit at room temperature until no longer frozen. You may also place in the fridge overnight to thaw.
More fruit desserts:
- Glazed raspberry lemon cookies
- Blackberry cheesecake bars
- Cherry pie bars
- The perfect lemon bars
- Mini fruit tarts
Raspberry Crumble Bars
- 1 cup all-purpose flour
- 1 cup old fashioned rolled oats
- 1/2 cup packed brown sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup butter , softened
- 1 cup raspberry jam
- Preheat the oven to 350°F and line an 8x8" baking dish with parchment or foil. Set aside.
- In a medium bowl, mix together the flour, oats, brown sugar, baking soda and salt. Mix in the butter with your hands or a pastry cutter to form a crumbly dough.
- Press two thirds of the dough into the prepared baking dish. Spread the raspberry jam evenly over the top, then sprinkle the remaining dough on top.
- Bake 35-40 minutes, or until lightly golden on top. Remove and let cool.
- Once cooled, slice into 12 bars. Store in a covered container for up to 3 days or freeze up to 3 months.