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These raspberry crumble bars are made with a buttery crumble crust, thick layer of jam and then topped with more streusel topping. These are so easy to make for a summer dessert.

Other dessert bar recipes we love in the summertime include these strawberry crumb bars and cherry pie bars!

Raspberry crumb bars on white plate.
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Raspberry Crumble Bars Recipe

These raspberry crumble bars consist of a buttery crust, a layer of sweet raspberry jam and crumbly oat topping! The combination of tart raspberry filling and buttery crumble is the perfect balance of flavors and textures, making these the best fruit dessert to enjoy as a summer treat!

Another great thing about these raspberry oatmeal bars is that they are super customizable just like my blueberry crisp or peach cobbler recipe. I had a jar of raspberry jam on hand, but you can really use any type of fresh fruit when making this recipe.

Raspberry crumb bars ingredients on table.

Tips for the Best 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.
Raspberry crumb bars in white pan.


  • Other types of jam. You can use any type of jam to make this recipe (homemade strawberry jam, peach jam, blackberry, apricot or blueberry jam).
  • 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. All you need is flour, sugar, baking powder, butter, eggs and vanilla.
Raspberry crumb bars in white pan.

Storing + Freezing Raspberry Crumble Bars

  • 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.

Recipe FAQs

Can I use another type of oats?

Unfortunately not. For correct texture in these raspberry oat bars you must use old fashioned rolled oats.

Can I use a different jam?

Yes! Feel free to use your favorite jam. Blueberry jam, cherry preserves or even blackberry jam all work.

Can I make these gluten-free?

I would assume that a 1:1 gluten free all purpose flour would work, but I have not tested that. If you try, I would use one that you know holds up well in baking recipes such as Bob’s Red Mill 1 to 1 gluten-free flour. Also, be sure to use gluten free certified rolled oats.

Can I make these vegan?

For a dairy free version, simply use a dairy free vegan butter substitute.

Raspberry crumb bars on white plate.

If you love fruity desserts, try this recipe for fruit pizza, raspberry cookies or strawberry rhubarb crisp, next!

More Fruit Desserts

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raspberry crumb bars on white plate

Raspberry Crumble Bars

5 from 8 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
These raspberry crumble bars are made with a buttery crumble crust, thick layer of jam and then topped with more streusel topping. These are so easy to make for a summer dessert.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12



  • 1 cup all-purpose flour
  • 1 cup old fashioned rolled oats
  • ½ cup light brown sugar , packed
  • ¼ teaspoon baking soda
  • ¼ teaspoon Kosher salt
  • ½ cup butter , softened
  • 1 cup raspberry jam


  • Preheat the oven to 350°F and line an 8×8" 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.


Tip: If using cold jam, warm it up in the microwave for 20 seconds before spreading it on.
Variations and substitutions: This recipe could be made with any type of jam (peach, strawberry, blackberry, apricot or plum). Do not use quick or steel cut oats for this recipe, it will change the consistency. 
Freezer instructions: Allow bars to cool completely. Then freeze for 1 hour on a baking sheet. Once frozen you can stack in a freezer container or zip top bag. Remove from freezer and let sit at room temperature to thaw. 


Calories: 245kcal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 151mg | Potassium: 72mg | Fiber: 1g | Sugar: 23g | Vitamin A: 236IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

Raspberry crumb bars on white plate.

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