Why You’ll Love Irresistible Raspberry Yogurt Bars with Lemon Zest Crumble Recipe

These Raspberry Yogurt Bars offer:

A delightful contrast of textures, with a crisp crumble and smooth yogurt layer
Tangy raspberries and lemon zest that brighten every bite
The ability to make ahead—the bars set beautifully in the fridge
Simple pantry-friendly ingredients you likely already have
Versatility as a breakfast, snack, or light dessert

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
rolled oats
light brown sugar
baking powder
salt
unsalted butter, room temperature
lemon zest
vanilla extract
Greek yogurt
sugar
cornstarch
fresh raspberries

Directions

Preheat your oven to 350°F (175°C) and line a 9×9‑inch baking pan with parchment paper, leaving an overhang for easy removal later. Lightly grease any exposed pan areas.
In a large bowl, combine the flour, oats, brown sugar, baking powder, and salt. Add the softened butter and lemon zest, then work the mixture with your fingers or a pastry cutter until it resembles coarse crumbs.
Press about two‑thirds of the crumb mixture firmly into the bottom of the prepared pan to form the base.
In a separate bowl, mix the Greek yogurt, sugar, cornstarch, and vanilla extract until completely smooth. Gently fold in about three‑quarters of the raspberries.
Spread the yogurt mixture evenly over the crumb base.
Scatter the remaining raspberries over the yogurt layer. Then sprinkle the reserved crumb mixture on top, pressing down very lightly to help it adhere.
Bake for 30–35 minutes until the top is golden and the filling is set but slightly jiggly in the center.
Let the bars cool completely in the pan on a wire rack, then refrigerate at least 2 hours before cutting.

Servings and timing

Yield: about 16 bars
Prep time: 15 minutes
Cook time: 30–35 minutes
Chill time: at least 2 hours (best overnight)
Total time: approximately 3 hours including chilling

Variations

Use mixed berries (blueberries, blackberries, strawberries) in place of raspberries
Substitute some of the all‑purpose flour with whole wheat pastry flour for a heartier crumble
Try vanilla‑flavored Greek yogurt for an extra touch of sweetness
Add chopped nuts (almonds, pecans) to the crumble for more crunch

Storage/Reheating

Refrigerate the bars in an airtight container for up to 5 days; chilling enhances their texture and flavor.
To freeze, cool completely, freeze bars solid on a sheet, then wrap individually and store for up to 3 months. Thaw in the refrigerator overnight.

FAQs

What type of yogurt should I use?

Use thick Greek yogurt for the best creamy texture that holds up during baking and chilling.

Can I use frozen raspberries?

Yes, frozen raspberries can be used without thawing to avoid excess moisture.

Why add cornstarch to the yogurt layer?

Cornstarch stabilizes the yogurt filling so it doesn’t become watery as it bakes.

Can I make these gluten‑free?

Yes, substitute with a gluten‑free flour blend and certified gluten‑free oats.

How do I get clean slices?

Chill thoroughly, then run a sharp knife under hot water and wipe between cuts.

Can I reduce the sugar?

Yes, slightly reduce brown sugar or yogurt sugar based on your sweetness preference.

Can these be made ahead of time?

Yes, they improve in flavor and set better when made a day ahead.

What size pan should I use?

A 9×9‑inch pan works well, but you can use an 8×8 pan for thicker bars.

Do the bars freeze well?

Yes, they freeze for up to 3 months if wrapped well.

Can I swap the lemon zest for another citrus?

Yes, orange or lime zest can be used instead for a different flavor profile.

Conclusion

These Raspberry Yogurt Bars with Lemon Zest Crumble are a versatile and delightful treat, balancing tangy fruit, creamy yogurt, and buttery crumble. They’re simple enough for everyday baking yet impressive enough to serve guests. With easy storage and make‑ahead potential, they’re a fantastic option for dessert, snack, or breakfast throughout the week.