Why You’ll Love Raspberry Crumble Bars Recipe

These bars are the ideal combination of crisp, crumbly texture and juicy fruit flavor. With just a handful of pantry staples, you can whip up a tray of these in under an hour. They’re versatile—great for sharing at gatherings, packing in lunchboxes, or enjoying with a morning coffee. Plus, they work beautifully with either fresh or frozen raspberries.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour
½ cup rolled oats
¾ cup granulated sugar
½ tsp baking powder
¼ tsp salt
½ cup cold unsalted butter, cubed
1 egg
2 cups fresh raspberries (or frozen)
¼ cup granulated sugar
1 tbsp cornstarch
1 tsp lemon juice (optional)

Directions

Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a bowl, combine flour, oats, sugar, baking powder, and salt.
Add the cold, cubed butter. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
Add the egg and mix until it forms a dough. It may seem a bit crumbly.
Press about 2/3 of the dough into the bottom of the prepared pan to form the crust. Set aside the rest of the dough for the topping.
In a small saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat for 5-7 minutes, stirring often, until the raspberries break down and the mixture thickens.
Remove from heat and let the raspberry mixture cool slightly.
Spread the raspberry mixture evenly over the crust in the pan.
Sprinkle the remaining crumble dough on top of the raspberry filling.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbling.
Let the bars cool completely in the pan before cutting into squares.

Servings and timing

Yield: 9 bars
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

Berry Blend: Replace raspberries with a mix of berries like blueberries and blackberries.
Nutty Crunch: Add chopped almonds or walnuts to the crumble for extra crunch.
Gluten-Free: Use a gluten-free flour blend and certified gluten-free oats.
Vegan: Swap the butter with vegan butter and use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
Citrusy Boost: Add a little lemon zest to the crumble dough for an extra layer of flavor.

Storage/Reheating

Store the cooled bars in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days. You can also freeze them—wrap each bar individually and store in a freezer-safe bag or container for up to 2 months. Reheat in the microwave for 15-20 seconds or enjoy them chilled.

FAQs

How do I know when the bars are done baking?

The top should be golden brown, and the raspberry filling should be bubbling slightly around the edges.

Can I use frozen raspberries?

Yes, just thaw them and drain excess liquid before using to avoid soggy bars.

Why is my dough too crumbly?

That’s normal for a crumble—just press it firmly into the pan to form the crust.

Can I make this recipe vegan?

Yes, substitute the butter with vegan butter and the egg with a flax egg.

Should I refrigerate leftovers?

You can keep them at room temperature for 2 days, but refrigeration extends freshness.

Can I use other fruits?

Absolutely. Try strawberries, blueberries, or peaches.

Do I need to use lemon juice?

It’s optional but enhances the raspberry flavor with a bit of brightness.

Can I double the recipe?

Yes, just use a 9×13-inch pan and adjust the baking time slightly—check around 45 minutes.

Can I add nuts to the topping?

Definitely. Chopped almonds, pecans, or walnuts add a lovely crunch.

What’s the best way to cut clean bars?

Let them cool completely, then use a sharp knife wiped clean between cuts.

Conclusion

Raspberry Crumble Bars are an easy and delightful treat that bring together the comforting texture of oat crumble with the juicy brightness of raspberries. Whether you’re looking for a quick dessert or a fruity breakfast bite, this recipe delivers. Try it once, and it might just become a go-to in your baking rotation.