These Raspberry Crumble Bars are one of the easiest desserts you can make – a sweet, tangy, juicy, chewy and crunchy summertime favorite!
These Raspberry Bars about to become your go-to summer dessert whether for potlucks, picnic or barbecues because they require less than 20 minutes to prep and are scrumptious served cold! This recipe is bursting with soft, sweet, juicy raspberries sandwiched between two layers of buttery, brown sugar, cinnamon, oat crumble all drizzled with silky sweet-tart lemon glaze. These sensational Raspberry Oatmeal Bars are super simple to make because the crumble doubles as both the base and the crunchy streusel (without the hassle of cutting in butter!) and the raspberry filling bakes up into thick fresh raspberry jam directly in the oven without simmering first. It will be love at first bite – just try and stop at three!
Spring and summer are the seasons of fruit desserts! Some of our favorites include: mixed berry cobbler peach cobbler, strawberry crisp, fresh strawberry pie, blueberry cheesecake, strawberry shortcake cake and of course these new Raspberry Bars!
HOW TO MAKE raspberry bars recipe VIDEo
Ingredients in raspberry bars
At first glance, it looks like there are a lot of ingredients in this Raspberry Bars recipe, but many of them are used multiple times like lemon, vanilla, etc. in the topping, raspberries and glaze. And remember, you are just combing and stirring – that’s it! Let’s take a closer look at what you’ll need (full recipe in the recipe card at the bottom of the post):
FOR THE RASPBERRY FILLING
FOR THE CRUST/CRUMBLE
FOR THE LEMON GLAZE
HOW TO MAKE Raspberry Crumble Bars
These Raspberry Bars are a beautiful marriage of soft, bright fruit and that satisfying buttery crunch. Best of all, you can have the bars prepped and ready to bake in less than 20 minutes. Let’s take a closer look at how to make them (full recipe with measurements in the recipe card at the bottom of the post):
- Step 1: Prepare the crust / topping. Add all of the crust/topping ingredients to a bowl EXCEPT the butter (flour, brown sugar, oats, pecans, baking powder, salt, lemon zest). Stir to combine, then add the melted butter and stir with a rubber spatula until evenly moistened.
- Step 2: Assemble and bake the crust. Press about two-thirds of the crust/topping mixture into a parchment paper-lined 9×13-inch baking dish. Freeze the remaining mixture while you pre-bake the crust for 10 minutes.
- Step 3: Make the raspberry filling. Combine all the filling ingredients in a bowl (raspberries, cornstarch, lemon juice and zest, vanilla). Give it a stir until the raspberries release some juices.
- Step 4: Assemble and bake the bars. Once the crust has pre-baked for 10 minutes, top with the raspberry filling, it’s okay if the crust is still warm. Next, sprinkle the crumble topping over the raspberry filling. Bake the bars until golden on top and bubbling around the edges of the pan.
- Step 5: Let the bars cool completely. Cool the Raspberry Bars in the pan for about 30 minutes before popping them into the fridge to chill for at least 2 hours.
- Step 6: Glaze the bars. When you just can’t wait any longer, remove the chilled bars from the fridge and glaze as desired. The lemon glaze is a simple whisking of melted butter, lemon juice, and confectioners’ sugar.
possible recipe variations
These Raspberry Oatmeal Bars are deliciously soft, chewy, sweet and tart, but feel free to make adjustments like adding coconut, omitting the nuts, using gluten free flour, etc. Here are a few ideas:
- Use frozen raspberries. To use frozen berries, thaw them completely and let all the excess juices drain for about one hour.
- Swap flour. To make the crust/topping whole grain, use white whole wheat flour.
- Swap berries. Add or swap in strawberries, blueberries, blackberries or a mixture of your favs!
- Add coconut. Add sweetened coconut to the filling or topping.
- Make gluten-free Raspberry Bars. Swap the flour in the crust/topping with gluten-free flour 1 to 1 baking flour, like Bob Red’s Mill. Make sure you also use certified gluten free oats. The rest of the ingredients are gluten-free.
- Make vegan Raspberry Bars. Replace the butter with vegan butter or coconut oil.
- Omit the glaze. I love the tangy lemon glaze on these Raspberry Bars, but you may omit it if desired. You can also swap the lemon juice for milk.
- Add slivered almonds. Swap the pecans for slivered almonds or another favorite nut.
Tools Used in This Recipe
Raspberry Crumble Bars
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Crust and Topping
- 1 cup powdered sugar
- 1 1/2 tablespoons lemon juice
- 1 tablespoon butter, melted
- Prep: Preheat oven to 350 degrees F. Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving enough overhang on all sides. Lightly grease with cooking spray; set aside.
- Add two thirds of the crumble to the prepared pan and press into an even layer using the bottom of a glass. Bake for 10 minutes at 350 degrees F. Meanwhile, place the rest of the crumble in the freezer and prep the Raspberry Filling:
- Raspberry Filling: Combine all of the Raspberry Flling ingredients in a medium bowl. Stir for a minute or two until the raspberries start to release their juices.
- Assemble: Arrange the raspberry layer on top of the baked bottom layer (it's okay that it's still warm). Sprinkle evenly with remaining chilled topping.
- Bake: Bake at 350 degrees for 35-45 minutes, or until the streusel is golden brown and the raspberry filling is bubbling around the edges.
- Cool: Remove the pan from the oven and allow to cool for at least 30 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the parchment out of the pan using the overhang on the sides and cut into bars.
- Glaze: Whisk the Lemon Glaze ingredients together in a medium bowl until smooth. Drizzle over the bars. Once you add the drizzle, you can pop the bars back in the fridge until ready to serve.
- Oats: You must use Old-fashioned rolled oats in this recipe. Please do NOT use quick-cooking oats or instant oats; they will be powdery and will not bake up crispy, leaving you disappointed with the topping texture.
- Frozen raspberries: Place two 12-ounce bags of frozen raspberries in a colander and run warm water over them for a minute. Next, let the raspberries drain for about an hour to thaw/soften completely and release all their juices. This step is important otherwise the raspberries will release a lot of extra moisture directly into the dessert and you’ll end up with a runny filling instead of a thick jammy one.
- Raspberry Jam: Spread 1 ½ cups raspberry preserves over the crust. I also recommend adding 6 ounces of fresh raspberries over top.
- To store: Store the Raspberry Crumble Bars in the fridge for up to 5 days, noting that the crumble topping will soften over time. If serving guests, I recommend making the bars no more than 24 hours in advance. You can eat the bars chilled directly from the refrigerator or let them sit on the counter for 20 minutes or so take the chill off. If taking to an outdoor potluck, I suggest freezing the bars first so they don’t become overly soft in the heat.
- To freeze: Let the bars chill in the fridge for at least 2 hours. Wrap the entire pan in plastic wrap and then a layer of foil OR wrap individual slices in a piece of plastic wrap and then carefully seal inside a freezer bag. Label, date, and freeze for up to 3 months. To thaw, place in the fridge overnight. Note the topping will not be as crunchy once frozen and thawed.
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