Sweet berries and oatmeal crumble – these raspberry bars are irresistible. They make a perfect summer dessert with a scoop of vanilla ice cream, and they’re also great for picnics or afternoon tea. 
My Favorite Raspberry Bars
If the crumbly topping is your favorite part of a fruit crisp or crumble, you’ll love these raspberry crumble bars. The oat base is thick and chewy with warm brown sugar notes, the center is a sweet, juicy raspberry filling, and the topping is crunchy with a hint of cinnamon.
I enjoy fruit bars like my blueberry oatmeal crumble bars and strawberry crumb bars. For most fruit fillings I use fresh berries with a little cornstarch, sugar, and lemon juice. Raspberries, however, are extra juicy, so to keep the bars from getting soggy I tweak the filling slightly.
For the filling we combine raspberry preserves with fresh raspberries to make a slightly thick slurry. I recommend using a high-quality raspberry preserves rather than an overly sweet jam for the best flavor. 
The oatmeal mixture serves as both the base and the crumble topping. Brown sugar adds depth of flavor, and a little cinnamon brightens everything. Use old-fashioned (large rolled) oats for texture. Combine flour, brown sugar, white sugar, cinnamon, a pinch of salt, and the oats. Stir in melted butter and an egg until the mixture clumps when squeezed in your hand — it shouldn’t form a smooth dough but rather pebble-like crumbs.
Note: Quick oats can substitute for old-fashioned oats, but do not use instant oats or steel-cut oats; they won’t give the same texture.
Set aside about 1 3/4 cups of the oatmeal mixture for the topping and press the remainder firmly into the bottom of a prepared pan. Spread the raspberry filling over that layer, then crumble the reserved oatmeal mixture on top.
The firm oatmeal base helps prevent soggy bars while keeping the filling juicy. The amount of crumble may look generous before baking, but it settles and crisps as the bars bake. Bake for roughly 50–60 minutes; when finished, you’ll see the raspberry filling bubbling at the edges and the top will be a nice golden brown. Below is an example of the finished pan.
Note: Allow the bars to cool completely before slicing; cutting while warm will make them fall apart.
Making a Smaller Batch
This recipe can be halved and baked in an 8×8 inch pan. If halving, use one egg yolk instead of a whole egg. Baking time remains about the same.
If you enjoy fruit crisps and crumbles, try these similar recipes on your own site:
- Strawberry Rhubarb Crisp
- Blueberry Oatmeal Crumble Bars
- Berry Crumble Bars
Raspberry Bars
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Equipment
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9×13 inch (23 x 33 cm) baking pan*
Ingredients
Oatmeal Base & Topping
- 2 cups all-purpose flour
- 1 cup brown sugar, light or dark
- 1/2 cup white sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 3/4 cup large rolled oats
- 1 cup unsalted butter, melted and cooled
- 1 large egg
Raspberry Filling
- 1 1/2 cups raspberry preserves
- 2 cups fresh raspberries
- 2 teaspoons lemon zest, optional
Instructions
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Preheat oven to 350°F (180°C). Line a 9×13 inch pan with parchment paper, leaving an overhang for easy removal. Alternatively, line with foil and lightly grease.
Oatmeal Base & Topping
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In a large bowl, stir together flour, white sugar, brown sugar, cinnamon, and salt until combined. Add the oats and mix.
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Whisk the egg in a small bowl or cup.
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Stir the whisked egg and melted butter into the oat mixture. The mixture should clump when squeezed, not form a smooth dough.
Raspberry Filling
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Stir together the raspberry preserves, fresh raspberries, and optional lemon zest until slightly combined. A few whole berries are fine; the mixture should be slightly slurry.
Assemble and Bake the Bars
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Reserve 1 3/4 cups of the oatmeal mixture for the topping.
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Press the remaining oatmeal mixture into the bottom of the prepared pan to form an even base.
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Spread the raspberry filling evenly over the oatmeal base.
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Crumble the reserved oatmeal mixture over the raspberry layer.
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Bake for 50–60 minutes, until the filling bubbles at the edges and the top is golden brown.
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Remove from the oven and cool completely, about 2–3 hours, before removing from the pan and slicing.
Notes
- Quick oats work in place of old-fashioned oats; do not use instant oats or steel-cut oats.
- Use a good-quality raspberry preserves for best flavor; jam is acceptable but often sweeter.
- Avoid frozen raspberries; they release extra liquid and can make the bars soggy.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Nutrition data is an estimate based on one of 15 equal bars.
Nutrition
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