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!
Table of Contents
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.
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.
Variations
- 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.
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
Unfortunately not. For correct texture in these raspberry oat bars you must use old fashioned rolled oats.
Yes! Feel free to use your favorite jam. Blueberry jam, cherry preserves or even blackberry jam all work.
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.
For a dairy free version, simply use a dairy free vegan butter substitute.
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 Crumble Bars
Video
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Bars, Fruit Desserts
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Looooove. So easy and I already had all the ingredients. Obsessed!
That is great to hear! I am so glad that you love these crumble bars.
I made these bars, using FROG (Fig, Raspberry, Orange & Ginger) Jam. I took them to my Dad’s 80th birthday party and everyone raved about them. Thank you for the easy, delicious recipe!
That is great to hear! Happy birthday to your dad! What a great celebration to have.
Can you use whole wheat flour instead of all purpose flour?
I haven’t tried, but let me know how it goes if you give it a shot!
This recipe has been around for decades and it’s TRULY a KEEPER! Easy and delicious and so many variations, I’ve been making this over 50 years and it’s still a favorite! My only complaint about THIS posting is the comment about “don’t use quick oats, it will change the texture”……….NOPE, been using EITHER old fashioned or quick as long as I’ve been making these and NEVER noticed a difference….. the old fashioned may be a bit more chewy, but that also depends on how well the butter is “cut in”. So, use either one, you will NOT be disappointed!
Thanks so much for the comment! I’m so glad to hear you love this classic! I’ll have to try again with the quick oats.
I had everything I needed for these so I decided to make these on a whim and they came out perfect!
Hands down one of the best things I’ve made and eaten! Sweet, fruity, chewy and delightfully crispy with that oatmeal crumb topping! Plan on making these again with other types of jam. Thanks so much for sharing! :)
These look amazing, I am going to make a test run this weekend and maybe take them to a 4th of July party. Thanks for sharing!
Definitely one of the best recipes of the World, I’m trying it everyone likes it’s test
Definitely on my list to try :) Thank you :) I think Im going to try blueberry jam as well :)
Hi, Alicia! I lovelovelove raspberries and am looking forward to trying your yummy-looking bars! Thank you for sharing your recipe! xoxo