Raspberry Crumble Bars Recipe

Raspberry Crumble Bars Recipe

These Raspberry Bars are perfect for an on-the-go breakfast, and the homemade filling is super simple and uses pantry staple ingredients.

Course Baking, Desserts

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings Servings

Calories 398kcal

Author Savory Thoughts

Equipment

9x9-inch Baking dish; for thicker bars
9x13-inch Baking dish; for thinner bars
Oven
Saucepan
Mixing Bowls
Parchment Paper

Ingredients

For The Crumble

3 Cups All-purpose flour
3 Cups Uncooked quick Oats; you may also use old-fashioned oats or rolled oats
1 ½ tsp. Baking Powder
½ tsp. Kosher salt
1 ½ Cup Granulated Sugar
1 ½ Cup Unsalted butter

For The Filling

18 Oz. Fresh Raspberries; Washed and drained
½ Cup Granulated Sugar
¼ Cup Cornstarch
1 Cup Water; ½ cup for the raspberries and ½ cup to mix with the cornstarch
1 ½ tsp. Vanilla Extract
Juice from 1 lemon

Instructions

Prepare the oven and baking dish. Preheat the oven to 350°F. Spray a 9×9-inch or 9x13-inch baking dish with cooking spray then line it with parchment paper. Be sure to leave the parchment paper hanging off the sides to make it easy to lift out the bars.
Prep Raspberries: In a large bowl or colander, rinse the raspberries for at least 1 minute. Allow the liquid to drain completely. See notes below for drainage.
Make the fruit filling. Transfer the raspberries to a large bowl then add the sugar and vanilla extract. Mix well to combine. Set aside
In a small bowl combine the water and corn starch together to create a slurry. Set aside.
Over medium heat, transfer the raspberries to a medium saucepan, and add the water. Once it starts to bubble, add the slurry and lemon juice.
Constantly stir to avoid sticking to the bottom. Once the jam has reduced, remove it from the heat and set aside.
Prepare the crumble mixture. Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two-thirds of the crumble into the bottom of a 9x9-inch pan (for bars) or in a 9×13 inch pan (for thinner bars) lined with parchment paper. Bake for 10 minutes.
Assemble the bars. Layer the homemade jam over the oats crumble, and layer with the remaining oat crumble.
Bake. Transfer the pan to the oven and bake for 40 minutes to 60 minutes or until lightly browned. I baked my bars for 45 minutes.
Once cooled, you should be able to remove pull up on the edges of the parchment paper to cut into bars.
Allow to cool, cut, and serve. Remove the bars from the oven, allow to cool. Cool completely over the counter or in the fridge for a few hours.

Video

Notes

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

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*** Calories are estimated per serving only.

Nutrition