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Raspberry Crumble Bars

These raspberry crumble bars feature a buttery, crumbly topping layered over tart raspberries, creating a dessert that is both sweet and tangy with a crunchy texture. They are baked until golden and bubbling, resulting in a visually appealing, dessert-like treat that balances juicy fruit with crisp crumble. Perfect for picnics or a quick summer snack, they evoke nostalgic childhood flavors with each bite.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup rolled oats preferably quick oats
  • 1/2 cup light brown sugar
  • 1/2 cup cold butter cubed
  • 3 cups fresh raspberries or thawed frozen berries, drained
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon zest optional but recommended
  • 1 teaspoon cornstarch to thicken the berry filling
  • a pinch salt

Equipment

  • 9-inch square baking pan
  • Mixing bowls
  • Pastry cutter or fingers
  • Spatula or spoon
  • Wire rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease your 9-inch square baking pan or line it with parchment paper.
  2. In a mixing bowl, combine the flour, oats, brown sugar, and a pinch of salt. Mix until evenly distributed.
  3. Add the cold, cubed butter to the dry mixture. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside about 1 cup of this crumb mixture for the topping.
  4. In another bowl, gently toss the raspberries with granulated sugar, lemon zest, and cornstarch. Spread this berry mixture evenly in the prepared pan.
  5. Sprinkle the remaining crumb mixture over the berries, pressing lightly to help it stick. Then evenly sprinkle the reserved crumb topping over the entire surface for a layered look.
  6. Bake for 35–40 minutes, until the topping is golden brown and the filling is bubbling around the edges. The aroma of toasted oats and sweet berries will fill your kitchen.
  7. Remove from the oven and let cool on a wire rack for at least 20 minutes. This helps the filling set and makes slicing easier.
  8. Once cooled slightly, cut into squares or bars. Serve warm or at room temperature, optionally with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.

Notes

For extra crunch, sprinkle chopped nuts over the topping before baking. Be sure to keep butter cold for flaky crumbs. Thaw and drain frozen berries to avoid excess moisture.