Description
Delight in these Raspberry Crumble Bars featuring a buttery oat and brown sugar crust topped with fresh raspberries tossed in lemon juice, sugar, and flour, then baked to golden perfection for a sweet and tangy treat.
Ingredients
Crust and Crumble
- 1 cup salted butter, melted (add ½ tsp salt if using unsalted)
- 2 cups old fashioned oats
- 1 ½ cups brown sugar, packed
- 1 tsp baking powder
- 2 cups all-purpose flour
- ½ tsp ground cinnamon
Raspberry Filling
- 2 ½ cups fresh raspberries
- ½ cup granulated sugar
- 2 tbsp all-purpose flour
- juice of 1 lemon
Instructions
- Preheat and line: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and set aside.
- Mix dry ingredients for crust: In a large bowl, combine 2 cups all-purpose flour, 2 cups rolled oats, 1 ½ cups brown sugar, ½ teaspoon ground cinnamon, and 1 teaspoon baking powder. Stir until evenly combined.
- Add melted butter: Pour in 1 cup melted salted butter and stir until the mixture forms a crumbly texture, resembling coarse crumbs.
- Press crust and bake: Press about two-thirds of the crumble mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes to set the base.
- Prepare raspberry filling: In a medium bowl, gently toss 2 ½ cups fresh raspberries with ½ cup granulated sugar, 2 tablespoons flour, and the juice of one lemon. Mix until raspberries are well coated without mashing them.
- Assemble bars: Evenly spread the raspberry mixture over the pre-baked crust layer. Sprinkle the remaining one-third of the crumble mixture evenly on top of the raspberries.
- Bake final bars: Return the pan to the oven and bake for 25 to 30 minutes until the top crumble is golden and the raspberry filling is bubbly.
- Cool and serve: Remove from the oven and cool completely on a wire rack. Once cooled, slice into approximately 15 squares and serve.
Notes
- Use fresh raspberries for best flavor and texture. Frozen can be used but may increase moisture content.
- Make sure to cool the bars completely before slicing to help them hold their shape.
- Add a sprinkle of powdered sugar on top before serving for an extra touch of sweetness and presentation.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make the crust dairy-free, substitute salted butter with a vegan butter alternative and omit added salt.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
