Nummy Raspberry Bars
Sweet, buttery, and utterly irresistible, these Nummy Raspberry Bars are the perfect balance of tart and crumbly decadence! Featuring a golden-brown oatmeal crust with a hint of vanilla and a luscious layer of raspberry preserves, this easy dessert recipe is a must-try for fruit bar enthusiasts. Ready in just 45 minutes, these bars combine pantry staples like rolled oats, brown sugar, and all-purpose flour with the irresistible flavor of raspberry jam to create a treat that’s perfect for any occasion. The buttery crumb topping adds the perfect touch of texture, making each bite a delicious blend of sweet and tangy. Whether served warm or at room temperature, these raspberry crumb bars are ideal as an afternoon snack, a picnic treat, or a standout addition to your dessert table. Plus, they’re incredibly easy to store, making them a fantastic make-ahead option for busy weeks!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups rolled oats
- 0.75 cups brown sugar
- 0.25 cups granulated sugar
- 0.75 cups unsalted butter
- 1 teaspoons baking powder
- 0.5 teaspoons salt
- 1.25 cups raspberry preserves or jam
- 1 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, granulated sugar, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
Cut the butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingertips to blend the butter into the mixture until it resembles coarse crumbs.
Set aside 1 cup of the crumb mixture for the topping. Press the remaining mixture firmly into the prepared baking dish to form an even crust.
In a small bowl, mix the raspberry preserves with vanilla extract. Spread the raspberry mixture evenly over the crust, leaving a small border around the edges.
Sprinkle the reserved crumb mixture over the raspberry layer, ensuring it is distributed evenly.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbling slightly.
Remove from the oven and let the bars cool in the pan for at least 30 minutes to set. Use the parchment paper to lift the bars onto a cutting board, and cut into 12 even squares or rectangles.
Serve the raspberry bars at room temperature or slightly warm. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 31.7 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 117 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
