Raspberry Crumb Bars
Sweet, tangy, and irresistibly crumbly, these Raspberry Crumb Bars are the ultimate treat for dessert lovers and snack enthusiasts alike! Featuring a buttery, oat-studded crust and topping, they're perfectly complemented by a vibrant, homemade raspberry filling made with fresh raspberries, raspberry preserves, and a hint of zesty lemon. With just 20 minutes of prep time, this easy-to-follow recipe delivers golden, melt-in-your-mouth bars that strike the perfect balance between tart and sweet. Great for casual gatherings, picnics, or weekday indulgences, these fruity crumb bars are as versatile as they are delicious. Slice them up and serve them at room temperature for a crowd-pleasing dessert that’s sure to be a hit! Keywords: raspberry crumb bars, easy dessert bars, raspberry oatmeal bars, fruit dessert recipe.
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 150 grams granulated sugar
- 100 grams brown sugar
- 310 grams all-purpose flour
- 80 grams rolled oats
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 350 grams raspberry preserves
- 150 grams fresh raspberries
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 175°C (350°F). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the parchment paper.
In a large mixing bowl, combine the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking powder, and salt. Mix until well combined.
Cut the cold unsalted butter into cubes and add it to the dry mixture. Use a pastry cutter or your fingers to work the butter into the mixture until it forms a crumbly texture and holds together when squeezed.
Take 2/3 of the crumb mixture and press it firmly and evenly into the bottom of the prepared baking pan to create the base layer. Set aside the remaining 1/3 of the mixture for the crumb topping.
In a medium bowl, combine the raspberry preserves, fresh raspberries, lemon juice, and lemon zest. Gently mash the raspberries with a fork but leave some pieces intact for texture.
Spread the raspberry mixture evenly over the crust layer in the pan.
Sprinkle the reserved crumb mixture evenly over the raspberry layer, ensuring it covers the fruit but still allows some of the filling to peek through.
Bake in the preheated oven for 35 minutes, or until the crumb topping turns golden brown and the filling is bubbly.
Remove the pan from the oven and let it cool completely on a wire rack. Once cooled, use the parchment overhang to lift the bars from the pan and transfer them to a cutting board.
Slice into 12 bars or your desired size. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
4984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.7 g | 265% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 1789 mg | 78% | |
| Total Carbohydrate | 762.0 g | 277% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 438.7 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1106 mg | 24% | |
*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.
