Raspberry Bars with Oatmeal Crumble Topping
These easy Raspberry Bars are made with a delicious oatmeal crumble topping. They require less than 10 minutes of hands-on prep and everyone loves these!
Easy Raspberry Bars with Oatmeal Crumble Topping
I love raspberries in all ways. From crisps and crumbles to bread to scones to drinks, I’m a fan. And if there’s a crumble or streusel topping, the happier I am!
It’s even better when the crust and crumble topping are one and the same, so there’s one less step and one less bowl to wash. Which is exactly the case with these supremely easy, no-mixer raspberry oatmeal bars.
I adapted my Blueberry Oatmeal Crumble Bars, which are a reader favorite, and incorporated raspberry preserves. You don’t need fresh raspberries for this fruit bar recipe, so you can make the bars year round.
The raspberry bars are soft and slightly chewy, and the hearty oats are a perfect contrast to the sweet jam. The big, buttery, oatmeal crumbles are irresistible.
These dessert bars aren’t overly sweet, and the raspberry flavor shines nicely making them an easy grab-and-go breakfast, snack, or a healthy dessert. They also happen to be egg-free, which may come in handy for some people.
How to Make Raspberry Bars
To a large bowl, whisk together melted butter, two types of sugar, and vanilla extract. Then, carefully stir in flour, oats, and a pinch of salt, and stir to combine. At this point, you’ll want to set aside one cup of the mixture — you’ll use this later as the oatmeal crumble topping!
Transfer the remaining crumble mixture to a greased 8-inch square pan. Use your fingers or a spatula to pack down the mixture to form a crust.
Once the crust has been packed down, evenly spread the raspberry preserves over it. Make sure the preserves completely cover the crust!
Finally, sprinkle the preserves with the reserved crumble topping. Again, make sure to evenly distribute the mixture so that every bite of these raspberry bars will have all the layers.
Bake the raspberry oatmeal bars until the edges are set and the center is lightly golden brown. Place pan on a wire rack and allow bars to cool for at least 2 hours before slicing and serving (the wait is worth it, trust me!).
How to Freeze Raspberry Bars
These fruit bars freeze and reheat beautifully. To freeze these bars, cut them into wedges once fully cooled. Then, place them on a baking tray and set that in the freezer. After 90 minutes or so, the bars should be firm enough to stack in a freezer baggie or freezer-safe container.
When you’re ready to enjoy the frozen raspberry bars, simply set them out on the counter to thaw to room temperature. These bars are delicious as is, but a small scoop of vanilla ice cream would be a welcome addition!
More Easy Raspberry Recipes:
- The Best Raspberry Bread — There’s almost more raspberries than bread! Super soft and just bursting with juicy berries!
- Raspberry Peach Crisp – Plump raspberries, juicy peaches, and a crunchy oat topping make this healthier treat totally irresistible!
- Brownie and Raspberry Ice Cream Sandwiches — The bold, dark chocolate brownies contrasted with the sweeter and more zingy raspberry sorbet makes for a wonderful flavor pairing.
- Watermelon Raspberry Slushies — The refreshing slushies combine two of my favorite summer fruits: watermelon and raspberries! Plus, lime juice is added for extra zing.
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant, they’re finer and behave like flour and will make mixture too dry)
- pinch salt, optional and to taste
- about 12 ounces raspberry preserves (with or without seeds)
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Add the sugars, vanilla, and whisk to combine.
- Add the flour, oats, optional salt, and stir to combine. Mixture will have some larger, well-formed crumble pieces as well as some sandier, dryer bits.
- Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
- Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust.
- Evenly spread the raspberry preserves over the crust making sure there’s complete coverage. Preserves should be about 1/8-inch to 1/4-inch thick.
- Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
- Bake for about 30 to 32 minutes, or until edges are set and center has just set and is lightly golden browned. Place pan on a wire rack and allow bars to cool for at least 2 hours before slicing and serving.
- Bars will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Adapted from my Blueberry Oatmeal Crumble Bars
Amount Per Serving: Calories: 474 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 31mg Sodium: 34mg Carbohydrates: 77g Fiber: 2g Sugar: 41g Protein: 4g
Even More Summer Fruit Desserts:
Blueberry Oatmeal Crumble Bars — Fast, easy, no-mixer bars great for breakfast, snacks, or a healthy dessert! BIG crumbles and juicy berries are irresistible!!
Berry Crumble Bars — Big buttery crumbles top the soft, juicy bars packed with blueberries, raspberries and strawberries! Easy, no mixer recipe that’s irresistible! (Frozen fruit okay!)
Blueberry Pie Bars – Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries!
Strawberry Lemonade Bars – Imagine crossing lemon bars with a strawberry pie. These easy bars taste like strawberry lemonade!
The Best Glazed Mixed Berry Scones — If you’ve always thought scones were dry, this easy recipe will change your mind forever!