Raspberry Oatmeal Crumble Bars

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 in 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 bars.

I adapted my Blueberry Oatmeal Crumble Bars which are a reader favorite and incorporated raspberry preserves. You don’t need fresh raspberries so you can make the bars year round.

The bars are soft, slightly chewy, and the hearty oats are a perfect contrast to the sweet jam. The big, buttery, oatmeal crumbles are irresistible.

The 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 happen to be egg-free which may come in handy for some people.

Raspberry Oatmeal Crumble Bars

Yield: one 8x8 pan, 8 generous wedges

Total Time:about 2 1/2 hours, for cooling

Prep Time:5 minutes

Cook Time:about 30 minutes

I love raspberries in all ways 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 in the same so there’s one less step and one less bowl to wash which is the case with these supremely easy, no-mixer bars. The bars are soft, slightly chewy, and the hearty oats are a perfect contrast to the sweet jam. The big, buttery, oatmeal crumbles are irresistible. The bars aren’t overly sweet and the raspberry flavor shines nicely making them an easy grab-and-go breakfast, snack, or a healthy dessert and they’re egg-free.

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Ingredients:

  • 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 (I used about two-thirds of one 18-ounce jar with seeds, use seedless preserves if preferred)

Directions:

  1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
  2. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  3. Add the sugars, vanilla, and whisk to combine.
  4. 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.
  5. Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
  6. Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust.
  7. 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.
  8. 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.
  9. 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 Blueberry Oatmeal Crumble Bars

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