Raspberry Oatmeal Crumble Bars
Moist and chewy raspberry oatmeal crumble bars, with a crumbly oatmeal and brown sugar crust and topping, filled with tart raspberries and sweet raspberry jam.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
Crust and Topping
- 1 ½ cups all-purpose flour, spooned and leveled
- 1 cup old-fashioned rolled oats
- ½ cup light brown sugar, lightly packed
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup (8 oz) cold, unsalted butter, diced
Filling
- 12 oz frozen raspberries, thawed
- ½ cup granulated sugar
- ¼ cup all-purpose flour, spooned and leveled
- ½ cup raspberry jam (with or without seeds)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- ½ cup fresh raspberries, optional
Instructions
- Preheat the oven to 350 F. Spray a 9 inch square baking dish with non-stick spray, or line with parchment paper.
- In your food processor, or with a pastry cutter, combine the crust/topping ingredients until pea-sized pieces of butter remain.
- Reserve 1 ½ cups of the crumbs for the topping (chill in the refrigerator until needed), and press the remainder of the crumbs firmly against the bottom of the baking dish. Bake crust for 20 minutes.
- Meanwhile, make the filling. Drain the frozen (and thawed) raspberries over a colander to get rid of excess juice. In a bowl, stir together the frozen (and thawed) raspberries with the rest of the filling ingredients (except for the fresh raspberries), until combined.
- Spread the raspberry filling over the hot crust. Bake for 20 minutes.
- Sprinkle the reserved crumbs over the filling. If you like, press the fresh raspberries into the topping for a pretty finish. Bake the raspberry bars for an additional 20-25 minutes until the topping is golden brown.
- Let cool on the counter for at least 2-3 hours, if you want to cut neat squares. Or, you can serve the bars warm and messy, topped with a scoop of ice cream.
Notes
These raspberry oatmeal bars are best eaten within 1-2 days. After the bars cool, store them at room temperature for up to 1 day, or in the refrigerator for up to 2 days.
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