Raspberry Oatmeal Bars with 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!
Raspberry Bars with Oatmeal 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 instead. You don’t need fresh raspberries for this fruit bar recipe, so you can make the bars year round.
These 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.
Ingredients in Raspberry Oatmeal Bars
To make these raspberry jam bars with crumble topping, you’ll need:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Old-fashioned oats
- Salt
- Raspberry preserves
How to Make Raspberry Bars with Oat Crumble Topping
Making raspberry oatmeal crumble bars is always a good idea! The crumble topping and crust use the same dough, and because the filling is made with fruit preserves instead of fresh berries the recipe comes together in no time.
Here’s an overview of how the crumble bars are made:
- Make the crust / crumble dough: 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 1 cup of the mixture — you’ll use this later as the oatmeal crumble topping!
- Assemble the bars: 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 bars: Bake the raspberry oatmeal bars until the edges are set and the center is lightly golden brown.
- Cool the bars: 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!).
FAQs
No, quick cook and instant oats are finer and behave like flour, which will make mixture too dry.
Yes, of course! I’ve also made, Blueberry Bars, Strawberry Bars and Cranberry Bars using this same base recipe.
Probably, yes, but I’ve only made this recipe as written. If using fresh raspberries, you may want to cook them in a saucepan over medium heat for a few minutes to break them down slightly and release some of their moisture before smoothing over the crust.
I imagine so, yes! However, you’d need to use a 1:1 gluten-free baking flour and NOT something like almond meal or almond flour.
These raspberry 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!
Tips for Making Raspberry Crumble Bars
When stirring together the crust / topping mixture, make sure there are some chunkier bits as well as some sandier bits. You want the oatmeal crumble topping to have lots of texture!
I made this recipe as raspberry bars, but I’m sure you could just as easily use strawberry preserves or another fruit preserve of choice.
I’ve also had readers report success using fresh raspberries instead of raspberry preserves to make these bars. I haven’t tried this myself, but it sounds delish!
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Raspberry Bars with Oatmeal Crumble Topping
Ingredients
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ 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
Instructions
- 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.
Notes
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Easy 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!
Tropical Escape Soft Pineapple Crumble Bars — In need of a tropical pineapple dessert? Look no further than these pineapple bars! There’s an abundance of pineapple chunks in every bite, which are surrounded by a custardy, creamy filling!
Cranberry Oatmeal Crumble Bars — The bars are soft, slightly chewy, and the hearty oats with big crumbles are a perfect contrast to the juicy cranberry filling.
Strawberry Custard Bars — These easy, one bowl, no mixer custard bars are perfect for your fresh strawberries. There’s a shortbread crust, topped with diced strawberries, before a custard filling is poured over the the top.
Fabulous!
Fabulous!
Thank you so much!
These are delicious! I used a bit less preserve, and added a 1/4C of slivered almonds to the topping. Fantastic, I’m already think of other ways to adapt it…
These are delicious! I used a bit less preserve, and added a 1/4C of slivered almonds to the topping. Fantastic, I’m already think of other ways to adapt it…
Thanks for the 5 star review and glad these came out delicious for you!
I love these bars. I have a blueberry version and a cranberry version for the holidays. These are a spinoff of the blueberry version which is linked in the post. A super flexible recipe!
Easy, adaptable, delicious. Exactly what I needed last night. Was craving your raspberry bars, which I’ve had great success with in the past. Started making them and realized I was 1/3 cup sugar short and only had strawberry preserves. Yay isolation. Did NOT matter! These tasted so good!
Easy, adaptable, delicious. Exactly what I needed last night. Was craving your raspberry bars, which I’ve had great success with in the past. Started making them and realized I was 1/3 cup sugar short and only had strawberry preserves. Yay isolation. Did NOT matter! These tasted so good!
I made this recipe and it was such a hit at home and so easy to make that I picked up a few dozen tins to give them away as gifts all this week. I also took them to a cookie swap. The gals really enjoyed them. Thank you for helping me to share the love through some homemade yumminess, Averie! Next, I’m moving on to your hash brown quiche recipe next for a potluck brunch.
I made this recipe and it was such a hit at home and so easy to make that I picked up a few dozen tins to give them away as gifts all this week. I also took them to a cookie swap. The gals really enjoyed them. Thank you for helping me to share the love through some homemade yumminess, Averie! Next, I’m moving on to your hash brown quiche recipe next for a potluck brunch.
Thanks for the 5 star review and glad this was such a hit at the cookie swap! Enjoy the quiche as well!
Super easy! Really good!
Awesome!
I’ve made this recipe a few times. It’s easy and delicious!
Glad to hear these are winners for you!
Hello! Could I use fresh fruit instead of preserves?
Probably yes if you have fresh berries but I haven’t personally tried in this recipe.
The crust of these bars is great, but with the recommended amount of preserves, it is TOO sweet! Will make again, but with half the amount of jam.
Everyone’s tastes are different, as are all raspberry preserves I’m sure with how sweet they are. Maybe try another brand next time too.
If frozen how would recommend using these? Should I microwave it until thawed or should I allow them to thaw on their own? Having a baby soon and these sound delicious to have made ahead of time for after baby comes home.
Allow them to thaw on their own is my advice.
Made these this morning using blueberry jam as that is what I had on hand. I did have to swap coconut oil for the butter as I currently on a low iodine diet. I can’t wait to make these using butter as soon as I am off this retched diet. These are delicious and very easy to make with so many possible flavor combinations. I
Thanks for the 5 star review and glad you were able to adapt the recipe based on your needs!
The blueberry oatmeal bars use fresh berries but this once calls for preserves. Why is that?
It’s just the way I chose to make this one honestly to save money since fresh raspberries are usually very expensive and hard to find frozen whereas you can easily find inexpensive frozen blueberries.
Very easy to make with excellent instructions will definitely recommend to my friends.
Thanks for trying the recipe and for the 5 star review!