Raspberry Bars with Oatmeal Crumble Topping

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:

1. Make the crust / crumble dough: To a large bowl, whisk together melted butter, two types of sugar, and vanilla extract.
2. 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! 
3. 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.  
4. Once the crust has been packed down, evenly spread the raspberry preserves over it. Make sure the preserves completely cover the crust! 
5. 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. 
6. Bake the raspberry bars: Bake the raspberry oatmeal bars until the edges are set and the center is lightly golden brown.
7. 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!). 

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! 

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4.48 from 136 votes

Raspberry Bars with Oatmeal Crumble Topping

By Averie Sunshine

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!

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Cooling Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 5 minutes minutes

Servings: 8

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Ingredients  

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• ▢ 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

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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

Serving: 1, Calories: 474kcal, Carbohydrates: 77g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Cholesterol: 31mg, Sodium: 34mg, Fiber: 2g, Sugar: 41g

Nutrition information is automatically calculated, so should only be used as an approximation.

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