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Jammy Raspberry Crumble Bars Recipe

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3.9 from 51 reviews

These Jammy Raspberry Crumble Bars feature a buttery oat crust topped with a luscious raspberry filling and a crisp crumble topping, creating a perfect balance of tart and sweet flavors. Ideal for dessert or snack, they’re easy to prepare and bake, delivering a comforting homemade treat with fresh fruit goodness.

Ingredients

Crust and Crumble

  • 1 1/2 cups (210 g) all-purpose flour
  • 1 cup (80 g) rolled oats
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 3/4 cup (168 g) unsalted butter, melted
  • 1/2 cup (100 g) light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 tsp (4 g) vanilla extract

Raspberry Filling

  • 2 1/2 cups (425 g) fresh raspberries
  • 3/4 cup (150 g) granulated sugar
  • 1/8 tsp salt
  • 3 Tbsp (24 g) cornstarch
  • 1 tsp fresh lemon juice

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper to prevent sticking and ease removal.
  2. Make crust and crumble: In a medium bowl, whisk together the flour, rolled oats, baking soda, salt, and cinnamon. In a separate large bowl, mix melted butter, light brown sugar, granulated sugar, and vanilla extract until combined. Fold the dry ingredients into the wet until just incorporated.
  3. Separate and chill dough: Reserve 3/4 cup (220 g) of the dough for the crumble topping and chill it until needed. Press the remaining dough evenly into the bottom of the prepared pan to form the crust.
  4. Bake crust: Bake the crust for 14 to 16 minutes until it is lightly golden and set. Remove from oven and let it cool on a wire rack for 15 minutes.
  5. Prepare raspberry filling: In a heavy saucepan over medium-high heat, combine the raspberries, granulated sugar, salt, cornstarch, and fresh lemon juice. Bring the mixture to a boil, pressing the berries to release their juice, and cook for 3 to 4 minutes.
  6. Simmer filling: Reduce the heat to low and simmer the filling for 1 to 2 minutes until thickened and it coats the back of a spoon. Remove from heat and let it cool for 10 minutes.
  7. Assemble bars: Spoon the cooled raspberry filling evenly over the baked crust. Crumble the reserved chilled dough evenly over the raspberry filling as the topping.
  8. Bake bars: Bake for another 40 to 42 minutes until the topping is golden and the filling is slightly bubbly. Cool completely in the pan on a wire rack.
  9. Chill and cut: Just before cutting, chill the bars in the freezer for 15 minutes to firm them up. Carefully lift the parchment paper to remove bars from the pan and place them on a cutting board. Cut into 16 squares using a sharp knife.
  10. Store: Store the crumble bars in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture and flavor.

Notes

  • Use fresh raspberries for best flavor and texture; frozen berries can be used but may alter moisture content.
  • Chilling the crumb topping dough helps it hold together better during baking.
  • Ensure the pan is fully cooled before cutting to avoid crumbly bars.
  • These bars can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
  • For a gluten-free version, substitute with gluten-free flour blend and gluten-free oats.

Find it online: https://justsosavory.com/jammy-raspberry-crumble-bars-recipe/