Raspberry Bars with Oatmeal Crumble Topping
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
30 mins
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Cooling Time
1 hr 30 mins
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Total Time
2 hrs 5 mins
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Servings
8
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Calories
474 kcal
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Course
Baked Goods
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Cuisine
American
Raspberry Bars with Oatmeal Crumble Topping
Description
This recipe creates raspberry bars by first preparing an oat and flour crust with melted butter and a mix of granulated and brown sugars. Old-fashioned rolled oats provide a coarse texture to the crumble topping, allowing for both crunchy and sandy pieces in the mix. After pressing about two-thirds of the mixture into the pan to form the base, an even layer of raspberry preserves is spread over it, about an eighth to a quarter inch thick. The remaining oat crumble is then sprinkled generously on top before baking at 350°F for approximately 30 to 32 minutes, until golden and crisp.
The raspberry filling adds a bright, slightly tart contrast to the buttery crumble, while the oat topping offers varied texture with its larger and smaller pieces. These bars can be served slightly warm or at room temperature as a handheld dessert or breakfast item. The sturdy crust holds the jam nicely without becoming soggy.
Stored properly in an airtight container, these bars last up to one week at room temperature and can be frozen for up to six months, making them convenient to keep on hand for quick treats or snacks.
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 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
- raspberry preserves with or without seeds, about 12 ounces
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
- Store bars airtight at room temperature for up to one week or freeze up to six months.
- Use old-fashioned rolled oats rather than quick or instant oats for proper crumble texture.
- Press the crust firmly in the pan to keep the base stable when cutting the bars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 474kcal | 24% |
| Carbohydrates | 77g | 26% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 31mg | 10% |
| Sodium | 34mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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