Raspberry Oatmeal Crumble Bars
User Reviews
5
Raspberry Oatmeal Crumble Bars
Description
This recipe creates bars with two-thirds oat crumble pressed into the pan for a firm base, topped evenly with a raspberry mixture made from fresh berries, sugar, cornstarch, and lemon juice, then covered by the remaining oat crumble. The batter combines rolled oats, all-purpose flour, brown sugar, baking soda, salt, and chilled butter worked into coarse crumbs. Baking at 350°F produces a crisp golden crumble with a bubbly, fruit-filled center.
The raspberries provide tartness balanced by sugar and citrus. The texture contrast between crumbly oat topping, tender fruit filling, and sturdy oat base creates a satisfying bite. The bars cut cleanly once fully cooled.
These bars serve as a portable dessert or snack, suitable for picnics or casual gatherings. Their oat content adds heartiness compared to traditional fruit bars.
Frozen raspberries can be used directly by increasing cornstarch to absorb extra moisture. Variations include swapping berries or adding nuts for crunch. Bars store well at room temperature or refrigerated, and freeze for longer preservation.
Ingredients
For the Crumble
- 1 cup rolled oats old-fashioned
- ¾ cup all-purpose flour
- ½ cup light brown sugar packed
- ½ cup butter chilled and diced, unsalted
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the Raspberry Filling
- 2 cups raspberries fresh
- ¼ cup granulated sugar
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking pan or line it with parchment paper for easy lifting.
- In a large mixing bowl, combine the oats, flour, brown sugar, baking soda, and salt. Add the chilled, diced butter and use your fingers or a pastry cutter to work the butter into the oat mixture until it resembles coarse crumbs.
- In another bowl, gently mix the raspberries, sugar, cornstarch, and lemon juice until the raspberries are well coated.
- Press about two-thirds of the oat mixture into the bottom of your prepared pan to form a firm base. Evenly spread the raspberry mixture over this base, then sprinkle the remaining oat mixture on top.
- Pop it in the oven and bake for about 30 minutes, or until the top is golden brown and the raspberry filling is bubbly. Let it cool completely in the pan.
- Once cooled, lift out of the pan using the parchment paper (if used), and cut into bars. Delight in the rich raspberry flavor with the earthy texture of oats!
Notes
- Frozen raspberries can be used without thawing but add extra cornstarch to offset moisture.
- Store bars in an airtight container for up to 2 days at room temperature or up to 5 days refrigerated.
- Bars freeze well for up to 3 months when wrapped properly.
- Try substituting blueberries or blackberries and adding chopped nuts for textural variation.
- Use gluten-free flour and oats for a gluten-free version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 139kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 57mg | 2% |
| Potassium | 59mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 182IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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