Raspberry Crumble Bars
You are going to love these Raspberry Crumble Bars because they are soft, buttery, and so delicious! A layered bar with sweet and tangy raspberries and a thick streusel crumble. The perfect summer dessert!
Bars are one of my favorite desserts to bake. I have a whole category of bars that are so delicious and easy to make! They are perfect for whipping up before company arrives and this recipe makes a large 9 x 13-inch pan, so it’s great to feed a crowd!
As summer approaches so is raspberry picking season! Whether you have your own raspberry bushes growing in your backyard, or you are picking berries at a farm it is always a fun summer activity to pick fresh berries!
And, if you aren’t picking them outside, the berries are going to be on sale in the grocery stores too. So it’s a perfect excuse to pick up some fresh raspberries and make this delicious and easy recipe!
Raspberry Crumble Bars
Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper and set it aside.
Mix 2 cups all-purpose flour, 2 cups rolled oats, 1 and 1/2 cups brown sugar, 1/2 teaspoon ground cinnamon, and 1 teaspoon of baking powder in a large bowl. Stir in 1 cup of melted salted butter until a crumble-like mixture forms. (Add 1/2 teaspoon of salt to the dry ingredients if you are using unsalted butter).
Press 2/3 of the mixture into your prepared pan. Bake for 10 minutes in the preheated oven.
Meanwhile, in a medium bowl, toss 2 and 1/2 cups of fresh raspberries with 1/2 cup of granulated sugar, 2 tablespoons of flour, and the juice of one lemon.
Arrange raspberries on top of the baked bottom layer evenly. Sprinkle the remaining crumble over top. Bake for another 25 to 30 minutes.
Let cool on a wire rack before slicing into squares.
Raspberry Crumble Bars
They are soft, buttery, and so delicious! A layered bar with sweet and tangy raspberries and a thick streusel crumble. The perfect summer dessert!
Ingredients
Crumble
- 1 cup salted butter melted, add ½ tsp salt if using unsalted
- 2 cups old fashioned oats
- 1 ½ cups brown sugar packed
- 1 tsp baking powder
- 2 cups flour all-purpose
- ½ tsp cinnamon ground
Raspberry Filling
- 2 ½ cups fresh raspberries
- ½ cup sugar granulated
- 2 tbsp flour all-purpose
- juice of 1 lemon
Instructions
-
Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper and set it aside.
-
Mix 2 cups all-purpose flour, 2 cups rolled oats, 1 and ½ cups brown sugar, ½ teaspoon ground cinnamon, and 1 teaspoon of baking powder in a large bowl. Stir in 1 cup of melted salted butter until a crumble-like mixture forms.
-
Press ⅔ of the mixture into your prepared pan. Bake for 10 minutes in the preheated oven.
-
Meanwhile, in a medium bowl, toss 2 and ½ cups of raspberries with ½ cup of granulated sugar, 2 tablespoons of flour, and the juice of one lemon.
-
Arrange raspberries on top of the baked bottom layer evenly. Sprinkle the remaining crumble over top. Bake for another 25 to 30 minutes. Let cool on a wire rack before slicing into squares.
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