Raspberry Crumble Bars

With an oatmeal shortbread crust, a raspberry jam filling, and a buttery crumb topping, these Raspberry Crumble Bars are a delicious, easy dessert! You can even prepare a batch of the sweet, buttery treats in just 15 minutes. Enjoy the raspberry oatmeal bars for an afternoon snack, or share a tray with friends and family at your next picnic, cookout, or potluck.

Raspberry Oatmeal Bars

Sweet, salty, buttery, tender and crunchy, these raspberry oatmeal bars satisfy every craving! They also happen to be incredibly easy to throw together with just a handful of kitchen staples. You don’t even need to wait for fresh raspberry season — instead, a jar of high-quality raspberry jam will do! And since the crust and the crumb topping are made from the same dough, there’s no need to dirty an extra bowl.

These Raspberry Shortbread Bars:

• Have a buttery, crumbly, yet moist shortbread crust that’s studded with oats and pecans;
• Are filled with sweet-tart raspberry jam;
• Require basic ingredients that you probably already have in your kitchen;
• Are ready for the oven in just minutes;
• Can be easily sliced, served, and enjoyed or frozen for later!

Ingredients

This is a quick overview of the ingredients that you’ll need for a pan of raspberry crumble bars. As always, specific measurements and step-by-step instructions can be found in the printable recipe box at the bottom of the post.

• All-purpose flour: the base of the recipe.
• Old-fashioned oats: for extra flavor and texture.
• Pecans: add a crunchy, toasty, rich flavor to both the shortbread crust and the topping.
• Brown sugar: for sweetness and a little extra moisture in the crust and crumble.
• Cinnamon and kosher salt: to enhance the other flavors in the bars.
• Baking soda: keeps the crust and crumble topping on the lighter side. Without it, the texture would be a little too hard and dense.
• Butter: melted, salted butter brings together the crust and adds rich flavor to the bars.
• Raspberry jam or preserves: pick a high-quality brand that you love, since the raspberry filling is an important component of these bars. I like Bonne Maman preserves, but a homemade jam is also great if you have fresh raspberries and a little extra time!

How to Make Raspberry Crumble Bars

You’ll love how quickly and easily these simple jam crumble bars come together! Raspberry preserves add delicious flavor, but you can substitute with almost any type of jam that you prefer. Just remember to allow plenty of time for the bars to cool before slicing and serving. Waiting is the hardest part!

1. Stir together the flour, oats, pecans, brown sugar, cinnamon, salt and baking soda. This mixture forms both the crust and the crumble topping for your bars.
2. Set aside 1 cup of the flour mixture.
3. Press the remaining flour mixture into a greased and parchment-lined square baking pan. I like to use the flat bottom of a measuring cup to make sure that the crust is even and compact.
4. Spread the raspberry preserves on top of the crust.
5. Sprinkle the reserved flour mixture over top, squeezing the crumbs together with your fingers to form clumps.
6. Bake the bars in a 350° F oven for 50-55 minutes, or until they’re nice and golden brown.
7. Cool in the pan for 20 minutes, then transfer to the refrigerator to firm up for at least 1 hour (or overnight).

Storage

Store the cool bars in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 1 week.

To Freeze

Arrange the bars in even layers in a large freezer container between sheets of parchment. The crumble bars will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Recipe Variations

• Swap out the pecans and replace them with chopped walnuts or almonds.
• For nut-free bars, omit the pecans and substitute with an extra cup of oats.
• Raspberry crumble bars with fresh raspberries: use this recipe to prepare your own quick raspberry jam. Use the homemade fresh raspberry jam as indicated in the crumble bar instructions.
• Try different flavors of jam, like strawberry, apricot, peach or blueberry.

Tips for the Best Ever Raspberry Crumble Bars Recipe

• Use old-fashioned rolled oats (not quick oats or “instant oats”) for the best texture.
• Chop the pecans fairly small. You don’t want them in a fine powder (texture is good!); but they should be small enough that they don’t cause the crust to fall apart.
• Pick a high-quality brand of raspberry jam or preserves, since this is a key ingredient. I prefer Bonne Maman preserves.
• Chill the bars before slicing. They need some time to cool in order to set up. If you cut into the warm bars, you’ll have a crumbly mess rather than neat squares.

More Easy Dessert Bars to Try

• Magic Cookie Bars {Hello Dolly Bars}
• Chewy Chocolate Chip Cookie Bars {Congo Bars}
• Carrot Oatmeal Bars with Cream Cheese Glaze
• Easy Pecan Pie Bars
• Pumpkin Cheesecake Bars
• Fudgy Brownies
• Cranberry and White Chocolate Chip Blondies
• Shortcut Apple Pecan Date Bars

Raspberry Crumble Bars

5 from 1 vote

Prep: 15 minutes

Cook: 55 minutes

Cooling Time 2 hours

Total: 3 hours 10 minutes

Servings 16 small squares or 9 very large bars

Calories 271 kcal

With an oatmeal shortbread crust, a raspberry jam filling, and a buttery crumb topping, these Raspberry Crumble Bars are a delicious, easy dessert!

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Ingredients

  

1x2x3x

• 1 ½ cups all-purpose flour
• 1 cup old-fashioned oats
• 1 cup finely-chopped pecans
• ½ cup packed light brown sugar
• ½ teaspoon ground cinnamon
• 1 teaspoon kosher salt
• ¼ teaspoon baking soda
• ¾ cup (1 ½ sticks) salted butter, melted
• 1 cup raspberry jam or preserves

Instructions

• Preheat oven to 350° F. Line an 8-inch square baking dish with parchment paper, allowing extra paper to extend over the sides of the pan. Spray parchment with baking spray.
• In a large bowl, stir together flour, oats, pecans, brown sugar, cinnamon, salt and baking soda. Add melted butter and stir until the mixture is crumbly.
• Reserve 1 cup of the flour mixture. Press the remaining flour mixture into the bottom of the prepared pan.
• Spread the raspberry preserves onto the crust in the pan. Sprinkle the reserved flour mixture over top, squeezing together with your hands to make clumps.
• Bake until golden brown, about 50-55 minutes.
• Let cool in the pan for 20 minutes, then refrigerate until firm (at least 1 hour).

Notes

• Use old-fashioned rolled oats (not quick oats or “instant oats”) for the best texture.
• Chop the pecans fairly small. You don’t want them in a fine powder — texture is good! — but they should be small enough that they don’t cause the crust to fall apart.
• Pick a high-quality brand of raspberry jam or preserves, since this is a key ingredient. I prefer Bonne Maman preserves.
• Chill the bars before slicing. They need some time to cool in order to set up. If you cut into the warm bars, you’ll have a crumbly mess rather than neat squares.

Nutrition

Serving: 1/16 of the barsCalories: 271kcalCarbohydrates: 35gProtein: 3gFat: 14gSaturated Fat: 6gTrans Fat: 1gCholesterol: 23mgSodium: 248mgPotassium: 87mgFiber: 2gSugar: 17gVitamin A: 270IUVitamin C: 2mgCalcium: 22mgIron: 1mg

Keyword: raspberry crumble bars, raspberry oatmeal bars, raspberry shortbread bars

Course: Dessert

Cuisine: American

Author: Blair Lonergan

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