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Buttery Raspberry Crumble Bars!! Oh my gosh, SO GOOD. Fresh raspberries, jam, and sweet peaches sandwiched between two layers of buttery, cinnamon oat crumble. These bars are simple, easy, and truly the BEST, a delicious breakfast or afternoon treat!

overhead photo of Buttery Raspberry Crumble Bars with bars cuts into squares

Tuesdays are made better with something sweet, don’t you think?

It’s funny, sometimes all I want to make are savory recipes, but then sometimes my sweet tooth kicks into high gear, and all I really want to do is bake. Right now all I want to do is bake. I’ve been thinking about why this is and I’ve come to the conclusion that my desire to bake is happening for a few reasons.

raw photo of raspberries

Reason one, I’m stressed. I’d go into detail, but I fear I would then stress you all out, and that’s not what I want to do (nothing serious though). When I’m stressed, baking is my go-to stress reliever (and a good hike in the morning). Like a lot of people out there, something about baking is so calming and relaxing to me, especially on a rainy day when the stormy clouds have me feeling more gloomy than usual.

Reason two, it’s summer, and high time for baking with berries, stone fruits, and even vegetables. I’m really just obsessed at this point with the summer produce. The summer and fall months are my favorite produce seasons of the entire year.

Reason three, my favorite foods to photograph are foods with color and foods that I can play around with creatively to make look beautiful. Typically this tends to be some kind of baked good, as they can be stacked, styled, and paired with flowers (another go-to mood booster) much easier than say, a plate of chicken. I always have fun with my sweet recipe photos, so on bad days, I just develop sweet recipes in hopes they’ll turn the day around. More times than not, it totally works!

overhead photo of crumb mix

{dry crumb mix}

photo of crumb mix clumped together in hand

{what the mix should look like when clumped together}

Bottom line, I’m in a baking phase and I’m rolling with it.

I spent all day this past Sunday pushing away my anxious thoughts and baking up all kinds of new sweet recipes. One of my favorites recipes I’ve developed in the last couple of weeks however is these bars.

Oh my gosh these bars…

They are SO GOOD.

Extra buttery, soft, sweet, gooey, filled with raspberries and hints of both vanilla and cinnamon. Honestly? These are the fruity bars you need to make this summer. Addictingly good, like melt in your mouth good.

And super pretty, which I love.

overhead photo of d Buttery Raspberry Crumble Bars before baking

A few details for you.

The base of these bars are made with a few simple ingredients: oats, flour, brown sugar, butter, and a pinch of cinnamon. It’s very much like shortbread on the bottom, but much more like a cinnamon streusel on the top. The bottom crust gets pre-baked before adding the filling and then the remaining dough is sprinkled over the raspberries for an extra crumb.

The crumble/crust is buttery, sweet, crisp, and a little cinnamony.

Buttery Raspberry Crumble Bars | halfbakedharvest.com #raspberry #dessert #summer #backtoschool #easyrecipes

For the filling, I used both fresh raspberries and raspberry jam. Why both? Well, the fresh raspberries provide a burst of flavor with every single bite, but the jam makes the bars extra ooey, gooey, and well – jammy. I LOVE the combo and it’s the secret to making these bars the BEST.

Buttery Raspberry Crumble Bars broken in half to show the filling

Ok, well that and the addition of a sweet summer peach. Yes, there’s even a little peach action happening in these bars. I didn’t want it to be over powering to the raspberries, so I only used one, but I love the combo of raspberries and peaches and found them to be a delicious addition to these bars.

The raspberry filling gets spooned over the pre-baked crust and then topped with the remaining crumble. Bake, and then about thirty or so minutes later you’ll have a kitchen that smells wonderful, and bars that look even better.

Buttery Raspberry Crumble Bars stacked on top of each other

These are great as a sweet breakfast, afternoon snack, or after dinner dessert. Eating them warm out of the pan isn’t technically what you’re supposed to do…but um, you should do it.

The bars need to cool before you can cut into them, but they are insanely delicious warm out of the oven eaten with a fork. I’ll let you make the call on what way to eat them, but you guys know me, I’m all about warm, right out of the pan.

overhead photo of Buttery Raspberry Crumble Bar with one bar cut in half to show the filling

YUM.

And you see? Just like that Tuesday went from boring to fun and delicious…let’s make these every Tuesday until summer’s end?!

Calendar now marked!

close up photo of Buttery Raspberry Crumble Bar broken in half to show the filling

Watch the How To Video:

If you make this these raspberry crumble bars, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Buttery Raspberry Crumble Bars

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 20 bars
Calories Per Serving: 231 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Crumble

Raspberry Filling

Instructions

  • 1. Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper.
    2. In the bowl of a food processor, pulse together the oats, flour, brown sugar, baking powder and cinnamon, until the oats are mostly ground. Add the cold butter pulse until a crumbly dough forms. If the dough seems dry, add 1 tablespoon water.
    3. Press 1/3 of the dough into the bottom of the prepared baking dish. Transfer to the oven and bake 10 minutes or until lightly golden.
    4. Meanwhile, make the filling. In a medium bowl, toss the raspberries with the sugar, flour, vanilla, and lemon zest. Spoon the berries out into an even layer over the pre-baked crust. Dollop the raspberry jam evenly over the berries. Add the peach slices in a single layer. Sprinkle the remaining crumble dough overtop the berries. Return to the oven and bake for 30-40 minutes or until the crumble is a light golden brown and the berries burst. 
    5. Let cool completely before cutting into bars. Keep stored in a sealed container for up to 1 week. 

overhead horizontal photo of Buttery Raspberry Crumble Bars

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Comments

  1. Made these today. They are yummy! However, they didn’t really set up to a firm bar type. I didn’t add additional water and the crumble was pretty crumbly. I almost felt like it should have been 2/3 underneath to give it more stability?

    1. Hey Sara,
      So sorry to hear this, these are definitely a soft bar, not firm. Was there anything you adjusted? Let me know how I can help! xTieghan

  2. 5 stars
    Delicious recipe! I added an egg to the dough and omitted the peach because I didn’t have any, but other than that, I followed the recipe as written and the bars turned out great. Thank you! 🙂

    1. Hey Allison,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

    1. Hi Claire,
      I keep mine on the counter, but if your kitchen is super warm the fridge is just fine too! I hope you enjoy this recipe, please let me know if you give it a try! xTieghan

  3. 1 star
    Waaaay too sweet. Cinnamon & peach gets completely lost. Leave out the jam and use 3/4 of the sugar. Also, crumble is soggy. Something is off about this recipe.

    1. Hey there,
      So sorry you did not enjoy the recipe, please let me know if I can help in anyway! Happy New Year! xTieghan

    1. Hey Rachel,
      Unfortunately you really want the jam for this recipe, otherwise the bars could end up on the drier side. I hope you love the recipe, please let me know if you have any other questions! xTieghan

        1. Hey Annika,
          Frozen blueberries should work just fine here. I hope you love the recipe, please let me know if you give it a try! xTieghan

  4. 5 stars
    So I made these with blueberries (cause I had no raspberries on hand), and I can tell you these bars were still amaze-ing!!! The only thing I found I needed to do was to add 1 more tbsp. of water to the crumble mix, so it would stay together. So good, I could not stop eating them…don’t ask how much is left in the pan, LOL!!! Thx Tieghan! <3

  5. I made these with blackberries, raspberries and peaches. I used blackberry jam. So darn delicious and rich. Definitely a keeper!

  6. 4 stars
    These are pretty good bars. We used peach preserves and earth balance to make them vegan and they were pretty tasty! I would say the baking time is much closer to 50 minutes and I pressed about half of the mixture in the pan (rather than 1/3) which I think is right because otherwise the proportions would be way off. I’ll make them again!

  7. Just made these with fresh berries from the garden! Omitted the peach simply because I didn’t have one – amazing recipe!!! So easy and summery! Do you know if they hold up in the freezer?

    1. Hey April,
      So glad you enjoyed this recipe and thanks for giving it a try! Yes you can keep these in the freezer in an airtight container! Please let me know if you have any other questions! xTieghan

    1. Hi Jen,
      Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. 5 stars
    Yes, really really good and buttery. Butter really shines! I did not put oatmeal in processor but added by hand so you could see all the oats! So so good!

  9. I used this recipe as a springboard (because I have no self control 😂). It’s AMAZING! I used 1/2 c all purpose flour, and 1/2 c shredded unsweetened dried coconut (ground w the oatmeal). I made apricot jam, and used that with the fresh raspberries. OMG. I wish I could add a picture to this, because not only is it DELICIOUS, it is seriously stunning. Thank you!

    1. Hi Charne!! I am so glad you loved this one! It definitely is hard to only eat one haha. Thank you for trying this! xTieghan

  10. Hello, first of all thank you for this recipe, it looks amazing, I will definitely try to make it this summer.
    I have a question – is it possible to freeze cooked bars and how to reanimate them after :)? also for how long I could store them in freezer. thanks a lot

    1. Hi Anna! Yes, you can easily freeze these after baking. I would cut into bars, cover well, and freeze. They should keep good for a couple of months! Please let me know if you have any other questions. I hope you love this recipe! xTieghan

  11. Super easy. They turned out so well. I would prefer if you added the ingredients in grams. But overall super easy and delicious. ?

    1. I love baking by weight as well. I just ask my phone what 1 1/2 cups of flour is in grams, etc. If I’ve printed the recipe, I write it next to the measure so I can use the info next time.

  12. Hi there! I just found your website and I’m obsessed!!

    I would love to make these as blueberry gluten free. Could I substitute the flour and olds for almond flour and GF oats?

    1. Hi Lindy! I am so glad you are liking my blog! I have not tried these with almond flour, but if you do I would recommend slightly increasing the baking powder! The old fashion oats should already be naturally GF! xTieghan

  13. 5 stars
    “Thank you so much! It is so beautiful and very yummy!!! I will be back for each birthday to come!!! ”

    1. Hi there! Yes, you can use an equal amount of frozen fruit. Do not thaw the fruit, but do bake 10-15 additional minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  14. I made these last night with fresh-picked raspberries. They are so delicious!! Brought them to work this morning and three people have already asked for the recipe. I left out the peach because I didn’t have one, and increased the raspberries to 3 cups to make up for that. They came out great. The only thing I might do differently next time is to more thoroughly spread out the raspberry jam, rather than plopping it in dollops. Some of the bites are a little tart, and some are too sweet, so I think that spreading out the jam would fix this. Wonderful recipe, thank you!

  15. 5 stars
    Tieghan,
    I have a very productive raspberry patch this summer and looked to see if you had a recipe for using some of my crop.This recipe won, especially since it also uses the delicious peaches from Palisade!
    I followed your recipe as written and it turned out SO WELL. Love the sweetness with a bit of tart taste of the filling and the delicious crumble. My husband enjoys most everything I make but he made sure I knew these bars are A+.
    Thank you for all your creative cooking and baking!

    1. WOW! I am so glad this recipe turned out so amazing for you Judy! Also, your own raspberries.. I could only imagine!! Thank you so much! xTieghan

  16. Made these today…very good, very addictive! I used a little more jam than called for…so mine were a little softer. I refrigerated them, and they are really good cold, too.

  17. 2 stars
    I made this recipe yesterday and unfortunately, it did not turn out that well. The dough and the crumble never hardened and both had a soggy consistency. Also, 1 peach sliced is not enough to cover a 9×13 baking dish. I had to use 2 peaches. Lastly, the bars were barely cooked after being baked for 40 minutes at 350 degrees. I had to turn the oven up to 375 and bake the bars for 25 minutes to get the crumble to brown. Nothing burned.

    1. Hi Mindy! I am really sorry to hear that these did not turn out well for you.. Are there any questions I could help with? Please let me know! I hope you love other recipes of mine! xTieghan

  18. Just made this tonight & it left my home smelling so homey and sweet. The sauce was great and the recipient was easy to make. My husband and I made this together, so it gave us good quality time together. It came out great!

    1. Hey Hannah! If storing for more than 24 hours, yes I would refrigerate. Bring the bars to room temp before serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  19. 5 stars
    My husband isn’t a huge raspberry lover, so I substituted strawberries and blueberries for the raspberries, and used strawberry preserves. I also forgot the vanilla but they are still amazingly delicious! A scoop of ice cream on top is pretty amazing also! Will be making these all the time!

  20. 5 stars
    Made this recipe this weekend, used wild blackberries along with raspberry’s and peach. Everyone loved it and it was gone in the same day.

    1. Hi Roisin! Yes, you can easily freeze these after baking. I would cut into bars, cover well, and freeze. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  21. I made these yesterday with blueberries, skipping the jam and cutting the sugar and they were perfect. I love summer fruits but the addition of buttery-vanilla crust just makes things better. Thanks for your inspiration!

  22. 5 stars
    The peaches are such a yummy addition to these bars. Super quick and easy, plus insanely delicious with some French vanilla ice cream on top

  23. Hi there! First of all these look amazing! I don’t have raspberry jam or a peach on hand but I hand everything else. Could I substitute strawberry jam I do have that…and omit the peach?

  24. Hello! These look delicious and I can’t wait to try them. We have two people who are allergic to peaches, what would be the best substitution? Thanks!

    1. Hey Kelly! I recommend just omitting the peaches and using 1 addition cup of your favorite berry. That will be so great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  25. 5 stars
    I made these bars to bring to a soccer game, however I made some substitutions as I didn’t have many of the ingredients. I omitted the jam, used strawberries and blueberries in place of the raspberries, apples in place of the peaches, and orange zest rather than lemon. The result was delicious, although it did not turn out as intended (probably due to my decision to skip measuring the fruit and just piling it on to my hearts content. Whoops.) It was more like a cobbler style dessert. It was much too thick to be cut into bars and eaten as finger food like you would a cookie; it did best with a fork and plate. Everyone asked what it was and I decided to call it “Summer Fruit Crumble” Lol “Buttery Raspberry Crumble Bars” just didn’t seem to fit anymore. Everyone raved about it though! Thank you for this recipe inspiration, and I can not wait to try the original recipe when I have the ingredients on hand!

    1. I hope you love the original just as much as the ones you made, Morgan! Thank you for trying these!! xTieghan

  26. 5 stars
    Yum! Yum!Yum! Everyone raved about them. Wouldn’t change anything. Had them slightly warm with a little vanilla ice cream.
    Nancy

  27. Just pulled my bars out of the oven and they smell delicious. Wondering if the recipe is correct to put 1/3 of the crumble on the bottom. My topping was quite thick and the berries didn’t bubble through it. Regardless, I’m sure it will taste great with ice cream tonight. Can’t wait!!

  28. 5 stars
    This was really, really good! I made it with blackberries because they are growing wild everywhere and because they are AMAZING with peaches… took it to work and was the hero of the office. 🙂 Thanks tons!

  29. Hi there! If I were to use a metal baking pan instead of a glass dish, would it change the baking time/temp? They look so good!

    1. Hey Kyle! I might reduce the baking time by 5 minutes, but it is hard to say as I have not made the recipe in a metal pan. I recommend to just be checking the bars for the last 10 minutes of baking to insure they are not overcooking. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  30. My husband loves raspberry bars, but I have yet to find my go-to recipe. Looking forward to trying these out!!

  31. I want to make these tonight to take to a brunch tomorrow. Should I refrigerate overnight and will they still be good served cold?

    1. HI! I would just cover the bars and let them sit in a cool dry place over night. There is no need to refrigerate these. They will be great at room temp! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  32. Absolutely gooey & beyond yummy!!
    Made these early am before it got Summer warm out. I was like a kid on Christmas Morning waiting for the cooling so I could dive in….i did & I promise you, they are more than I could have imagined!! Company will be here & I’m warming the bars up with vanilla bean ice cream.
    Thank you for the early Christmas lol
    Best fruit filled bars ever!!

  33. Thanks Tieghan! These were delicious … made them for a picnic — many happy and smiley people here in Silverthorne!!

  34. Hi Tieghan! Do you do anything different with your baking recipes while at altitude? We’re up here in Summit County too and I want to make these bars … Thanks!

  35. Yes, baking always dissipates the stress away! I absolutely love the buttery crumble topping and I can only imagine how delicious the raspberry and jam that ooze with gooey juiciness and tartness to contrast the sweet and crunchy toppings! Definitely would be using vegan butter to try this!

  36. Berry Crumble Bars never disappoint! I love your addition of peach slices in these too, what a great idea! Cravings these for breakfast!

  37. 5 stars
    These turned out absolutely delicious! I love that they’re not too sweet and not too greasy, like some fruit-bars I’ve tried before. I baked the crust a little longer than 10 minutes and they made a nice, firm base that held. up well. I think I would spread the jam before putting on the toppings (for ease) the next time I make it, but these will definitely get made again and again. Thank you for another excellent recipe that’s easy and delicious.

  38. 5 stars
    Wonderful fresh and yummy. Can’t say enough good things about these bars. I could eat them all by myself in one sitting!! Good thing I took them to a potluck. I’ll make theses over and over again this summer.

  39. 5 stars
    I made these and while they tasted delicious – I have 2 questions. First, it didn’t harden enough to form bars so it was more of a crisp that had to be eaten with a fork. I’m not sure what I should have done differently? And my topping was not a lumpy as yours looks – it was more consistently chopped so I’m wondering how I can get a more chunky topping? Thanks!

    1. Hi! Did you use fresh or frozen berries? And was your butter very cold before working into the dough? Hope I can help and so sorry for any trouble.

    1. Hi Ronnie! I would refrigerate for them to last longer, otherwise store in a cool place. Thank you!

  40. 5 stars
    I made these today with brown rice flour and combo of fresh raspberries and blueberries. They were delicious! Will try cutting the sugar next time. Crumble is quite sweet

  41. 5 stars
    Your baking is bringing some yummy treats. This looks decadent and delicious. So so good with summer berries.
    xx

  42. CAn you make this with another berrie? Strawberries or blackberries or blueberries??? I’m defenetly doing this….

    1. Hi! Yes, any berry will be great or even a mix. Use what you love! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  43. Living in a cabin for the summer with no electricity. So no food processor. Can I just mix the oats etc by hand? Texture will be different but anything else to think about? They look yummy!

    1. HI! Yes, you can just mix the oats by hand, that should be fine. Just be sure to evenly incorporate the butter. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  44. Do you think you could make these with frozen raspberries in the winter? (Or to save money on the cost of fresh)

    1. Hi! You can use frozen, but I recommend thawing the berries and letting the excess moisture drain out of the berries to ensure the bars do not get soggy. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  45. Would this work with any other fruit like blackberries and blue berries? Wanting to make for a bake sale and just leave it the tin pan or would it be best to take it out?

    1. HI! Yes, this will work well with any berry, blackberries, raspberries, blueberries and or strawberries. You can leave the bars in the pan, that should be fine. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  46. This looks yummy and raspberries are one of my fave berries of summer (not to exclude balackberries of course). Definitely will try but question…….can I substitute gluten free flour for this recipe? Would the amounts/measurements change? Want to try this recipe soon. 🙂

    1. HI! I have not tested these using a GF flour blend, but if you feel confident giving it a try, I do think it would work. Please let me know how it goes and if you have other questions. Hope you love this recipe! Thanks! 🙂

  47. This is my favorite kind of recipe for all of the summer fruits! I think I’ll be mixing them up in here (maybe even adding in some lemon thyme or basil when the mood hits) and I’ll be happy all summer!