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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!
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.
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!
{dry crumb mix}
{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.
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.
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.
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.
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.
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!
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
Servings: 20 bars
Calories Per Serving: 237 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Crumble
- 2 cups old fashion oats
- 1 1/2 cups all purpose flour
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 2 sticks (1 cup) cold salted butter, cubed
Raspberry Filling
- 2 1/2 cups fresh raspberries
- 2-4 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 1/2 cup raspberry jam
- 1 ripe but firm peach, thinly sliced
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.
Yum! Yum!Yum! Everyone raved about them. Wouldn’t change anything. Had them slightly warm with a little vanilla ice cream.
Nancy
Thank you so much Nancy!
I made these for my dad for Father’s day. Turned out delicious!
Awh what a great fathers day dinner! So happy it was good, thank you Anna.
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!!
Thank you so much Carol! I hope you still love this!
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!
That is so amazing! Thank you so much!
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!
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
My husband loves raspberry bars, but I have yet to find my go-to recipe. Looking forward to trying these out!!
Thank you Lauren!
I want to make these tonight to take to a brunch tomorrow. Should I refrigerate overnight and will they still be good served cold?
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
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!!
I am so glad you love these! Thank you so much Kelly!
Thanks Tieghan! These were delicious … made them for a picnic — many happy and smiley people here in Silverthorne!!
I am so happy to hear that! Thank you so much!
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!
Hi Anna! These should work great for you at your altitude! I hope you love these!
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!
Perfect! I hope you love this!
Berry Crumble Bars never disappoint! I love your addition of peach slices in these too, what a great idea! Cravings these for breakfast!
Thank you Sam! I hope you try these!
This was delish! Made with fresh picked blueberries!
Made for a friends getaway and loved by all!
Thank you so much Laura!
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.
I am so glad you loved these Dani! Thank you!
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.
That is so amazing to hear! Thank you so much Linda!