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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.
I made these with blackberries, raspberries and peaches. I used blackberry jam. So darn delicious and rich. Definitely a keeper!
Thank you so much Melissa! So happy these turned out so well for you! xTieghan
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!
Thank you so much Sara!! I am so glad this turned out so well for you! xTieghan
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?
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
If I don’t have access to peaches can I just add more raspberries?
Hi Jen,
Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
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!
Thank you Gayle!! I am really glad this turned out so well for you! xTieghan
Fantastic edition to my baking collection. Neighbours are lining up for them!!! Thanks You
https://www.facebook.com/photo.php?fbid=2986088098149338&set=pcb.2642466316041954&type=3&ifg=1&__tn__=HH-R&eid=ARDHyAiWTIdXT2deqcvyIrVibX0F5mh8B5mzG5DWfBtQiFosiScN2xZGb6fFq19EXd8kkFeYlMwgKMkH
Thank you Ron! xTieghan
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!
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
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
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
Super easy. They turned out so well. I would prefer if you added the ingredients in grams. But overall super easy and delicious. ?
Thank you so much Emma! I am glad these turned out so well for you! xTieghan
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.
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?
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
Very Nice
Thank you! xTieghan
“Thank you so much! It is so beautiful and very yummy!!! I will be back for each birthday to come!!! ”
Thank you! Happy Birthday to you! xTieghan
can it be made with frozen fruits
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 ???
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!
Hi Kristin! That sounds so amazing! I am really glad these turned out so well for you! xTieghan
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!
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