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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 | #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


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: 237 kcal

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



Raspberry Filling


  • 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. 
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  1. 5 stars
    Yum! These are excellent. I visited my parents in Wisconsin this weekend and went to a friend’s house and got to pick all the raspberries we wanted. My toddlers have been stuffing themselves with berries but we still had many left so I just made these bars and WOW. The slight tartness of the berries with the sweet, gooey crumble is perfect. My 4 year old daughter just walked into the kitchen and asked “what smells so lovely?”

    1. Hey Angela,
      Amazing!! I am so glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback:)

  2. 5 stars
    What an amazing recipe!! These are delicious. Just the right amount of berry to crumble ratio. Yum ??

    1. Hey Sloane,
      Happy Wednesday! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed:) xx

  3. 5 stars
    This was AH-mazing! I subbed coconut oil for butter for the crust as one of my sons is vegan, and I didn’t have peaches, but I did have kiwis, which ended up being so good, kind of made me think of rhubarb pie in a way! Thank you for posting the best recipes ever!!! YUM 🙂

    1. Hi Lisa,
      Thanks for your feedback! I love to hear that this recipe was enjoyed, thanks for making it:) Have the best week! xxT

  4. 5 stars
    Made these Friday evening. Totally ate some while it was hot. Delicious ?! There are only 4 left so the whole pan is already gone. Will definitely be making them again. I love the very light hint of lemon. Could also see doing this in the fall with maybe some cranberries instead of raspberries??‍♀️ Thanks for sharing!

    1. Hey April,
      Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! Totally, cranberries would be great. Have the best week:) xx

  5. 5 stars
    Great recipe..I had frozen raspberries and they worked out instead of fresh. Also added chopped pecans to the crumble… Thanks for your recipe…

    1. Hey Marcia,
      Thanks for your feedback! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan

  6. 4 stars
    I used a blend of gluten free flours, almond, coconut and rice. At first my bottom crumb layer was a mushy mess, but then I added a good bit more flour and it dried em up and they baked just fine! I would suggest if you want to make them gluten free to add less butter or more flour (perhaps like a whole cup more, I just eyeballed it)

    1. Hey Autumn,
      Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Thanks for sharing what worked well for you. ☀️xxT

  7. 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

  8. 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

      1. Hi Linda,
        These would be just fine for you to freeze! Please let me know if you give the recipe a try, I hope you love it! xx

  9. 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

  10. 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