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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
    I made them! Came out beautiful, however next time I will up the lemon zest and do a bit more cinnamon, but lovely

    1. Hey Lisa,
      Fantastic!! I love to hear that this dish turned out well for you and appreciate you making it:) Sure, you could definitely freeze these! xT

  2. 5 stars
    Not sure what I did wrong but the crust didn’t hold together to keep them into bar form, but it tasted amazing nonetheless like a raspberry crumble/crisp 🙂

    1. Hi Judy,
      Thanks so much for making this recipe and your feedback! So glad to hear it was enjoyed:) Was there anything you adjusted in the crust? Any chance your crust was super dry and it needed some cold water? That might help for next time! xx

  3. 5 stars
    I made these at the restaurant I cook at amd they were a hit. I actually made individual ones using a muffing pan and they came out perfect..

    1. Hi there,
      Happy Friday!!🍪🍦 Thanks so much for trying this recipe and sharing your feedback, so glad to hear that it turned out well for you! xT

  4. I tried using frozen fruit since I saw others had done the same but mine were very wet and did not hold up as bars at all, where did I go wrong?

    1. Hi Kate,
      So sorry to hear this! I would try using fresh fruit next time to see if that works better for you! I hope this helps! xT

  5. We love these bars!! When we have a small group I want to make the version for 9 bars but what size pan should I use? Thanks so much. We love so many of your recipes!!

    1. Hi Stacey,
      Wonderful!! I appreciate you making this recipe, I’m so glad it turned out well for you! I would use an 8 or 9 inch square pan. Have a great weekend:)

    1. Hi Stacy,
      Sure, that would be just fine for you to do. Please let me know if you have any other questions! xx

  6. 5 stars
    Third time making these and they always turn out so good! I’ve made them without the peaches and another time I added more raspberries than required. They’re always a big hit and easy to take for camping trips. ?

    1. Hi Ashley,
      I appreciate you making this recipe and sharing your review, I am so glad it was enjoyed! Have a great day:)

  7. 5 stars
    These were so good! I used more like a stick and a half of butter instead of 2 for the crumble and forgot to add the peach (not sure why it’s not in the title of the recipe) but still yummy!

    1. Hey Halle,
      Fantastic! Thanks so much for making this recipe and sharing your review, I am so glad it was enjoyed! xx