Why You’ll Love This Recipe
These Raspberry Crumb Bars are deliciously indulgent, with a soft, buttery base and a tangy raspberry filling. The oat and almond crumb topping adds a satisfying crunch to each bite. It’s a simple recipe that delivers big flavor, making it perfect for brunch, dessert, or even a sweet snack. Plus, they’re easy to cut into bars, making them perfect for sharing.
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 12 tbsp cold unsalted butter, cut into pieces
- ½ cup plus 1 tablespoon sugar, divided
- ¼ cup toasted almonds, roughly chopped
- 1 ½ cups old-fashioned rolled oats, divided
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 (6-ounce) containers fresh raspberries
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat the oven to 375°F. Line an 8-inch-square baking pan with parchment paper, leaving a 1-inch overhang on two sides.
- Prepare the Crust and Topping: Pulse together flour, butter, and ½ cup sugar in a food processor until a sandy texture forms. Transfer ⅓ cup of this mixture to a bowl, and fold in chopped almonds and ½ cup oats. Squeeze together to form small clumps and chill.
- Make the Base: Add baking soda, salt, and the remaining 1 cup oats to the mixture in the food processor. Pulse until incorporated. Press this mixture into the bottom of the prepared pan and bake for 14–16 minutes until golden brown.
- Make the Filling: Mash together 1 container of raspberries and the remaining tablespoon of sugar in a bowl. Spread this mixture over the prebaked crust. Scatter the second container of raspberries and the chilled crumb mixture on top.
- Bake and Cool: Bake for 40–45 minutes until golden brown. Cool in the pan for 30 minutes, then transfer to a wire rack using the parchment overhang to cool completely.
Servings and Timing
- Servings: 16
- Total Time: 1 hour 50 minutes
Variations
- Fruit Fillings: Use other berries like blueberries, blackberries, or strawberries for a different flavor.
- Nuts: Try substituting almonds with walnuts or pecans for a different texture.
- Spices: Add a touch of cinnamon or nutmeg to the crust for extra warmth.
Storage/Reheating
- To Store: Keep the bars in an airtight container at room temperature for up to 4 days.
- To Freeze: Freeze in an airtight container for up to 3 months. Let thaw before serving.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries will work, but they may release more juice than fresh raspberries.
Can I make these bars gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.
How do I make the crumb topping extra crunchy?
Use cold butter for the crumb mixture and don’t over-process it in the food processor to retain texture.
Can I use a different pan size?
If you use a different-sized pan, be sure to adjust the baking time. A larger pan will cook faster, and a smaller pan will take longer.
How long will these bars stay fresh?
They will stay fresh for up to 4 days at room temperature or longer if refrigerated.
Conclusion
Raspberry Crumb Bars are a sweet, tangy, and crunchy dessert that’s simple to prepare and perfect for sharing. The buttery crust, fruity filling, and oat topping combine to create a mouthwatering treat your family and friends will love. Whether for a casual snack or a special occasion, these bars are sure to impress!
Raspberry Crumb Bars
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 16 servings
- Category: Dessert, Snack, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Crumb Bars feature a buttery crust, tangy raspberry filling, and a crunchy oat-almond topping, creating the perfect balance of sweet and savory. Easy to make and perfect for brunch, dessert, or a snack, these bars are an irresistible treat for any occasion.
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 12 tbsp cold unsalted butter, cut into pieces
- ½ cup plus 1 tablespoon sugar, divided
- ¼ cup toasted almonds, roughly chopped
- 1 ½ cups old-fashioned rolled oats, divided
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 (6-ounce) containers fresh raspberries
Instructions
- Preheat the Oven: Preheat the oven to 375°F. Line an 8-inch-square baking pan with parchment paper, leaving a 1-inch overhang on two sides for easy removal.
- Prepare the Crust and Topping: In a food processor, pulse together flour, butter, and ½ cup sugar until a sandy texture forms. Transfer ⅓ cup of this mixture to a bowl, fold in chopped almonds and ½ cup oats, then squeeze to form small clumps and chill.
- Make the Base: Add baking soda, salt, and the remaining 1 cup oats to the mixture in the food processor. Pulse until well incorporated. Press this mixture into the bottom of the prepared pan and bake for 14–16 minutes, until golden brown.
- Make the Filling: In a bowl, mash together 1 container of raspberries and the remaining tablespoon of sugar. Spread this mixture evenly over the prebaked crust. Scatter the second container of raspberries and the chilled crumb mixture on top.
- Bake and Cool: Bake for 40–45 minutes, until the top is golden brown. Cool in the pan for 30 minutes, then transfer to a wire rack using the parchment overhang to cool completely.
Notes
- Fruit Fillings: Swap raspberries for other berries like blueberries, blackberries, or strawberries for a different flavor.
- Nuts: Substitute almonds with walnuts or pecans for variety.
- Spices: Add a pinch of cinnamon or nutmeg to the crust for extra flavor depth.
