Raspberry oat crumble bars made with real ingredients like whole raspberries, oats and whole wheat flour are perfectly sweet, wholesome, and a simple summer dessert! (vegetarian, nut-free, dairy-free option)
Given a choice between a chocolate dessert and a fruity dessert, I'll never pass up the chocolate option. However, I'm also smitten with a buttery, oat-filled dessert, especially when it's made with real fruit. And that's exactly what the delicious raspberry oat crumble bars offer up!
Why You'll Love These Raspberry Crumble Bars
These raspberry dessert bars are simply to die for. The raspberry layer is made with real raspberries, not preserves or jelly. It's extra thick and jammy and not overly sweet. As much as I love the raspberry filling, I'm also a sucker for a good buttery crumb topping. This one delivers in a major way, with the brown sugar and whole grain mixture pulling double duty as both the sturdy base and the crumbly topping. All together, it's dessert perfection!
How To Make Raspberry Oat Crumble Bars
Make the Raspberry Filling
- Place frozen raspberries in a colander to thaw. Once thawed out, use a spatula to gently press any excess liquid out.
- Stir drained raspberries with sugar, cornstarch and lemon juice. Set aside.
Make The Oat Base
- While the raspberries thaw, mix the oats, flour, brown sugar, baking powder and salt.
- Add the melted butter and almond extract and stir to combine.
- Reserve ¾ cup of the mixture for the topping and press the rest into a parchment-lined square pan.
- Bake the crust for 10 minutes.
Fill and Bake
- Remove crust from the oven and spread the raspberry filling evenly over the top.
- Sprinkle remaining oat mixture evenly over the raspberry filling.
- Bake for an additional 20-25 minutes, until edges are set and crumble topping is golden.
- Remove from the oven and let the bars cool completely before cutting.
Tips and Ingredients Substitutions
- I love frozen raspberries in this recipe because they're available year-round. If you only have fresh raspberries, you can use them, too! Just lightly mash them with a fork and skip the thawing/draining step.
- For a dairy-free version, use coconut oil in place of the butter.
- You can use all-purpose flour instead of whole wheat flour.
- This recipe works best with a metal pan as they tend to bake more evenly than ceramic or glass pans.
- Store bars at room temperature for up to 2 days or in the refrigerator up to 5 days.
More Delicious Dessert Recipes
- Easy Blueberry Peach Crumble
- Stone Fruit Crumble
- Best Ever Oatmeal Chocolate Chip Cookies
- Easy Lavender Lemon Bars
If you made this recipe, please leave a star rating in the comments!
PrintRaspberry Oat Crumble Bars
Raspberry oat crumble bars made with real ingredients like whole raspberries, oats and whole wheat flour are perfectly sweet, wholesome, and a simple summer dessert! (vegetarian, nut-free, dairy-free option)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 bars 1x
- Category: dessert
- Method: baked
- Cuisine: American
Ingredients
For the raspberry filling:
- 4 cups frozen raspberries (about 18 oz)
- 2 tbsp granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
For the crumble:
- ¾ cup brown sugar
- 1 cup rolled oats
- 1 cup whole wheat pastry flour or white whole wheat flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp almond extract
- 1 stick (½ cup) unsalted butter, melted
Instructions
- Place raspberries in a colander to drain until completely thawed. Lightly press with a spatula to release any extra juice.
- In a small bowl, combine raspberries, sugar, cornstarch and lemon juice. Set aside.
- Heat oven to 350°F. Line a square 8x8" baking dish with parchment or spray with cooking spray.
- In a large bowl, combine brown sugar, oats, flour, baking powder and salt. Add almond extract and melted butter. Stir until the dry mixture is completely moistened.
- Reserve about ¾ cup of the crumble mixture for the topping, and tightly press the rest into the prepared baking dish. Bake for 10 minutes.
- Remove crust from oven. Spread evenly with raspberry mixture. Sprinkle the reserved crumble mixture evenly over the raspberry layer. Bake an additional 20-25 minutes, or until edges are set and topping is golden.
- Remove from oven and let cool for at least 2 hours to set before cutting into bars.
Notes
- I love frozen raspberries in this recipe because they're available year-round. If you only have fresh raspberries, you can use them, too! Just lightly mash them with a fork and skip the thawing/draining step.
- For a dairy-free version, use coconut oil in place of the butter.
- You can use all-purpose flour instead of whole wheat flour.
- This recipe works best with a metal pan as they tend to bake more evenly than ceramic or glass pans.
- Store bars at room temperature for up to 2 days or in the refrigerator up to 5 days.
Keywords: raspberry oat crumble bars, raspberry crumb bars
These are fabulous! Better than Wholr Foods. I use raspberry fruit spread instead of whole raspberries.
★★★★★