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Raspberry Oat Crumble Bars

Raspberry Oat Crumble Bars on a wire cooling rack with oats and raspberries scattered around them.
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★★★★★

5 from 1 reviews

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)

Ingredients

Scale

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:

  • 3/4 cup brown sugar
  • 1 cup rolled oats
  • 1 cup whole wheat pastry flour or white whole wheat flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp almond extract
  • 1 stick (1/2 cup) unsalted butter, melted

Instructions

  1. Place raspberries in a colander to drain until completely thawed. Lightly press with a spatula to release any extra juice.
  2. In a small bowl, combine raspberries, sugar, cornstarch and lemon juice. Set aside.
  3. Heat oven to 350°F. Line a square 8x8" baking dish with parchment or spray with cooking spray.
  4. 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.
  5. Reserve about 3/4 cup of the crumble mixture for the topping, and tightly press the rest into the prepared baking dish. Bake for 10 minutes.
  6. 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.
  7. 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

Find it online: https://livelytable.com/raspberry-oat-crumble-bars/