Buttery Raspberry Oatmeal Crumble Bars
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Extra summery, extra delicious Buttery Raspberry Oatmeal Crumble Bars. Fresh raspberry jam sandwiched between two layers of buttery oatmeal crumble. These bars are buttery and crunchy with a jammy interior, so simple to make, bursting at the seams with raspberry flavor, and just sweet enough.
About The Recipe
I am always looking for a little something sweet to snack on. A sweet, easy, grab-and-go kinda snack. That’s why we’ve made these delicious raspberry crumble bars!
Raspberries are actually one of my favorite berries ever – so, when we baked homemade raspberry jam between two layers of a delicious and buttery crumble, it easily became my new favorite treat!
They are great for any season because you can use fresh raspberries when they’re available, or frozen when they’re not, to make your own jam. You can even use your favorite store-bought brand.
No matter which you choose to use, these little bars will always be SO good!
Ingredients
- All-Purpose Flour
- Old Fashioned Oats
- Brown Sugar
- Salted Butter
- Raspberry Jam
Instructions
Combine the flour, oats, and brown sugar in a food processor and pulse until it’s combined.
Add in all the butter and pulse until it starts to come together.
Transfer 2/3rds of the crumble mixture into a greased pan and gently press down. Bake at 350 for about fifteen minutes, or until it’s lightly browned.
Spoon the raspberry jam over the baked crumble base and spread evenly. Sprinkle the rest of the crumble mixture over the top of the jam layer. Place back in the oven and bake for 40 minutes.
Let cool, slice, and serve!
What To Serve With Raspberry Crumble Bars
The best things about these bars, they don’t just have to be snacks! They can also make an ah-mazing breakfast or dessert. Serve with your favorite cup of coffee or hot cocoa for a mid-morning pick-me-up. Or try them with a scoop of vanilla ice cream or a big dollop of whipped cream for a quick and easy dessert.
How To Store
These bars can be stored in an airtight container or zip top bag at room temperature for 1-2 days or in the refrigerator for 3-4 days. They will keep in the freezer for 1-2 months sealed in an airtight freezer safe container or bag.
When you make these Buttery Raspberry Oatmeal Crumble Bars, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Buttery Raspberry Oatmeal Crumble Bars
Ingredients
- 1 cup all purpose flour
- 1 cup old fashioned oats
- ½ cup brown sugar
- ½ cup salted butter, cut into chunks
- 1 cup raspberry jam
Instructions
- Heat oven to 350℉/177℃.
- Spay an 8-inch square pan with cooking spray. Set aside.
- Combine flour, oats, and brown sugar in the bowl of a food processor.
- Pulse until combined.
- Add butter, a little at a time, pulsing after each addition.
- Continue to pulse until the mixture looks like cookie crumbs.
- Place ⅔ of mixture in bottom of prepared pan.
- Spread evenly and press down firmly.
- Bake for 15 to 18 minutes until just starting to brown.
- Remove from oven and spread top with jam.
- Sprinkle the remaining ⅓ of crust mixture evenly over the top of the raspberry jam.
- Return to oven and bake for about 40 minutes, until set and light golden brown.
Notes + Tips!
- If you use vegan butter, this recipe will be a delicious vegan treat!
- You can use your favorite store-bought raspberry jam.
- You could also use any other flavored jam that you like – strawberry, blackberry, blueberry, etc.
- Keep the layers thin! The thicker the layers of crumble and jam, the longer it’ll take to cook.
- Try and get the base layer as even as you can. Use your hand or anything flat to press the crumble down.
- This recipe keeps really well!
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Do you think you could substitute Gluten Free Flour? I’m willing to try (with baking powder and a dash of salt).
Hi Val! You shouldn’t have any problem substituting Gluten Free Flour for the All Purpose. You do need to use a binder like xanthan gum. You will need about 1/4 teaspoon. However, if you are using a 1 to 1 or measure for measure Gluten Free Flour, you won’t need to add the binder because it is already mixed in. You don’t need the baking powder or salt. Let me know if you have any more questions.
Great recipe. Didn’t change a thing and it was delicious!
Hi Debbie! we’re so glad to hear you like this recipe just as much as we do!
Xo, Caylie
Very tasty dessert, the only comment/recommendation I would give is to let people know if they double/triple the recipe they need to use a larger dish. Maybe for the 2x use a 9×13 baking dish and the 3x use a 13 x 11 baking dish. Some one new to baking would not think of that adjustment.