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Raspberry Oat Crumble Bars

Ingredients · Serves 16 · Prep 20 min · Total 3 hr 5 min

  • Oat crumb
  • 1 ¼ cups all-purpose flour, spooned and leveled (155 g)
  • 1 cup rolled oats, old-fashioned (90 g)
  • ⅔ cup brown sugar, packed (140 g)
  • ¼ tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp kosher salt
  • ¾ cup unsalted butter, melted (170 g)
  • Raspberry filling
  • 2 cups raspberries, fresh or frozen, not thawed (250 g)
  • ¼ cup granulated sugar, 50 g
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
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Raspberry Oat Crumble Bars

Steps

  1. Heat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving overhang on two sides.
  2. In a large bowl, stir the flour, oats, brown sugar, baking soda, cinnamon and salt.
  3. Pour in the melted butter and stir until the mixture forms damp, clumpy crumbs.
  4. Scoop out 1 cup of the crumbs and set it aside for the topping.
  5. Press the rest of the crumbs firmly and evenly into the pan with your fingers or the bottom of a measuring cup.
  6. Bake the base until it is just set and lightly golden at the edges.
  7. Meanwhile, gently toss the raspberries with the sugar, cornstarch and lemon juice in a bowl.
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Raspberry Oat Crumble Bars

Steps, continued

  1. Spread the raspberry mixture over the warm base, then scatter the reserved crumbs on top, squeezing some into small clumps.
  2. Bake until the topping is golden and the filling bubbles thickly around the edges.
  3. Cool completely in the pan on a rack so the filling sets.
  4. Lift out by the parchment and cut into 16 bars.