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Fruit Crumble Bars · Raspberry Oat

Raspberry Oat Crumble Bars

One buttery oat crumb mixture does double duty as a press-in crust and a crunchy topping around a bubbly raspberry filling. Frozen berries work just as well as fresh.

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Prep
20 min
Cook
45 min
Total
3 hr 5 min
Serves
16 · 16 bars
Level
Easy

Ingredients

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

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

Tip: Blueberries, blackberries or chopped strawberries all work in place of raspberries.

Tip: Use frozen berries straight from the freezer. Thawed berries make the filling runny.

Tip: Short on time? Spread 3/4 cup of jam over the base instead of the fresh fruit filling.

Storage: Covered at room temperature 1 day, or in the fridge up to 5 days.

Make ahead: Freeze cut bars in a single layer, then bag them up to 3 months.

Estimated nutrition per serving: 190 calories · protein 2 g · carbohydrates 25 g · fiber 2 g · sugars 12 g · fat 9 g (saturated 5 g) · sodium 80 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 11 of 11 ingredients.