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Baking recipe · from the recipe book

Raspberry Almond Oat Crumble Bars

A buttery, toasty almond-oat crust and crumble hug a jammy raspberry layer, with crunchy chopped almonds on top.

Raspberry Almond Oat Crumble Bars

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • 1 cup120 gAll-purpose flour
  • ⅔ cup whole100 gAlmondshalf finely ground, half chopped
  • ⅔ cup140 gUnsalted buttermelted
  • ½ cup packed110 gBrown sugar
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • 1¼ tsp5 gVanilla extract
  • 2½ cups300 gRaspberries
  • ¼ cup50 gGranulated sugar
  • 1½ tbsp12 gCornstarch
  • 1 tbsp15 gLemon juice

Steps

  1. Preheat the oven to 350°F (177°C) and line an 8-inch square pan with parchment, leaving an overhang.
  2. Pulse half of the almonds in a food processor until finely ground; coarsely chop the other half of the almonds and set aside.
  3. In a large bowl, whisk the oats, flour, ground almonds, brown sugar, baking soda and salt.
  4. Stir the melted butter and vanilla into the oat mixture until evenly moistened and crumbly.
  5. Press two-thirds of the oat crumble firmly into the pan and bake 12 minutes, until just set.
  6. Meanwhile, in a medium bowl, toss the raspberries with the granulated sugar, cornstarch and lemon juice, lightly crushing some berries, to make the raspberry filling.
  7. Spread the raspberry filling over the warm crust.
  8. Mix the chopped almonds into the remaining one-third of the oat crumble and scatter it over the filling.
  9. Bake 30 to 35 minutes, until the top is golden and the filling bubbles at the edges.
  10. Cool in the pan on a rack at least 1 hour so the filling sets, then lift out and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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