Baking recipe · from the recipe book

Raspberry Oat Crumble Bars

Name: Raspberry Oat Crumble Bars
Prep time: 25 min
Cook time: 1 h 50 min
Total time: 2 h 15 min
Yield: 12 bars
Ingredients: 1¾ cups (150 g) Old-fashioned rolled oats; 1¼ cups (150 g) All-purpose flour; ½ cup packed (110 g) Brown sugar, packed; ⅔ cup (140 g) Unsalted butter, melted and slightly cooled; ½ tsp (2 g) Baking soda; ¼ tsp (2 g) Salt; ½ tsp (1 g) Ground cinnamon; 1¼ tsp (5 g) Vanilla extract; 2¾ cups (340 g) Raspberries; ¼ cup (50 g) Granulated sugar; 1½ tbsp (12 g) Cornstarch; 1 tbsp (15 g) Lemon juice; 1½ tsp (3 g) Lemon zest

Buttery, golden oat crumble layered around a jammy fresh raspberry filling with a bright hint of lemon.

Oven
2 hr 15 min · 25 min hands-on
Makes 12 bars
Vegetarian

31–45 g carbs
Sodium 600 mg or less
500 calories or less

Ingredients

1¾ cups150 gOld-fashioned rolled oats
1¼ cups150 gAll-purpose flour
½ cup packed110 gBrown sugarpacked
⅔ cup140 gUnsalted buttermelted and slightly cooled
½ tsp2 gBaking soda
¼ tsp2 gSalt
½ tsp1 gGround cinnamon
1¼ tsp5 gVanilla extract
2¾ cups340 gRaspberries
¼ cup50 gGranulated sugar
1½ tbsp12 gCornstarch
1 tbsp15 gLemon juice
1½ tsp3 gLemon zest

Steps

Preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment, leaving an overhang.
Make the crumble: in a large bowl, stir together the oats, flour, brown sugar, baking soda, salt and cinnamon.
Pour the melted butter and the vanilla over the oat mixture and stir until evenly moistened and clumpy.
Divide the crumble: press about two-thirds firmly into the bottom of the pan and set the remaining one-third aside for the topping.
Bake the base for 12 minutes, until just set and lightly golden at the edges.
Meanwhile make the filling: in a medium bowl, whisk the granulated sugar with the cornstarch and lemon zest, then add the raspberries and lemon juice and toss gently to coat.
Spread the raspberry filling over the warm base, then scatter the reserved one-third of crumble over the top, squeezing some into small clusters.
Bake 30 to 35 minutes, until the topping is golden and the filling bubbles thickly at the edges.
Cool in the pan on a rack for at least 1 hour so the filling sets, then lift out by the parchment and cut into 12 bars.

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

Contains: Milk, Gluten.

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

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Raspberry Oat Crumble Bars

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