Raspberry crumble bars made with fresh raspberries and an oatmeal crumble are the best ever raspberry dessert recipe! They’re so easy to make, and are so popular with everyone who tries them.
Raspberry Crumble Bars
We were walking around Costco the other day, and I saw the Kirkland Bakery raspberry crumble cookies. Oh my gosh, they looked too good!
It made me realize that we had some fresh raspberries at home that I needed to use. So, as soon as we got home, I started testing these simple old fashioned raspberry bars.
I’m SO happy with how the recipe turned out! I know that you’re going to love this incredible recipe if you try it.
That golden brown buttery crumble crust mixed with the slightly tart raspberry filling is just everything I’m loving right now.
It was seriously so hard not to eat them all at once, and I definitely ate one for breakfast the next morning.
Should You Use Fresh or Frozen Raspberries?
I’ve tried both, and I definitely preferred the taste of the fresh raspberries. The fresh raspberries I had were naturally sweeter and only needed 1/4 cup of granulated sugar in the filling.
If you use frozen raspberries, I’d recommend thawing them before making the bars. You can either do this in a dish in the fridge in advance, or you can run them under running water in a colander.
If you go the running water method for thawing, you’ll need to let them completely drain before using them for the filling. I’d also recommend tasting the filling after adding the 1/4 cup granulated sugar, and seeing if you need more.
How To Store Them
These can be stored in an airtight container in the refrigerator for up to 5 days.
Can You Freeze Them?
Yes, these can be frozen in airtight container for up to 3 months. Just thaw them overnight in the refrigerator before serving them.
How To Make It Vegan
To make this recipe vegan, you’d need to substitute the butter with either coconut oil or plant based butter sticks.
How To Make It Gluten Free
I’ve tested this recipe with both gluten free flour and with wheat flour – and it turned out perfectly both ways!
To make this gluten free, you’ll need to use a gluten free flour blend and certified gluten free oats.
The flour blend I tested and recommend here is Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. It has more starch than other blends, which helps this crust hold up really well and support the weight of the raspberry filling.
As amazing as these bars are as-is, there are a few additions that I think might be delicious!
- Add Slivered Almonds (in the oat crumble)
- Add Lemon Zest (in the raspberry filling)
- Use Blackberries (instead of raspberries)
- Use Mixed Berries (instead of raspberries)
If you like this recipe, you may want to check out our entire dessert recipe section. We’ve got tons of delicious bar recipes posted!
Some reader favorites are:
- 1 cup flour (or certified gluten free flour blend)
- 1 cup old fashioned oats (certified gluten free if necessary)
- 3/4 cup light brown sugar (loosely packed)
- 1/2 teaspoon baking powder
- Pinch fine sea salt
- 1/2 cup salted butter (melted)
- 2 cups fresh raspberries
- 1/4 cup granulated sugar (up to 1/2 cup depending on how tart your raspberries are)
- 1 Tablespoon cornstarch
- 1 Tablespoon freshly squeezed lemon juice
- Preheat the oven to 350 F (176 C).
- In a large bowl, whisk together the flour, oats, brown sugar, baking powder, and sea salt. Pour in the melted butter and stir to combine.
- Grease an 8 x 8 baking dish, and then line it with parchment paper. Press 2/3 of the crumble mixture into the bottom to form the crust, and then bake for 10 minutes.
- In a medium bowl, stir together the raspberries, granulated sugar, cornstarch, and lemon juice.
- Pour the raspberry filling onto the crust, and then sprinkle the remaining crumble topping on top of the raspberries. I like to spread it out as evenly as I can, but the raspberries won’t be completely covered. I also like to press the topping gently into the raspberries.
- Bake the bars for an additional 25 - 30 minutes, or until the top of the crumble looks golden and the filling looks set.
- Allow to cool to room temperature before serving.
I’ve made this with both fresh raspberries and frozen raspberries. I found that the fresh raspberries were sweeter, and only needed 1/4 cup sugar. If you use frozen raspberries, I'd recommend thawing them first.
I tested this recipe using both gluten free and wheat ingredients, and it turned out perfectly both ways! If you’re making it gluten free, I’d recommend using Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. It has a higher starch content than some other blends, which makes a nice dense crust that’s able to hold it’s shape with the raspberry filling on top.
This recipe doubles beautifully if you want to make enough for 13 x 9 dish.
Serving Size:1/16 (1 bar)
Amount Per Serving: Calories: 155Total Fat: 6.3gCarbohydrates: 24gNet Carbohydrates: 22.3gFiber: 1.7gSugar: 13gProtein: 1.7g
Nutrition information isn’t always accurate.
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Click here to pin this recipe for later!
Click here to pin this recipe for later!
Craving a raspberry dessert but only have raspberry jam on hand? I’d recommend checking out this Barefoot Contessa recipe. Ina Garten’s Raspberry Shortbread Hearts sound wonderful!
If you like raspberries, you’ll love these incredible and easy raspberry crumble bars!