Raspberry Oatmeal Crumb Bars
These Raspberry Oatmeal Crumb Bars are filled with a delicious raspberry jam and topped with a buttery, crumbly oat topping!
These bars are easy to throw together and make a great dessert, snack, or even breakfast!
Start by making the crumbs which is just a mixture of flour, old fashioned rolled oats, granulated sugar, light brown sugar, melted butter, a little bit of salt, and vanilla extract. Set aside about 1 cup of the mixture which you’ll use for the topping.
Then, press down the crumbs firmly into the pan to form the crust, spread the jam, sprinkle the reserved topping on top of the jam, and pop it into the oven. Don’t forget to wait for the bars to fully cool in the pan before slicing or they will fall apart.
I love these with raspberry jam, but feel free to use your favorite jam. You can also use fresh or frozen raspberries. Simply toss 2 cups of raspberries with 2 teaspoons of cornstarch, 1/3 cup of sugar, and 2 tablespoons of lemon juice. You don’t need to thaw frozen raspberries.
Store the crumble bars in an airtight container in the refrigerator for up to a week or freeze for up to six months.
If you are looking for a quick, easy and mouthwatering dessert, try these delicious raspberry oatmeal crumb bars and let me know what you think. Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram!
Raspberry Oatmeal Crumb Bars
Ingredients
- 130 grams (1 cup+ 1 tablespoon) all-purpose flour
- 75 grams (3/4 cup) old fashioned rolled oats
- 70 grams (1/3 cup) granulated sugar
- 55 grams (1/4 cup firmly packed) light brown sugar
- ¼ teaspoon salt
- 115 grams (1/2 cup – 1 stick) unsalted butter melted
- 1 teaspoon vanilla extract
- 325 grams (1 cup) raspberry jam
Instructions
- Preheat the oven to 175 degrees C (350 degrees F). Line a 20×20 cm (8×8-inch) pan with aluminum foil, leaving enough overhang on the sides.
- Spray with cooking spray and set aside.
- In a large mixing bowl, combine the flour, oats, granulated sugar, brown sugar, and salt.
- Pour in the melted butter and vanilla, and stir until the dry ingredients are evenly moistened.
- Set aside 1 cup of the crumble mixture, then press the rest into the prepared pan to create a smooth layer.
- Spread the jam over the crust and sprinkle the reserved crumbs evenly over the top.
- Bake the bars for 28-30 minutes, until the jam is bubbly and the crumb topping is lightly golden. Place the pan on a wire rack to cool completely before cutting into squares.
- Store the raspberry oatmeal crumb bars in an airtight container in the refrigerator for up to a week or freeze for up to six months.
