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Buttery Raspberry Crumble Bars!! Oh my gosh, SO GOOD. Fresh raspberries, jam, and sweet peaches sandwiched between two layers of buttery, cinnamon oat crumble. These bars are simple, easy, and truly the BEST, a delicious breakfast or afternoon treat!
Tuesdays are made better with something sweet, don’t you think?
It’s funny, sometimes all I want to make are savory recipes, but then sometimes my sweet tooth kicks into high gear, and all I really want to do is bake. Right now all I want to do is bake. I’ve been thinking about why this is and I’ve come to the conclusion that my desire to bake is happening for a few reasons.
Reason one, I’m stressed. I’d go into detail, but I fear I would then stress you all out, and that’s not what I want to do (nothing serious though). When I’m stressed, baking is my go-to stress reliever (and a good hike in the morning). Like a lot of people out there, something about baking is so calming and relaxing to me, especially on a rainy day when the stormy clouds have me feeling more gloomy than usual.
Reason two, it’s summer, and high time for baking with berries, stone fruits, and even vegetables. I’m really just obsessed at this point with the summer produce. The summer and fall months are my favorite produce seasons of the entire year.
Reason three, my favorite foods to photograph are foods with color and foods that I can play around with creatively to make look beautiful. Typically this tends to be some kind of baked good, as they can be stacked, styled, and paired with flowers (another go-to mood booster) much easier than say, a plate of chicken. I always have fun with my sweet recipe photos, so on bad days, I just develop sweet recipes in hopes they’ll turn the day around. More times than not, it totally works!
{dry crumb mix}
{what the mix should look like when clumped together}
Bottom line, I’m in a baking phase and I’m rolling with it.
I spent all day this past Sunday pushing away my anxious thoughts and baking up all kinds of new sweet recipes. One of my favorites recipes I’ve developed in the last couple of weeks however is these bars.
Oh my gosh these bars…
They are SO GOOD.
Extra buttery, soft, sweet, gooey, filled with raspberries and hints of both vanilla and cinnamon. Honestly? These are the fruity bars you need to make this summer. Addictingly good, like melt in your mouth good.
And super pretty, which I love.
A few details for you.
The base of these bars are made with a few simple ingredients: oats, flour, brown sugar, butter, and a pinch of cinnamon. It’s very much like shortbread on the bottom, but much more like a cinnamon streusel on the top. The bottom crust gets pre-baked before adding the filling and then the remaining dough is sprinkled over the raspberries for an extra crumb.
The crumble/crust is buttery, sweet, crisp, and a little cinnamony.
For the filling, I used both fresh raspberries and raspberry jam. Why both? Well, the fresh raspberries provide a burst of flavor with every single bite, but the jam makes the bars extra ooey, gooey, and well – jammy. I LOVE the combo and it’s the secret to making these bars the BEST.
Ok, well that and the addition of a sweet summer peach. Yes, there’s even a little peach action happening in these bars. I didn’t want it to be over powering to the raspberries, so I only used one, but I love the combo of raspberries and peaches and found them to be a delicious addition to these bars.
The raspberry filling gets spooned over the pre-baked crust and then topped with the remaining crumble. Bake, and then about thirty or so minutes later you’ll have a kitchen that smells wonderful, and bars that look even better.
These are great as a sweet breakfast, afternoon snack, or after dinner dessert. Eating them warm out of the pan isn’t technically what you’re supposed to do…but um, you should do it.
The bars need to cool before you can cut into them, but they are insanely delicious warm out of the oven eaten with a fork. I’ll let you make the call on what way to eat them, but you guys know me, I’m all about warm, right out of the pan.
YUM.
And you see? Just like that Tuesday went from boring to fun and delicious…let’s make these every Tuesday until summer’s end?!
Calendar now marked!
Watch the How To Video:
If you make this these raspberry crumble bars, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Buttery Raspberry Crumble Bars
Servings: 20 bars
Calories Per Serving: 237 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Crumble
- 2 cups old fashion oats
- 1 1/2 cups all purpose flour
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 2 sticks (1 cup) cold salted butter, cubed
Raspberry Filling
- 2 1/2 cups fresh raspberries
- 2-4 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 1/2 cup raspberry jam
- 1 ripe but firm peach, thinly sliced
Instructions
- 1. Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper.2. In the bowl of a food processor, pulse together the oats, flour, brown sugar, baking powder and cinnamon, until the oats are mostly ground. Add the cold butter pulse until a crumbly dough forms. If the dough seems dry, add 1 tablespoon water.3. Press 1/3 of the dough into the bottom of the prepared baking dish. Transfer to the oven and bake 10 minutes or until lightly golden.4. Meanwhile, make the filling. In a medium bowl, toss the raspberries with the sugar, flour, vanilla, and lemon zest. Spoon the berries out into an even layer over the pre-baked crust. Dollop the raspberry jam evenly over the berries. Add the peach slices in a single layer. Sprinkle the remaining crumble dough overtop the berries. Return to the oven and bake for 30-40 minutes or until the crumble is a light golden brown and the berries burst. 5. Let cool completely before cutting into bars. Keep stored in a sealed container for up to 1 week.
This post was originally published on July 10, 2018
Made these today…very good, very addictive! I used a little more jam than called for…so mine were a little softer. I refrigerated them, and they are really good cold, too.
Thank you so much Cynthia! xTieghan
I made this recipe yesterday and unfortunately, it did not turn out that well. The dough and the crumble never hardened and both had a soggy consistency. Also, 1 peach sliced is not enough to cover a 9×13 baking dish. I had to use 2 peaches. Lastly, the bars were barely cooked after being baked for 40 minutes at 350 degrees. I had to turn the oven up to 375 and bake the bars for 25 minutes to get the crumble to brown. Nothing burned.
Hi Mindy! I am really sorry to hear that these did not turn out well for you.. Are there any questions I could help with? Please let me know! I hope you love other recipes of mine! xTieghan
I made these last night, Tieghan, and Oh. My. Word. That is all. LOL!
I am so glad you loved these! Thank you! xTieghan
Just made this tonight & it left my home smelling so homey and sweet. The sauce was great and the recipient was easy to make. My husband and I made this together, so it gave us good quality time together. It came out great!
So happy to hear that! Thank you so much! xTieghan
Hi there! should these be refrigerated?
Hey Hannah! If storing for more than 24 hours, yes I would refrigerate. Bring the bars to room temp before serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
My husband isn’t a huge raspberry lover, so I substituted strawberries and blueberries for the raspberries, and used strawberry preserves. I also forgot the vanilla but they are still amazingly delicious! A scoop of ice cream on top is pretty amazing also! Will be making these all the time!
So glad you loved these bars Betsy! Thank you! xTieghan
These bars are incredible! So delicious and fresh tasting.
Thank you so much Tessa! xTieghan
Made this recipe this weekend, used wild blackberries along with raspberry’s and peach. Everyone loved it and it was gone in the same day.
Wow that is so amazing to hear! So glad you all loved these bars, Sonora! Thank you! xTieghan
Can these be frozen?
Hi Roisin! Yes, you can easily freeze these after baking. I would cut into bars, cover well, and freeze. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made these yesterday with blueberries, skipping the jam and cutting the sugar and they were perfect. I love summer fruits but the addition of buttery-vanilla crust just makes things better. Thanks for your inspiration!
Thank you so much Anaïs! xTieghan
The peaches are such a yummy addition to these bars. Super quick and easy, plus insanely delicious with some French vanilla ice cream on top
Thank you for trying these Melanie! xTieghan
These are delicious! I love them for breakfast. Thank you!
Yes! I am so glad you enjoyed this, Karen! Thank you! xTieghan
Hi there! First of all these look amazing! I don’t have raspberry jam or a peach on hand but I hand everything else. Could I substitute strawberry jam I do have that…and omit the peach?
Hello! These look delicious and I can’t wait to try them. We have two people who are allergic to peaches, what would be the best substitution? Thanks!
Hey Kelly! I recommend just omitting the peaches and using 1 addition cup of your favorite berry. That will be so great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made these bars to bring to a soccer game, however I made some substitutions as I didn’t have many of the ingredients. I omitted the jam, used strawberries and blueberries in place of the raspberries, apples in place of the peaches, and orange zest rather than lemon. The result was delicious, although it did not turn out as intended (probably due to my decision to skip measuring the fruit and just piling it on to my hearts content. Whoops.) It was more like a cobbler style dessert. It was much too thick to be cut into bars and eaten as finger food like you would a cookie; it did best with a fork and plate. Everyone asked what it was and I decided to call it “Summer Fruit Crumble” Lol “Buttery Raspberry Crumble Bars” just didn’t seem to fit anymore. Everyone raved about it though! Thank you for this recipe inspiration, and I can not wait to try the original recipe when I have the ingredients on hand!
I hope you love the original just as much as the ones you made, Morgan! Thank you for trying these!! xTieghan