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Raspberry Crumble Bars

These raspberry crumble bars combine juicy, tart berries with a buttery, crunchy crumble topping. The process involves mixing the crumbly base and topping, preparing a berry filling, and baking until bubbling and golden. The final result is a rustic, messy-looking bar with oozing berries and a satisfying crunch, perfect for nostalgic summer treats.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour plus more for dusting
  • 1/2 cup rolled oats
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter cold and cut into small pieces
  • 2 cups fresh raspberries thawed if frozen, drained
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon zest freshly grated
  • 1 tablespoon all-purpose flour for berry filling
  • pinch salt for crumble topping

Equipment

  • 9-inch square baking pan
  • Mixing bowls
  • Pastry cutter or fingers
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and lightly grease your 9-inch square baking pan or line it with parchment paper.
  2. In a mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of rolled oats, 1/2 cup of granulated sugar, and a pinch of salt. Use your fingers or a pastry cutter to cut in the cold butter until the mixture resembles coarse crumbs.
  3. Press about two-thirds of this crumb mixture firmly into the bottom of your prepared pan to form the crust. Use the back of a spoon or your fingers to create an even layer.
  4. In a bowl, gently toss the fresh raspberries with 1/4 cup of granulated sugar, 1 teaspoon of lemon zest, and 1 tablespoon of flour. This helps thicken the filling and enhances flavor.
  5. Spread the berry mixture evenly over the crust, ensuring all berries are distributed across the surface.
  6. Sprinkle the remaining crumb mixture evenly over the berries, covering the entire surface to create a rustic, crumbly topping.
  7. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Keep an eye on it; if the topping darkens too quickly, lightly tent with foil.
  8. Once baked, remove from the oven and let the bars cool in the pan on a cooling rack for at least 20 minutes. This helps the filling set and makes slicing easier.
  9. Use a sharp knife to cut the bars into squares. For cleaner cuts, wipe the knife between slices and wait until they are fully cooled.
  10. Serve the raspberry crumble bars slightly warm or at room temperature, perhaps with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.

Notes

For a more rustic look, don’t worry about perfectly even crumb layers. These bars are meant to be charmingly imperfect. To make ahead, prepare the crumble and berry filling in advance, then assemble and bake just before serving.