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Raspberry Crumble Bars

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16 Bars

Ingredients
  

  • Base and Crumble one mixture:
  • 2 cups all-purpose flour
  • 1½ cups rolled oats
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar packed
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup unsalted butter cold, cut into small cubes
  • 1 teaspoon pure vanilla extract
  • Raspberry Filling:
  • 3 cups fresh or frozen raspberries do not thaw if frozen
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon pure vanilla extract
  • Finishing optional:
  • Powdered sugar for dusting
  • Melted white chocolate for drizzling
  • Flaky sea salt

Instructions
 

  • Preheat oven to 180°C (350°F). Line a 9x13 inch pan with parchment, leaving overhang on two sides. Grease lightly.
  • Combine flour, oats, both sugars, baking powder, cinnamon, and salt in a large bowl.
  • Add cold butter cubes and vanilla. Work butter into the dry ingredients until the mixture resembles coarse, uneven crumbs with some pea-sized butter pieces visible.
  • Press two-thirds of the mixture firmly into the prepared pan using the flat bottom of a measuring cup.
  • Toss raspberries with sugar, cornstarch, lemon juice, lemon zest, and vanilla until coated.
  • Spread raspberry mixture evenly over the pressed base.
  • Scatter remaining crumble loosely over the raspberry layer in uneven clumps. Do not press down.
  • Bake 38–42 minutes until topping is deep golden and filling is visibly bubbling at the edges.
  • Cool completely in the pan for at least 2 hours before cutting. Refrigerate for 30 minutes after cooling for the cleanest cuts.
  • Lift out using parchment overhang. Cut into 16 bars with a sharp knife, cleaning between cuts.
  • Dust with powdered sugar, drizzle with white chocolate, or scatter flaky sea salt if desired.

Notes

  • Keep butter cold until the moment it goes into the mixture — cold butter creates distinct crumble clusters
  • Do not overwork the crumble — stop when the mixture is coarse and uneven with visible butter pieces
  • Press the base firmly using the flat bottom of a glass or measuring cup for a base that holds together
  • Do not thaw frozen raspberries — add straight from frozen to prevent a watery filling
  • Do not press the crumble topping down — loose, uneven clumps create the crunchy texture
  • Wait until filling is visibly bubbling at the edges before removing from the oven — this means the cornstarch has activated
  • Cool completely for at least 2 hours before cutting — cutting warm produces runny filling and ragged edges
  • Make these the day before — they are noticeably better after overnight refrigeration
  • Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months
  • An 8x8 pan produces thicker bars — increase bake time by 8–10 minutes