These raspberry crumble bars are bursting with sweet and tangy flavor. They take just 15 minutes of prep and are perfect for breakfast, a mid-afternoon snack, or dessert!
If you love raspberries for their sweet and tangy flavor, you're going to absolutely love these raspberry crumble bars. The crispy crumble topping doubles as a bottom crust. It doesn't get easier.
Easy to freeze and perfect for meal prep, you’re going to love these hearty crumble bars.
What you'll need
- 8×8-inch pan: You can use a 9×9-inch pan if you want to. Each pan will make about 9-12 bars.
- Food processor: Use a food processor to quickly make the crumble topping and crust.
- One mixing bowl: A medium bowl will allow you to easily make the raspberry mixture.
- Wooden spoon or spatula To mix the ingredients in the raspberry filling.
How to make
Detailed ingredient measurements, instructions, and notes can be found on the printable recipe card at the bottom of the page. Here is a quick summary:
1. Preheat oven and prepare the baking dish. Preheat oven to 350° F. Line an 8-inch square baking dish with parchment paper and grease with coconut oil.
2. Make the crumble topping. In a food processor, pulse rolled oats, flour, brown sugar, baking soda, and salt. Add coconut oil and pulse to create a crumbly texture.
Measure 1 cup of the oat mixture and set aside. Using your hands, spread and press down the remaining mixture onto the bottom of the baking dish. Bake for 10 minutes.
3. Prepare the filling. While the crust is baking, prepare the filling. In a separate medium-sized bowl, combine the raspberries, lemon juice, maple syrup, flour, cornstarch, and vanilla extract. Mix well.
4. Assemble the crumble. Remove crust from the oven and spoon the raspberry filling over the crust, using a spatula to evenly spread and fill the corners. Evenly crumble the remaining oat mixture over the top.
5. Bake. Bake for 35 minutes or until the top begins to turn golden brown.
6. Cool and serve: Remove the bars from the oven and place them on a rack until completely cooled. Gently remove from the pan by picking up the parchment paper and cut into squares.
Storing for later
Place in an airtight container in the fridge for up to 3 days.
Tips for the best crumble bars
- Use fresh raspberries: That is the key to flavorful, delicious bars.
- Spoon flour into measuring cup: Instead of scooping the flour with a measuring cup, spoon the flour into the cup and then level off with the flat edge of a knife.
More breakfast recipes
- Banana Chocolate Chip Bars
- Cherry Breakfast Bars
- Breakfast Cookies
- Vegan Blueberry Scones
- Raspberry Thumbprint Cookies
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Ingredients
Crumble Crust/Topping
- 1 cup rolled oats
- 1 cup flour
- ½ cup light brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, solid
Raspberry Filling
- 12 ounces raspberries
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon flour
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350° F.
- Line an 8-inch square baking dish with parchment paper and grease with coconut oil.
- In a food processor, pulse rolled oats, flour, brown sugar, baking soda, and salt. Add coconut oil and pulse to create a crumbly texture.
- Measure 1 cup of the oat mixture and set aside. Using your hands, spread and press down the remaining mixture onto the bottom of the baking dish. Bake for 10 minutes.
- While the crust is baking, prepare the filling. In a separate medium-sized bowl, combine the raspberries, lemon juice, maple syrup, flour, cornstarch, and vanilla extract. Mix well.
- Remove crust from the oven and spoon the raspberry filling over the crust, using a spatula to evenly spread and fill the corners. Evenly crumble the remaining oat mixture over the top.
- Bake for 35 minutes or until the top begins to turn golden brown. Allow the bars to cool completely before removing from the pan.
Nutrition Information
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Hanny says
Absolutely delicious! My family and I loved this recipe. Thank you Sanapa! ✨
Hanny says
I meant Sapana. I’m so sorry about that!