I need to make a confession. I look for any opportunity to make oat crumble. The combination of oats, brown sugar and butter – they all work together to make something sweet, crunchy, and totally delicious.
So, after I picked a bunch of raspberries at Millar Berry Farms, I knew that I was going to make some sort of raspberry crumble. These are quite similar to the way that I make apple crisp, but, the middle is with raspberries instead of apples.
Mixing the fresh berries with a little flour and sugar turn the middle into something similar to a fruit pie filling.
These crumble bars have a wonderful combination of sweet and tang. Once made, they can be cut and then frozen for a couple months. That is a great way to store them if they do not all get eaten right away. They are that good!
I love raspberries and have made many different recipes featuring these delicious tart berries. Here are some other great raspberry recipes.
- Classic Raspberry Pie
- Raspberry Lemon Loaf
- French Toast with Raspberry Sauce
- Endive with Ricotta, Raspberries, Pecans and Maple Syrup
- Raspberry Vinaigrette
Raspberry Crumble Bars
- 2 cups flour
- 2 cups oats
- 1½ cups brown sugar
- 1 tsp baking powder
- 1 cup melted butter
- 2 pints (4 cups) fresh raspberries
- 1/2 cup white sugar
- 2 tbsp flour
- 2 tbsp lemon juice
- Preheat oven to 350F.
- Mix the flour, oats, brown sugar and baking powder in a bowl. Stir in the melted butter until it forms a wet crumbly consistency.
- Take about two thirds of the crumble mixture and dump it into an ungreased 13x9 pan.
- Mix together the raspberries, sugar, flour and lemon juice so the raspberries are well coated.
- Spread the raspberry mixture evenly across the crumble base.
- Sprinkle the remaining crumble mixture evenly on top.
- Place in the oven and bake for 30-40 minutes.
- Cool on a wire rack and then cut into squares.