Raspberry Crumble Bars

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.

These dessert squares with raspberries and oat crumble are sweet, tangy and totally delicious. Raspberries, oats, brown sugar, butter, flour and more

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!

Raspberry Crumble Squares-9

I love raspberries and have made many different recipes featuring these delicious tart berries. Here are some other great raspberry recipes.

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5 from 16 votes

Raspberry Crumble Bars

These dessert squares with raspberries and oat crumble are sweet, tangy and totally delicious. Raspberries, oats, brown sugar, butter, flour and more
Course Dessert
Cuisine Baked
Keyword Bars, Cobbler, Crumble, Dessert, raspberry, Squares
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 squares
Author Steve Cylka


  • 2 cups flour
  • 2 cups oats
  • 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.

Raspberry Crumble Squares-8pin

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. Yum! These looks so good! I love raspberries and I love oat crumble like you do. I used to make oat crumble by itself to eat when I was a teenager lol Thanks for the recipe!

  2. What kind of oats did you use? Old fashioned? Quick?

  3. I was wondering if you have tried freezing these and how they came out when thawed? I have a ton of raspberries right now so I thought I would make a few batches and freeze them. They are so good.

  4. These are delicious! I just made them and love them! Thanks for sharing!

  5. Making these a second time! Great way to use up my homegrown raspberries, other recipes only call for jam instead of fresh berries.

  6. Very good! Difficult to find recipes for fresh raspberries.

  7. So easy and delicious. Used a little less butter as it was all I had and it worked great despite!

  8. Only the second thing that I have ever baked and these were a big hit. I even got compliments from a professional baker! Love the fresh raspberry part.

  9. Have you ever made these with frozen raspberries?

    • I have not tried it with frozen berries. Might work fine, but you may find it is a little runny.

    • I make it with frozen all the time. I just let the juices drain for a couple hours before I make it. It’s more of a jam look. My family loves these. My husband calls them oatmeal cookies on steroids!

  10. Really delicious! The raspberries were nice and tart and the bars had a pretty good balance between sweet and sour. I ended up using a little less butter than called for (about 3/4 cup) and it turned out fine

  11. These are absolutely delicious!!!! How do I freeze them? I want to make more!

    • I have frozen these and they freeze quite well. I would suggest you cut them into bars and place them in a plastic storage container, making sure there is a little space between bars so they do not freeze together. I also place parchment paper between layers of bars.

  12. I had a huge bucket of fresh raspberries and had no clue what to do with them. After looking at tons of different recipes I picked this one. It did not disappoint! The fruit center has the most wonderful texture and the treats where not watery or soggy at all. Delicious!

  13. I tried this today and it turned out great! I replaced the sugar with coconut sugar (following America’s test kitchen recommendation for replacement measurments). Have you ever tried with with another fruit? I’m thinking a blueberry or strawberry, and wondering if they would blend well with the flour, sugar, and lemon juice.

  14. Tried it with frozen raspberries (we have a lot left from last summer) and they turned out delicious, I gave it an extremely 10 minutes in the oven because the berries were frozen.

  15. It’s the middle of March and raspberries are pretty expensive so I used frozen and they turned out great. I used a tip from another person here and gave them an extra few minutes and they were not runny at all.

  16. I baked last week for morning tea in my church. So many people gave thumb up and asked me the recipe. I made slightly different with the ecipe, I put 1/4 cup instead of 1/2 cup granulated sugar when I mix it with raspberries. And After 30 minutes baking, I took it out and scatter 2 pinches of granulated sugar, and bake for about 5 minutes. Turned AWESOME too.

  17. These are PERFECTION! Our whole party could not get enough and EVERYONE wanted the recipe. If you are reading this, WHY ARE YOU NOT ALREADY MAKING THEM?? They are that good. Followed the recipe as written. This is going to be an annual tradition for us!

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