Skip to content Skip to sidebar Skip to footer

buttery raspberry crumble bars.

Raspberry Crumble Bars Buttery !! Geez, SO GOOD. Fresh raspberries, jam, and sweet peaches are sandwiched between two layers of butter, crushed cinnamon oats. These bars are simple, easy and absolutely the BEST, delicious breakfast or afternoon treats!

Tuesday is made better with something sweet, isn't it?

Funny, sometimes all I want to do is a tasty recipe, but sometimes my sweet tooth kicks my teeth high, and what I really want to do is bake. Now what I want to do is bake. I have thought about why this happened and I came to the conclusion that my desire to bake happened for several reasons.

The first reason, I'm stressed. I will explain in detail, but I am afraid I will stress you out, and that is not what I want to do (nothing serious). When I'm stressed, baking is a stress reliever I take (and a good rise in the morning). Like many people out there, something about baking is soothing and relaxing, especially on rainy days when storm clouds make me feel gloomier than usual.

The second reason, it's summer, and the right time to bake with berries, stones, and even vegetables. I am really obsessed at this point with summer products. Summer and autumn are my favorite harvest seasons of the year.

The third reason, my favorite food to be photographed is food with color and food that I can play creatively to make it look beautiful. Usually, this tends to be a kind of grilled food, because it can be stacked, arranged, and paired with flowers (another mood booster) much easier than saying, a plate of chicken. I always have fun with photos of my sweet recipes, so on bad days, I only develop sweet recipes in the hope that they will reverse the day. More often than not, it really works!

In essence, I am in the baking phase and I roll it.

I spent the whole day last Sunday getting rid of my anxious thoughts and making all kinds of new sweet recipes. One of my favorite recipes that I have developed in the last few weeks is this bar.

Geez, this bar ...

They are SO GOOD.

Extra butter, soft, sweet, sticky, filled with raspberries and a little vanilla and cinnamon. Honestly? This is the fruit bar that you need to make this summer. Addictive good, like melting in your mouth is good.

And very beautiful, which I like.

Some details for you.

This stem base is made with a few simple ingredients: wheat, flour, brown sugar, butter, and a pinch of cinnamon. This is very much like a shortcake at the bottom, but more like a cinnamon streusel on top. The basic crust is baked before adding the filling and then the remaining batter is sprinkled over the raspberries for additional crumbs.

Crust/crust is butter, sweet, fresh, and a little cinnamon.

For the filling, I use fresh raspberries and raspberry jam. Why both of them? Well, fresh raspberries give you a taste with every bite, but jam makes the bar extra gooey, sticky, and well-jammy. I LOVE combos and the secret to making this bar the BEST.

Ok, fine then and add the sweet summer peaches. Yes, there are even small peach actions taking place in these bars. I don't want to be too strong for raspberries, so I only use one, but I love the raspberry combos and peaches and find them to be a delicious addition to this bar.
The contents of the raspberry are scooped up on a crust that has been roasted and then covered with the remaining crumbs. Bake, then about thirty minutes later you will have a kitchen that smells good, and a bar that looks better.

This is great as a sweet breakfast, an afternoon snack, or after-dinner dessert. Eating them warm from the pan is technically not what you should be doing ... but um, you have to do it.

Bars need to be cooled before you can cut them, but they are really delicious out of the oven eaten with a fork. I will let you make a call about how to eat it, but you guys know me, I'm all about warm, coming out of the pan.

If you make this raspberry crumby bar, make sure to leave a comment! I love hearing from you and always do my best to respond to all of you. Oh, and of course, if you make this recipe, don't forget to also tag me on Instagram so I can see it! Looking around at the recipe photos that you all made is my favorite!


  • 2 cups old fashioned oats
  • 1 1/2 cups flour
  • 1 cup of brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon of cinnamon
  • 2 sticks (1 cup) cold salted butter, diced


  • 2 1/2 cups fresh raspberries
  • 2-4 tablespoons of brown sugar
  • 2 tablespoons of all-purpose flour
  • 2 teaspoons of vanilla extract
  • 2 teaspoons of lemon zest
  • 1/2 cup raspberry jam
  • 1 peach ripe but hard, thinly sliced


  1. Preheat the oven to 350 degrees F. Cover a 9x13 inch pan with baking paper.
  2. 2. In a food processor bowl, recover with oat, flour, brown sugar, baking powder, and cinnamon, until most of the oats are crushed. Add the cold butter pulse until the mixture is formed. If the mixture looks dry, add 1 tablespoon of water.
  3. Press 1/3 of the mixture into the bottom of the pan. Transfer to the oven and bake for 10 minutes or until golden.
  4. Meanwhile, do the filling. In a medium bowl, stir the raspberries with sugar, flour, vanilla, and lemon zest. Spoon the layers evenly over the baked skin. A dollop of raspberry jam evenly spread over the fruit. Add peach slices in one layer. Sprinkle the remaining crushed dough over the berries. Return to the oven and bake for 30-40 minutes or until golden brown crumbs and berries explode.
  5. Allow cooling completely before cutting into bars. Store stored in a closed container for up to 1 week.
This recipe is inspired by half baked harvest

Post a Comment for "buttery raspberry crumble bars."