Description
Jammy Raspberry Crumble Bars layer a buttery brown sugar crumble cookie-like base with sweet and tart raspberries dolloped with strawberry jam and finished with a crumble topping. This quick and easy recipe comes together in less than 1 hour using one dough for both the base and topping.
Ingredients
Crust and Crumble
- 200 g (2 cups) old-fashioned oats
- 140 g (1 cup) all-purpose flour
- 165 g (3/4 cup) light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 226 g (1 cup) cold unsalted butter, diced
Raspberry Filling
- 320 g (2 1/2 cups) fresh raspberries
- 3 tablespoons light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
- 110 g (1/3 cup) raspberry or strawberry jam
Instructions
- Preheat oven to 350°F/177°C. Line a 9x9-inch baking pan with parchment paper so that it hangs over the sides.
- For the crust and crumble: In the bowl of a food processor, pulse together the oats, flour, brown sugar, cinnamon, and salt until the oats are mostly ground. Add the cold butter and pulse until a coarse dough forms.
- Press 1/2 of the dough into the bottom of the prepared baking pan. Bake for 10-12 minutes or until lightly golden brown.
- For the filling: In a medium bowl, gently combine the raspberries, sugar, flour, vanilla, and lemon zest. Spoon the mixture into an even layer onto the warm crust and dollop the jam over the berries.
- Sprinkle the remaining dough over the raspberries. Transfer to the oven and bake for 30-40 minutes or until the crumble is light golden brown.
- Allow to cool completely before cutting into bars.
Notes
Storage: Store in an airtight container in the fridge for up to 5 days.
Freezer: Store in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the fridge or set them on the counter for 1-2 hours.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brownies & Bar
- Method: Baking