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Raspberry Bars

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These buttery raspberry bars have a soft, crumbly crust and a sweet-tart raspberry jam filling, topped with a golden oat streusel. They’re easy to make and perfect for dessert, afternoon tea, or holiday cookie trays.

Ingredients

Scale

For the Crust and Crumble Topping:

  • 1 cup (2 sticks) unsalted butter, melted

  • ½ cup granulated sugar

  • ½ cup packed light brown sugar

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

  • 2 cups all-purpose flour

  • 1 cup old-fashioned oats

For the Filling:

  • ¾ to 1 cup raspberry jam or preserves

  • Optional: 1 teaspoon lemon zest (for extra brightness)

Instructions

  1. Preheat Oven:
    Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

  2. Make the Crust/Topping:
    In a large bowl, whisk together melted butter, both sugars, vanilla, and salt. Add flour and oats; mix until combined. The mixture will be crumbly.

  3. Form the Base:
    Press 2/3 of the mixture firmly into the bottom of the prepared pan to form the crust.

  4. Add the Filling:
    Spread raspberry jam evenly over the crust. If using lemon zest, mix it into the jam before spreading.

  5. Top and Bake:
    Sprinkle the remaining crumb mixture evenly over the jam layer.
    Bake for 30–35 minutes, or until the top is lightly golden and the jam is bubbling slightly.

  6. Cool and Slice:
    Allow bars to cool completely in the pan. Once cooled, lift out using parchment overhang and slice into squares or bars.

 

Notes

  • For a fresher fruit twist, try adding a handful of fresh raspberries over the jam before topping with crumble.

  • Use seedless raspberry jam if preferred.

  • Bars keep well in the fridge for up to 5 days or freeze for up to 2 months.

Find it online: https://ukfinda.com/raspberry-bars/