5-Ingredient Raspberry Bars

These easy raspberry bars feature a buttery base, raspberry jam middle, and a golden crumble topping. It needs just 5 simple ingredients. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 286kcal

Author Arman Liew

Ingredients

2 1/4 cups + 2 tablespoons all-purpose flour divided
2 cups rolled oats
1/2 cup + 2 tablespoons sugar divided
1 cup butter melted
4 cups raspberries

Instructions

Preheat the oven to 180C/350F. Line an 8-inch square pan with parchment paper and set aside.
In a large bowl, combine 2 1/4 cups flour, the oats, 1/2 cup of the sugar, and butter, and stir until a crumbly texture remains.
Reserve a scant 1/2 cup of the mixture then transfer the rest of it into the lined pan. Press the mixture down into the pan until smooth. Poke holes in the crust, then bake for 15-17 minutes, or until golden.
While the crust is baking, prepare the raspberry filling. In a small saucepan, add the raspberries and the remaining two tablespoons of sugar. Once it begins to boil, use a hand mixer or fork to break down the raspberries until smooth. Add in the remaining two tablespoons of flour and simmer for another minute before removing it from the heat.
Once the crust is golden, remove it from the oven and spread the raspberry filling on top. Drop handfuls of the remaining crumb mixture over the top and bake for a further 20 minutes or until lightly golden.
Remove the Bars from the oven and let them cool to room temperature. Once cool, refrigerate for at least an hour to further firm up.
Once firm, slice into bars and glaze. To make the glaze, whisk together some confectioners' sugar and water.

Video

Notes

To make the glaze: 3 tablespoons confectioners' sugar and 1-2 teaspoons water.

Make it gluten-free. If you want these bars to be suitable for celiacs, you can use certified gluten-free oats and gluten-free flour.
Make a cookie base. Do you remember good old thumbprint cookies? Revisit the nostalgia by making a shortbread cookie crust instead of a crumb crust.
Use a mix of fresh raspberries and raspberry preserves. You can add a layer of raspberry jam for a more jammy taste.
Add other fruits, like blackberries, peaches, and apricots.
Make raspberry lemon bars. A cinnamon crust tastes delightful with butter and raspberry flavors. I also add lemon zest to the crumble for a subtle lemon flavor.
Storage. Raspberry bars keep well at room temperature for three days. Refrigerate them for up to a week for extended storage. Alternatively, you can freeze the raspberry bars in ziplock bags for up to three months.

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