These Oatmeal Raspberry Crumble Bars are the perfect intersection of simplicity and sublime flavor, featuring a buttery, oat-filled crust and topping sandwiching a layer of sweet-tart raspberry preserves. Unlike many bar cookies that require multiple steps and bowls, this recipe uses one straightforward mixture for both the base and the crumbly topping, making the assembly process remarkably efficient. The combination of old-fashioned oats and brown sugar creates a hearty, chewy texture with deep caramel notes, while the raspberry jam provides a vibrant, fruity center that cuts through the richness. Baked until golden brown, these bars strike a beautiful balance between a sturdy, satisfying snack and a decadent dessert, perfect for lunchboxes, potlucks, or an afternoon treat with coffee or tea.
The brilliance of this recipe lies in its method. By melting the butter rather than creaming it, you achieve a dough that is easy to press and crumble without the need for a mixer. Gently warming the jam before spreading is a small but crucial step that makes it easier to distribute evenly without tearing the delicate base layer. Allowing the bars to cool completely is non-negotiable; this patience allows the fruit layer to set and the crumb to firm up, ensuring you get clean, perfect squares rather than a messy, crumbly slab. The result is a bar that is visually appealing with its rustic, golden topping and peekaboo ribbon of red jam, offering a delightful contrast of textures in every bite. It’s a timeless, foolproof recipe that is as enjoyable to make as it is to eat.
Why You’ll Love This Recipe:
• One-Bowl Simplicity: The entire crust and topping comes from a single mixture, minimizing cleanup.
• Perfect Texture: A firm, chewy base with a delightful crumbly topping and a soft, fruity center.
• Versatile Filling: Easily adaptable with your favorite jam, preserves, or even fruit pie filling.
• Excellent for Making Ahead: These bars hold up beautifully for days and are perfect for gifting or packing.
Ingredients:
- 1 ½ cups old-fashioned rolled oats
- 1 ¾ cups all-purpose flour, spooned and leveled
- ⅔ cup packed light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg, beaten
- 3/4 cup (1 ½ sticks) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 (12-ounce) jar raspberry preserves or jam
Instructions:
Step 1: Preheat Oven and Prepare Pan
• Preheat your oven to 350°F (175°C). Grease a 7×11-inch or an 8×8-inch baking dish with butter, or line it with parchment paper, leaving an overhang on two sides for easy removal.
Step 2: Combine the Dry Ingredients
• In a large bowl, whisk together the old-fashioned oats, all-purpose flour, packed light brown sugar, baking powder, and salt.
Step 3: Create the Oatmeal Mixture
• Pour the slightly cooled melted butter, beaten egg, and vanilla extract over the dry ingredients.
• Stir with a spatula or fork until the mixture is completely combined and crumbly. It should hold together when pressed.
Step 4: Assemble the Base and Filling
• Transfer a little more than half of the oatmeal mixture (about 55-60%) into the prepared baking dish. Press it down firmly and evenly into a compact layer.
• In a small saucepan, warm the raspberry preserves over low heat for just a minute or two, stirring until loosened. This makes it much easier to spread. Alternatively, you can microwave it in a heat-safe bowl for 20-30 seconds.
• Using an offset spatula or the back of a spoon, carefully spread the warmed raspberry preserves over the pressed base, leaving a small bare border around the edges.
Step 5: Add the Topping and Bake
• Take the remaining oatmeal mixture and crumble it evenly over the entire surface of the raspberry layer.
• Bake for 25-30 minutes, or until the topping is a light golden brown.
Step 6: Cool Completely
• Place the pan on a wire rack and allow the bars to cool completely in the pan. This is essential for them to set properly and is the key to getting clean slices.
Step 7: Slice and Serve
• Once completely cool, use the parchment paper to lift the entire block out of the pan. Place it on a cutting board and slice into squares or bars with a sharp knife.
Tips:
• Press the Base Firmly: Taking the time to create a solid, compact base layer prevents the jam from seeping through during baking.
• Don’t Skip Warming the Jam: This simple step prevents a torn base and ensures a perfectly even layer of fruit.
• Cooling is Crucial: Cutting into warm bars will result in a crumbly mess. For the cleanest slices, be patient and let them cool fully.
• Customize Your Bars: Feel free to use any flavor of jam you love—apricot, strawberry, blackberry, or even a seeded raspberry jam for more texture.
Storage Options:
• Room Temperature: Store the bars in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, up to 1 week, keep them in the refrigerator. Let them come to room temperature for the best texture.
• Freezing: These bars freeze exceptionally well. Wrap individual bars or the entire block tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature.
Oatmeal Raspberry Crumble Bars are a humble yet utterly satisfying treat that combines simple ingredients into a classic, beloved dessert. They are a dependable recipe that promises delicious results every single time. Enjoy
