Description
Delight in these homemade Raspberry Crumble Bars featuring a buttery, oat-rich crumble base layered with a tangy raspberry filling. Perfectly balanced with sweet and tart flavors, these bars bake to a golden crisp and are ideal for dessert or a sweet snack.
Ingredients
Crumble Base
- 175 g rolled oats
- 200 g plain flour
- 150 g light brown soft sugar
- 1/2 tsp baking powder
- 175 g unsalted butter (cold and cubed)
Filling
- 400 g fresh raspberries
- 150 g raspberry jam
- 1 tbsp lemon juice
- 1 tbsp cornflour
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 200ºC (180ºC fan). Line a 9x9 inch square tin with parchment paper to prevent sticking and for easy removal of the bars.
- Make the Crumble Mixture: In a large bowl, combine rolled oats, plain flour, light brown soft sugar, baking powder, and cold cubed unsalted butter. Use your fingers to rub the butter into the dry ingredients until the mixture resembles breadcrumbs with no large lumps remaining.
- Prepare the Filling: In a separate bowl, mix the fresh raspberries, raspberry jam, lemon juice, and cornflour. Gently mash this mixture so the ingredients combine well but still retain some texture of the raspberries.
- Assemble the Bars: Pour about 500 grams of the crumble mixture into the lined tin and press it down firmly to form an even base layer.
- Add the Raspberry Filling: Spread the prepared raspberry filling evenly over the pressed crumble base.
- Top with Remaining Crumble: Sprinkle the rest of the crumble mixture over the raspberry layer, covering it generously but not pressing it down.
- Bake the Bars: Place the tin in the preheated oven and bake for at least 30 minutes, or until the crumble topping is golden and crisp.
- Cool and Portion: Remove the bars from the oven and allow them to cool completely in the tin. For easier cutting, refrigerate the bars before slicing into portions.
Notes
- Ensure the butter is cold for a crumbly texture in the base and topping.
- Using fresh raspberries gives a bright, tart flavor, but frozen can be substituted if needed—thaw and drain excess liquid.
- Refrigerating before cutting helps the bars hold their shape better.
- If you prefer a sweeter filling, add extra raspberry jam or a little caster sugar to taste.
- Store bars in an airtight container in the refrigerator for up to 5 days.
