Raspberry Crumb Bars


Is it summer yet? Okay, well since we can’t force that one, at least we can constantly bake with the flavors of summer. This recipe is perfect because it doesn’t even require fresh berries, so when they aren’t in season, no problem. It actually just uses raspberry jam (and you can use any other kind you’d like instead). I prefer to use freezer jam, because it has a fresher flavor, but if you can’t find it the stuff from the shelf will work fine too.

Raspberry Crumb Bars (easy dessert recipe) | Cooking Classy

You wouldn’t believe how easy these are to make! This one is staying in my recipe book for sure. They taste amazing, and I had the prep work done in about 10 minutes. Does it get much easier? These only take 7 ingredients people (and if you really wanted you could narrow that down to 6, just omit the salt and use salted butter).

These are perfect to make for entertaining. If you have a whole menu to prepare it’s always nice to have a simple, yet incredible dessert, that will impress guests without all the extra hassle and clean up. This was one bowl, one whisk and one baking dish that was lined with foil – so basically that came out clean. Dishes are my arch nemesis so that just makes one more reason I love this dessert. I’m pretty sure you are going to love these too! If you’d like, you could even add in a little ground cinnamon or fresh lemon zest, but really I think they are perfect just as they are. Enjoy!

Raspberry Crumb Bars (easy dessert recipe) | Cooking Classy

Raspberry Crumb Bars (easy dessert recipe) | Cooking Classy


Raspberry Crumb Bars

Yield: 9 - 12 bars

Prep Time: 15 minutes
Cook Time: 35 minutes


  • 1 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup rolled oats (old fashioned)
  • 1/2 cup packed light-brown sugar
  • 1/2 cup unsalted butter , softened
  • 3/4 cup raspberry jam , seedless if preferred


  1. Preheat oven to 350 degrees. Line an 8 by 8-inch baking dish with aluminum foil, leaving a 2-inch overhang of foil on two sides. Grease foil.
  2. In a large mixing bowl, whisk together flour, baking soda and salt. Stir in oats and brown sugar, and use clean fingertips as needed to break up brown sugar clumps. Add butter, and using fingertips, work butter into mixture until evenly moistened.
  3. Add 2 cups of the oat mixture to the prepared baking dish and press into an even layer. Spread raspberry jam into an even layer over oat layer, coming within 1/4-inch of all edges. Sprinkle top evenly with remaining oat mixture, then slightly press into jam layer.
  4. Bake in preheated oven until golden brown, about 34 - 38 minutes. Remove from oven and allow to cool completely before cutting into squares. Store in an airtight container.
  5. Recipe Source: adapted from allrecipes

Raspberry Crumb Bars (easy dessert recipe) | Cooking Classy


  • Katrina @ Warm Vanilla Sugar: I want summer to come so, so, bad! Loving these bars! xx March 4, 2014 at 6:47pm Reply

  • Averie @ Averie Cooks: So so gorgeous!! My mom used to make something like this when I was growing up with my dad’s summertime raspberry surplus (what I wouldn’t give for that!) and you just made me crave raspberries! The crumb topping is the best! March 4, 2014 at 6:53pm Reply

    • Jaclyn: Thanks Averie :)! A raspberry surplus sounds dreamy right about now! I’m craving all the fresh summer fruits. March 4, 2014 at 9:23pm Reply

  • Laura: These look delicious! I made some similar raspberry jam bars today with an oats/almond topping… can’t wait for berry season! March 4, 2014 at 7:33pm Reply

  • Elizabeth @ Confessions of a Baking Queen: Woo hoo these bars sure make me think of summer!! They look fabulous!! March 4, 2014 at 8:09pm Reply

  • Mimi @ Culinary Couture: LOVE how simple these are and that plate is beautiful! March 4, 2014 at 8:39pm Reply

  • Laura (Tutti Dolci): I love crumb bars, these are just gorgeous! March 4, 2014 at 9:42pm Reply

    • Jaclyn: Thanks Laura :)! March 4, 2014 at 9:57pm Reply

  • CakePants: Beautiful photos! These looks so delicious. Despite the (still) subzero temperatures, I’m right there with you about pretending that it’s summer. March 5, 2014 at 8:44am Reply

  • Karin B: The bars look great! You mentioned freezer jam. Do you have a recipe that you rely on? Thanks. March 5, 2014 at 1:22pm Reply

  • Jessica @ A Kitchen Addiction: Gorgeous photos! Crumb bars are a favorite around here! March 5, 2014 at 2:25pm Reply

    • Jaclyn: Thanks Jessica! March 6, 2014 at 11:58am Reply

  • Shari Kelley: These look beautiful and delicious! Can’t wait to make them for my friend who is coming to visit – she loves raspberries. March 5, 2014 at 8:28pm Reply

  • alana: Looks delish!!!:) Hey Jaclyn, do you by any chance have a recipe for asian potstickers?? Craving homemade ones! Not store…. lol March 6, 2014 at 11:28am Reply

  • minna: Your post inspired to make these! But mine didn’t turn out as nice looking. Your raspberry jam filling is vibrant! mine is dull…. is it because you used freezer jam? March 6, 2014 at 3:17pm Reply

    • Jaclyn: Probably that’s another reason I like to use the freezer jam because the color is more vibrant. I hope you loved how they tasted at least :)! March 6, 2014 at 4:14pm Reply

  • Gaylene: Could you double this recipe for a 9×13 dish March 6, 2014 at 4:06pm Reply

    • Jaclyn: Yes that should work just fine. I was going to but decided I shouldn’t have that many sitting around since I already have so many sweets all the time :). You might need to increase the bake time a few minutes. March 6, 2014 at 4:12pm Reply

  • Jessica @ Sprinkle Some Sugar: Wow, these look awesome! I made similar bars using strawberries but have yet to try raspberries! Must try soon. :) Pinned! March 10, 2014 at 6:10am Reply

  • Corinne San Antonio: when I click to “Print” recipe, “blank Page” comes up? Help March 11, 2014 at 12:33pm Reply

    • Jaclyn: So sorry! This has occasionally happened and the best solution seems to be to try a different browser i.e. firefox, chrome, etc. Good luck and thanks for visiting! March 11, 2014 at 7:02pm Reply

  • Rachel: Do you have any good flour substitute recommendations for this recipe? March 13, 2014 at 9:53am Reply

    • Jaclyn: Probably a gluten free all-purpose flour. March 23, 2014 at 5:16pm Reply

  • Corina: These look incredible. So pretty as well. I have made a similar recipe with banana and chocolate chips but haven’t tried a berry one yet. March 15, 2014 at 8:01am Reply

  • Emily Magnuson: I made these and they are great! They don’t need to be raspberry though. You could use any kind of jam! Strawberry, apple, peach, blueberry, blackberry… How Fun! Love these!

    I also added some powdered sugar to the tops because I thought they could use some more sugar. =) March 23, 2014 at 9:29am Reply

  • KayleneP @ The Links Site: These bars look so good. You just can’t go past a quick and easy recipe like this one – thanks for sharing! April 16, 2014 at 4:04am Reply

  • Julia: Where is the recipe with instructions? I bought the ingredients and need help. April 18, 2014 at 3:03pm Reply

    • Jaclyn: It should be there now, we had to do some site maintenance for a few minutes so it was down. Sorry about that! I hope you love this recipe Julia! April 18, 2014 at 7:19pm Reply

  • Heather: Making this now, jam is room temperature and not spreading at all! It’s just getting mixed into the oats and it’s a mess! April 22, 2014 at 4:09pm Reply

    • Jaclyn: Next time I’d probably just stir if first and that might make the difference. May 6, 2014 at 6:27pm Reply

  • Raspberry Crumb Bars | DiniBlini: […] *Recipe from Cooking Classy. […] April 22, 2014 at 8:55pm Reply

  • Kim: Anyway you could use fresh berries in these? How would you go about it? April 26, 2014 at 7:28pm Reply

  • Raspberry Crumb Bars | {Unconventional} Cakery: […] These have been on my list of things to make for weeks and I finally had a night that wasn’t crazy where I could put aside the time to do it.  They are really simple to make and came out delicious.  I got the recipe from Cooking Classy […] June 19, 2014 at 4:07am Reply

  • Kathryn: So easy, so delicious. Thank you! August 15, 2014 at 8:03am Reply

  • Barre de framboise | Le Carnet de Mam'Claire: […] Barre de céréale framboise (Coooking Classy): Une barre de céréale croustillante pour des petites faims gourmandes! […] August 27, 2014 at 9:28am Reply

  • Natalie: It looks so delicious!!! November 9, 2014 at 4:09pm Reply

  • tracet: can you freeze them ? December 20, 2014 at 12:46am Reply

    • Jaclyn: That should be fine. I prefer them fresh but if you have some left over they should freeze okay. December 20, 2014 at 11:42am Reply

  • Holly: could I add cream cheese on top of the jam? January 31, 2015 at 5:20pm Reply

    • Jaclyn: I think that should be fine, I’d sweeten the cream cheese with some sugar too and I’d probably add it before adding the jam because it will just sink down anyway. February 5, 2015 at 6:15pm Reply

  • Ari: This crumb bars look amazing. I will try them soon with strawberry. April 11, 2015 at 8:10pm Reply

  • Cookie: Absolutely heavenly! I used Maui honey to replace some of the brown sugar and coconut oil to replace some of the butter. I also added a little shredded coconut. For the jam I substituted a three berry jam made here on Maui. Will definitely make again! May 24, 2015 at 5:56pm Reply

  • Diane: My friend made strawberry jam so I decided to change up your recipe using it in place of raspberry jam. I put half a strawberry on the top of each one. They were delicious! I also used steel cut oats. Will definitely make these again. June 13, 2015 at 7:41pm Reply

  • Acrossthemoat: Not sure if a part if recipe is missing but I added 2 cups of oats to bottom of pan then jam then the crumbly mixture and baked ar 350′ for 38 mins and the oats at the bottom were just dry oats. I am so confused. Was that the recipe? Add dry oats to bottom of baking pan? This was a dissappintment. July 6, 2015 at 8:00pm Reply

    • Jaclyn: Not just straight oats it’s the oat “mixture” as in that mixture made in the first paragraph. Sorry for the confusion but that’s why you found it to be a disappointment, plain dry oats would definitely be odd :). July 6, 2015 at 11:27pm Reply

  • Diahn: These sound delicious. I have to make a large amount for an event. Do these freeze well and thaw tasting just as yummy? August 14, 2015 at 11:17pm Reply

  • Lila: Is 2 cups of the batter that’s being pressed into the pan like around 3/4 of the total amount or half? Basically how much do you think should be left over to sprinkle on top? Thanks :) March 12, 2016 at 8:25pm Reply

  • Amanda: I just made these and they are DELICIOUS! Thank you! June 16, 2016 at 10:57pm Reply

    • Jaclyn: So glad you loved them Amanda! June 21, 2016 at 10:41am Reply

  • Gina D from Texas: Have you ever used apple butter in these? November 14, 2016 at 7:43pm Reply

  • Suzie: Can these be made using a roasting tray and foil? Instead of a oven dish. I’m currently in an airbnb in Johannesburg and only have a roasting tray but determined to make these. Please advise June 21, 2017 at 5:55am Reply

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