Raspberry Crumble Bars

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/29/21
Raspberry Crumble Bars

The Spruce / Stephanie Goldfinger

Prep: 8 mins
Cook: 45 mins
Total: 53 mins
Servings: 16 servings
Nutrition Facts (per serving)
325 Calories
14g Fat
47g Carbs
4g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 325
% Daily Value*
Total Fat 14g 18%
Saturated Fat 9g 44%
Cholesterol 42mg 14%
Sodium 153mg 7%
Total Carbohydrate 47g 17%
Dietary Fiber 2g 6%
Total Sugars 24g
Protein 4g
Vitamin C 2mg 9%
Calcium 20mg 2%
Iron 1mg 8%
Potassium 90mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These scrumptious layered raspberry bars bake to perfection with layers of buttery brown sugar and oat crust and coconut. It's an easy recipe to prepare, and the results are amazing. If you make these bars for a party, take along several batches of the recipe.

The bars call for seedless raspberry jam, but strawberry jam or preserves would be delicious as well. Feel free to add about 1/4 to 1/2 cup of chopped pecans or walnuts to the topping for extra crunch.

Ingredients

  • 1 cup butter, softened, plus more for baking pan

  • 2 1/2 cups (11 1/2 ounces) all-purpose flour

  • 1/2 cup granulated sugar

  • 1/2 cup packedlight brown sugar

  • 1 cup old-fashioned rolled oats

  • 1/4 teaspoon salt

  • 1 large egg, well beaten

  • 1 cup seedless raspberry jam, or raspberry preserves

  • 1 cup packed sweetened flaked coconut

Steps to Make It

  1. Gather the ingredients.

    Raspberry Crumble Bars ingredients

    The Spruce / Stephanie Goldfinger

  2. Preheat oven to 350 F. Grease a 9-inch square baking pan with butter or cooking spray.

    Greased baking pan

    The Spruce / Stephanie Goldfinger

  3. Combine butter, flour, granulated sugar, brown sugar, oats, salt, and beaten egg in a mixing bowl. Beat with an electric mixer on low speed, scraping bowl occasionally with a silicone spatula, just until mixture is blended but still somewhat crumbly.

    Combine butter, flour, granulated sugar and brown sugar, oats, salt, and beaten egg in a bowl with hand mixer

    The Spruce / Stephanie Goldfinger

  4. Reserve 2 cups of crumb mixture and set aside. Pat remaining crumb mixture over bottom of prepared baking pan.

    Pat crumb mixture over bottom of prepared baking pan

    The Spruce / Stephanie Goldfinger

  5. Spoon raspberry jam evenly over crumb layer. Spread jam to cover, to within 1/2-inch of edges.

    Spoon raspberry jam evenly over crumb layer in a baking pan

    The Spruce / Stephanie Goldfinger

  6. Sprinkle flaked coconut evenly over jam layer.

    Sprinkle flaked coconut evenly over jam layer in a baking pan

    The Spruce / Stephanie Goldfinger

  7. Sprinkle reserved crumb mixture evenly over coconut layer.

    Sprinkle reserved crumb mixture evenly over coconut layer in a baking pan

    The Spruce / Stephanie Goldfinger

  8. Bake raspberry bars for about 45 minutes, or until crumb topping has browned lightly. 

    Baked Raspberry Crumble Bars on a cooling rack

    The Spruce / Stephanie Goldfinger

  9. Cool completely before cutting into squares.

    Raspberry Crumble Bars on parchment paper

    The Spruce / Stephanie Goldfinger