Fresh Raspberry Bars

These are not your ordinary raspberry bars. They are loaded with a thick filling of fresh raspberries that are perfectly sweetened. It is more like a pie filling and you just might need a fork to eat them.

4.57 from 39 votes

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Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: bars

Calories: 388kcal

Author: Dahn Boquist

Ingredients

For the crust and topping

1-½ cups all purpose flour
1 cup old fashioned oats
1 cup light brown sugar
¼ teaspoon baking soda
¼ teaspoon salt
8 tablespoons butter melted

For the filling:

4 cups fresh raspberries
½ cup sugar
4 tablespoons cornstarch
1 teaspoon lemon zest
1 tablespoon lemon juice

Instructions

Pre-heat the oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.
Stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter. The mixture will look like damp sand but it will hold together if you pinch it.
Press half of the mixture into the prepared baking pan. (Make sure to press it firmly)
Bake for 12 to 14 minutes until it is slightly puffy.
While the crust is baking, prepare the filling.
Place the raspberries in a mixing bowl.
Combine the sugar, cornstarch and lemon zest until well blended. Add the lemon juice to the raspberries then fold in the sugar/cornstarch mixture. Let the raspberry mixture sit for 5 to 10 minutes while the crust bakes down.
Spread the raspberry filling over the baked crust.
Sprinkle the remaining oatmeal crumble over the raspberries.
Bake for 35 to 40 minutes until the raspberry juices are bubbling at the edges and the crumble crust is golden brown.
Let the raspberry crumble bars cool completely before slicing.

Notes

Make sure you press the bottom crust down firmly before you bake it.
Let the raspberry bars cool down completely before you slice them. If it is still warm then the juices will spread and make a mess. It will firm up completely once it is cold.
If you use frozen raspberries you will need to add 1-1/2 more tablespoons of cornstarch.
We sliced these raspberry bars right in the baking dish. If you want to line it with tin foil or parchment paper first, you can pull the raspberry bars out of the baking dish then slice them on a cutting board. To do that, make sure you let the parchment or aluminum foil hang over the edge so you can use it as a sling.

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