Raspberry Crumble Bars
Prep
1h
·
Cook
30m
·
Total
1h 30m
About This Recipe
This raspberry crumble bars recipe combines a sweet and tart raspberry filling with a buttery, crumbly oat and flour layer for the perfect dessert or snack. The frozen raspberries are mixed with sugar, flour, and lemon juice for the filling, while the crumble layer is made with oats, flour, brown sugar, and melted butter.
Ingredients
(Servings:
12)
Scale
Convert
Raspberry Filling
Crumble Layer
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories415kcal20%
-
Fat21g32%
-
Saturated Fat13g65%
-
Carbohydrates55g18%
-
Fiber4g16%
-
Sugar33g66%
-
Protein5g10%
-
Cholesterol55mg18%
-
Sodium230mg9%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Thawing and draining the raspberries is important for getting the bars to firm up. When thawing the raspberries in the colander, you can gently squeeze them with your hands or press lightly with a spoon to get more liquid out. They will probably still be a little wet and mushy, which is fine. You just don’t want to have tons of excess water seeping out.
If you’d rather not mess with thawing, you can also use fresh raspberries! However, this is usually more expensive because it requires A LOT of fresh raspberries. And I found my fresh raspberry version to be very, very juicy. Like, kind of hard to eat.
I highly recommend the chill time! It helps them set up into bars that hold their shape really well. Also because I am weirdly obsessed with cold dessert bars and I think they taste so good.
Also, nothing against raspberries, but I’m inclined to believe that you could kinda put anything in between two layers of that crumbly cookie-like crust and be very happy with yourself.
I recommend using old fashioned rolled oats, not quick oats.
If you’d rather not mess with thawing, you can also use fresh raspberries! However, this is usually more expensive because it requires A LOT of fresh raspberries. And I found my fresh raspberry version to be very, very juicy. Like, kind of hard to eat.
I highly recommend the chill time! It helps them set up into bars that hold their shape really well. Also because I am weirdly obsessed with cold dessert bars and I think they taste so good.
Also, nothing against raspberries, but I’m inclined to believe that you could kinda put anything in between two layers of that crumbly cookie-like crust and be very happy with yourself.
I recommend using old fashioned rolled oats, not quick oats.
Comments
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