Raspberry Oatmeal Bars are dessert bars with a buttery crust, filled with raspberry preserves and fresh raspberries that are topped with oatmeal crumble topping and almond icing. Try my Oatmeal Caramel Apple Bars for another fruit-filled oatmeal bar.
Raspberry Oatmeal Bars
Summer is here, which means it is peak raspberry season! There is nothing tastier than a fruit-filled dessert bar, just like these Raspberry Oatmeal Bars. The crust and topping are almost the same, but the topping has added oatmeal. Then, an almond glaze is drizzled on top of the baked bars.
Raspberry Oatmeal Bars Ingredients
There are four parts to this recipe–the crust, filling, crumble topping, and the icing.
Crust and Topping: You will notice that the crust and the topping use the same ingredients, with quick oats added to the topping. For both, use cold butter.
Filling: I used both raspberry preserves and fresh raspberries for the filling. You could definitely use different fruit if you prefer. Jam would also work (if you don’t have preserves). And, if you don’t have fresh raspberries, frozen raspberries would work as well.
Icing: This is an almond-flavored glaze that is drizzled over the bars. If you don’t want to use almond extract, you could definitely substitute vanilla extract. Or, just leave out the extract.
Making the Crust and Topping
The first thing you will want to do for this recipe is to make the crust. In a large bowl, blend the flour, confectioners’ sugar, and cold butter. I like to use my hands to mix these three ingredients together, but you can also use a blender or pastry cutter. Make sure the ingredients are well incorporated with the butter being no bigger than the size of a pea.
This is the same way you will make the oatmeal crumble topping; but in the topping, you will be mixing oatmeal in as well as the flour, confectioners’ sugar, and butter.
Once the crust ingredients have been mixed, press the mixture into an 8×8 inch greased or lined pan. Bake for 12-15 minutes at 350°F, or just until the edges are starting to turn golden. Remove the crust from the oven to add the raspberry filling and topping.
Tips for Perfect Baking
After you have removed the baked crust from the oven, spread the raspberry preserves over it. There is no need to let the crust cool first. Next, evenly spread out the fresh raspberries over the preserves. Then, mix together the topping (if you haven’t already) and crumble it over the preserves and berries.
Bake the bars for 45-50 minutes, or until the crumble is golden brown. Remove the bars from the oven and let them sit for about 30 minutes. Finally, chill the bars in the refrigerator for at least 2 hours. Once chilled, mix together the icing and drizzle over the top before cutting and serving.
Store them in an airtight container in the refrigerator for up to 5 days. You could also freeze them; they will last up to 3 months in the freezer. Remember to label and date the container.
Looking for More Dessert Bars?
Raspberry Oatmeal Bars are dessert bars with a buttery crust, filled with raspberry preserves and fresh raspberries that are topped with oatmeal crumble topping and almond icing.
- 1 cup (125g) all-purpose flour
- ⅓ cup (42g) confectioners' sugar
- ½ cup (1 stick or 113g) cold butter, diced
- 1 cup raspberry preserves
- 6 ounces fresh raspberries
- ½ cup (1 stick or 113g) cold butter, diced
- ¾ cup (94g) all-purpose flour
- ⅓ cup (42g) confectioners’ sugar
- ½ cup quick oats
- 1 cup (125g) confectioners' sugar
- 1-2 tablespoons milk
- ½ teaspoon almond extract
Preheat oven to 350°F. Spray an 8x8-inch baking dish with nonstick spray or line with parchment paper.
In a large bowl, blend the flour, confectioners’ sugar, and butter. You can use a food processor or pastry cutter, but I prefer my hands. You want the butter to be no bigger than a pea size and the ingredients well incorporated.
Press into the prepared baking dish.
Bake for 12-15 minutes, or until the edges just barely start to golden. Remove from the oven.
Spread raspberry preserves evenly over the baked crust. Place fresh raspberries evenly over the preserves.
In a medium bowl, add cold butter, flour, confectioners’ sugar and quick oats. Using your hands, sift the flour over the butter and then start breaking down each piece into pea-sized pieces.
Crumble the oatmeal mixture over the preserves and berries.
Bake for 45-50 more minutes, or until the crumble is light golden brown. Allow bars to cool at room temperature for at least 30 minutes. Then, place in the refrigerator to chill for at least 2 hours.
In a medium bowl, combine confectioners' sugar, milk, and almond extract. Add more milk (one teaspoon at a time) to reach your desired consistency. Drizzle over bars and serve immediately, or chill in the refrigerator if desired.