Lemon Raspberry Oatmeal Crumb Bars

These sweet and tangy Lemon Raspberry Oatmeal Crumb Bars are the perfect treat for springtime. With a buttery crust, a tart raspberry filling, and a crunchy oat topping, these bars are a delightful twist on a classic dessert.

Perfect for brunch or a potluck, they’re sure to be a hit with anyone who tries them!

Ready Time

2 hrs

Yields

9 servings

Ingredients

For the Crust:
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup confectioners’ sugar
1/2 cup cold unsalted butter, cut into small pieces
For the Filling:
1 cup fresh raspberries
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 cup confectioners’ sugar
1/4 cup freshly squeezed lemon juice
1/4 teaspoon salt
1/4 teaspoon vanilla extract
For the Crumb Topping:
1 cup rolled oats
1/2 cup brown sugar
1/2 cup cold unsalted butter, cut into small pieces

Instructions

Preheat your oven to 375°F (190°C).

Line an 8-inch square baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal.

In a medium bowl, whisk together the flour, granulated sugar, and confectioners’ sugar.

Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

Press the mixture evenly into the prepared baking pan.

Bake the crust for 20-25 minutes, or until it’s lightly golden brown.

Remove from the oven and set aside.

In a large bowl, whisk together the raspberries, granulated sugar, cornstarch, lemon juice, confectioners’ sugar, salt, and vanilla extract.

Pour the mixture over the baked crust and smooth the top.

In another bowl, combine the rolled oats and brown sugar.

Add the cold butter and use your fingers or a pastry blender to work it into the dry ingredients until the mixture resembles crumbly streusel topping.

Sprinkle the topping evenly over the raspberry filling.

Bake the bars for an additional 35-40 minutes, or until the crust is golden brown and the topping is lightly browned.

Remove from the oven and let cool completely in the pan.

Once cooled, refrigerate the bars for at least 30 minutes before slicing into 9 equal pieces.

Serve chilled and store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Use fresh raspberries for the best flavor and texture. You can also use frozen raspberries, but thaw and pat dry them before using.

Don’t overmix the crust mixture, as it can lead to a tough crust.

For a golden brown crust, bake it for 20-22 minutes, then check every minute until it’s lightly golden. Make sure to press the crust mixture evenly into the baking pan to avoid a thick crust in some areas.

Use a parchment paper or aluminum foil with overhang for easy removal of the bars from the pan.

You can adjust the amount of lemon juice to your taste. Let the bars cool completely in the pan before refrigerating them to prevent them from becoming soggy.

You can serve these bars at room temperature, but they’re best served chilled.

Store leftovers in an airtight container in the refrigerator to keep them fresh for up to 5 days.