Raspberry Bars
These raspberry bars are one of those simple bakes that feels a little special without asking for much effort. The buttery crust, bright raspberry filling, and crumbly topping make every bite taste homemade in the best way.
Equipment
- 1 9x9-inch baking pan or similar square pan
- 1 Parchment Paper
- 1 Mixing Bowl
- 1 Spatula
Ingredients
Crust and Crumble Topping
- 1.5 cups all-purpose flour
- 1 cup rolled oats
- 0.75 cup brown sugar
- 0.25 cup granulated sugar
- 0.5 teaspoon salt
- 0.75 cup unsalted butter melted or softened
Raspberry Filling
- 2 cups fresh raspberries or frozen raspberries straight from the freezer
- 0.25 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon alcohol-free vanilla
Instructions
- Line a 9x9-inch baking pan with parchment paper, leaving overhang on the sides. Preheat the oven to 350°F.
- In a large bowl, stir together the flour, oats, brown sugar, granulated sugar, and salt. Add the butter and mix until the mixture is crumbly and evenly moistened.
- Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan.
- In another bowl, gently combine the raspberries, granulated sugar, cornstarch, lemon juice, and vanilla.
- Spread the filling over the crust, then sprinkle the remaining crumb mixture on top. Bake for 30 to 35 minutes, or until the top is golden and the filling is bubbling around the edges.
- Let the bars cool completely in the pan before lifting them out and slicing into squares or rectangles.
Notes
Use parchment paper for easy removal and cleaner cuts. If your raspberries are very juicy, add a touch more cornstarch so the filling sets nicely. Store in an airtight container at room temperature for 1 to 2 days, or refrigerate for longer freshness. Freeze tightly wrapped bars in a freezer-safe container.