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Raspberry bars with oatmeal crumble topping on cutting board with squares of parchment underneath.
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4.39 from 13 votes

AMAZING Raspberry Bars (with Oatmeal!)

Just wait until these Raspberry Bars (with oatmeal crumble) explode in your mouth! With bites of buttery shortbread crust, sweet raspberry jam filling, and crazy delicious oat-streusel topping, it's an easy dessert that's great for making ahead and freezing!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 18 pieces
Calories: 438kcal



  • baking spray
  • 2 cups flour
  • ½ cup sugar
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 cup butter slightly softened


  • 24 ounces raspberry jam store bought or homemade


  • 1 cup rolled oats or quick oats but not instant
  • 1 cup brown sugar
  • 1 cup flour
  • ½ teaspoon cinnamon
  • ½ cup butter slightly softened


  • Preheat oven to 350°. Prepare two 9x9 pans by lining them with parchment paper like a sling. Use binder clips to hold in place if necessary. Spray sides and bottom with baking spray and set aside. (For 9x13 instructions, see notes.)
    baking spray
  • In a food processor, layer in the crust ingredients in the order listed. Gently pulse the ingredients together until they look like large crumbs and everything is evenly mixed (see photo in post). Pour crust mixture evenly into the pans. Use your fingers, a flat bottomed measuring cup, or a tart tamper to press crust in evenly.
    2 cups flour, ½ cup sugar, 1 teaspoon vanilla, ½ teaspoon salt, 1 cup butter
  • Spread jam evenly over crust.
    24 ounces raspberry jam
  • In food processor gently pulse topping ingredients. You are looking for relatively uniform crumb pieces with no dry spots remaining. Sprinkle evenly over jam layer.
    1 cup rolled oats, 1 cup brown sugar, 1 cup flour, ½ teaspoon cinnamon, ½ cup butter
  • Bake on center rack of oven for 45 minutes. The top should be lightly golden brown. Cool completely before cutting.
  • We love comments! Please come back and leave us one after you’ve tried this recipe.


RECIPE CHANGE: Originally this recipe was published with the incorrect amount of flour in the topping. It has been changed to the correct amount. 
Tips & Tricks
  • Line the pan with parchment like a sling (see photo in post). To keep the parchment in place use binder clips.
  • In order to get an even layer of crust, tamp in with flat measuring cup or tart tamper.
  • The easiest way to spread the jam evenly is with a small offset spatula like this one.
  • Be careful not to overwork the crust or the topping. Gently pulse it in the food processor.
9x13 Pan
Instead of two 9x9 pans, these bars can be made in one 9X13 pan. You may need to slightly increase baking time until top is lightly golden brown and looks set. Every oven and pan is so different, so I would start with 5 minutes and add on time as needed. 
How to freeze
After cutting, place the pieces in flat bottomed pan or container. Layer wax paper or parchment paper in between the layers, then seal with a lid and freeze. Before serving thaw the bars overnight in refrigerator or several hours on counter. Enjoy!


Calories: 438kcal | Carbohydrates: 67g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 243mg | Potassium: 94mg | Fiber: 2g | Sugar: 40g | Vitamin A: 532IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg