Raspberry Bars Recipe

I recently made some Raspberry Oatmeal Bars that intrigued me with their blend of textures and flavors. I prepared a buttery base with all-purpose flour, unsalted butter, and granulated sugar while a tart layer of raspberry jam contrasts the crunchy topping of rolled oats and brown sugar. It’s simple yet irresistible.

I’ve been experimenting with dessert recipes lately and came up with these awesome Raspberry Bars. I mixed together 1 cup all-purpose flour, 1/2 cup unsalted butter (softened) and 1/3 cup granulated sugar with a pinch of salt to form a solid base.

Then, I spread 1 cup raspberry jam evenly over it, letting the vibrant flavor take center stage. The best part came with the oatmeal topping where I combined 1 cup old-fashioned rolled oats, 1/2 cup firmly packed brown sugar, another 1/2 cup unsalted butter cut into small cubes, 1/2 cup all-purpose flour and a pinch of salt.

This crumbly layer adds a delightful texture that perfectly complements the tangy raspberry jam. I was excited to whip up these bars because they are super easy dessert bars to make and remind me a bit of classics like Raspberry Oatmeal Bars or Streusel Bars.

Trust me, if you try them, your tastebuds will be singing!

Why I Like this Recipe

I really like this recipe because it gives me a mix of textures that I enjoy – the base is soft while the topping is crunchy and chewy all at once. I also love that the layered flavors actually mix really well; the sweet raspberry jam goes perfectly with the buttery oat topping. The steps in the recipe are simple enough so I dont get too stressed out when I bake, which means I can just follow along and have fun. Plus, I love how versatile it is – you can change up the jam or add extra spices if you feel like experimenting with the recipe.

Ingredients

• All-purpose flour (base): Flour is a basic carbohydrate, giving structure to our tasty bars.
• Unsalted butter (base): Buttered base mixes with sugar for a soft, crumbly texture in every bite.
• Granulated sugar (base): Sugar sweetens the base while adding a delightful slight crunch.
• Raspberry jam: Raspberry jam brings vibrant tang and sweetness; its fruit essence pops beautifully.
• Rolled oats (topping): Rolled oats add fiber and a hearty texture that complements the jam.
• Brown sugar (topping): Brown sugar intensifies sweetness with a rich, caramel-like undertone throughout.
• Cold butter (topping): Cold butter cubes in the topping create a multilayer crunch texture upon baking.
• Salt: A pinch of salt enhances flavors, balancing the sweet and tangy notes perfectly.
• Topping mix: The topping combines oats, flour, and butter to form a crunchy crust over jam.

Ingredient Quantities

• 1 cup all-purpose flour (for the base)
• 1/2 cup unsalted butter, softened (for the base)
• 1/3 cup granulated sugar (for the base)
• A pinch of salt (for the base)
• 1 cup raspberry jam
• 1 cup old-fashioned rolled oats (for the topping)
• 1/2 cup firmly packed brown sugar (for the topping)
• 1/2 cup unsalted butter, cold and cut into small cubes (for the topping)
• 1/2 cup all-purpose flour (for the topping)
• A pinch of salt (for the topping)

How to Make this

1. Preheat your oven to 350°F and lightly grease a 9×9 inch baking pan.

2. In a bowl mix together 1 cup all-purpose flour, 1/2 cup softened unsalted butter, 1/3 cup granulated sugar, and a pinch of salt till well combined.

3. Press the base mixture evenly into the pan.

4. Spoon 1 cup raspberry jam over the base, spreading it out evenly.

5. In another bowl combine 1 cup old-fashioned rolled oats, 1/2 cup firmly packed brown sugar, 1/2 cup cold unsalted butter (cut into small cubes), 1/2 cup all-purpose flour, and a pinch of salt.

6. Use a fork or your fingers to mix the topping ingredients until they start to clump together.

7. Sprinkle the topping mixture evenly over the raspberry jam layer.

8. Place in the oven and bake for about 25-30 minutes, or until the topping is golden brown and the jam is bubbly.

9. Remove from the oven and let cool completely in the pan before cutting into bars.

10. Enjoy your Raspberry Oatmeal Bars with a cup of tea or coffee for a sweet treat!

Equipment Needed

1. 9×9 inch baking pan
2. Two mixing bowls
3. Measuring cups and spoons
4. A spatula or mixing spoon
5. A fork (or you can use your fingers)
6. Oven mitts
7. A knife or pizza cutter for cutting the bars

FAQ

Raspberry Bars Recipe Substitutions and Variations

• If you dont have all-purpose flour for the base, try using whole wheat pastry flour or even oat flour. The texture might be a bit different but it works great.
• If you run out of unsalted butter, you can use coconut oil or a good margarine instead. The flavor can change a little but its totally fine.
• For the granulated sugar, coconut sugar can be a fun swap since it gives a touch of caramel flavor.
• If you dont have raspberry jam, strawberry or blueberry jam can work just as well and give a new twist to the bars.
• When it comes to the rolled oats topping, quick oats make a good replacement. They may make the topping a bit denser but they do the job.

Pro Tips

1. Chill the base a bit in the fridge for like 15 minutes before pressing it into the pan. This helps it set better so it doesn’t crumble when you cut the bars later on.
2. When mixin the topping ingredients try not to overwork it – just mix until you see clumps. Overmixin can lead to a doughy texture that won’t get that perfect crispy top.
3. For an extra burst of raspberry flavor, you can add a touch more jam in the middle, but be careful not to make it too runny or the topping might not stick well.
4. Let the bars cool completely in the pan before cuttin’ them up. Trust me, if you cut them warm, they’ll fall apart and not hold together as nicely.