There’s nothing quite like sweet, fresh berries when they’re in season. These delightful Raspberry Bars are much easier than making a whole pie, but offer the same nostalgic flavors!
A shortbread-like crust and the addition of some oats creates a delightful crumble topping. You’ll love the ease of this recipe and the aroma that fills your kitchen as it bakes!
They’re easy to put together and packed with those classic pie flavors you love! Just put together the easy crust, whip up the filling while it bakes, and cook to perfection.
- All Purpose Flour – I prefer unbleached all purpose flour.
- Rolled Oats – Use rolled oats and not instant oats.
- Butter – Should be cold! Room temperature butter will melt and spread, which will flatten out the topping instead of holding the crumb texture.
- Plain Greek Yogurt – Can substitute sour cream, keeps it rich in flavor and moist.
- Almond Extract – Compliments raspberries so well! You can use vanilla extract if you don’t have almond.
- Raspberries – You can make this recipe with either fresh raspberries or frozen.
How to Make Raspberry Bars
- Make the crust/topping by combining the flour, oats, sugar, salt and butter.
- Press the crust mixture into the bottom of a 9×13 pan and bake.
- Whisk together eggs, sugar, Greek yogurt, almond extract, flour and raspberries.
- Pour the filling over top of the baked crust, then sprinkle with the remaining crumb topping.
Expert Tips for Raspberry Bars
- To ensure the bottom of the crust is even, use the bottom of a jar or measuring cup to press it into place.
- If you don’t have a pastry blender, use your hands to mix the crust/topping mixture together. Alternatively, A stand mixer works too with the paddle attachment.
- If using frozen berries, wait until right before adding the batter to the crust to fold them in.
Frequently Asked Questions
Absolutely! As with anything, make sure you put the bars in an airtight container. You can wrap them in plastic wrap first for an extra layer of protection if you’d like. Freeze these in the pan or cut them, wrap individually, and store in a freezer bag. Thaw in the fridge or the counter top before enjoying.
You can, but be sure to add the frozen berries just before pouring the topping on so the batter doesn’t get too stiff and hard to use.
Use blueberries, blackberries, chopped strawberries, pitted cherries, or a mix of any of the above. Use the same proportions for best results.
Storing and Freezing
Raspberry oatmeal bars will be fine at room temperature for about a day. After that, I recommend storing them in the refrigerator for 4-5 days.
If you are storing the bars in the fridge, and want to freshen them up before serving, place them in a 300° oven for about 10-15 minutes to crisp up the top.
They can be frozen as well if you want to keep them around longer. Seal them in an air tight container or freezer storage bag. They will keep for 3 months. Before enjoying, thaw them in the refrigerator.
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- Mixing bowls
- measuring cups and spoons
- Pastry blender (optional)
- 9×13 baking dish
- 1 1/2 cups all purpose flour
- 1/2 cup old fashioned rolled oats
- 1/2 cup sugar
- 1/8 teaspoon salt
- 8 tablespoons cold butter cut into cubes
- 2 large eggs
- 1 cup sugar
- 1/2 cup nonfat Greek yogurt
- 1 teaspoon almond extract
- 1/3 cup all purpose flour
- 3 cups fresh raspberries
- Spray a 9×13 pan with cooking spray and set aside.
- Preheat the oven to 350°.
- In a mixing bowl, whisk flour, oats, sugar, and salt until combined. Add cold butter cubes and using a pastry blender (or a fork or your hands) cut the butter into the flour until you have large crumbs.
- Measure out 1 cup of the mixture and set aside. Put the rest in the 9×13 pan and press firmly to make the crust. Use the bottom of a measuring cup to help make it even.
- Bake the crust for 10-12 minutes. Then remove it from the oven.
- Whisk together the eggs, sugar, yogurt, extract, and flour until well combined. Fold in the raspberries.
- Pour the filling on top of the baked crust, and spread so it evenly covers the crust.
- Sprinkle the remaining crumb mixture evenly on top.
- Bake for 45 minutes.
- Allow to cool about 30 minutes before cutting into squares and serving. Delicious as a stand alone, but feel free to serve warm with a dollop of vanilla ice cream or even whipped cream.
- All purpose flour is recommended, I like King Arthur’s unbleached flour.
- Old Fashioned rolled oats are best for this recipe.
- I always use unsalted butter, however if all you have is salted, then eliminate the salt in the recipe.
- Sour cream can be substituted for the Greek yogurt.
- Use the bottom of a jar or measuring cup to help even out the crust while pressing it into the pan.
- A pastry blender works great for cutting in the butter. If you don’t have one, you can use a stand mixer, with the paddle attachment, or simply just your hands.
- Almond extract is preferred as it really takes up the flavor on this recipe, however, vanilla extract can be substituted.
- Frozen berries can be used in place of fresh. If you do this, make sure to fold in the frozen berries just before you add the filling to the crust.
- If you are storing the bars in the fridge, and want to freshen them up before serving, place them in a 300° oven for about 10-15 minutes to crisp up the top.
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