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Lemon-Raspberry Oatmeal Crumb Bars

This delicious, easy-to-make lemon-raspberry oatmeal crumb bars recipe is sweet and tangy with an oatmeal crust and crumble top. I prefer a thicker crust, using three-fourths oatmeal mixture for the crust and one-fourth for the crumble top. Feel free to make a thinner crust, using half oatmeal mixture for the crust and half for the crumble top.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine American
Servings 9 people
Calories 3288.1 kcal

Equipment

  • 1 8x8 inch Baking Dish Glass or metal square pan
  • 2 Mixing Bowls One large for dry ingredients/crust, one medium for filling
  • 1 Microplane or Zester For fine lemon zest
  • 1 Spatula or wooden spoon For mixing and folding
  • 1 Wire Rack For cooling the bars completely

Ingredients
  

Main

  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1 cup brown sugar
  • ½ cup white sugar
  • 1 tablespoon grated lemon zest
  • ½ teaspoon baking powder
  • ¾ cup butter melted
  • ¼ cup white sugar
  • 1 ½ tablespoons all-purpose flour
  • 1 tablespoon grated lemon zest
  • 2 cups fresh raspberries
  • 2 tablespoons fresh lemon juice

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Combine 1 cup flour, oats, brown sugar, ½ cup white sugar, 1 tablespoon lemon zest, and baking powder in a bowl. Add melted butter; mix, using your hands, until well combined. Place ½ oat crumble mixture in the prepared baking dish; pat down to form a crust. Set aside remaining ½ oat crumble mixture.
  • Combine ¼ cup white sugar and 1 ½ tablespoons flour in a bowl; rub in 1 tablespoon lemon zest with your fingers. Add raspberries and lemon juice; gently stir until raspberries are coated. Pour raspberry filling over crust; sprinkle with remaining ½ oat crumble mixture.
  • Bake in the preheated oven until raspberry filling is set, 40 to 45 minutes. Cool on a wire rack completely before cutting into 9 squares.

Notes

For a truly professional result, ensure your butter is fully melted and incorporated into the oat mixture to achieve the desired crumbly texture. When pressing the crust, apply even, firm pressure for a compact base that won't fall apart. Handle the raspberries gently when mixing the filling to keep them mostly intact, providing bursts of fresh fruit. Accurate oven temperature is crucial for proper setting; avoid overbaking as the filling will firm up as it cools. Always cool the bars completely on a wire rack before cutting; this allows the filling to set fully and ensures clean, crisp squares.