Prep Time
30 Minutes
Cooking Time
45 Minutes
32 Cookies
660 KCal
About recipe

Sweet, soft, wonderfully juicy raspberry crumble bars. With a soft oat-brown-sugar-butter cookie-like base, and a thick, sweet, and tart but not overwhelming layer of raspberries in the middle, tucked in by a light dusting of those subtle streusel-like crumbs on top.

You’re gonna need to be making these.

I have strong opinions about fruit bars. I like them to be soft, not crunchy. I like them to be fruity, but not overloaded with fruit. I like them to taste kind of like cookies, but not a crunchy cookie and definitely not anything resembling the flavor of almond extract. I just… that’s not for me. I’ve eaten enough bars in church basements in my life to know what I like.

Ingredients Quantity Price
Cinnamon 1/2 teaspoon ₹ 90 / kg
Baking Powder 1 teaspoon ₹ 60 / 500 gm
Brown Sugar 1 Cup ₹ 210 / kg
All Purpose Flour 1 1/2 Cups ₹ 80 / kg
Old Fashion Oats 2 Cups ₹ 150 / kg
Step 1:

Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper.

Step 2:

In the bowl of a food processor, pulse together the oats, flour, brown sugar, baking powder and cinnamon, until the oats are mostly ground. Add the cold butter pulse until a crumbly dough forms. If the dough seems dry, add 1 tablespoon water.

Step 3:

Press 1/3 of the dough into the bottom of the prepared baking dish. Transfer to the oven and bake 10 minutes or until lightly golden.

Step 4:

Meanwhile, make the filling. In a medium bowl, toss the raspberries with the sugar, flour, vanilla, and lemon zest. Spoon the berries out into an even layer over the pre-baked crust. Dollop the raspberry jam evenly over the berries. Add the peach slices in a single layer. Sprinkle the remaining crumble dough overtop the berries. Return to the oven and bake for 30-40 minutes or until the crumble is a light golden brown and the berries burst.

Step 5:

Let cool completely before cutting into bars. Keep stored in a sealed container for up to 1 week.