Quick Raspberry Jam Oat Bars with Crumble Topping (Print version)
Buttery raspberry jam oat bars with a chewy base, bright fruit filling, and golden crumble topping from one easy mixture.
# Ingredients:
For the oat base and crumble
01 -
1/2 cup (113 g) unsalted butter, melted and cooled slightly
02 -
2/3 cup (135 g) packed light brown sugar
03 -
1 large egg
04 -
1 teaspoon vanilla extract
05 -
1 1/4 cups (155 g) all-purpose flour
06 -
1 1/2 cups (135 g) old-fashioned rolled oats
07 -
1/2 teaspoon baking powder
08 -
1/4 teaspoon fine salt
For the filling
09 -
1 cup (320 g) thick raspberry jam or preserves
10 -
1 teaspoon fresh lemon juice
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment paper, leaving overhang on two sides.
02 -
In a large bowl, whisk melted butter, brown sugar, egg, and vanilla until smooth. Add flour, oats, baking powder, and salt, then stir until a thick crumbly dough forms.
03 -
Press about two-thirds of the oat mixture firmly into the prepared pan. Stir the raspberry jam with lemon juice, then spread it over the crust, leaving a small border at the edges.
04 -
Crumble the remaining oat mixture over the jam in small clumps. Leave a few spots of jam showing so the top bakes with a rustic look.
05 -
Bake for 28-32 minutes, until the topping is golden and the jam bubbles lightly near the edges. Cool completely in the pan before lifting out and cutting into 16 squares.
# Good to know:
01 -
Cool completely before slicing for the cleanest bars.
02 -
Use thick jam or preserves so the filling does not run.
03 -
Chill for 20 minutes after cooling at room temperature if you want extra neat cuts.