How many servings does this make?

Makes 12 servings using the pan or equipment listed.

What should I check before serving?

Cool in the pan at least 60 minutes before lifting out and cutting into 12 bars. Warm bars will be softer and more likely to crumble.

How should I store leftovers?

Once cool, refrigerate covered for up to four days. Keep chilled for tidy slices; bring a portion to room temperature before eating if preferred.

Raspberry Oat Crumble Bars - My Home Made Recipe

A buttery oat mixture does double duty as the pressed base and loose crumble topping for these raspberry bars. Between them, the berries cook into a tart filling thickened with a small amount of cornstarch.

Ingredients

180 g plain flour
150 g rolled oats
120 g brown sugar
170 g melted butter
½ tsp baking powder
¼ tsp salt
300 g raspberries
60 g white sugar
15 g cornstarch
1 tbsp lemon juice

Method

Heat oven to 180°C / 350°F. Line a 20 cm square metal baking pan with baking paper, leaving an overhang.
Mix flour, oats, brown sugar, baking powder and salt. Stir in melted butter until evenly moistened and clumpy.
Press two-thirds of the mixture firmly into the pan. Bake 12 minutes while preparing the filling.
Gently toss raspberries with white sugar, cornstarch and lemon juice. Spread evenly over the hot base. Scatter the remaining oat mixture over the fruit in loose clumps.
Bake another 25–30 minutes until the topping is golden and the raspberry filling bubbles visibly near the center as well as the edges.
Cool in the pan at least 60 minutes before lifting out and cutting into 12 bars. Warm bars will be softer and more likely to crumble.
Once cool, refrigerate covered for up to four days. Keep chilled for tidy slices; bring a portion to room temperature before eating if preferred.

Build a sturdy base

Use about two-thirds of the crumb mixture underneath and press it firmly into an even layer. The brief first bake helps the base support the juicy fruit filling.

Wait for the center to bubble

Cornstarch needs heat to thicken the berry juices. If the topping is golden before the center bubbles, cover loosely with foil and bake a few minutes longer.

Cool before slicing

These bars are tender when hot. Let them settle in the pan, then use the paper overhang to lift them out. Chilling makes cleaner edges if you are packing them for later.

FAQs

How many servings does this make?: Makes 12 servings using the pan or equipment listed.
What should I check before serving?: Cool in the pan at least 60 minutes before lifting out and cutting into 12 bars. Warm bars will be softer and more likely to crumble.
How should I store leftovers?: Once cool, refrigerate covered for up to four days. Keep chilled for tidy slices; bring a portion to room temperature before eating if preferred.