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Raspberry bars are a delightful treat—buttery shortbread crust, sweet-tart jam filling, and a golden crumb topping. This recipe delivers a crisp crust, a jammy center, and a crunchy, oat-streusel top, making each bite a balance of texture and flavor. Perfect for potlucks, brunch, or a sweet afternoon snack, these bars are easy to make and reliably delicious.
Pro tip: Let the bars cool completely before cutting—they’ll hold their shape better and prevent crumbling.

Why This Recipe Works

This recipe relies on a buttery shortbread base and a thick, slightly tangy raspberry jam filling, topped with a coarse, golden oat streusel. The butter in the crust ensures richness and crispness, while the oats add texture and a hint of nuttiness. The jam layer needs to be thick so it doesn’t make the bars soggy. Using a good quality seedless raspberry jam or preserves gives a smooth, tart filling that balances the sweetness of the topping. The short baking time and precise layering guarantee a soft, jammy center with a crisp, golden crust—no dry or crumbly bars here.

Ingredients and Purpose

• Butter (120g / 1 cup cold, cubed) – Provides richness and structure; cold butter creates a tender, flaky crust and crumb topping.​
• All-purpose flour (240g / 2 cups) – Gives structure to both crust and topping; measure by weight for best results.​
• Rolled oats (120g / 1 cup old-fashioned, not quick oats) – Adds chew and flavor to the crumb topping.​
• Brown sugar (150g / 3/4 cup) – Sweetness and moisture; helps with browning the topping.​
• Granulated sugar (60g / 1/4 cup) – Sweetness and helps crisp the crust.
• Salt (3g / 1/2 tsp) – Enhances flavor and balances sweetness.
• Baking soda (2g / 1/4 tsp) – Lightens the crust and helps browning.
• Raspberry jam (300g / 1 1/4 cups, seedless preferred) – Tangy, fruity filling; use a good quality jam for best flavor.​
• Vanilla extract (5ml / 1 tsp, optional) – Adds depth to the crust.

Optional add-ins: 1 tsp lemon zest for extra brightness, or a pinch of cinnamon in the topping for warmth.

Equipment

• Required: 8-inch (20cm) square baking pan, pastry blender or fork, parchment paper or foil, rubber spatula, oven.
• Nice-to-have: Digital kitchen scale, sieve for flour, offset spatula for smoothing jam.

Step-by-Step Instructions

Step 1: Prep the Pan
Line the pan with parchment or foil, leaving a 2-inch overhang for easy removal. Preheat the oven to 177°C (350°F).​

Step 2: Make the Crust
In a large bowl, mix flour, oats, brown sugar, granulated sugar, salt, and baking soda. Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs that hold together when squeezed. Press two-thirds of this mixture evenly into the bottom of the pan. Use a glass or flat-bottomed cup to smooth and compact it. Bake for 15 minutes until the edges just begin to turn golden.

Visual cue: The crust should look sandy but hold together when pressed. After baking, it will be slightly crisp and golden at the edges.

Step 3: Prepare the Filling
Spread the jam in a thin, even layer over the warm crust, leaving a 1/2-inch border on all sides. This helps prevent the jam from burning and makes cutting easier.​

Visual cue: Jam should be smooth and not runny. If using fresh raspberries, gently press out excess liquid first.

Step 4: Make the Topping
Add the remaining crust mixture to the bowl. Pinch or squeeze bits together to form large, blueberry-sized crumbs. Sprinkle these evenly over the jam, gently pressing them into the surface.​

Visual cue: Topping should look clumpy and not powdery.

Step 5: Bake
Bake for 20–25 minutes, or until the topping is golden and the jam is bubbling around the edges.​

Visual cue: The center should look set, and the jam should not be watery.

Step 6: Cool and Cut
Let the bars cool completely in the pan (at least 1.5 hours). Use the parchment overhang to lift the slab out, then slice into squares with a sharp knife.

Visual cue: Bars should hold their shape and not crumble when sliced.

Troubleshooting: Common Failures and Fixes

• Problem: Bars are too crumbly.
  • Likely causes: Overbaking, too much flour, or insufficient butter.
  • Fix: Reduce baking time, measure flour by weight, ensure butter is cold.
• Problem: Filling is runny or soggy.
  • Likely causes: Using low-quality or homemade jam, not draining excess raspberry liquid.
  • Fix: Use thick, store-bought jam, or simmer fresh raspberries with a little sugar and cornstarch before spreading.
• Problem: Topping is too hard or dark.
  • Likely causes: Overbaking, topping too compact.
  • Fix: Bake until topping is just golden, keep crumbs loose.
• Problem: Bars stick to the pan.
  • Likely causes: Not enough parchment/foil, jam spread too close to edges.
  • Fix: Use ample parchment, leave a border.
• Problem: Crust burns.
  • Likely causes: Oven too hot, pan too dark.
  • Fix: Use a light-colored pan, bake on center rack, check at 12–15 minutes.

Substitutions and Variations

• Egg-free: No eggs needed in this recipe; it’s naturally eggless.​
• Dairy-free: Replace butter with vegan butter or coconut oil.​
• Gluten-free: Use a 1:1 gluten-free flour blend and gluten-free oats.​
• Flavor swaps: Use strawberry, blueberry, or mixed berry jam. Add lemon zest or a pinch of cinnamon to the topping.
• Scaling: For a 6-inch pan, halve all ingredients. For cupcakes, divide mixture into 12 lined muffin cups, bake for 18–20 minutes.

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for up to 3 days.
• Fridge: Keeps for up to 5 days; bring to room temperature before serving.
• Freezer: Freeze whole slab or cut bars for up to 3 months. Thaw at room temperature for 1 hour; re-crisp in a 160°C (325°F) oven for 5–10 minutes.
• What not to freeze: Jam-filled layers may become soggy after thawing, so best enjoyed fresh or refrigerated.

Serving Suggestions and Pairing Ideas

Serve these bars with whipped cream, vanilla ice cream, or a dusting of powdered sugar. They pair well with a cup of tea or coffee for brunch or dessert. For a lighter touch, serve with Greek yogurt or a fruit salad.

FAQs

• Can I use fresh raspberries instead of jam?
  • Yes, but drain excess liquid and cook berries with sugar and a little cornstarch to thicken.
• How do I prevent the jam from burning?
  • Leave a 1/2-inch border and bake on the center rack.
• Can I double or halve the recipe?
  • Yes, halve for a 6-inch pan, double for a 9×13-inch pan.
• Best butter/sugar type?
  • Use unsalted butter and brown sugar for best flavor and texture.
• Can I bake in an air fryer/OTG?
  • Yes, use the same temperature and check after 18–20 minutes.

Notes from My Kitchen (Testing Log)

• Batch 1: Used homemade raspberry jam, bars were too soggy. Solution: Used store-bought seedless jam next time.
• Batch 2: Omitted the 1/2-inch jam border, edges burnt. Solution: Left border and rotated pan for even browning.
• Final: Cold butter, seedless jam, and proper crumb topping gave the ideal texture—crisp crust, soft filling, crunchy top.

Nutrition and Disclaimer

• Per serving (1 of 16 bars): ~120 calories, 5g fat, 18g carbs, 1g protein (approximate, varies by brands and portion).
• Note: Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Raspberry Bars Recipe: Easy, Juicy, and Perfect Every Time

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

15

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

120

kcal

Total time

1

hour 

35

minutes

These raspberry bars feature a buttery shortbread crust, a sweet-tart jam filling, and a crunchy oat crumble topping. Perfect for home bakers, they’re easy to make and deliver bakery-quality results with crisp edges and a jammy center.

Ingredients

• Butter (cold, cubed) – 120g (1 cup)

• All-purpose flour – 240g (2 cups)

• Rolled oats (old-fashioned) – 120g (1 cup)

• Brown sugar – 150g (3/4 cup)

• Granulated sugar – 60g (1/4 cup)

• Salt – 3g (1/2 tsp)

• Baking soda – 2g (1/4 tsp)

• Raspberry jam (seedless) – 300g (1 1/4 cups)

• Vanilla extract (optional) – 5ml (1 tsp)

Directions

• Prep: Preheat oven to 177°C (350°F). Line the pan with parchment, leaving a 2-inch overhang.
• Crust: In a bowl, mix flour, oats, brown sugar, granulated sugar, salt, and baking soda. Cut in cold butter until mixture resembles coarse crumbs. Press two-thirds into the pan. Bake 15 minutes until edges are golden.
• Filling: Spread jam evenly over the warm crust, leaving a 1/2-inch border.
• Topping: Pinch remaining crumb mixture into large clusters. Sprinkle over jam.
• Bake: 20–25 minutes until topping is golden and jam bubbles at edges.
  
  
• Cool: Cool completely in pan (1.5 hours). Lift out using parchment and slice.

Notes

• Storage
  Counter: Up to 3 days in an airtight container.
  Fridge: Up to 5 days; bring to room temperature before serving.
  Freezer: Up to 3 months; thaw at room temperature, re-crisp in oven if needed.
• 
  Notes
  Use seedless jam for best texture.
  For gluten-free, swap flour and oats for certified GF versions.
  For dairy-free, use vegan butter.
  Bars hold shape best when cooled completely before slicing.