two 12-ounce bags of frozen raspberries (see notes)
1/2 cup granulated sugar (more depending on tartness of your berries)
2 tablespoons flour
1 tablespoon cornstarch
juice of one lemon
3 cups rolled oats
3 cups flour
2 cups brown sugar (loosely packed)
1 teaspoon baking powder
1 1/2 cups melted butter (I prefer salted)
1/2 teaspoon salt
Categories
Dessert
Cuisine
American
Steps
Preheat the oven to 350 degrees. Place raspberries in a large colander. Run warm water over them for a minute, and then let the liquid drain out for about an hour until softened and thoroughly drained (see notes). Mix raspberries with sugar, flour, cornstarch, and lemon juice.
Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two thirds of the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 10 minutes.
Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 25-30 minutes.
Remove from oven. They will need a little time to set up into “bar” formation, so chill them for a few hours to get them really solid. Orrrr… cut into it right away and eat it like a soft fruit crisp! You should be able to remove them from the pan easily by pulling up on the edges of the parchment paper.
Nutitrion
Calories: 366 calories
Carbohydrates: 51.3 g
Protein: 4.5 g
Fat: 15.8 g
Saturated Fat: 9.9 g
Trans Fat: 0.6 g
Cholesterol: 40.7 mg
Sodium: 192.1 mg
Sugar: 22.6 g
Reviews
Darcy Meyer on 2025-05-23 (5 stars): I love these bars! I've made them twice gluten free, substituting the flour 1 for 1 with King Arthur's gluten free flour and ensuring the oats are gluten free. You can't even tell it's a gluten free dessert and everyone loves it!
Erika | Isaiah Design Co. on 2018-06-08 (5 stars): "Soft, buttery, delicious"... no need to say more!
Helen on 2018-06-08 (5 stars): These bars are the best! I raise raspberries and harvest them all summer for winter treats. I immediately wash, drain and freeze the berries in the recipe quantity (usually 4-8 cups) I find most useful. I use tapioca instead of flour/cornstarch to thicken the filling because we like that taste and texture better.
Sarah L on 2020-04-28 (5 stars): I made these bars 2 days ago with gluten free ingredients and I'm so happy with the results. They are fantastic.
I used Bob's Red Mill 1-to-1 Gluten free flour. I added about half again as much baking powder than called for in the recipe because GF flour doesn't always rise well. I also used Bobs Red Mill gluten free quick Oats, since not all oats are completely wheat free.
The bars turned out SO well and I'm definitely going to make these again.
Oh, and I used fresh raspberries and strawberries as the filling since my husband inexplicably came home from Costco with 36 oz of raspberries and 2 lb of strawberries the other day. Hahah
Chris on 2018-06-10 (5 stars): These are so delicious and looked lovely too :)
Valya @ Valya’s Taste of Home on 2018-06-11 (5 stars): Looks absolutely amazing! I will be making this with strawberries
Lindsay ODell on 2018-06-11 (5 stars): Saw these and knew I had to make them. I love how easy it was. I used fresh raspberries and they are so delicious. We couldn't wait so u can't wait to try again chilled when they've firmed up. You are soeaking my food love language and getting me through the last week of school!
Lauren on 2018-06-11 (5 stars): I made these today with a gluten free measure for measure flour (King Arthur) and they turned out great! I’m thinking I need to make them again for the fourth and I’m dying to try a mixed berry blend for the filling!
Erin on 2019-04-09 (5 stars): I’ve made these bars with a frozen bag of mixed berries (raspberries, blueberries and blackberries) and they are delicious!
Staci on 2018-06-11 (5 stars): I made these tonight with 12oz frozen rasps and 12 oz fresh blueberries and they turned out GREAT! I am assuming store in the fridge??
Nora K on 2020-05-05 (5 stars): Delicious! I halved the recipe, but otherwise made it exactly as written. For those of use that prefer to measure by weight, I used 197 g brown sugar, "lightly packed" is a little vague.
