Fresh raspberries, jam, and sweet peaches sandwiched between two layers of buttery, cinnamon oat crumble. These bars are simple, easy, and truly the BEST, a delicious breakfast or afternoon treat!
Prep time: PT20M
Cook time: PT40M
Total time: PT60M
Rating
4.39 stars (306 reviews)
Keywords
fruit bars, oat snack
Ingredients
2 cups old fashion oats
1 1/2 cups all purpose flour
1 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 sticks (1 cup) cold salted butter, cubed
2 1/2 cups fresh raspberries
2-4 tablespoons brown sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
2 teaspoons lemon zest
1/2 cup raspberry jam
1 ripe but firm peach, thinly sliced
Categories
Snack
Cuisine
American
Steps
1. Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper.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.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.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. 5. Let cool completely before cutting into bars. Keep stored in a sealed container for up to 1 week.
Nutitrion
Serving Size: 1 serving
Calories: 237 kcal
Carbohydrates: 33 g
Protein: 2 g
Fat: 9 g
Saturated Fat: 5 g
Cholesterol: 24 mg
Sodium: 88 mg
Sugar: 17 g
Reviews
Nikki B on 2025-02-19 (5 stars): Had a freezer find of raspberries from summer harvest. Omitted the peach (didn’t have) and omitted the jam - trying to cut extra sugars. Added a little bit of cornstarch to help thicken with all the extra raspberry juice. Added ground ginger with the cinnamon to the oat mixture … these were absolutely top notch! Thanks for the recipe
Hallie Avolio on 2024-07-16 (5 stars): We really like these bars! They are a great summer treat and the combination of the raspberries and peach is delicious. We had fresh white peach from the local farmers market and it came out perfect.
Some suggestions for fellow bakers…We followed the comments to use 2/3 of the dough on the bottom and 1/3 on the top. This worked great.
We thought it could have used a bit more lemon zest and that using a jam that isn’t too sweet would be best.
We also would add that if you toss the raspberries with flour before mixing in the other ingredients they may coat better.
While these bars were super good the day we baked them, we liked them even more the next day after being in the fridge overnight!
Thanks for a great recipe. We will definitely make these again!
Patricia Harris on 2024-07-04 (5 stars): I came here to say the same thing! I wish I'd read your comment before I made these. The 1/3-2/3 ratio seemed wrong and I wish I'd followed my gut instinct to reverse that. The bottom of the bars is really fragile and I think that rather than being something everyone could eat by hand, we're going to have to haul out bowls and put the bars in them. That said-- they are delicious!! And I refrigerated them for about an hour before I cut them.
Kate on 2024-07-03 (5 stars): 1/3 of dough on the bottom and the rest on top is something I will change next time. Way too much “ crumble to fruit” on top. Maybe half and half , or 2/3 on the bottom and 1/3 on top.
Lisa Gloria on 2024-01-06 (5 stars): I made them! Came out beautiful, however next time I will up the lemon zest and do a bit more cinnamon, but lovely
Lisa Snider on 2023-07-17 (5 stars): I added blueberries instead of peaches. The bars were delicious. Can they be frozen?
