Spring is here, which means it’s time for fun fruit desserts! Raspberries have the perfect blend of sweet and tart, which makes them a fantastic berry for desserts. My son Micah would eat a whole pint of raspberries in one sitting if we let him (we don’t)!

Here is an easy raspberry dessert to make!

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Making the Crust

We need to start with the base of these raspberry crumble bars. The base will also serve as the crumble on top (with an addition, as you will read soon).

In a food processor, mix the flour, oats, brown sugar, baking powder, melted butter, and vanilla, until it forms a dough like consistency.

A note on the oats- I used classic rolled oats. I chose not to do quick oats because I worried that it would ruin the texture of the crust and make it too soggy. I did not test out that theory though, so if you use quick oats and it turns out great, let me know by leaving a comment at the bottom of the page!

Press about two-thirds of the mixture into an 8x8 or 9x9 square pan. Press it down so it forms a firm crust, then press around the corners of the pan to create a side crust as well.

Bake the crust for 15 minutes at 350 degrees F.

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Making the Raspberry Filling

In a pot, mix the 2 pints of raspberries, sugar, flour, cornstarch, salt, lemon juice, and lemon zest. Mix it together, then heat it over medium heat until it becomes more of a liquid mixture and starts to boil.

Remove it from the heat and let it cool while your crust is baking.

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Making the Topping

With the remainder crust mixture, add the cold cream cheese and mix it in the food processor to combine.

Once the crust is done baking, pour the other pint of raspberries on the crust and spread them out, then pour the raspberry filling over it. Spread the filling out so it is even across the crust.

Crumble the topping on top of that.

Baking again at 350 degrees F for 30-35 minutes, or until the topping looks golden brown.

Let it cool completely before cutting it and serving it.

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Enjoy!

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