December 3, 2021

Raspberry Crumble Bars

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!


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.


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.


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.


Raspberry Crumble Bars

Raspberry Crumble Bars are a great spring and summer dessert, and easy to make!


Sydney Delong












  • 2 cups flour
  • 2 cups rolled oats
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • 1 cup melted butter
  • 1 teaspoon vanilla
  • 2 oz cream cheese, cold and cut into cubes

Raspberry Filling

  • 3 pints raspberries
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • pinch of salt
  • 1/2 lemon juiced and zested


  1. Prepare an 8x8 or 9x9 square pan by spraying it with nonstick cooking spray or lining it with parchment paper. Preheat your oven to 350 degrees F.
  2. In a food processor, combine the crust ingredients: flour, rolled oats, brown sugar, baking powder, melted butter, and vanilla. Do not add the cream cheese yet.
  3. Press 3/4 of the mixture into your prepared pan. Press it down and up the sides of the pan to form the crust. Bake for 15 minutes, and when it is done, set it aside to cool.
  4. In a pot, combine 2 pints of the raspberries, sugar, flour, cornstarch, salt, lemon juice, and lemon zest. Heat over medium heat until the mixture boils. It will become more of a liquid texture.
  5. Sprinkle the remaining pint of raspberries evenly on top of the crust. Pour the raspberry mixture on top and spread it out evenly.
  6. With the remaining 1/4 of the crust mixture in the food processor, add the cream cheese and mix until it combines evenly. Sprinkle pieces of the topping on top of the raspberry mixture to cover the top.
  7. Bake again for 30-35 minutes, at least until the crumble on top turns golden brown.
  8. Allow to cool completely, cut it, and enjoy!
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