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Fruity and delicious raspberry crumble bars with an oaty crumble base, raspberry filling, and even more delicious crumble on top!

Say hello to some of the most delicious bits of heaven you will ever eat… these raspberry crumble bars. They are HEAVENLY and just so incredibly moreish and scrumptious. 


So yeah, another traybake to add to my never ending roster of bakes that I am always in love with. Honestly, if you have followed me for a while you will know that a traybake related bake is one of my favourite things ever and that’ll never change. 

Traybake can come in many a form, such as brownies, blondies, cookie bars, flapjacks and so on. These raspberry crumble bars are a new one to add to the list of goodness.

All of my traybake recipes, if I can help it, are made into a 9″ square tin. This is for ease, and so that I reduce the amount of bits and bobs you need to buy! I always use this traybake tin


So we all know what a crumble is right? Its one of the most iconic classic things you can ever consume. I have varied crumble related bakes on my blog such as my apple crumble traybake, or even my apple crumble cupcakes.. but this one? Oh this is on another league. 

It isn’t quite ‘crumble’ to the idea of a classic dessert – but its a crumble like oaty delicious mixture of ingredients that create the best base and topping for these bars. 

  • Oats – for this bake, I wanted an oaty flavour to come through to compliment the raspberries and also create a more textured crumble. 
  • Flour – an obvious one, but plain flour is a must!
  • Sugar – I decided to use light brown soft sugar, but this would work well with other sugars such as caster sugar, or even dark brown soft sugar. 
  • Raising agents – this one may sound a little odd, but trust me – you want the tiny lift from the baking powder!
  • Butter – I use unsalted butter as always, but a salted butter would work well also. I would avoid any baking spreads of margarines as they are too soft for the crumble mixture. 


The main part right? The raspberries! A delicious sweet and sharp mixture of heaven. I decided to not just add in some raspberries and hope for the best, and I didn’t just want to do a layer of jam as some recipes do… I wanted to level it up and make a mixture! 

  • Raspberries – So for ease, I would recommend fresh berries. You need to be able to mash them up and frozen would make this too hard. You can try thawing frozen berries, but you would need to dispose of any excess liquid before using them. 
  • Jam – A raspberry jam – a classic! Seedless, with seed, smooth, lumpy… whatever! 
  • Lemon – The lemon is needed to cut through the sharpness of the raspberry but also bring out the flavour wonderfully. 
  • Cornflour – A thickening agent in this case. Please use it, it’s much better than just using plain flour. 

It may sound silly in the method, but honestly the best way I found to make this filling was to add the ingredients to a bowl and mash them slightly with a potato masher. It meant I still had texture, but everything had mixed in well enough. 


As you can see from the photos there are layers to these raspberry crumble bars. It’s fairly simply though – a majority of the crumble mix goes into the lined 9×9″ square tin and you press it down firmly. I found 500g of the crumble mix was perfect for this layer after some experimenting with ratios. 

Then, you top the base with the mashed raspberry mix and spread evenly, and then sprinkle over the rest of the crumble mix. This part of the crumble mix doesn’t need pressing down as it would turn into a raspberry mush. 


For a bake like this, and basically any bake ever unless stated otherwise, you need a preheated oven. I have a fan oven so I bake at 180ºc on the fan setting, but if you have a regular oven it would be 200ºc. This is also as far as I am aware gas mark 6, or 400ºf if that helps – although I have never baked in a gas oven. 

The temperature is slightly higher compared to other traybake recipes I have done, but you want the extra warmth to really start toasting and baking the crumble mix and it really helps. 

The mixture can be slightly soft, so make sure the crumble mixture is turning wonderfully golden and beautiful before taking out of the oven. 

Tips and Tricks 

So when it comes to making a bake like this, it is surprisingly easy, but there are ways to help make sure it works wonderfully. When making the crumble mix I simply use a large bowl, add the ingredients, and rub them together with my fingertips. This means you can still have the wonderful texture of the oats in the crumble without accidentally destroying them in a food processor or mixer.

For the raspberry mix, I genuinely just use another bowl and a potato masher – but a large spoon or fork works well, it just takes a bit longer. You don’t want to over mix this either as you want texture to the mixture. 

As mentioned above, I use this traybake tin as its the perfect size. 

Raspberry Crumble Bars!

Fruity and delicious raspberry crumble bars with an oaty crumble base, raspberry filling, and even more delicious crumble on top!
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Category: Traybakes
Type: Traybake
Keyword: Crumble, Raspberry
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling time: 2 hours
Total Time: 3 hours
Servings: 16 pieces
Author: Jane's Patisserie



  • 175 g rolled oats
  • 200 g plain flour
  • 150 g light brown soft sugar
  • 1/2 tsp baking powder
  • 175 g unsalted butter (cold and cubed)


  • 400 g raspberries
  • 150 g raspberry jam
  • 1 tbsp lemon juice
  • 1 tbsp cornflour



  • Preheat the oven to 200ºc/180ºfan and line a 9x9" square tin with parchment paper.
  • In a large bowl, add the rolled oats, plain flour, light brown soft sugar, baking powder and unsalted butter.
  • Rub the ingredients together with your fingers until the mixture resembles bread crumbs and there are no large lumps of butter left.


  • In a new bowl, add the fresh raspberries, raspberry jam, lemon juice and cornflour.
  • Mash the ingredients together until they are combined, but still leaving some texture to the raspberries.


  • Pour 500g of the oaty crumble mix into the lined tin and press down firmly.
  • Pour the filling onto of the oats, and spread.
  • Sprinkle over the rest of the crumble mix
  • Bake the raspberry crumble bars in the oven for 30+ minutes, or until golden and beautiful.
  • Leave the bars to cool fully before portioning. Refrigerating them can sometimes make this easier.


  • These beauties will last for 3+ days, best in the fridge
  • I use this tin for this bake 
  • The raspberries can be swapped to other berries such as blackberries, blueberries, strawberries etc, or a mixture of. 

Find my other recipes on my Recipes Page!

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J x

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  1. Amy on January 16, 2024 at 10:08 am

    5 stars
    Made these and theyre delicious but won’t be able to eat them all over a few days. Are they okay to freeze?

  2. Marie on November 7, 2023 at 6:14 pm

    I baked the base for 10 minutes before adding topping etc. Delicious!!! Also added flaked almonds on top before baking.

  3. Pam on July 6, 2023 at 11:22 am

    5 stars
    These were a firm favourite as was the rubarb ones i also made them with tinned apricots so simple so tasty thank for the loverly recipes chicken leek pie and creamy chicken went down a storm looking forward to you new book keep up the goo work

  4. Nikki on May 4, 2023 at 8:16 pm

    Can I use custard and jam inside these

  5. Tom on March 28, 2023 at 2:35 pm

    I made these yesterday and have just tucked in to my first one, they are very tasty!

    I had been looking for different ways to use sloes rather than making gin or vodka, so I made a sloe syrup and replaced 100g of jam with 100ml of the sloe syrup. I baked the crumble base for 10 minutes first, to prevent it from absorbing the berry mixture, as the syrup added a lot more liquid.

    I also added some sweet cinnamon, ground almonds and lemon zest to the crumble mix.

    I’d definitely make these again! I’m sure they’d be lovely with or without the sloes.

    Thanks Jane for a fab recipe. =)

  6. Lisa on March 16, 2023 at 8:17 am

    Hi Jane, to make this vegan, could I use Stork block instead of butter? Thankyou x

    • Jane's Patisserie on March 17, 2023 at 11:32 am

      Hiya! I would always using block (plant) butter for this otherwise it may be a tad oily! hope this helps! x

  7. Kate C on March 13, 2023 at 1:34 pm

    Could I substitute the raspberries for blueberries?

    • Jane's Patisserie on March 17, 2023 at 11:26 am

      Hiya! Yes this should be fine! x

  8. Bronwen on March 12, 2023 at 8:14 pm

    5 stars
    I made these with frozen mixed berries as fresh raspberries were so expensive as it’s winter. I drained the liquid and they worked perfectly, everyone loved them

  9. Kelly on March 7, 2023 at 1:42 pm

    Can lemon curd be used instead of raspberry/raspberry jam. I want this but as a lemon crumble instead. Would it work?

    • Jane's Patisserie on March 17, 2023 at 11:16 am

      Yes this should be fine! Enjoy! x

  10. tasnim sardar on November 5, 2022 at 6:34 pm

    3 stars
    Delicious taste but the raspberry centre was too runny as I cut it into , I used fresh as instructed and it had been in the fridge for 4 hours 🙁 So my presentation on the plate was a bit of a flop.

    • Jane's Patisserie on November 14, 2022 at 3:50 pm

      Hiya! This sounds like they needed baking for slightly longer! Hope this helps! x

  11. Sarah on November 1, 2022 at 3:02 pm

    5 stars
    Absolutely love these, thank you for such a delicious recipe. My colleagues and I are very grateful!

  12. Nay on October 20, 2022 at 9:59 pm

    Hello. I can only bake this on roughly 9 x 12 inch pans, do you have a rough estimate of extra ingredients to fit this please at all? Thanks.

  13. Leah on September 29, 2022 at 8:13 pm

    Hi a friend of mine made these and I tried it today it was absolutely delicious. Id love to make it for my family but my daughter can’t have dairy could i use a margarine block rather thank a spred instead of butter?

    • Jane's Patisserie on October 6, 2022 at 3:54 pm

      Hiya! No, sadly you have to use butter for the best results! Hope this helps! x

  14. Stacey Howard on September 29, 2022 at 12:46 pm

    Tried this the other day and it was so yummy!

    My son has a bake sale at school tomorrow and wanting to do a version of this with tinned apple filling – do you think it will work ok?

    Many thanks

  15. Lou on September 28, 2022 at 11:38 am

    Would this work with mince meat, ( as in Xmas mince pie filling, not actual meat), instead of raspberries. I know it’s early but I’m thinking ahead.. lol.

    • Amanda on October 2, 2022 at 11:25 am

      I’m thinking of trying these with caramel and apple like your pie recipe. Can these be frozen?
      Thank you 😁

    • Jane's Patisserie on October 3, 2022 at 1:36 pm

      Ooooh sounds yummy! Yes the raspberry bars absolutely can be, for up to 3 months! x

  16. Emily McEnnerney on September 25, 2022 at 6:09 pm

    Hi! These look amazing, could I use Rhubarb for these? What would be the amounts to substitute for the raspberries!

    • Jane's Patisserie on October 6, 2022 at 3:41 pm

      Hiya! Yes – the same amount would be fine! Hope this helps! x

  17. Annabel123 on September 25, 2022 at 2:19 pm

    These look great! I have a hoard of blackberries in my freezer – can I use them? Also, I’m not a fan of jam. Are there any other alternatives I can use?

    • Jane's Patisserie on October 6, 2022 at 3:39 pm

      Hiya! I recommend using fresh berries, however you could try thawing them out before using and disposing of any excess liquid before baking. Hope this helps! x

  18. Julie on September 24, 2022 at 10:38 pm

    Hi Jane. Could I use frozen raspberries for this recipe or would they make the mix too wet?

    • Jane's Patisserie on October 6, 2022 at 3:38 pm

      Hiya! I recommend fresh – but you could try thawing them and disposing of any excess liquid before baking. Hope this helps! x

  19. sharon on September 23, 2022 at 9:39 pm

    could I make this with a pastry base, and plums?
    I just happen to have them in my freezer!

  20. Abigail on September 23, 2022 at 11:10 am

    Will regular Oats work aswell? I live in Spain and don’t think they do rolled Oats!
    Thanks 🙂

    • Jane's Patisserie on September 26, 2022 at 4:23 pm

      Hiya! Yes – just use regular porridge oats. Hope this helps! x

  21. Joyce Leighton on September 23, 2022 at 9:16 am

    This looks delicious Jane , can this be frozen please ?

    • Jane's Patisserie on September 26, 2022 at 4:24 pm

      Hiya! Yes absolutely, for up to 3 months! x

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