What’s Baking: Raspberry Oatmeal Crumble Bars and Round Up

This month I am the host for What’s Baking! It’s my first time doing so and I have to say, I was pretty excited to choose themes for everyone to vote on and then see what they made. I offered the other bakers the choices of souffle, bars or baking with candy. June is National Candy month and I thought it would be cool to tie that in.

The votes came in and bars were the clear winner. I immediately thought I would find a bar recipe that used candy so I could incorporate both into the theme. Bars with Reeses Pieces were my choice and I even ended up making twice recipes back to back that tasted absolutely delicious and thrilled my coworkers but refused to photography nicely. 

(The crust kept breaking and I kept ending up with lopsided bars that wouldn’t sit pretty for pictures.) Determining that candy and I were just not getting along, I decided to go another route. You can never go wrong with a bar recipe that includes a stick of butter and oatmeal. Or if you can, I don’t want to know about it. 

Raspberry Oatmeal Crumble Bars
Source: Averie Cooks
Servings: 16 bars
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    • 1 cup all-purpose flour

    • ¾ cup old fashioned rolled oats

    • ¼ tsp salt

    • 1 stick unsalted butter

    • ⅓ cup sugar

    • ¼ cup brown sugar

    • 1 tsp vanilla

    • 12 oz. raspberry preserves (or jam)

1. Preheat the oven to 350 degrees. Line a 8×8 baking dish with foil and spray with non-stick spray.
2. In a large bowl, combine the flour, oats and salt.
3. Melt the butter either on the stove or in the microwave. Stir in both sugars and the vanilla, whisking to combine.
4.Pour the butter mixture over the oats and stir to combine, until no lumps of raw flour remain.
5. Scoop out a heaping cup of the mixture and set aside. Press the rest of the mixture into the prepared pan, using your fingers or the back of a spatula to get it into an even layer.
6. Spread the raspberry preserves on top and then use the remaining crumble mixture to cover the top.
7. Bake for 30 minutes or until the topping is golden brown. Transfer to a wire rack and allow to cool for at least 2 hours for the bars to set. Cut into 4 strips, rotate the pan and cut 4 more times, creating 16 evenly sized bars.

I opted to reduce the sugar a little bit in the recipe because I knew the raspberry preserves I was using was pretty sweet. I think these turned out to have a nice balance of fruit and sweet without being cloyingly sweet. As expected, my coworkers practically inhaled these. 

Here’s what everyone else made for the “bars” theme!

Eva of Eva Bakes  mastered the art combining candy and bars to create these heavenly looking Twix Shortbread Bars and even made her own caramel sauce. 
Coleen of The Redheaded Baker went fruity, making Strawberry Lemon Bars to use up the lemons and strawberries in her fridge. 

Kate, of Kate’s Recipe Box, had help from her son making Chocolate Chip Pecan Cookie Bars

Ashley, of Cheesecurd in Paradise, took advantage of all the fresh, local strawberries and made a recipe very similar to mine, Strawberry Crumb Bars.

Nicole of Cookies on Friday, went tropical using cream of coconut to create these Pina Colada Cookie Bars.

Kylee of Kylee Cooks chanced melting in 117 Phoenix heat to bake up these Blackberry Pie Bars for her sons daycare teachers.

Heather of Hezzi-D Books and Cooks couldn’t pass up the chance to bake with rhubarb and even made her own jam to use on her new favorite, Berry Rhubarb Bars.

and last but certainly not least, Liz of Books n Cooks dug into her freezer cranberry stash (hey, I have one of those too!) to make Cranberry Shortbread Bars.

If that collection of bars doesn’t want to get you into your kitchen trying out some new recipes, I don’t know what will! 

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