Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These delicious, easy-to-make bars are sweet and tangy with an oatmeal crust and crumble. I prefer a thicker crust, using 3/4 of the oatmeal mixture for the crust and 1/4 for the crumbles. Feel free to make a thinner crust, using 1/2 of the oatmeal mixture for the crust and the other 1/2 for the crumble.

Recipe Summary test

prep:
20 mins
cook:
40 mins
total:
60 mins
Servings:
9
Yield:
9 bars
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Crumble:
Filling:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

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  • Combine flour, oats, brown sugar, sugar, lemon zest, and baking powder in a bowl. Add melted butter and mix until well combined using your hands. Place 1/2 of mixture into the prepared baking dish and pat down to form a crust.

  • Mix sugar and flour in a bowl. Rub in lemon zest with your fingers. Add raspberries and lemon juice. Stir until raspberries are coated. Pour over crust and sprinkle raspberries with the remaining crumble mixture.

  • Bake until raspberry mixture is set, 40 to 45 minutes. Cool on a wire rack completely before cutting into 9 squares.

Nutrition Facts

397 calories; protein 3.2g; carbohydrates 62.1g; fat 16.2g; cholesterol 40.7mg; sodium 143.9mg. Full Nutrition
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Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/28/2021
This is a great recipe. I did not melt the butter but used softened butter instead. I used about 2/3 of the crumb mixture for the bottom crust and about 1/3 for the top crust. I have had various bars stick to the pan in the past, so I used butter and flour on the pan, and that worked well. I will definitely make these again. Read More
(1)
Rating: 5 stars
08/25/2020
It was delicious. I am not a sweet lover however I thought this had just enough tang for me and my husband who is the sweet lover thought it was great. Read More
(1)
Rating: 5 stars
09/04/2020
Simply great as is Read More
(1)
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Rating: 5 stars
09/24/2021
I made these yesterday with a local berry farm's new fall raspberry variety called "Caroline" and they were amazing! The only thing I did was reduce the brown sugar to 3/4 C. so they weren't quite as sweet and the recipe held up just fine. And I have a big patch of mint over by my garage so I couldn't help a little photo styling! Read More
Rating: 5 stars
09/21/2021
The first time I did not use fresh lemon peel and fresh lemon juice. The second batch i did and what a difference! Tart, sweet and delicious! Read More
Rating: 5 stars
08/21/2021
Easy to make and delicious. The lemon in the crust makes all the difference. Read More
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