two 12-ounce bags of frozen raspberries (see notes)
1/2 cup granulated sugar (more depending on tartness of your berries)
2 tablespoons flour
1 tablespoon cornstarch
juice of one lemon
3 cups rolled oats
3 cups flour
2 cups brown sugar (loosely packed)
1 teaspoon baking powder
1 1/2 cups melted butter (I prefer salted)
1/2 teaspoon salt
Categories
Dessert
Cuisine
American
Steps
Preheat the oven to 350 degrees. Place raspberries in a large colander. Run warm water over them for a minute, and then let the liquid drain out for about an hour until softened and thoroughly drained (see notes). Mix raspberries with sugar, flour, cornstarch, and lemon juice.
Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two thirds of the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 10 minutes.
Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 25-30 minutes.
Remove from oven. They will need a little time to set up into “bar” formation, so chill them for a few hours to get them really solid. Orrrr… cut into it right away and eat it like a soft fruit crisp! You should be able to remove them from the pan easily by pulling up on the edges of the parchment paper.
Nutitrion
Calories: 366 calories
Carbohydrates: 51.3 g
Protein: 4.5 g
Fat: 15.8 g
Saturated Fat: 9.9 g
Trans Fat: 0.6 g
Cholesterol: 40.7 mg
Sodium: 192.1 mg
Sugar: 22.6 g
Reviews
Grafxasp on 2026-09-19 (4 stars): I recommend making this recipe just the way it's stated here, then you can adjust it to your liking. The basic recipe was fine but needed more filling. Next time I make this I'll try doubling the filing, then scaling it back in the future if it's too much.
Liz Larson on 2026-08-11 (5 stars): I have made this recipe so many times. Halved, doubled, gluten free, dairy free…any way you make it , it turns out delicious. I typically use fresh berries when they’re $2 at Costco and agree sometimes fresh can be a little too juicy, but always still tasty.
My Gf/Df version. Was made with 1:1 flour until I ran out then subbed in with oat flour, and coconut oil for the butter. While I prefer the butter flavor this version was still great and was friendly to all at a cook out.
Stacey Kostell on 2026-07-02 (5 stars): We picked raspberries and then made these bars. We drained the berries, and they were perfect. Among the best desserts ever made.
Caitlin on 2026-07-02 (4 stars): I make these multiple times in the summer when our raspberry bushes produce more than we can eat. They have become a family favorite for three years. To use fresh raspberries, I double the cornstarch and they turn out perfectly. I just picked 5lbs and am making two batches to take to family for the Fourth of July. Thanks for a great recipe.
Jess on 2026-06-09 (5 stars): These are great! I cut them into 24 pieces, or you can cut them even smaller than that for a crowd. ☺️
Emi on 2026-04-16 (5 stars): Will you give suggestions for how to use freeze dried raspberries in this recipe? Thank you!
Caroline on 2026-03-06 (5 stars): The conversion imperial system to metric needs an update.
Great recipe!
Anne on 2025-12-15 (5 stars): Hi! Love your website.
I've made these raspberry bars once and now am making them again. Delicious and a real crowd pleaser! People couldn't keep their hands off them... They kind of hovered around them hoping there would be more crumbs to dip their fingers in.
Sam on 2025-09-11 (5 stars): Just made these but with mixed frozen berries (blackberries, raspberries, and blueberries) since my grocery store was out of just raspberries. SO good! Super easy and pretty quick…I do think the mixed berries had more juice, so maybe could have drained longer.
