Mix the flour, oats, brown sugar and baking powder in a bowl. Stir in the melted butter until it forms a wet crumbly consistency.
Take about two thirds of the crumble mixture and dump it into an ungreased 13x9 pan.
Mix together the raspberries, sugar, flour and lemon juice so the raspberries are well coated.
Spread the raspberry mixture evenly across the crumble base.
Sprinkle the remaining crumble mixture evenly on top.
Place in the oven and bake for 30-40 minutes.
Cool on a wire rack and then cut into squares.
Reviews
Donna D on 2026-04-17 (5 stars): They were very easy to make
I baked them in a glass 13x9 pan. They didn’t stick
I left them cool overnight and cut them into squares the next day. No problem with sticking.
I stored them lined with parchment paper in a cookie tin.
Rosanne Kovach on 2024-12-11 (4 stars): This was very tasty but so hard to get out of an increased pan. It leaves parts of the crumb base behind. I should have know better. Net time I will grease the pan!
Dawn on 2023-07-23 (4 stars): Delicious, but if I make again will definitely grease the pan or use parchment paper as they stuck terribly.
Lady Duck Lover on 2023-07-21 (5 stars): This was so easy to make, and didn't take very long! The only thing I did different was I used quick oats and it turned out fine! I chose to keep in the refrigerator. It made it easier for me to cut and spatula out and I like it firmer. I did eat it with a fork though. It would be a great with ice cream on top as well. Will be making again.
Julia on 2022-12-11 (3 stars): I used quick oats and the bars turned out ok, but not great. The texture was off.
Debbie on 2022-07-18 (5 stars): So yummy! And Simple! Everyone love them!! They do not last a day!
Little Green Pastures on 2022-07-05 (5 stars): These were amazing! We have a couple of GLUTEN FREE people in our house so I used Bob's Red Mill 1 to 1 GF flour and the bars were perfect! Thank you for this recipe.
