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Raspberry Crumb Bars

Scott Phillips

Yield: Yields eighteen 3x2-inch bars.


  • 9 oz. (2 cups) all-purpose flour
  • 1-1/4 cups old-fashioned oats
  • 1 cup packed dark brown sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. table salt
  • 8 oz. (1 cup) chilled unsalted butter, cut into 1/2-inch cubes
  • 4 oz. (about 1 cup) sliced almonds
  • 15-1/4-oz. jar seedless raspberry fruit spread


  • Heat the oven to 325°F. With an electric mixer, combine the flour, oats, brown sugar, cinnamon, and salt. Mix on low speed until well combined. Add the butter and mix on medium until the butter is mostly blended and the mixture appears moist and begins to pull together, about 3 minutes. Stir in the almonds. Reserve 1-1/2 cups of this crumb mixture and refrigerate. Firmly press the remaining mixture into the bottom of an ungreased 13×9-inch baking pan. Bake in the middle of the oven until the almonds are just beginning to brown, about 25 min. Let cool for about 20 min. Spread the fruit spread evenly on top, leaving an 1/8-inch border around the edge of the crust. Crumble the reserved crumb mixture over the top, letting the fruit show through in places. Continue baking until lightly browned and the fruit filling is bubbling all over, including the center of the pan, 35 to 40 min. Let cool completely before slicing into 18 bars (or into smaller pieces, if you like).


For a thoroughly crisp bar, partially bake the bottom layer before adding the filling and top crumb layer.


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Reviews (2 reviews)

  • bdav1818 | 10/29/2009

    Absolutely fantastic - have made them on two occasions now and each time there are no leftovers! I substituted blueberry whole fruit preserves for the raspberry, and it turned out perfect. Like the other reviewer I used a release foil lined pan, and lifted the bars out very easily.

  • ANGELAREMSEN | 08/31/2008

    These bars are delicious!! Turned out absolutely perfectly. I lined the pan using Reynolds Release Foil for ease in slicing and cleanup. I baked them for 35 minutes - they were perfect. Excellent, highly recommended recipe!

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