New recipes and updates

Get new recipes
in your inbox

Cuisine Fiend

Find a recipe by ingredient

Raspberry crumble bars

Sat, 15 October, 2022

Raspberry crumble bars with oats, brown sugar and fresh berries are a sweet snack, even though the sugar amount has been severely cut down from the original recipe that inspired me.

raspberry crumble bars

Not my idea of breakfast

The recipe for, as it was, raspberry crumb breakfast bars comes from Baked: New Frontiers in Baking, a book by Matt Lewis and Renato Poliafito. I found it via Smitten Kitchen where it featured as raspberry breakfast bars.

I say, Matt, Renato and Deb: your idea of breakfast is pretty terrifying.

Although to be fair, both Matt and Deb admit the word ‘breakfast’ is bandied rather freely there. Why use it then? Just as a clickbait?

I’m afraid so. Because the bars are SO sweet, I’d struggle to have them for dessert, even though I have pretty sweet tooth.

If this is breakfast, it’s probably meant for the kind of people who sprinkle sugar over their Kellogg’s Frosties at breakfast time.

oat crumble bars with raspberries

Bars should be handheld

Next problem was the crust.

Matt claims the bars have thin and crisp crust; Deb compares them to sandwich cookies.

Having tested it, I begged to differ: the end product was really soggy. It was difficult to grab one of those freshly cut, and they got soggier and soggier as they were standing.

That was with fresh raspberries: perish the thought of using frozen ones as both sets of authors suggest.

raspberry crumb bars

My modifications

The good things now: they are tasty.

But really only after my modifications which involved seriously cutting down sugar content and eliminating the baking powder and soda bicarbonate from the pastry mix. The point of putting them in a crust mix defies my understanding.

And I’ve ditched the ‘breakfast’ from the title. No way shall I put my name under a recipe with 13g of added sugar in a single, small portion – almost twice as much as an average, blatantly overly sweet cereal bar from a supermarket.

All in all, a reasonable product: with the sugar severely reduced they are still VERY sweet.

And you definitely can’t put them in a lunch box or take on a picnic unless you want to retrieve a mass of soggy crumbs.

raspberry pastry slices

How to make the raspberry bars

It’s easy – but food processor, which both of my esteemed colleagues suggest, doesn’t work quite as well as a standing mixer with a paddle attachment or, actually, your hands. After my first attempt I had dots of lumped up brown sugar clearly visible in the pastry base.

A very good side of the recipe is that the pastry mix is just loose crumbs and there is no need for chilling or rolling out. All you do it pour it into the tin and press down into all the corners and the bottom to create a pastry layer. It needs brief blind baking but without beans, parchment and all that palaver.

The filling is lovely (once half the sugar amount is discarded), with a lemony flavour, a little flour to keep the fruit from running too much juice (it runs enough anyway) and a little butter to stop it soaking into the base.

The crumble on top of the filling is the remaining base crumb, which is always a nifty idea.

Baking takes just over half an hour and the cooling best overnight if you want to cut the bars reasonably neatly instead of just eating it all off the tray with a spoon.

And they don’t keep – so baking a smaller portion just for one serving might be a prudent idea.

assembling raspberry bars


But I should not begrudge the authors those couple of flaws because their recipe inspired me to take the challenge and devise my own bar or slice recipe with fresh fruit.

Like, for instance, plum crumble bars: not too sweet, not too soggy, hand-holdable and just perfect.

baked raspberry bars

More breakfast bar recipes

Healthy homemade cereal bars made with oats and plenty of dried fruit and seeds. Cereal bars or granola bars? Either way they are much better than shop-bought bars.

Rice flake breakfast bars lightly sweetened with maple syrup and apricot jam topping: a healthy option with lots of fibre from poha, dry rice flakes.

Orange and ginger flavoured flapjack, soft and chewy, buttery and slightly sticky. Make it plain as it is, or add a handful of dried fruit or coconut flakes.


More raspberry recipes

Raspberry and almond slice, a gorgeous buttery traybake with flaked almond, sugar and butter topping: it’s easier to make and tastier than a Bakewell!

No churn raspberry ripple ice cream, based on Nigella Lawson’s recipe: stupidly easy, and amazingly effective. Two ingredients plus raspberry puree equals ice cream made in ten minutes.

Raspberry sponge cake recipe, with fresh berries scattered on top of light and airy cake batter. Dust with icing sugar for a perfect summer dessert.

oats and lemon raspberry bars

Raspberry crumble bars

Servings: 18Time: 1 hour 10 minutes


  • For the base and topping:
  • 190g (1½ cups) plain flour
  • 150g (¾ cup) dark brown sugar
  • 112g (1¼ cups) jumbo oats
  • 1 tsp fine sea salt
  • 1 tsp cinnamon
  • 170g (1½ sticks) cold unsalted butter
  • For the raspberry filling:
  • 2 lemons
  • 25g (2 tbsp) dark brown sugar
  • ½ tsp cinnamon
  • 15g (2 tbsp) cornflour
  • 450g (1 pound) fresh raspberries
  • 30g (2 tbsp) unsalted butter, melted and cooled


1. Preheat the oven to 180C no fan/350F/ gas 4.

2. Butter and line with parchment a large baking dish, 33 x 23cm (9 x 13 inch) or similar.

3. Place the flour, brown sugar, oats, salt and cinnamon in a large bowl or the bowl of a standing mixer (you can also use a food processor for this). Mix with a spatula making sure there are no brown sugar clumps.

4. Dice in the butter and mix it in with a mixer paddle attachment, rub it in with your fingers or two knives, or pulse in the food processor, until it resembles breadcrumbs. Don’t overmix.

5. Pour roughly half the mix into the prepared dish. Press it into the bottom using the back of a wet spoon, making sure it goes into all the corners.

6. Bake for 12 minutes, then leave to cool while you make the filling.

7. Zest the lemons and juice them to obtain 60ml (¼ cup) juice.

8. Place the lemon zest, sugar, cinnamon and cornflour in a bowl and whisk to combine. Add the raspberries, lemon juice and butter and toss them with your hands to mix and coat evenly; don’t worry if some raspberries break.

9. Spread the filling over the cooled base. Sprinkle the remaining pastry crumbs over the filling evenly.

10. Bake for 35-40 minutes until the top is brown and the filling bubbles through in places.

11. Cool completely in the tin. When cold, cut into bars. The bars can be stored in the fridge in an airtight container for up to 2 days.

NEW recipe finder

Ingredients lying around and no idea what to cook with them? Then use my NEW Recipe Finder for inspiration!

Recipe Finder

Leave a reply

Your email address will not be published

Characters left 800
Recipe rating
Email address*
Web site name
Be notified by email when a comment is posted

* required

Cuisine Fiend's

most recent

About me

Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


Sign up to receive the weekly recipes updates

Follow Fiend