Lemon Raspberry Crumb Bars
Lemon Raspberry Crumb Bars combine a buttery oat-based crust, that is topped with a creamy, lemon filling with a layer of rapsberry jam. Sprinkled on top is a heavy crumb topping! The combination of tangy lemon and sweet raspberries creates lemon dessert bars that are to die for!
If you’ve been reading my blog for years, you’ll know how much we love citrus and lemon recipes! Especially in desserts, we have a zillion lemon dessert recipes that we make over and over. I really love the combination of lemon and raspberry, so this simple “crumb bar” recipe just might be your new favorite, too. Let’s start off with the oat-base crust (so buttery good), and then a layer of the creamiest lemon filling. On top of that–a heavy crumb topping, baked to perfection.
And, it’s raspberry season! If you like berries like I do, then you’ll love these fresh lemon raspberry bars, which is quite different than our regular lemon bar recipe. With jammy raspberry addition, I just can’t get enough of these delicious Lemon Raspberry Crumb Bars. Oh, and they are perfect for Easter, Mother’s Day, and any spring and summer dessert.
What is a crumb bar?
A crumb bar is a baked dessert that has a crumbly topping that is usually sprinkled over a filling or used as a crust. Our Lemon Raspberry Crumb Bars feature a sweet filling (made with sweetened condensed milk and lemon) that is spread between the oat crust, with the crumb mixture sprinkled on top. It’s baked, and also freezable!
Use any citrus!
For the filling, we use lemons for this recipe, but did you know you can use any citrus? Try limes, oranges, grapefruit, you name it–for a tangy citrus option! They all pair so well with the rapsberry flavor.
Soft and chewy lemon raspberry bars
These bars are an easy dessert that uses the same bottom dough (crust) for the crumble. And the easy no-cook filling is just delightful; they are soft and chewy at the same time. Let’s just say, these flavorful lemon raspberry bars are melt-in-your-mouth delicious, and I love them for backyard cookouts and to bring on picnics. If you have extra raspberries on the counter, you can also try our Peach Rasperry Cobbler or our frozen Oregon Raspberry Cloud Pie.
Everything you’ll need to make Lemon Raspberry Crumb Bars
- Flour: Regular, all-purpose flour will do the trick. I always use unbleached.
- Quick Cooking Oats: You want the “quick” cooking.
- Sugar: I use dark brown sugar for the crust for a more molasses flavor but you can use light brown sugar.
- Baking soda and baking powder: Both of these help make the crust and crumb topping rise (both are leavening agents for baked goods).
- Butter: I always use unsalted butter to control the amount of salt in the recipe.
- Sweetened Condensed Milk: For a rich flavor, use sweetened condensed milk which is a thick, shelf-stable milk product that you buy in the baking aisle of the grocery store, mostly used for desserts. It comes in a small can.
- Lemons: Fresh lemon zest and juice adds a pop of flavor to the filling. You’ll need about 4 large lemons.
- Eggs: eggs help bind the filing together to make it nice and creamy.
- Raspberry jam: We use homeade raspberry preserves, but you can use any store-bought raspberry jam. Or, use your favorite jam (seedless or regular jam)!
- Vanilla: Splurge on a good quality pure vanilla extract! It’ll make a difference.
- Kosher salt: Since we use unsalted butter in this recipe, you’ll need a dash of good Kosher salt.
Should lemon bars be served cold or warm?
Lemon bars are best when they are served cold. If you serve them to warm out of the oven, they can be a bit gooey and crumbly, so they need to sit before serving. They can be served at room temperature if left out for a few hours, but they are most delicious when chilled.
How do you make Lemon Rasperry Crumb Bars?
Make the oat crust:
- Combine the oats, flour, dark brown sugar, baking powder, and baking soda. Pour melted butter over the mixture and mix together until crumbly. TIP: Do not over mix – it’s okay if it’s crumbly. Measure out 2 cups of the crumble mixture, and set aside (for the topping).
- Pour the remaining mixture into a 8×8 baking dish. Press firmly into the bottom of the pan and into the corners. TIP: You can use the bottom of a drinking glass to push the crust down. Bake until golden in color, then cool the oat crust while making the lemon filling.
Make the lemon filling:
In a large bowl, add the sweetened condensed milk, lemon juice, egg yolks, lemon zest, vanilla, and salt. Mix until smooth. TIP: I just whisk it together with a large whisk until nice and smooth!
How do you assemble the bars?
- Pour the lemon mixture over the top of the baked oat crust.
- Next, spread the 1 1/4 cup of raspberries preserves over the top. TIP: Use a spatula and don’t worry if it blends into the lemon filling a bit. Just spread it as evenly as you can.
- Take the remaining crumble and with your fingers, crumble it over the top and bake until edges are golden.
- Remove from the oven and allow to cool for 30 minutes. TIP: Refrigerate for 1 hour before slicing into bars and serving. This makes the “cutting” process much more clean and easy.
Sandy’s tips and substitutions:
- Citrus: You can use lemon, lime, or orange (blood orange is also delicious).
- Filling: Use any flavor of jam for this recipe; any berry or even apricot, lemon curd, lime curd, mango curd.
- Chill the bars: Refrigerate for 1 hour before slicing into bars and serving. Chilling the bars allows the filling to set properly and prevents them from becoming too soft or the filling separating when cut.
- Freeze the bars: You can make and bake and chill the bars; then pop in the freezer (put the whole pan in the freeze, well covered or sealed. Or, after chilling, you can cut into 9 servings and freeze the individual servings.
- Storage: Store any leftovers in the fridge for up to 5 days!
Serving
Honestly, we love this refreshing dessert with any backyard grilling (smashburgers!), Tennessee Onions, and a big summer spaghetti salad. It’s the ultimate summer menu!
More lemon desserts you may want to try:
Get the Recipe:
Lemon Raspberry Crumb Bars
Ingredients
Oat Crust
- 1 cup quick-cooking oats
- 1 ½ cups all-purpose flour
- 1 cup dark brown sugar, packed
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup unsalted butter. melted
Filling
- 1 14 ounc can sweetened condensed milk, (do not use low-fat)
- ½ cup freshly squeezed lemon juice, about 4 small lemons
- 2 large egg yolks
- 2 tsp lemon zest
- ½ tsp vanilla extract
- ⅛ teaspoon kosher salt
- 1 ¼ cup raspberry jam, preserves
Equipment
Instructions
- Preheat oven to 350°F and prepare a 9×9-inch baking pan with parchment paper. Set aside.
Oat Crust:
- In a large mixing bowl, combine oats, flour, dark brown sugar, baking powder, and baking soda. Pour melted butter over the mixture and mix together until crumbly. You do not want to over mix.
- Measure out 2 cups of the crumble mixture, and set aside (for the topping).
- Pour the remaining half of the mixture into the prepared baking dish. Press firmly into the bottom of the pan and into the corners. You can use the bottom of a drinking glass to push the crust down.
- Bake 12-15 minutes, or until golden in color. Set aside to cool while making the lemon filling.
Lemon Filling:
- In a large bowl, add the sweetened condensed milk, lemon juice, egg yolks, lemon zest, vanilla, and salt.
- Mix until smooth.
Assemble the bars:
- Pour the lemon mixture over the top of the baked oat crust.
- With a spatula, spread the 1 ¼ cup of raspberries preserves. It will blend in to the lemon filling a bit, but that is okay. Spread it as evenly as you can.
- Take the remaining crumble and with your fingers, crumble it over the top.
- Bake for 20-25 minutes, or until edges are golden.
- Remove from the oven and allow to cool for 30 minutes. Refrigerate for 1 hour before slicing into bars and serving.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
