Old-Fashioned Raspberry Bars

Old-Fashioned Raspberry Bars

Ready in 45 minutes
93 review(s) averaging 4.4. 92% would make again

Top-ranked recipe named "Old-Fashioned Raspberry Bars"

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A great Raspberry Bar recipe that's easy, quick and absolutely delicious! The recipe also lends itself to almost infinite variations just by changing the flavor of the jam.

"Nice recipe. To help cut the sweetness from the jam, I used 1cup of fresh raspberries, some blueberries, about 1/3 cup of strawberry jam, and a little lemon zest, and cooked it down, so it was a thick sauce consistency. I let that cool, and before using it as the filling, I stirred in a tbsp of cornstarch. It cooked out while baking, leaving a nice jammy consistency. The lack of added sugar also helped with issue of sweetness. These turned out great!"


Ingredients

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1/2 cup Brown sugar; packed, light or dark
1 cup Unbleached all-purpose flour
1/4 teaspoon Baking soda
1/8 teaspoon Salt
1 cup Rrolled old-fashioned or quick oats
1/2 cup Unsalted butter; cut into 1/2-inch pieces, softened to cool room temperature
3/4 cup Seedless raspberry jam; (up to 1 cup) or preserves or conserve

Original recipe makes 20 Servings

Servings  

Preparation

Preheat oven to 350 degrees F. Line an 8-inch square baking pan with two sheets of foil placed perpendicular to one another, and long enough to overhang pan edges. Spray foil-lined pan with nonstick cooking spray, or grease with butter or shortening. (Overhanging foil will serve as handles to lift the cooked bar cookies from the pan.)

In a large bowl, combine brown sugar, flour, baking soda, salt and rolled oats, mixing well. Cut in butter using a pastry blender to form a crumbly mixture, or using a mixer, beat at low speed, scraping bowl often, until mixture is crumbly, 2 to 3 minutes. Press 1/2 of crumb mixture into bottom of prepared pan. Spread jam to within 1/4-inch of pan edge. Sprinkle remaining crumb mixture over the top, and lightly press it into jam.

Bake until topping is deep golden brown and filling is bubbling, 35 to 40 minutes. Cool to room temperature in baking pan on wire rack. Once cooled, remove from baking pan by lifting foil extensions, cut into bars and serve.

Variation: Use other types of jam, such as apricot preserves or even a bitter-orange marmalade.

Credits

Added on Award Medal
Verified by stevemur


Berettachic


christydonohoebeegle


justbaking


Trixie624


Trixie624

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Calories Per Serving: 138 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Nice recipe. To help cut the sweetness from the jam, I used 1cup of fresh raspberries, some blueberries, about 1/3 cup of strawberry jam, and a little lemon zest, and cooked it down, so it was a thick sauce consistency. I let that cool, and before using it as the filling, I stirred in a tbsp of cornstarch. It cooked out while baking, leaving a nice jammy consistency. The lack of added sugar also helped with issue of sweetness. These turned out great!
Kakes99 11 month ago

Easy, sweet, buttery and crunchy, these bars were a hit. I used boysenberry jam, which worked out well. The final product reminded me of a cross between a berry cobbler and a fig bar. Yum!
ees55 1 year ago

tamarabill 1 year ago

Love this recipe
gretchenhoye-gillespie 1 year ago

Easy - not too sweet
lheise 1 year ago

Made this for my mother-in-law, who loves raspberries. I followed the recipe to a T, but it was WAY too sweet! I had to throw it out. :(
Bensmom0225 2 years ago

Quick, easy, and delicious!
mcohen3 2 years ago

nstonems 2 years ago

angiemeyers 2 years ago

Tried this recipe for the first time tonight and the kids love it. I'll definitely be making it again
Pixiewish 2 years ago

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