- 2 cups old-fashioned (rolled) oats
- 2 cups all-purpose flour*
- 1 cup (packed) dark brown sugar
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom (optional)
- 1/2 tsp fine-grain sea salt
- 1 cup (2 sticks) unsalted butter,* softened
- 1–1/2 cups good-quality raspberry jam
- optional: 1/2 cup fresh raspberries
- 1/4 cup chopped walnuts
Quick Vanilla Raspberry Jam
- 2 cups raspberries (fresh or frozen and defrosted)
- 2 cups granulated sugar
- 1 Tbsp pure vanilla extract
- optional: 1-2 tsp lemon zest
Raspberry Jam Crumble Bars:
- Preheat the oven to 350 degrees F. Line a 9×9 or 9×13-inch baking pan with parchment paper, leaving about an inch overhang on two sides. Set aside.
- In a large mixing bowl, sift together the oats, flour, brown sugar, baking soda and spices until well-combined. Cut the butter into cubes, then use your fingers to incorporate the butter into the dry ingredients, until the mixture is completely moistened, and you’ve formed a shaggy, crumbly dough, that easily sticks together when pinched. This may take a few minutes.
- Scoop about two thirds of the crumble dough into the baking pan, and press into an even layer along the bottom. Spread the raspberry jam onto the crust, leaving about a 1/4-inch border around the edges. Top with the fresh raspberries, if using, then sprinkle the remaining crumble mixture on top, from edge to edge. Sprinkle with the chopped walnuts.
- Bake for 30-40 minutes, turning once halfway through, until the jam filling is beginning to bubble and the crumble topping is golden brown and has puffed up a bit. Remove from the oven and let cool completely before cutting into bars.
Quick Vanilla Raspberry Jam:
- Add the raspberries to a large heavy-bottomed pot. Mash with a wooden spoon to break down the berries. Bring to a full rolling boil, then let boil for a full minute. Add the sugar, stir to combine, and bring back to a boil.
- Boil for 4-5 minutes, continuing to stir until the sugar is dissolved and a thick gel forms. Remove from the heat and stir in the vanilla and lemon zest (if using). Let cool to room-temperature, then use for the raspberry jam crumble bars, or spoon into air-tight jars to save for later. Will keep for about a week in the refrigerator, or up to a month in the freezer.
Vegan Option: Substitute vegan butter (such as Earth Balance) or pure, unrefined coconut oil for the butter.
Gluten-Free Option: Substitute the all-purpose flour with ground oat flour (make your own by blending rolled oats in a food-processor or high-speed blender), store-bought gluten-free flour mix, or I’ve also had success with a combination of 2 parts almond meal/flour, 1 part sweet rice flour, and 1 part sorghum flour.