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Brown Sugar Raspberry Jam Crumble Bars (Vegan Optional/Gluten Free Optional) | Fork Knife Swoon @forkknifeswoon

Brown Sugar Raspberry Jam Crumble Bars

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  • Author: Fork Knife Swoon
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 mins
  • Yield: 16 1x
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian



Crust/Crumble Topping

  • 2 cups old-fashioned (rolled) oats
  • 2 cups all-purpose flour ¹
  • 1 cup dark brown sugar, packed
  • 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 (113 or 2 sticks) unsalted butter, softened to room-temperature ²

Raspberry Filling

  • 11/2 cups good-quality raspberry jam
  • optional: 1/2 cup fresh raspberries
  • optional: 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:

  1. Preheat the oven to 350℉. Line a 9×9 baking pan with parchment paper, leaving about an inch overhang on two sides. Set aside.
  2. In a large mixing bowl, sift together the oats, flour, brown sugar, baking soda, and spices until well-combined.
  3. 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.
  4. Scoop about two thirds of the crumble dough into the baking pan, and press into an even layer along the bottom.
  5. Spread the raspberry jam onto the crust, leaving about a 1/4-inch border around the edges. Top with the fresh raspberries, if using.
  6. Sprinkle the remaining crumble mixture on top, from edge to edge. Sprinkle with the chopped walnuts. Press down gently into the jam.
  7. Bake for 30-40 minutes, turning once halfway through, until the jam filling is beginning to bubble and the crumble topping is golden and has puffed up a bit.
  8. Remove from the oven and let cool completely before cutting into bars. Enjoy!!

Quick Vanilla Raspberry Jam:

  1. Add the raspberries to a large heavy-bottomed pot over medium-high heat.
  2. Mash with a wooden spoon to break down the berries.
  3. Bring to a full rolling boil, then let boil for a full minute.
  4. Add the sugar, stir to combine, and bring back to a boil.
  5. Boil for 4-5 minutes, continuing to stir until the sugar is dissolved and a thick gel forms.
  6. Remove from the heat and stir in the vanilla and lemon zest (if using).
  7. Let cool to room-temperature, then use for the raspberry jam crumble bars, or spoon into air-tight jars to save for later.
  8. Will keep for about a week in the refrigerator, or up to a month in the freezer.


  • ¹ Make them gluten-free: Substitute the all-purpose flour with an all-purpose 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. Be sure your oats are also certified gluten-free.
  • ² Make them vegan: Substitute vegan butter (such as Earth Balance) or pure, unrefined coconut oil for the butter.