These raspberry jam bars have a buttery oatmeal base, a thick layer of fruit, and a crumbly golden top, all made from one bowl of simple ingredients. The same dough forms both the bottom and the topping, so there is no separate crust to roll or chill.
They bake in a single 8 inch pan and slice into 16 neat squares once they cool. Bring them to a bake sale, pack them in lunchboxes, or serve them with a cup of tea in the afternoon.
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Why This Raspberry Jam Bars Recipe Works
The base and topping come from one dough, which means less mixing, fewer dishes, and a pan that looks bakery ready. Pressing part of the dough into the pan makes a sturdy layer that holds the jam in place.
Old fashioned rolled oats give the bars a chewy texture and a toasty flavor that stands up to sweet fruit. Brown sugar adds a hint of molasses and keeps the edges soft.
Melted butter keeps the method simple because there is no creaming and no mixer. The result is a tender, crumbly bar that cuts cleanly once it cools completely.
Ingredients for Raspberry Jam Bars
- 9 tablespoons unsalted butter, melted (125 g, or 1 stick plus 1 tablespoon)
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 1/2 cups all purpose flour
- 1 1/2 cups old fashioned rolled oats, not quick or instant
- 1/2 teaspoon baking powder
- 1 pinch kosher salt
- 1 cup raspberry jam, or any other flavor
Unsalted butter. Melted butter coats the oats and flour and carries the flavor of the base, and unsalted butter lets you control the salt.
Brown sugar. Packed brown sugar sweetens the dough and adds moisture so the crumbs stay tender instead of dry.
Rolled oats. Old fashioned oats give chew and structure, while quick oats turn mushy and steel cut oats stay hard.
Raspberry jam. A thick, good quality jam spreads evenly and bakes into a sticky layer, while very runny jam can soak into the base.
Egg and baking powder. The egg binds the dough and a small amount of baking powder keeps the bars from baking dense.
How to Make Raspberry Jam Bars
1. Heat the oven and line the pan Heat the oven to 400 degrees F. Grease an 8 inch metal pan and line it with parchment paper, leaving a flap over two sides so you can lift the slab out later.
2. Make the dough Stir the melted butter and brown sugar together in a large bowl until smooth, then beat in the egg until fully combined.
3. Add the dry ingredients Fold in the flour, oats, baking powder, and salt until no dry flour is visible. The dough will look crumbly and slightly sticky.
4. Press the base Measure out 1 1/2 cups of the dough and press it into the pan in an even layer with your fingertips.
5. Spread the jam Spread the jam over the base, leaving a thin border at the edge. Warm very thick jam for a few seconds in the microwave so it spreads without tearing the crust.
6. Add the topping Crumble the rest of the dough over the jam with your hands, leaving small gaps so the fruit peeks through.
7. Bake until golden Bake for 30 to 35 minutes, until the top is deep golden brown and the jam bubbles around the edges.
8. Cool completely Let the pan cool on a wire rack for about 2 hours, then lift out the slab, set it on a board, and cut it into 16 squares with a sharp knife.
How to Serve Raspberry Jam Bars
Serve the squares at room temperature with hot tea, or warm one for a few seconds and top it with vanilla ice cream. They sit nicely beside a slice of cinnamon streusel coffee cake on a dessert platter, next to a wedge of creamy New York cheesecake for a bigger spread, or with a glass of berry kefir smoothie at breakfast. For a full cookie box, add a few bakery style chocolate chip cookies.
How to Store and Reheat Raspberry Jam Bars
Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 1 week. Place parchment between the layers so the squares do not stick together. To freeze, wrap the cooled slab tightly and freeze for up to 3 months, then thaw at room temperature before cutting. Warm a square for a few seconds in the microwave if you like it soft.
Tips and Variations for Raspberry Jam Bars
Press firmly. Pack the base tightly so it holds together when you cut the bars.
Mind the jam. Use a thick jam, and warm it briefly if it is stiff so it spreads evenly.
Use a metal pan. A metal pan browns the base evenly, while glass can leave the edges pale.
Keep the crumbs loose. Do not press the topping down, because loose clumps turn crisp and golden.
Switch the flavor. Strawberry, apricot, blackberry, or fig jam all work with the same dough.
Add a little extra. Stir a little cinnamon or lemon zest into the dough for more flavor.
Cool before cutting. A full cooling time lets the jam set, which gives clean edges and neat squares.
Handle the dough safely. The dough contains a raw egg, so skip tasting it before baking, and read the Montana State University egg safety fact sheet for general guidance on handling eggs.
Frequently Asked Questions About Raspberry Jam Bars
How do I keep raspberry jam bars from falling apart?
Press the base firmly, use thick jam, and let the pan cool for the full 2 hours before slicing. Warm bars crumble because the jam has not set yet.
Can I make raspberry jam bars ahead of time?
Yes. They keep well for 3 days at room temperature, so you can bake them a day or two before an event.
What pan size works well for raspberry jam bars?
An 8 inch square metal pan gives thick bars with a good balance of base, jam, and crumbs. A larger pan makes thinner bars that bake faster.
Can I use a different kind of jam?
Yes. Any thick jam or preserves works, including strawberry, apricot, blueberry, or cherry.
Can I freeze the bars?
Yes. Wrap the cooled slab well and freeze it for up to 3 months. Thaw at room temperature before cutting.
Raspberry Jam Bars with Oatmeal Cookie Crust
Equipment
- 8 inch metal baking pan
- Parchment paper
- Large mixing bowl
- Wire rack
Ingredients
Main Ingredients
- 9 tbsp unsalted butter melted
- ½ cup brown sugar packed
- 1 large egg
- 1 ½ cup all purpose flour
- 1 ½ cup old fashioned rolled oats not quick or instant
- ½ tsp baking powder
- 1 pinch kosher salt
- 1 cup raspberry jam or any other flavor
Instructions
Cooking
- Heat the oven and line the pan. Heat the oven to 400 degrees F. Grease an 8 inch metal pan, then line it with parchment paper with a little hanging over two sides. Mix the base. Melt 9 tablespoons butter in a large bowl, stir in the brown sugar until smooth, then mix in the egg.
- Add the dry ingredients. Stir in the flour, oats, baking powder, and salt until no dry flour shows. The mixture will look like damp, clumpy crumbs. Form the bottom layer. Press 1 1/2 cups of the mixture firmly and evenly into the pan with your hands.
- Spread the jam. Spoon the raspberry jam over the base. If it is very thick, warm it in the microwave for 10 seconds so it spreads easily.
- Add the topping. Crumble the remaining mixture over the jam in loose clumps.
- Bake. Bake for 30 to 35 minutes, until the top is deep golden brown and the jam bubbles at the edges.
- Cool and slice. Cool in the pan for 2 hours, lift out with the parchment, and cut into 16 squares.
