Summertime desserts are all about the berries. Probably because summer is the best season for berries. However, it’s also because summer is warm and sunny, so people like the refreshing taste of fruit. So, I’ve been making plenty of fruity desserts, and these raspberry streusel bars have been one of my favorites.

raspberry streusel bars

Photo by Katherine O’Malley

These bars are include an easy, foolproof shortbread crust layered with raspberry jam and fresh raspberries, then sprinkled with a delicious butter and oats streusel topping. Next time you want to impress a crowd with a fruity dessert, these should be your go-to.

Raspberry Streusel Bars

  • Prep Time:15 minutes
  • Cook Time:45 minutes
  • Total Time:2 hours
  • Servings:16 servings
  • Medium


  • 1/2 cup butter, melted
  • 1/4 cup granulated sugar
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3/4 cup raspberry jam
  • ~20 raspberries
  • 1/2 cup old-fashioned oats
  • 1/3 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup all-purpose flour
  • 1/4 cup cold butter, cubed
Photo by Katherine O'Malley
  • Step 1

    Preheat the oven to 300ºF. Line an 8×8-inch baking pan with aluminum foil, leaving a slight overhang for easy removal.

  • Step 2

    In a medium bowl, mix together all the crust ingredients and form into a ball. Press into the prepared pan and bake for 15 minutes in the preheated oven.

    Photo by Katherine O'Malley
  • Step 3

    In a medium bowl, mix together all the dry ingredients of the streusel. Cut the butter into the flour mixture using a pastry cutter or your hands; set aside.

    Photo by Katherine O'Malley
  • Step 4

    Remove the crust from the oven and increase the temperature to 350ºF. Spread the preserves on the warm crust, then sprinkle with raspberries.

    Photo by Katherine O'Malley
  • Step 5

    Sprinkle the streusel on top to cover most of the jam and raspberries. Bake the bars for about 30 minutes.

    Photo by Katherine O'Malley
  • Step 6

    Let the bars cool for at least an hour, or less in the refrigerator. Once cool, slice into 16 bars and serve.

    Photo by Katherine O'Malley