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Traybake Recipes

Raspberry Crumble Bars

25 servings
Easy
80 minutes
Egg Free
These delicious squares make a great alternative to a flapjack recipe.
Made with fresh raspberries and a sprinkling over the remaining crumble topping, these squares offer a perfect blend of crunchiness and sweetness.
Recipe Ingredients
How to Prepare
For the Squares
180 g
Unsalted butter (6 oz) Softened
125 g
Light Brown Sugar (4 ½ oz)
125 g
Rolled Oats (4 ½ oz)
175 g
Plain Flour (6 oz)
1
Dr. Oetker Baking Powder Sachet (1 tsp)
250 g
Raspberries (9 oz) lightly mashed
15 g
Cornflour (1 tbsp)
40 g
Caster Sugar (1 ½ oz)

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Dr. Oetker Baking Powder Sachet (1 tsp)
Prep:
80 minutes
1

Preheat the oven to 180°C (160°C Fan, Gas Mark 4) Grease and line a 20cm (8 inch) square cake tin.

2

In a mixing bowl, beat together the butter and brown sugar then stir in the oats, flour and Baking Powder to form a crumbly mixture. Press half of the mixture into the base of the prepared tin to form a smooth base. Prick all over with a fork and bake for 15 minutes until lightly golden.

3

Mix the mashed raspberries with the caster sugar and cornflour and spread over the cooked base. Sprinkle with the remaining crumble topping.

4

Bake for about 30 minutes until lightly golden. Cool for 10 minutes then cut into 25 small squares and allow to cool in the tin before carefully removing to serve.

Tips
Loved this dessert? Check our Terrific Traybakes. From Flapjack to Millionaire's Shortbread recipes.
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Recipe Ingredients

For the Squares
180 gUnsalted butter (6 oz) Softened
125 gLight Brown Sugar (4 ½ oz)
125 gRolled Oats (4 ½ oz)
175 gPlain Flour (6 oz)
1Dr. Oetker Baking Powder Sachet (1 tsp)
250 gRaspberries (9 oz) lightly mashed
15 gCornflour (1 tbsp)
40 gCaster Sugar (1 ½ oz)

Buy the Products

Picture - Dr. Oetker Baking Powder Sachet (1 tsp)
1

Preheat the oven to 180°C (160°C Fan, Gas Mark 4) Grease and line a 20cm (8 inch) square cake tin.

2

In a mixing bowl, beat together the butter and brown sugar then stir in the oats, flour and Baking Powder to form a crumbly mixture. Press half of the mixture into the base of the prepared tin to form a smooth base. Prick all over with a fork and bake for 15 minutes until lightly golden.

3

Mix the mashed raspberries with the caster sugar and cornflour and spread over the cooked base. Sprinkle with the remaining crumble topping.

4

Bake for about 30 minutes until lightly golden. Cool for 10 minutes then cut into 25 small squares and allow to cool in the tin before carefully removing to serve.

Tips