Raspberry Crumble Bars


We all wish crumble was a little more portable, and anyone who says otherwise is lying! Your favourite dessert transformed into lunchable portions, the only thing missing from these raspberry crumble bars is a nice bit of hot custard…

Total Time
16 bars
Raspberry layer
  • 250g raspberries, lightly mashed
  • 50g Lyle’s Golden Syrup
  • 2 tablespoon flour
  • 1 tablespoon cornstarch
  • Juice of 1 lemon
Crumble layer
  • 240g rolled oats
  • 375g flour
  • 400g Tate & Lyle Light Brown Soft Sugar (loosely packed)
  • 1 teaspoon baking powder
  • 340g melted butter
  • 1/2 teaspoon salt
How to Make Raspberry Crumble Bars


  1. Preheat the oven to 180ºC.

  2. Mix the crushed raspberries with sugar, flour, cornstarch, and lemon juice.

  3. Make the crust by mixing the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two-thirds of the crumble into the bottom of a 9×13 dish lined with parchment paper. Bake for 10 minutes.

  4. Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. 

  5. Bake for another 25-30 minutes, slice and enjoy!