Raspberry Jam Oat Bars

Here is a slightly unconventional take on a raspberry bar cookie topped with a buttery, old fashioned streusel topping made with oats.   Instead of raspberry jam, the filling is made with fresh or frozen raspberries cooked down with A L’ Olivier’s Raspberry Vinegar (made with raspberry puree).   This is a nice recipe to make with the kids for Valentine’s Day.  Good for gifting.


  • Make the Crust
  • 12 tablespoons softened butter
  • 1 ½ cup flour
  • 2 tablespoons brown sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • Make the Filling
  • 12 oz. raspberries (fresh or frozen)
  • ½ cup granulated sugar
  • 2 tablespoons freshly squeezed orange juice
  • 3 tablespoons cornstarch
  • Make the Oat Topping
  • ½ cup all-purpose flour (60 grams)
  • ½ cup brown sugar (100 grams)
  • ⅔ cup rolled oats
  • 6 tablespoons cold unsalted butter
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • Make the Orange Icing
  • 2 tablespoons Orange Juice
  • Zest of an orange
  • ¼ cup powdered sugar


Time: 2 hours
Yield: 9 BARS

Make the Filling & Streusel Topping

  • Make a slurry by blending the cornstarch with a splash or two of the raspberry vinegar in a small bowl or teacup. Combine the raspberries, remaining raspberry vinegar, granulated sugar in a saucepan. Set over medium-low heat and stir in the slurry. Bring to a simmer. Simmer 10-15 minutes, stirring continuously until the filling begins to thicken. Remove from the heat and cool for at least an hour before proceeding.
  • Preheat the oven to 350° F
  • Butter and line an 8” x 8” inch baking pan with parchment.
  • Whisk the flour, brown sugar, oats, cinnamon, and salt in a bowl to combine. Cut the butter into the dry ingredients until coarse crumbs form.
  • Use your fingertips. Refrigerate until needed.

Make the Crust

  • Beat the butter, flour, brown sugar, and salt for 2-3 minutes until clumps start to form, and then add vanilla extract. Continue to beat until a crumbly dough begins to form. Press the dough into the pan, making sure to form an even layer. Use the back of a drinking glass or measuring cup to compact the dough down. Bake for 15-20 minutes until lightly golden brown.
  • Spread the raspberry filling on top of the crust. Sprinkle the streusel evenly over the top. Bake for another 25-30 minutes. Let the bars cool for an hour, then refrigerate for4-6 hours before slicing.

To Make the Icing

  • Mix together the orange juice, orange zest, and powdered sugar to make the icing. Drizzle it over the raspberry bars before serving.
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