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Lemon Raspberry Crumb Bars have a creamy and tangy-sweet filling sandwiched between a brown sugar and oat crust that doubles as the crumb topping. These dessert bars are to die for!
5 from 1 vote

Lemon Raspberry Crumb Bars


Yield 12 + bars



  • 3/4 cup butter, salted or unsalted, room temperature
  • 1 cup brown sugar, packed
  • 1 cup quick oats
  • 1 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder


  • 1 (14oz) can sweetened condensed milk
  • 1/2 cup lemon juice (about 3 or 4 lemons)
  • zest of 1 lemon
  • 1 egg yolk
  • 1 cup raspberries
  • 1 Tbsp all-purpose flour
  • 2 Tbsp granulated sugar


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix together the crust/topping ingredients: butter, brown sugar, oats, flour, salt, and baking powder. Mix until there are no butter chunks and the mixture is starting to clump together.
  3. Press 3/4 of the mixture on the bottom of a lightly greased 8x11-inch (not 9x13-inch) pan. (Optional: Line pan with parchment paper sticking out of the sides to easily lift the bars out of the pan after they are baked.)
  4. In a separate bowl, mix together the sweetened condensed milk, lemon juice, lemon zest, and egg yolk. Spread onto the bottom layer of the crumb mixture.
  5. Toss raspberries with the flour and granulated sugar. Mash lightly with a fork, keeping some fruit intact, and dollop berries into the lemon filling.
  6. Crumble the remaining crust mixture over the top of the lemon raspberry filling.
  7. Bake for 30 to 35 minutes or until crust browns and center of the filling is set. (Check with a toothpick.) Cover with foil if browning occurs before filling is set.
  8. Chill for 1-2 hours before cutting and serving. Keep leftovers covered and refrigerated.

Recipe Notes

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