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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!
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5 from 1 vote

Lemon Raspberry Crumb Bars

Servings 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


  • Preheat oven to 350 degrees Fahrenheit.
  • 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.
  • 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.)
  • 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.
  • Toss raspberries with the flour and granulated sugar. Mash lightly with a fork, keeping some fruit intact, and dollop berries into the lemon filling.
  • Crumble the remaining crust mixture over the top of the lemon raspberry filling.
  • 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.
  • Chill for 1-2 hours before cutting and serving. Keep leftovers covered and refrigerated.


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