Buttery oat shortbread, a thick layer of jammy raspberries, and a golden crumble topping — these soft, chewy bars are pure comfort in every bite.
INGREDIENTS
• 200 grams plain flour
• 180 grams rolled oats
• 150 grams light brown sugar
• 0.5 teaspoons baking powder
• 0.5 teaspoons ground cinnamon
• 0.3 teaspoons fine sea salt
• 170 grams unsalted butter, melted
• 1 teaspoons vanilla bean paste
• 350 grams fresh raspberries
• 3 tablespoons tbsp caster sugar
• 1 lemon, zested and juiced
• 1.5 tablespoons cornflour
STEPS
1. Preheat oven: Preheat oven to 180°C (160°C fan). Line a 20cm square tin with baking paper, leaving an overhang on two sides.
2. Make the oat base: In a large bowl, mix 200 grams plain flour, 180 grams rolled oats, 150 grams light brown sugar, 0.5 teaspoons baking powder, 0.5 teaspoons ground cinnamon, and 0.3 teaspoons fine sea salt. Pour in 170 grams unsalted butter, melted and 1 teaspoons vanilla bean paste and stir until the mixture comes together into clumps.
3. Press in the base: Press two-thirds of the oat mixture firmly and evenly into the base of the lined tin. Reserve the remaining third for the topping.
4. Make the raspberry layer: Toss 350 grams fresh raspberries with 3 tablespoons tbsp caster sugar, the zest and juice of 1 lemon, zested and juiced, and 1.5 tablespoons cornflour. Spread evenly over the base, leaving a small border around the edges.
5. Add the crumble topping: Scatter the reserved oat mixture loosely over the raspberries — don’t press it down, you want a rough, crumbly topping.
6. Bake: Bake for 35–40 minutes until the topping is golden and the raspberry filling is bubbling at the edges.
7. Cool and slice: Leave to cool completely in the tin, then refrigerate for at least 1 hour before slicing into 16 bars. This chilling step is key for clean slices.
NOTES
Chilling the bars before slicing is essential — they need time to set so you get clean, neat squares rather than a crumble. The cinnamon in the base is subtle but adds a warmth that makes these feel extra special. Frozen raspberries work well here too; no need to thaw them first, just add an extra tablespoon of cornflour to account for the extra moisture.