Raspberry Jam Bars Oven Recipe

Soft buttery crust, swirls of raspberry jam, and that golden crumbly top—these raspberry jam bars are like cozy sweater weather in dessert form. With just butter, flour, sugar, salt, and jam, they fill your kitchen with the smell of childhood snack time (or at least what I wish mine smelled like as a kid). Sweet, rich, tangy, and crunchy at the edges… and yes, they look like something your grandma would keep in a tin.

They’re fuss-free and wildly satisfying. Not overly sweet, just the right amount of jam-to-crust ratio. You could nibble one with coffee in the morning or sneak a piece for dessert after something slightly more “responsible.” Either way, they’re the kind of treat that feels familiar but still earns a little happy dance. Something about that jam peeking through the crumble just gets me.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Raspberry Jam Bar Recipe

These won’t win any awards for being showy on a dessert table—but they disappear fast, trust me.

Ridiculously simple to make: You just mix, press, smear, sprinkle, and bake. It’s basically adult-approved sandbox play.
Zero special equipment required: A bowl, a mixer (or your arm with some determination), and a 9×9 pan.
Perfect jam-to-crust ratio: You get that buttery base, jammy middle, and golden crumb on top in each bite.
Customizable without stress: Swap the jam, play with spices, add extras like nuts or coconut—go wild(ish).
Snack, dessert, or breakfast (yes): I’m not telling you how to live, but these with coffee? Chef’s kiss.
They store annoyingly well: Not everything needs to be eaten immediately… although good luck resisting.

Ingredient Notes

Just five ingredients, which always makes me a little suspicious—but in a good way.

Unsalted butter: You want it soft, not melted. That creamy mouthfeel in the crust and the richness in the crumble? Butter’s doing all the heavy lifting.
Granulated sugar: Adds sweetness, obviously, but also helps the crust hold together. You could try brown sugar for a cozier flavor, but it’ll make the base a smidge softer.
All-purpose flour: Classic and reliable. Spoon and level for accuracy. You could sub half with whole wheat if you’re feeling rustic, but it gets denser.
Salt: Just a little bit to balance the sweetness. Don’t skip it; salt gives everything that pop of “ohh yes.”
Raspberry jam: Go for a good quality one without too much added sugar. Seedless is smoother (say that three times fast), but I weirdly enjoy the seed crunch.

How To Make This Raspberry Jam Bar Recipe

This is an ideal lazy-day bake. You don’t have to chill dough or wing any fancy steps, just layer and go.

Prep the pan like a pro: Preheat your oven to 350°F. Grease a 9×9-inch pan and line it with parchment. The parchment helps you lift the bars out later without turning it into a crime scene.
Cream your butter and sugar: In a big bowl, beat the soft butter and sugar for 2 to 3 minutes. You want it light and fluffy, not dense. Stand mixer’s easiest, but a hand mixer works. Arm-powered mixing… well, bless you.
Dump in the dry stuff: Add the flour and salt. Mix on low until it looks crumbly but sticks together when you squeeze it. Like a sandy dough snowball. If it won’t hold at all, your butter might’ve been too cold.
Press and spread: Press about two-thirds of that dreamy dough into the bottom of your pan. Get it even-ish. Now, drop spoonfuls of raspberry jam and spread it gently to the corners. It’s sticky, but worth it.
Top the crumble: Grab the remaining dough and crumble it over the top. It doesn’t need to be perfect. Gaps are good. Peeks of jam mean bonus texture.
Pop it in and bake: Slide the pan into the oven and bake for 25 to 30 minutes, or until the top is golden and the jam is bubbling. Your kitchen will smell like joy.
Cool completely: I know, cooling takes forever. But if you cut in too soon, the jam gets gooey and messy. Let it sit on a wire rack until totally cool, then lift and slice.

Storage Options

These bars are sneaky-good at staying fresh, which makes them dangerously convenient.

If you somehow don’t finish them all on day one, store leftovers in an airtight container at room temp for up to 3 days. They’ll stay crumbly but soft. The crust holds up nicely and doesn’t sog up like some sad fridge cookies.

Want to stretch them out longer? Yep, you can absolutely refrigerate them. Just layer parchment between them in a container and stash them in the fridge where they’ll keep for up to a week. They firm up more when cold, which I kinda love with hot coffee.

And yes, you can freeze them. Wrap squares individually in plastic wrap, drop into a zip-top bag, and you’ve got emergency snack bars for up to 2 months. Let them thaw at room temp or zap in the microwave for 8–10 seconds. You’re welcome.

Variations and Substitutions

Once you nail the base, the options are pretty much endless. Here’s where things get slightly wild.

Different jam flavors: Swap raspberry for apricot, blackberry, fig, or whatever you love. Even orange marmalade if you like a bitter edge.
Add citrus zest: Lemon or orange zest stirred into the crust brightens everything and adds a little somethin’ without stealing the show.
Make them gluten-free: Sub in a 1:1 gluten-free flour blend. Choose one with xanthan gum or add a pinch yourself.
Switch sugars: Give the crust some extra depth with light brown sugar, or do half-and-half for best of both worlds.
Toss in extras: Finely chopped walnuts, sliced almonds, shredded coconut… all work beautifully crumbled into the top third.
Dial up warmth: A tiny pinch of cinnamon or cardamom in the crust gives you that “I smell fall” vibe, even in July.

What to Serve with Raspberry Jam Bar Recipe

These bars love good company. Whether they’re snacked solo or shared at the end of a meal, here’s how to dress them up or down.

A piping-hot cup of black coffee or an oat milk latte is a dreamy pairing. The bitter plus sweet thing just clicks. I also once paired them with cold brew and almond milk and suddenly felt like an organized adult (for about 20 minutes).
A scoop of vanilla or lemon ice cream melts a little on top of a just-warmed slice and turns this into straight-up dessert royalty. You could even try ice cream sandwich energy if you’re feeling extra.
Serve a few alongside a brunchy spread of cheese, fruit, and mini quiche. Unexpected, but it totally works. Adds a sweet nibble next to savory stuff.
Not that you asked, but they’re a deeply fine pairing with a crisp dry rosé. Especially on a porch. With sandals. And a breeze. Okay, getting carried away.
If you’re putting these out with party snacks, add a richer treat like this cherry cheesecake dip to round out the sweet-nibble lineup.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I use homemade jam instead of store-bought?

Oh absolutely. Homemade jam is perfect here, especially if it’s on the thicker side. Just make sure it’s not too runny or it might seep into the crust and go a bit soggy. If it’s extra loose, you can simmer it for a few minutes beforehand to thicken it up. This is a great way to use up that last jar of summer fruit preserves that’s been eyeing you from the back of the fridge.

Do these bars work with gluten-free flour?

Yes, I’ve done it and they turn out surprisingly well. Use a good quality 1:1 baking blend (with xanthan gum included) and follow the same measurements. The texture’s a little softer and the crumb can be slightly more delicate, but flavor-wise, still amazing. Let them cool completely before slicing so they hold together nicely.

What type of raspberry jam is best for this?

Look for something thick and tangy that doesn’t slide around when spooned. Seeded or seedless is totally your call. I love Bonne Maman for a more homemade vibe, but anything not overly sugary will do. You want the jam to taste like fruit, not just sweetener. If you use a super sweet jam, consider cutting the sugar in the crust just slightly.

Can I double this recipe for a bigger crowd?

Yep, you can double the whole thing and bake it in a 9×13-inch pan instead. Just keep an eye on the bake time—it may need an extra 5 minutes or so. Make sure the jam layer stays even and don’t overbake or the edges will get too crispy. (Unless you love those corner pieces, which… honestly, fair.)

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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