These Raspberry Yogurt Bars are one of the most delightful summer desserts, so refreshing and full of raspberry and lemon flavor. The addition of Greek yogurt makes these crumble bars even more balanced as the creamy yogurt complements so well with the crust and crispy crumble on top.
The recipe is really easy and quick to prepare and is that kind of dessert that can be made in advance, kept refrigerated until ready to serve.
How to make raspberry yogurt bars
First, preheat your oven to 350°F (180°C). Take an 8×8 inch (20x20cm) square pan and give it a light greasing. Line it with parchment paper, making sure some edges hang over for easy lifting later.
Grab a bowl and rub some brown sugar together with lemon zest. Do this for a few minutes to bring out the oil from the zest. Now, add flour, oats, baking powder, and a bit of salt. Mix it up. Add in butter and vanilla, stirring until it becomes a crumbly mixture. Keep about 1 cup of this crumble aside.
Press the rest of the crumb mixture into the bottom of the pan. In another bowl, mix together some yogurt, sugar, and cornstarch. Spread this yogurt mixture over the crumb base. Sprinkle the raspberries on top.
Time to use that reserved cup of crumble. Sprinkle it over the raspberries. Put the pan in the oven and bake for 40-45 minutes, or until it turns a nice light brown.
Once it’s done, let it cool down completely, then pop it in the fridge for about 2 hours before you serve it. Get ready to enjoy this tasty treat!
Hope you will try these Raspberry Yogurt Bars as I am sure everybody will be delighted. If you do, make sure to share the photos with me on Instagram. Enjoy!
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This Berry Crumble recipe strikes the perfect balance between sweet and tart. The juicy, flavorful berries are complemented by the buttery, crispy oatmeal topping, creating a symphony of flavors and textures in every bite.
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Raspberry Yogurt Bars
Ingredients
Crust
- 1 cup (125g) all-purpose flour
- 1 cup (100g) rolled oats
- 2/3 cup (135g) light brown sugar
- 1/2 tsp (2g) baking powder
- 1/4 tsp (1g) salt
- 1/2 cup (113g) unsalted butter , room temperature
- Zest from a lemon
- 1 tsp (5g) vanilla extract
Filling
- 1 pound (450g) Greek yogurt
- 2 tbsp (30g) sugar
- 2 tbsp (16g) cornstarch
- 10 oz (300g) fresh raspberries
Instructions
- Preheat the oven to 350F (180C). Slightly grease a 8×8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it's set.
- In a bowl rub brown sugar with lemon zest for a few minutes to release oil. Add flour, oats, baking powder and salt. Add butter and vanilla and stir until combined and crumbly. Set aside about 1 cup of crumble mixture.
- Press remaining crumb mixture into the bottom of the pan.
- In a medium bowl mix yogurt with sugar and cornstarch. Spread the yogurt mixture over the crust.
- Spread the raspberries over the yogurt.
- Sprinkle the reserved cup of crumb mixture over the raspberries.
- Bake for 40-45 minutes or until lightly browned. Cool completely and then refrigerate for about 2 hours before serving.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Can the greek yogurt be fat-free?
Wow,This is a very great recipe for food lovers. you can also try south indian delicious Sweets
Can I add frozen raspberries or should I defrost them first? Thank you for the recipe by the way, I love your channel.
I made this and it was so good; I made it again the next day
Nice Recipe. Keep up the good work.
Love this! Made it twice already and everyone loved it! Easy to make, light and delicious.
So happy to hear that Ema 🙂 Indeed.. these are one of the best oatmeal bars.
One baked, can this be frozen & expect the yogurt layer to hold up?
Yes. It should freeze well.
That’s my question too?
I prefer the fresh raspberries for this recipe, the frozen ones might bring t0o much moisture. But it shoud work. If you use frozen raspberries, there is no need to thaw them first, use them frozen.
I made it with low fat yogurt and it is so yummy. I highly recommend this recipe and thoese who are doing WW. It is only 7 points for one piece. i will try with blueberries next time. Thank you for sharing !
So glad you enjoyed it 🙂 Yes, must be great with blueberries too.