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Cherry and Raspberry Crumble Breakfast Bars in baking tray with flowers next to tray

Cherry and Raspberry Crumble Breakfast Bars

Delcicious Raspberry and Cherry with a layer of warming spiced Crumble

Course Baking
Cuisine English
Keyword Breakfast bars
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16 Bars


Crumble Layer

  • 180 grams Oats
  • 145 grams Almond Flour
  • 200 grams Sugar Caster, Granulated
  • 1 tsp Baking Powder
  • 1/2 tsp Cinnamon Powder
  • 1/2 tsp Ginger Powder
  • 1 tbsp Water
  • 225 grams Butter

Fruit Layer

  • 315 grams Raspberries
  • 8 Cherries Stone removed and chopped
  • 3 tbsp Sugar I use Caster or Granulated
  • 2 tbsp Almond Flour or Corn Flour
  • 2 tsp Vanilla Extract
  • Zest 1 Lemon
  • 160 grams Raspberry Jam I use Meridian


  1. Preheat oven to 177 C or Gas Mark 4. Line a 9 x 13 inch baking pan with greaseproof paper.

  2. In a food processor combine the oats, almond flour, sugar, baking powder, cinnamon, ginger and water. Pulse until oats are almost ground.  

  3. Press 1/3 of the dough into the bottom of the baking tray. Bake for 10 minutes until golden brown. Set aside.

  4. In a medium bowl, combine the raspberries with the cherries, sugar, flour, Vanilla and Lemon Zest.  

  5. Spoon the jam over the crust and spread evenly. Add the raspberry mixture over the top. Sprinkle the remaining crumble on top. Return the tray to the oven and bake for 35 minutes or until golden brown.

  6. Allow to cool and then cut into bars.  These keep really well for a week in a sealed tub in the fridge.