These raspberry crumble bars have a delicious shortbread base, a layer of juicy raspberries, and crunchy crumble topping. Delicious with ice cream, or a drizzle of sweet vanilla glaze.
How do you Store Fresh Raspberries?
Discard any bruised or moldy raspberries before refrigerating.
To extend the shelf life of raspberries, do not wash the berries until ready to eat or use.
How long do raspberries last in the refrigerator?
Properly stored, raspberries will usually keep for about 2 to 3 days in the fridge.
I absolutely love fruit crisps and crumbles. The combination of juicy berries and buttery, crunchy crumble makes for the perfect dessert.
Especially in the spring and summer when fresh berries come into season. The berries add such a beautiful pop of color, and a delicious crumble always feels homey & rustic in the most perfect way.
So if you love crisps and crumbles like I do, these raspberry crumble bars are for you. They have a shortbread-type base, a layer of juicy raspberries, and crumble topping. They’re delicious with a scoop of vanilla ice cream, left plain, or with a drizzle of vanilla glaze.
And they’re also perfectly easy to make.
To get started whisk together some flour and sugar with a pinch of salt and a little baking powder. Then melted butter and 1 egg yolk are stirred in. The mixture doubles as the base and the crumble topping – so there’s less mess and recipe steps.
About 1 cup of the mixture is reserved for the crumble topping, and the remaining mixture is gets pressed into the bottom of the prepared pan.
For the raspberry filling, we’re using raspberry preserves mixed with fresh berries. The level of sweetness will depend on the raspberry preserve that you choose, so it’s up to you and what you prefer.
Then we’re adding a little extra sugar, flour & cinnamon to the reserved crumble mixture to make the crumble topping extra crunchy. It will be the consistency of wet sand and when you form a fist around it, it’ll form big crumbles.
The crumble topping gets sprinkled on top of the raspberry layer, and our bars are ready to bake.
I especially loved that these raspberry crumble bars are much easier to transport than your traditional crisp or crumble – so they’re perfect to bring to a potluck or a friend’s house. The juicy raspberries and buttery crumble are such a delicious combination, and you can’t go wrong with an easy bar recipe!
Can You Freeze Raspberry Crumble Bars?
Yes! Once they are cool, wrap them tightly in store in the freezer up to 3 months.
Raspberry Crumble Bars
Our new book is now available!
This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.
Raspberry Crumble Bars
For the Raspberry Layer
- 3/4 cup raspberry preserves I used seedless
- 4 oz fresh raspberries
For the Base & Crumble Layer
- 1 and 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salted
- 10 tablespoons melted butter
- 1 large egg yolk
- 1 tablespoon flour
- 1 tablespoon granulated sugar
- 1 tablespoon packed brown sugar
- 1/2 teaspoon ground cinnamon
For the Glaze
- 1 1/2 cup powdered sugar sifted
- 3-4 tablespoons cream or milk
- 1/2 teaspoon vanilla extract
- Preheat the oven to 350F degrees.
- Line an 8x8 inch pan with aluminium foil leaving an overhang on each side and spray with nonstick cooking spray.
- In a small bowl, stir together the raspberry preserves and fresh berries. The berries will squish.
- In a medium bowl, whisk together the 1 1/4 cup flour, 1/2 cup sugar, baking powder and salt.
- Stir in the melted butter and egg yolk.
- Remove 1 heaping cup of the mixture. This will be used for the crumble topping.
- Press the remaining flour mixture (what's left after you removed 1 cup) into the bottom of your prepared pan.
- Spread the raspberry mixture over top.
- To the reserved cup of the flour mixture stir in the 1 tablespoon flour, 1 tablespoon granulated sugar, 1 tablespoon brown sugar and cinnamon.
- Form the mixture into crumbles by squeezing it in your palm and sprinkle over the raspberry layer.
- Bake in the preheated oven for 40-45 minutes or until you see the topping begin to turn golden brown and the raspberry layer bubbling.
- Allow the bars to cool for at least 3 hours before cutting into them.
- For the glaze, whisk together the powdered sugar, cream & vanilla until smooth, adding a little extra cream or powdered sugar as needed.
- Drizzle on each bar.
Head on over to my blog or connect with me on social media! I’d love to share more recipes with you!
Rich, buttery, perfectly moist Raspberry Coffee Cake with Streusel Topping and Vanilla Glaze! Summertime breakfast just got soooo much better!
These muffins may be gluten free and dairy free but feel free to use all purpose flour, butter or even oil! Plump raspberries and chocolate chip give so much flavor and the crumb is tender and delicious!