Raspberry Crumble Bars

4.75 from 12 votes

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.

Prep Time10

Cook Time45

Additional Time3

Total Time3 55

Course: 100 Best Brownies and Bars Recipes

Keyword: bars, crumble, dessert, glaze, raspberries

Servings: bars

Author: Fiona

Ingredients

For the Raspberry Layer

3/4 Cup Raspberry Preserves I used seedless
4 Ounces Fresh Raspberries

For the Base & Crumble Layer

1 1/4 Cup All-Purpose Flour
1/2 Cup Granulated Sugar
1/2 teaspoon Baking Powder
1/4 teaspoon Salted
10 Tablespoons Butter melted
1 Large Egg Yolk
1 Tablespoon Flour
1 Tablespoon Granulated Sugar
1 Tablespoon Brown Sugar packed
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

US Customary - Metric

Instructions

Preheat the oven to 350F degrees.
Line an 8x8 inch pan with aluminum 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.
3/4 Cup Raspberry Preserves, 4 Ounces Fresh Raspberries
In a medium bowl, whisk together the 1 1/4 cup flour, 1/2 cup sugar, baking powder and salt.
1 1/4 Cup All-Purpose Flour, 1/2 Cup Granulated Sugar, 1/2 teaspoon Baking Powder, 1/4 teaspoon Salted
Stir in the melted butter and egg yolk.
10 Tablespoons Butter, 1 Large 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.
1 Tablespoon Flour, 1 Tablespoon Granulated Sugar, 1 Tablespoon Brown Sugar, 1/2 teaspoon Ground 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.
1 1/2 Cup Powdered Sugar, 3-4 Tablespoons Cream, 1/2 teaspoon Vanilla Extract
Drizzle on each bar.

Notes

raspberry crumble bars should be stored in an airtight container or plastic storage bag in the refrigerator

Nutrition