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These three-layered raspberry crumb bars are the very best of their kind. We’re starting with a simple shortbread base, which we then top with a mixture of raspberry jam and fresh raspberries, before adding a crunchy crumble topping. They take a little work (mostly passive), and are so incredibly worth it!
These raspberry bars are a must-try. Although you’ll need to bake them in phases, you can easily speed up the timeline with a few simple tweaks (see my tips below).
Just don’t forget the full chill after baking; these bars are loaded with fruit and need the fridge time to firm up!
This is a fantastic recipe if you get a chance to visit a u-pick farm or have a big patch in your garden. Especially if you make your own jam, you’ll need LOTS of raspberries! The filling is intentionally under-sweetened to let the tart berries shine.
If I ever open a bakery? These will absolutely be on the menu!
If you love baking with seasonal ingredients, explore my favorite Summer Baking Recipes to find something new to try!
Ingredients
- Shortbread crust – This is the exact same recipe I use to make shortbread cookies! It’s simple to throw together, and doesn’t really require any creaming. My main tips are to use fully softened, room temperature butter and to avoid compressing the crust too much. You want some tiny air pockets for that crumbly crunch.
- Raspberry filling – You can use storebought or homemade raspberry jam, or make up a quick batch of jam (see my basic recipe below) and cool before assembling the rest of the filling. Whichever option you choose, just know that the jammy raspberry flavor PLUS the fresh berries together is extra incredible.
- Crumble topping – We’re basically making a small batch of the same topping I use for fruit crumbles! Super simple, easy to throw together, and you can absolutely prep it the day before with the jam and pop it in the fridge overnight.
Storing Suggestions
Since these bars are loaded with fresh fruit, you’ll definitely want to store them in an airtight container in the fridge. I usually try to serve them within 2-3 days, and freeze any extras.
The shortbread crust can become a little soggy from all the fruit after a day or so, so I recommend planning to eat them sooner than later.
Tips & Variations
- Change up the berries. Raspberries are just one option. I have also made this recipe with strawberries and strawberry jam, which was fantastic, and would love to try it with blackberries or blueberries!
Make a quick jam at home
In a medium saucepan, combine:
- 1.5 cups of fresh raspberries
- 2 T water
- 1 Tbsp cornstarch
- 2 T lemon juice
Heat over medium low until it begins to thicken up. Mash thoroughly, then refrigerate until fully chilled. You will only need 1 cup of jam, so you may have a spare tablespoon or so.
Simplify the timeline
- Each of these components requires a chill time, which does mean it takes a little bit of time. But, this chill time really ensures you get a phenomenal texture and consistent layers. This is my favorite workflow to streamline the prep work and get the best results:
Day 1 (or in the morning):
- Make the crust and press into the baking pan. Chill.
- Prep the crumb topping and store in a bowl in the fridge.
Day 2 (or in the afternoon):
Whenever you’re ready, preheat the oven and do the first bake for the crust. Then add the fruit mixture, bake for another 20 minutes, and then add the cold crumble topping. Bake for 20-25 minutes, cool at room temperature for about 30 minutes, then pop in the fridge until fully chilled.
Since most of the prep is done for you, the actual baking process is easy peasy! So handy if you’re baking for an event, want to make multiple batches, etc.
Related Recipes
I don’t know which I like better…these raspberry crumble bars or my Raspberry White Chocolate Blondies. Both are delicious, but these bars have way more of that fruity raspberry flavor.
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Raspberry Crumble Bars
Ingredients
Shortbread Crust
- 1/2 lb unsalted butter, , room temperature (2 sticks)
- 1/2 cup white sugar
- 1 pinch kosher salt
- 2 tbsp cornstarch
- 2 1/2 cup all purpose flour
- 1 tsp vanilla extract
Raspberry Filling
- 1 cup raspberry jam, see my quick jam recipe below
- 3 cups fresh raspberries
- 1 tbsp cornstarch
- 1 tsp kosher salt
Crumb Topping
- 3/4 cup all purpose flour
- 1/3 cup sugar
- 2 tbsp brown sugar
- 1 tsp vanilla extract, or almond
- 1 pinch kosher salt
- 1/3 cup unsalted butter, , very cold and diced
Instructions
Prepare the Crust.
- Cream butter and sugar in a mixing bowl until light and fluffy.1/2 lb unsalted butter, 1/2 cup white sugar
- Add salt, cornstarch, flour, and vanilla and reduce to low speed.2 tbsp cornstarch, 2 1/2 cup all purpose flour, 1 tsp vanilla extract, 1 tsp kosher salt
- Mix until just combined. It may still feel crumbly; that’s okay!
- Transfer to a 9×13 metal baking dish lined with parchment paper, and press evenly into a single layer. No need to fully compress; just press it enough to keep it in place. Refrigerate for at least an hour or overnight.
- Bake at 350F for 20 minutes while you prepare the filling.
Make the Filling
- Combine jam, rinsed berries, cornstarch, and salt into a bowl.1 pinch kosher salt, 3 cups fresh raspberries, 1 tbsp cornstarch, 1 cup raspberry jam
- Spread in an even layer over the shortbread base after the first 20 minutes of baking.
- Return the pan to the oven to bake an additional 20 minutes.
Make the Crumble
- Combine all ingredients in a bowl and mix together until the mixture clumps together when you squeeze it.3/4 cup all purpose flour, 1/3 cup sugar, 2 tbsp brown sugar, 1 tsp vanilla extract, 1 pinch kosher salt, 1/3 cup unsalted butter
- Refrigerate or freeze until the filling layer has had a chance to bake.
- Then, spread evenly over the filling and bake for 20-25 minutes or until golden brown.
- Remove from the oven and cool before slicing. For the neatest cuts, pop the whole tray in the refrigerator (on a hot pad) and let it cool completely. Store in the fridge for up to 3-4 days.
Notes
Make a quick Raspberry jam at home
In a medium saucepan, combine:- 1.5 cups of fresh raspberries
- 2 T water
- 1 Tbsp cornstarch
- 2 T lemon juice
Storage
Any leftover bars should be stored in the fridge. They can become a little soft from moisture in the filling after a day or two.Nutrition
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