Raspberry Crumble Bars

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Homemade raspberry crumble bars are a summer delicacy and a labor of love. We're making from-scratch shortbread for the crust, a super fresh raspberry-packed filling, and a crunchy, buttery crumble for the top.

These are the kinds of treats people remember for years and years. Expect to get texts for the recipe long after your party or event!

Prep Time:30

Cook Time:1 5

Resting Time:2

Total Time:3 35

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 9x13 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

If using premade raspberry preserves or jam, skip the lemon juice and added sugar. Just combine it with the fresh raspberries and cornstarch for the raspberry fruit filling.

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

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.

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

Course: Dessert

Cuisine: American

Keyword: crumble topping, raspberry crumble bars, shortbread

Servings: bars

Calories: 234kcal