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.
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!
Raspberry Crumble Bars
- ¾ cup raspberry preserves (I used seedless)
- 4 oz fresh raspberries
- 1 and ¼ cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salted
- 10 tablespoons melted butter
- 1 large egg yolk
- 1 tablespoon flour
- 1 tablespoon granulated sugar
- 1 tablespoon packed brown sugar
- ½ teaspoon ground cinnamon
- 1½ cup powdered sugar, sifted
- 3-4 tablespoons cream or milk
- ½ 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 with squish.
- In a medium bowl, whisk together the 1¼ cup flour, ½ 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.
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