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The Ultimate Decadent Raspberry Crumb Bars

A close-up of a square slice of delicious raspberry crumb bars with a thick layer of bright red filling and a golden crumble topping.
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Follow this recipe for perfectly tender raspberry crumb bars featuring a buttery shortbread base and a sweet, slightly crisp oat crumble topping.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen raspberries
  • 1/4 cup lemon juice
  • 1/4 cup granulated sugar (for filling)
  • 1 1/2 cups all-purpose flour (for topping)
  • 1 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the base: In a large bowl, cream together the 1 cup softened butter and 1 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the 2 1/2 cups flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
  4. Press two-thirds of the dough evenly into the bottom of the prepared pan to form the shortbread base. Reserve the remaining one-third of the dough for the topping.
  5. Prepare the filling: In a medium bowl, gently toss the raspberries with the lemon juice and 1/4 cup sugar. Spread the raspberry mixture evenly over the shortbread base.
  6. Prepare the crumble topping: In a medium bowl, combine the remaining 1 1/2 cups flour, rolled oats, brown sugar, and cinnamon. Cut in the 1/2 cup cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Crumble the reserved dough mixture over the raspberry layer, mixing it lightly with the oat mixture to create a varied texture. Distribute this topping evenly over the fruit.
  8. Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbly.
  9. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Cut into squares.

Notes

  • For frozen raspberries, do not thaw them before mixing with the lemon juice and sugar.
  • If you prefer a softer topping, chill the reserved dough for 15 minutes before mixing it with the dry topping ingredients.
  • To achieve bakery-style bars, chill the entire assembled pan for 30 minutes before baking.

Nutrition

Find it online: https://savoryskies.com/try-this-for-delicious-raspberry-crumb-bars/