Raspberry Crumble Bars are the kind of dessert that disappears fast. They have everything you want in a simple bake: a buttery shortbread base, a bright raspberry layer in the middle, and a crumbly golden topping that adds the perfect crunch. They’re sweet but not heavy, easy to slice, and great for sharing—exactly the type of treat you can make for a weekend snack, a lunchbox dessert, or a party platter.
What makes these bars special is how balanced they are. The shortbread base is rich and tender, the raspberry filling brings a slightly tart, fruity punch, and the crumble topping gives a bakery-style finish. You can make them with raspberry jam, fresh raspberries, frozen berries, or even a mix of berries depending on what you have.
These bars are also ideal for beginners because the crust and topping come from the same dough. You press part of the mixture into the pan for the base, spread your fruit layer, then sprinkle the remaining crumbs on top. No complicated steps, no fancy tools—just simple ingredients and a reliable method.
Ingredients You’ll Need
For the crust + crumble
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 large egg
- 1 teaspoon vanilla extract (optional)
For the raspberry filling
- 1 1/2 to 2 cups raspberry jam or preserves
or 3 cups raspberries (fresh or frozen) - 2 tablespoons sugar (only if using fresh/frozen berries)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (only if using fresh/frozen berries)
Optional
- 1/2 teaspoon cinnamon in the crumble
- Powdered sugar for dusting after cooling
How to Make Raspberry Crumble Bars
1) Prep the pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang for easy lifting.
2) Make the crust/crumble mixture
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the cold butter cubes and cut them into the dry ingredients using a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
Add the egg and vanilla, then mix until the dough becomes crumbly but holds together when pressed. It won’t look like a smooth cookie dough—that’s perfect for crumble bars.
3) Press the base
Set aside about 1 1/2 cups of the mixture for the topping.
Press the remaining dough firmly into the bottom of the pan. Pack it down evenly so it bakes into a sturdy shortbread layer.
Bake the crust for 12–15 minutes, just until lightly golden around the edges.
4) Add the raspberry layer
If using jam: spread it evenly over the warm crust.
If using fresh/frozen raspberries: combine berries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat for 5–7 minutes, stirring often, until thick and jammy. Spread over the crust.
5) Sprinkle the crumble topping
Take the reserved dough and sprinkle it evenly over the raspberry layer. Keep some pieces chunky for a prettier, crispier topping.
6) Bake until golden
Bake for 25–30 minutes, or until the topping is golden and the fruit layer is bubbling at the edges.
7) Cool completely before slicing
This part matters. Let the bars cool in the pan for at least 1 hour, then chill in the fridge for 30–60 minutes for the cleanest slices. Once fully set, lift out using parchment and cut into squares.
Tips for Perfect Bars
- Chill before cutting: Raspberry filling sets as it cools, so patience gives you neat layers.
- Use parchment paper: Makes removal and slicing much easier.
- Don’t overbake: You want golden edges, not a dark crust.
- Like thicker filling? Add a little more jam or fruit, but keep it spread evenly.
Easy Variations
- Mixed berry bars: Use strawberry + raspberry jam or a mix of berries.
- Almond twist: Add 1/2 teaspoon almond extract and sprinkle sliced almonds on top.
- Oat crumble topping: Replace 1/2 cup flour with 1/2 cup rolled oats for a heartier crumb.
- Lemon raspberry: Add lemon zest to the crust mixture for extra brightness.
How to Store
- Room temperature: 2 days in an airtight container.
- Refrigerator: Up to 5–6 days (best texture and clean slices).
- Freezer: Up to 2 months. Freeze squares on a tray, then store in a freezer bag with parchment between layers.
Serving Ideas
Serve these bars as-is, dusted with powdered sugar, or with:
- Vanilla ice cream
- Whipped cream
- A drizzle of melted white chocolate
FAQ
Can I use strawberry or apricot jam instead?
Yes. Any jam works. Raspberry just gives that classic sweet-tart balance.
Why are my bars falling apart?
They likely weren’t cooled long enough. Chill them before slicing and use a sharp knife.
Can I make these in an 8×8 pan?
Yes, but the bars will be thicker. Reduce bake time slightly and keep an eye on the topping color.