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Raspberry Crumble Bars – buttery, soft, sweet, tart and delicious! The perfect dessert for those fresh raspberries.
This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% my own.
Fresh summer fruit makes for the best desserts. These Raspberry Crumble Bars use both fresh raspberries and raspberry jam for a sweet, tart, and tasty treat!
When summer rolls around I am all about using all of the fresh fruit to make amazing desserts. They are always a highlight at get togethers or with family. I mean who is going to say no to a slice of fresh Strawberry Cake?!
These bars have an almost shortbread like crust topped with a mixture of raspberry jam and mashed fresh raspberries and then topped with a brown sugar and oatmeal crumb mixture. They are decant, sweet, tart, and the ultimate dessert.
Why You’ll Love These Raspberry Crumb Bars
- Great use of fresh fruit. Fresh raspberries are super juicy and delicious and this gives you all that delicious raspberry taste.
- Raspberries not in season? Don’t worry! You can make these with frozen fruit as well, and they will still be tasty.
- Super versatile! This is one of those recipes that you can change up a bunch of different ways. These Strawberry Crumb Bars are a version with strawberries. You could do any other fruit, a combination of fruit etc.
WHAT YOU’LL NEED TO MAKE THESE
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- All-Purpose Flour
- Sugar – I used Imperial Sugar in this recipe
- Salt
- Butter – I use unsalted butter in all of my baking
- Brown Sugar – I used Imperial Light Brown Sugar for this recipe
- Quick Cooking Oats – you can use old fashioned as well, it is just thicker and a little chewier if you do.
- Raspberry Jam
- Fresh Raspberries
- Lemon Juice
How To Make Raspberry Crumble Bars
- Make the base. I like to use an electric mixer, but a food processor or even your hands work as well. Mix together the flour, sugar, and salt until it is the consistency of coarse sand. Reserve some of the mixture and sets aside for later. Press the rest into your 13×9 inch baking pan. Bake for about 15 minutes, until it is just starting to change to golden brown.
- Make berry mixture. Use a fork to gently mash your fresh raspberries, you want to leave some chunks, but not the whole berries. Mix together the raspberry jam, lemon juice, and mashed raspberries until well combined.
- Make crumble topping. Mix together the reserved base mixture with brown sugar, oats and butter. use your fingers to get this to the consistency of coarse sand.
- Assemble. After the base is golden brown remove from the oven, and spread the berry mixture evenly over the top. Sprinkle the crumble topping over until everything is evenly covered.
- Bake. Return the pan to the oven and bake for about 25 minutes, until the top is browned and the filling is bubbly. Remove from the oven and let it cool completely before slicing to serve.
Can I Use Frozen Raspberries
Yes! If it is not peak fresh raspberry season, don’t worry you can still make these! You want to take your frozen raspberries and let them thaw in a colander to get rid of the excess moisture. If you skip this step it could lead to soggy bars, so just drain the liquid and then proceed with the recipe.
How To Store Raspberry Crumble Bars
You can store these bars at room temperature for about 3 days. They will last 1-2 more days if you place them in the fridge.
Freezing – Yes, you can freeze them as well! Store in an airtight container in the freezer (I like to slice into bars first) for up to 3 months. Let them thaw on the counter before serving. They texture might change slightly, but they will still be good.
More Tasty Summer Dessert Recipes
- Fresh Strawberry Pie
- No Bake Blueberry Cheesecake
- Pavlova
- Strawberry Crumble
- Lemon Cheesecake Cones
- Lemonade Pie
- Cherry Cobbler
- Easy Raspberry Sauce
Raspberry Crumble Bars
Ingredients
- 2 1/3 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup +2 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1/4 cup light brown sugar
- 1/2 cup quick-cooking oats
- 1 cup raspberry jelly or jam
- 1 1/2 cup fresh raspberries, chopped
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 375°F. Spray a 13 X 9-inch pan with nonstick spray or line with parchment paper.
- In electric mixer stir together flour, sugar, and salt.
- With mixer on a low speed add 1 cup of butter, 1 piece at a time. Continue mixing until combined, it takes a couple minutes. It will be consistency of sand.
- Set aside 1 1/4 cups of this mixture.
- Press remaining flour mixture firmly into bottom of pan. Bake for 14 minutes. Edges will be slightly browned.
- Meanwhile, combine brown sugar, oats, and the reserved flour mixture. With your fingers, work in remaining 2 tablespoons of butter, until it is in small clumps.
- Combine jelly, chopped raspberries, and lemon juice in a small bowl. Mash with a fork to combine. Be sure to leave some chunks of berries in there.
- Spread filling evenly over hot crust. Sprinkle streusel topping over strawberries.
- Bake for 22-25 minutes. Crust will be brown, and filling will be bubbly.
- Remove from oven and cool completely before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I am drooling over here! That seriously looks so good. I’m making these this weekend.
Wow! This is such a fantastic treat! I am so excited to try these!
These raspberry bars look amazingly delicious! I must make them for my family!
This was a huge hit at my house!! i will definitely make it again!
Can this recipe be doubled and baked in a sheet pan?
I think that should work, they aren’t super thick, so as long as the sides are tall enough I don’t know why it wouldn’t work.
do you have to use raspberry jelly or jam, can you just use Rspberries
You don’t have to, but it will be different. Raspberries will bake up differently and not give you that same soft texture, it will be more crumbly.
Amazing bars! I’ve made these all summer for when we have company. Have also used the shortbread/crumble topping as my base for peach bars now that peaches are in season here. Great recipe!