The BEST Raspberry Crumble Bars! Just wait until these bites of buttery crust, sweet raspberry filling, and crazy delicious topping explode in your mouth. You're going to fall in love!
Make Your Mouth Sing
These Raspberry Crumble bars are exactly what a bar cookie should be. Super easy to make while being make you famous kinda delicious. Great for a crowd. Perfect for popping in the freezer and grabbing out at the last minute.
The recipe begins with a standard shortbread crust topped with a quality store bought jam. Homemade would be divine, but I keep things simple and buy a good quality one from the store. The crumble topping is inspired by the top layer on a fruit crisp. So many good things in one perfect bite.
Ingredients
Crust
Butter: Salted or unsalted. I do not find that it matters.
Sugar: White granulated sugar
Vanilla: Real vanilla, please
Salt: Always kosher salt 😉
Flour: All-purpose flour
Filling
Raspberry jam: Buy the best quality jam you can find. It should only have raspberries, sugar, and pectin.
Crumble Topping
Oats: Old-Fashioned or quick cooking. Steel Cut oats do not work.
Brown sugar: Either light or dark brown sugar are delicious.
Flour: All-purpose
Cinnamon: Please don't skip this. It adds the perfect dimension to the topping.
Butter: Salted or unsalted
How To Make Raspberry Crumble Bars
Let me break this down. First, pulse the crust ingredients in a food processor and press into the pan. Next spread the layer of jam across the top of the crust. Finally, mix together the crumble topping and sprinkle over the jam. Bake. Cool. Cut. Eat.
Sounds pretty easy? It is..but the only way you are going to know is if you make them yourself. I promise...you won't be sad that you did.
Can Raspberry Crumble Bars Be Frozen?
These are great for freezing ahead. After cutting into squares place them in a container with a flat bottom separating the layers with parchment or wax paper. Then cover with a lid or tightly wrap in plastic wrap and foil to keep them fresh. Thaw in the refrigerator a day before or on the counter for a few hours before serving.
Can they be made in a 9x13 pan?
Yes! I prefer to make them in in 9X9 inch square pans (these are the ones pictured here) because they cut better. However, feel free to make them in a 9x13. They will be a tiny bit thicker and will need to bake a few minutes longer.
Mix It Up!
Feel free to substitute with your favorite jam. My top choices are blackberry jam, strawberry jam, or even cranberry jam. Truly a bar cookie for every season.
How To Cut Bars Neatly
Cutting these bars into pretty little squares does not make them taste better...but it does make them pretty. If pretty is up your alley here are my go-to tips for even looking bars.
- First, partially freeze them. It makes them cut more cleanly.
- Second, get out your ruler. This is not a time for winging it. Before making your lines be sure to cut off the very edge of the bar all the way around. Then measure what is left and divide by how many pieces you want per side.
- Third, use this knife. Yes, you can use other knives, but I promise this little gem is amazing. If you must use a different knife be sure to use a serrated blade in this case.
- Fourth, saw carefully. Yes, I use a sawing motion on these bars. It helps keep the crumble topping in place.
- Finally, wipe the blade off frequently. That will help keep the sides clean and help keep everything in its place.
Other Seriously Delicious Desserts
- Are you lemon crazy? Try this Lemon Yogurt Cake. I love a leftover piece for breakfast. Shh...our little secret.
- You can't go through life without making these Chocolate Lave Cakes for a Crowd. They are life!
- Chocolate + Mint = Heaven...Chocolate Mint Cookies.
Tips & Tricks
- Line the pan with parchment like a sling. See photo above. To keep the parchment in place use binder clips.
- In order to get an even layer of crust tamp in with flat measuring cup or tart tamper.
- The easiest way to spread the jam evenly is with a small offset spatula like this one.
- Be careful not to overwork the crust or the topping. Gently pulse it in the food processor.
Raspberry Crumble Bars
Ingredients
Crust
- 2 cups flour
- ½ cup sugar
- 1 tsp vanilla
- ½ tsp salt
- 1 cup butter slightly softened
- baking spray
Filling
- 24 ounces raspberry jam store bought or homemade
Topping
- 1 cup oats
- 1 cup brown sugar
- ½ cup flour
- ½ tsp cinnamon
- ½ cup butter
Instructions
- Preheat oven to 350°. Prepare two 9x9 pans by lining them with parchment paper like a sling. Use binder clips to hold in place if necessary. Spray sides and bottom with baking spray.
- In a food processor layer in the ingredients in the order listed. Gently pulse the crust ingredients together until they look like crumbs and everything is evenly distributed. Pour into the pans. Using either your fingers, flat bottomed measuring cup, or tart tamper press crust in evenly. Spread jam over crust.
- In food processor gently pulse topping ingredients. You are looking for relatively uniform crumb pieces with no dry spots remaining. Sprinkle evenly over jam layer. Bake in center of oven for 45 minutes. The top should be lightly golden brown. Cool completely before cutting.
Notes
- Line the pan with parchment like a sling. See photo above. To keep the parchment in place use binder clips.
- In order to get an even layer of crust tamp in with flat measuring cup or tart tamper.
- The easiest way to spread the jam evenly is with a small offset spatula like this one.
- Be careful not to overwork the crust or the topping. Gently pulse it in the food processor.
Karen says
Love these!