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Raspberry shortbread bars on cutting board with squares of parchment underneath
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4.17 from 6 votes

Raspberry Crumble Bars

The BEST Raspberry Crumble Bars recipe! Just wait until these bites of buttery shortbread crust, sweet raspberry jam filling, and crazy delicious oat-streusel topping explode in your mouth. It's an easy raspberry dessert that's great for making ahead and freezing.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 18 pieces
Calories: 438kcal

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 and set aside. (For 9x13 instructions, see notes.)
  • In a food processor, layer in the crust ingredients in the order listed. Gently pulse the ingredients together until they look like large crumbs and everything is evenly mixed (see photo in post). Pour crust mixture evenly into the pans. Use your fingers, a flat bottomed measuring cup, or a tart tamper to press crust in evenly.
  • Spread jam evenly 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 on center rack of oven for 45 minutes. The top should be lightly golden brown. Cool completely before cutting.

Notes

Tips & Tricks
  • Line the pan with parchment like a sling (see photo in post). 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.
 
9x13 Pan
Instead of two 9x9 pans, these bars can be made in one 9X13 pan. You may need to slightly increase baking time until top is lightly golden brown and looks set. Every oven and pan is so different, so I would start with 5 minutes and add on time as needed. 
 
How to freeze
After cutting, place the pieces in flat bottomed pan or container. Layer wax paper or parchment paper in between the layers, then seal with a lid and freeze. Before serving thaw the bars overnight in refrigerator or several hours on counter. Enjoy!

Nutrition

Calories: 438kcal | Carbohydrates: 67g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 243mg | Potassium: 94mg | Fiber: 2g | Sugar: 40g | Vitamin A: 532IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg