A buttery shortbread base with a juicy raspberry filling and a crisp crumb topping.
These Raspberry Crumb Bars feature a buttery shortbread base, a sweet-tart raspberry filling, and a golden crumb topping. They're the perfect balance of texture and flavor, making them an irresistible treat for any occasion.
Why you'll want it now, Sweet-tart raspberry filling with a buttery, crumbly topping.
Why this recipe works
The combination of a buttery shortbread crust with a sweet-tart raspberry filling and a crumbly topping creates a delightful contrast in textures. The crust holds together well, while the filling remains juicy, and the crumb topping adds a satisfying crunch.
Equipment
8 x 8 in (20 x 20 cm) baking pan
parchment paper
mixing bowls
spatula
How to make it
Preheat your oven to 350°F (175°C). Line an 8 x 8 in (20 x 20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a mixing bowl, combine 1 cup all-purpose flour, 1/2 cup melted unsalted butter, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Mix until crumbly.
Press half of the mixture firmly into the prepared baking pan to form the crust. Reserve the other half for the topping.
In another bowl, gently toss the raspberries with 1/4 cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon lemon juice until evenly coated.
Spread the raspberry mixture evenly over the crust.
Sprinkle the reserved crumb mixture over the raspberry layer.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
Allow the bars to cool completely in the pan before lifting out and slicing into 16 bars.
Enjoy these delightful Raspberry Crumb Bars with a cup of tea or coffee for a perfect afternoon snack.
How you'll know it's ready
The bars are ready when the top is golden brown and the raspberry filling is bubbling.
Convection oven? (and if you don't have one)
For standard ovens, the temperature is perfect as written. If using a convection oven, lower the temperature by 25°F and start checking for readiness a few minutes earlier.
Troubleshooting
If the crust is too crumbly, ensure the butter is fully melted and evenly mixed.
If the filling is too runny, add an extra teaspoon of cornstarch to help thicken it.
If the topping is browning too quickly, cover the pan loosely with foil during the last 10 minutes of baking.
If the bars are difficult to slice, chill them in the refrigerator for 30 minutes before cutting.
Storage
Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Make ahead
These bars can be made a day in advance and stored at room temperature. They also freeze well for up to 3 months; thaw before serving.
Variations
Substitute raspberries with blueberries or blackberries for a different berry flavor.
Add a teaspoon of vanilla extract to the crust mixture for added aroma.
Sprinkle chopped nuts over the crumb topping for extra crunch.
Use a mix of different berries for a mixed berry crumb bar.
Frequently asked questions
Can I use frozen raspberries?
Yes, you can use frozen raspberries. Thaw them first and drain any excess liquid before using.
How do I prevent the bars from being too crumbly?
Make sure the butter is completely melted and mixed evenly into the dry ingredients for the crust and topping.
Can these bars be made gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
How do I know when the bars are ready?
The bars are ready when the top is golden brown and the raspberry filling is bubbling.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
