Raspberry Patch Crumb Bars Recipe
Raspberry Patch Crumb Bars Recipe photo by Taste of Home
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Raspberry Patch Crumb Bars Recipe

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4.5 30 35
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To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge. —Leanna M. Thorne, Lakewood, Colorado
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES: 36 servings


  • 3 cups all-purpose flour
  • 1-1/2 cups sugar, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup shortening
  • 2 large eggs, lightly beaten
  • 1 teaspoon almond extract
  • 1 tablespoon cornstarch
  • 4 cups fresh or frozen raspberries

Nutritional Facts

1 each: 131 calories, 6g fat (1g saturated fat), 12mg cholesterol, 31mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 2g protein.


  1. In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13-in. x 9-in. baking dish.
  2. In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture.
  3. Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 3 dozen.
Editor’s Note: If using frozen raspberries, do not thaw before tossing with cornstarch mixture.
Originally published as Raspberry Patch Crumb Bars in Country Woman August/September 2007, p27

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ChrisD1717 User ID: 8325994 252407
Reviewed Aug. 9, 2016

"I made these and took them to work today. Everyone raved about them. I loved the texture of the crust and the almond flavoring. May try different fruit next time. Definitely a keeper!"

seattlemom41 User ID: 5801882 251840
Reviewed Jul. 25, 2016

"36 servings from a 9"x13" pan? That's a 1" X 3" piece per serving. Like, two bites. It's yet another recipe trying to pass itself off as low-calorie. Even tho it isn't actually called that, at first glance it seems that way at 132 calories per serving."

suet User ID: 63821 249334
Reviewed Jun. 12, 2016

"I followed the recipe and got a double thumbs up from my 8 year old granddaughter. They were a hit with everyone. I used frozen raspberries from my garden. The almond flavor was deliciious. This recipe is a keeper."

DQ83 User ID: 8458999 230095
Reviewed Jul. 24, 2015

"I found the reviews helpful and made some of the changes. I used butter, vanilla extract, left out the cinnamon, and added coconut to the topping. Served it warm with vanilla ice cream.....easy and delicious!"

martylb User ID: 1456305 225647
Reviewed Apr. 29, 2015

"These are good, but it doesn't get 5 stars because it's too much crust for me. I spread a layer of raspberry jam before adding the raspberries because I only had about 2 cups of raspberries."

susanhavlicsek User ID: 7829175 217025
Reviewed Jan. 5, 2015

"My husband liked them, he said to give them a 4.5 star rating, but I thought they were not so tasty...I noticed the word flat in some of the other reviews. I was thinking they needed salt, maybe using butter instead of shortening would help. I will make them for my husband....I'll probably have something else for my dessert."

Danielle_09 User ID: 3114908 108183
Reviewed Aug. 17, 2014

"One of my new fave recipes!! I used fresh picked strawberries and in my opinion any fruit would work! Next time I'm going to try blueberries and I am going to add some brown sugar on top ."

Abby_21 User ID: 1024283 209196
Reviewed Aug. 14, 2014

"I am soooo very disappointed. I made this recipe EXACTLY as suggested . Almost all of my four cups of frozen berries just got absorbed into the crust. There was no tart flavour at alll and very little berry flavour. I won't make these again. My only solace is that, except for the raspberries, at least the recipe didn't cost much to make. I was drooling with anticipation - what a letdown!"

MOTCook User ID: 7688063 169869
Reviewed Jul. 20, 2014

"I actually used unsalted butter. My family liked it."

kimmerrou User ID: 4183616 97248
Reviewed May. 14, 2014

"Okay, to be perfectly honest, I have never made the raspberry version - I saw the recipe and thought "I could alter it to suit blackberries" (that's what I had on hand). The only other alteration besides switching the fruit is I also upped the cinnamon to 1t, every time I follow a recipe that calls for such a small amount of cinnamon, I am disappointed. My hubby likes them well enough that he requested them for his birthday. We also agree, these are VERY good with a cup of coffee. As to using real butter - hey butter makes EVERYTHING better =~), but I use the butter flavored shortening. After reading all the reviews, I'm going to try it different next time, but I think that the base recipe here is good. That is the joy of cooking - seeing a recipe and either starting with that or switching it to better suit your family's tastes."

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