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Raspberry Patch Crumb Bars Recipe

Raspberry Patch Crumb Bars Recipe

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 YIELD: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 eggs, lightly beaten
  • 1 teaspoon almond extract
  • 1 tablespoon cornstarch
  • 4 cups fresh or frozen raspberries


  • 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.

Nutritional Facts

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

Reviews for Raspberry Patch Crumb Bars

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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!"

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."

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."

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 ."

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!"

Reviewed Jul. 20, 2014

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

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."

Reviewed Dec. 2, 2013

"I always like the concept of these bars, but this recipe fell a little flat. I made exactly as directed....but have seen recipes that use real butter versus shortening, and I think that right away adds more zip. I liked the almond extract, but thought the top needed some chopped nuts and perhaps some shredded coconut."

Reviewed Sep. 2, 2013

"Turned out good, I used blackberries that I had in the freezer and added walnuts. I'm going to try it next time with peaches."

Reviewed Aug. 16, 2013

"I replaced the raspberries with blueberries. The almond was very present, next time I am going to substitute with Grande Marinare"

Reviewed Jul. 19, 2013

"When I take there to ladies tea parties-I am always asked to share the recipe. great recipe"

Reviewed Aug. 3, 2012

"Awesome,, wouldn't change a thing!"

Reviewed Dec. 31, 2011

"I'm wondering why these are not served in places like Starbucks or something like that? They are much better than any desert item you can purchase there. This is a keeper recipe for sure. For those coffee drinkers out there, they are a perfect compliment."

Reviewed Jul. 17, 2011

"I don't know if this is a cookie bar or a coffeecake but I've served it as both. Really easy to make as so tasty."

Reviewed Jul. 13, 2011

"Always looking for ways to use our fresh raspberries and this was awesome.. great bars."

Reviewed Jul. 3, 2011

"I use blueberries instead of raspberries and I have none left when I take this to picnics and family reunions."

Reviewed Feb. 10, 2011

"Used frozen mixed berries - strawberries, blackberries, blueberries that were partially thawed. also added a bit more cornstarch. Used less sugar in dough per our taste. Will become a favorite with family and friends for sure."

Reviewed May. 21, 2009

"Very good and easy to assemble. Made with sweet dark cherries and it turned out wonderful. Disappeared in a flash."

Reviewed May. 13, 2009

"I made a half recipe using cherry pie filling instead of raspberries and it came out great. When it was still warm, I had a piece with vanilla ice cream over it. Delicious! Very good recipe and one that I'll make again."

Reviewed Feb. 15, 2009

"These are really good bars. Easy to make too. I'll probably use slightly less cinnamon next time though. I halved the recipe because that's all the shortening I had and it turned out great."

Reviewed Feb. 12, 2009

"You could propably use a can of cherry pie filling instead of raspberries. That would be a lot less tart, while keeping the red color of the bars."

Reviewed Aug. 8, 2008 Edited Feb. 1, 2009

"I baked a pan of these bars last summer using butter, not margarine or shortening, and they turned out fine, texture-wise. I thought the filling was a little on the tart side, though. When I make them again I'll probably add a couple of tablespoons of brown sugar to the filling mixture."

Reviewed Aug. 5, 2008

"I don't like using margarine, either. Am anxious to learn the response to rosezink'g question."

Reviewed Aug. 4, 2008

"I substitute blueberries, but also change almond extract to vanilla - they are great!"

Reviewed Aug. 4, 2008

"Can I use butter instead of shortening fo this recipe or maybe 1/2 cup of each?"

Reviewed Aug. 4, 2008

"You should be able to substitute with blackberries. I am going to try it with blueberries."

Reviewed Aug. 3, 2008

"I have an abundance of blackberries, can I use that instead of raspberries"

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