This recipe for raspberry crumble bars features a thick layer of raspberry filling over a tender, baked crust. A crumbly topping, which browns and puffs in the oven, dots the top of the mixture. These bars are quick enough to make on a weeknight and can be adapted to star whatever fruit is in season.
Set out sliced dessert bars for a party or bring a pan to work to share with everyone at the office!
Ingredients for Raspberry Crumble Bars
- Flour: The best type of flour for this recipe is all-purpose. It’s part of the tender crust.
- Sugar: Granulated sugar is part of the crumble crust and also thickens the raspberry filling.
- Shortening: The fat in the crumble crust is a vegetable shortening, like Crisco. You can replace some or all of the shortening with softened butter to give the bars extra flavor.
- Eggs: The crumble mixture requires two large eggs. The eggs provide moisture and structure to the dough.
- Baking powder: Just a teaspoon of baking powder helps lighten and puff the crumble crust. Check the expiration date on the package and test your baking powder before using it.
- Cornstarch: Cornstarch helps the berry filling thicken during baking. A thicker filling means the bars hold together better after baking.
- Flavorings: Enhance the flavor of raspberry crumb bars with cinnamon and almond extract.
- Raspberries: This dessert is the perfect way to enjoy a bounty of fresh-picked raspberries. If no fresh raspberries are available, use frozen fruit. No need to thaw them. Simply toss the frozen berries with the sugar and cornstarch.
Directions
Step 1: Make the dough
In a large bowl, whisk together the flour, 1 cup sugar, baking powder, salt and cinnamon. Use a pastry blender or two forks to blend the shortening into dry ingredients until the mixture resembles coarse crumbs. Then, stir in the eggs and the almond extract.
Step 2: Press dough into the pan
Preheat the oven to 375°F. Grease a 13×9-inch baking dish, then press two-thirds of the dough into the bottom of the pan, creating an even layer across the bottom and into the corners.
Editor’s Tip: If the dough is sticky and hard to handle, use a piece of greased waxed paper to press it into the pan.
Step 3: Make the filling and assemble
Pour the cornstarch, remaining 1/2 cup sugar and raspberries into a large bowl, and use a spoon to toss them together. Spoon the berry filling evenly over the dough in the pan.
Sprinkle the remaining dough mixture over the filling. (If the dough is sticky, pinch it into small pieces and drop them over the top.)
Step 4: Bake
Pop the pan in the oven, and bake for 35 to 45 minutes, until the crumble topping is golden brown and the filling is bubbly. Place the pan on a wire rack, and let the bars cool completely. Slice into bars.
Recipe Variations
- Use whatever’s in season: Reviewers have had success using blueberries, blackberries, cherries and even a mix of berries.
- Include nut flour: For a subtle toasted flavor, replace a cup of all-purpose flour with a nut flour such as almond, hazelnut or pistachio.
- Add baking spices: Bump up the amount to 1 teaspoon, or add cardamom, nutmeg or cloves.
- Swap the extract: Instead of almond extract, use vanilla extract or maple extract.
How to Store Raspberry Crumble Bars
Wrap the bars tightly or transfer them to an airtight container. Store the bars in the fridge for up to one week.
Raspberry Crumble Bars Tips
How do you serve raspberry crumble bars?
Simply slice ’em up and serve. To make 36 bite-sized bars, cut them three by 12, or make 12 larger, dessert-sized bars by cutting the pan three by four. The bars are delicious all on their own, but for extra sweetness, top with a dollop of homemade whipped cream or a scoop of custard ice cream.
Can I freeze raspberry crumble bars?
The bars do freeze well. Either tightly wrap the pan of baked bars or wrap the sliced bars individually and put them in a freezer-proof resealable bag. Store the bars in the freezer for up to three months.
Let the bars defrost in the fridge before serving. They may be very soft. To help bring back some of the crispiness, reheat the bars uncovered in a low oven just until they’re warmed through.
