Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F) and grease your 9-inch square baking pan or line it with parchment paper for easy removal.
- In a mixing bowl, whisk together the flour, sugar, and salt. Add the cold butter, cut into small cubes, and use a pastry cutter or forks to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Reserve about half of this crumble mixture and press the remaining into an even layer across the bottom of your prepared pan, creating a firm crust.
- In a separate bowl, gently toss the fresh raspberries with sugar, lemon zest, and cornstarch until well coated.
- Spread the raspberry mixture evenly over the crust, making sure to distribute the berries and juices across the surface.
- Sprinkle the reserved crumble topping evenly over the raspberry layer, pressing lightly to help it stick.
- Bake in the oven for about 35-40 minutes, until the topping is golden brown and the filling is bubbling around the edges.
- Remove the pan from the oven and let the bars cool on a wire rack for at least 30 minutes, which helps the filling set and makes slicing easier.
- Once cooled, cut into squares with a sharp knife, wiping the blade between cuts for clean edges.
- Serve the bars at room temperature or slightly warmed, perhaps with a dollop of whipped cream or ice cream for extra indulgence.
Notes
For a more caramelized topping, broil the bars for the last 1-2 minutes, watching carefully to prevent burning. Using cold butter helps create the flakiest crumble. Cool the bars completely before slicing to ensure clean cuts and that the filling sets properly.
