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Raspberry Crumble Bars

These raspberry crumble bars are a nostalgic treat, blending a tart, juicy raspberry filling with a crispy, buttery crumble topping. The recipe involves creating a crumbly crust, spreading a fresh raspberry mixture, and baking until golden and bubbling, resulting in bars with a crisp exterior and oozy, vibrant filling.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter cold
  • 2 cups fresh raspberries thawed if frozen, drained excess liquid
  • ¼ cup granulated sugar for raspberry filling
  • 1 teaspoon lemon zest optional, brightens filling
  • 1 tablespoon cornstarch to thicken raspberry filling
  • ½ cup old-fashioned oats for crumble topping

Equipment

  • 9-inch square baking pan
  • Pastry cutter or forks
  • Mixing bowls
  • Spatula or spoon
  • Wire rack
  • Knife

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. In a separate bowl, gently toss the fresh raspberries with sugar, lemon zest, and cornstarch until well coated.
  5. Spread the raspberry mixture evenly over the crust, making sure to distribute the berries and juices across the surface.
  6. Sprinkle the reserved crumble topping evenly over the raspberry layer, pressing lightly to help it stick.
  7. Bake in the oven for about 35-40 minutes, until the topping is golden brown and the filling is bubbling around the edges.
  8. 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.
  9. Once cooled, cut into squares with a sharp knife, wiping the blade between cuts for clean edges.
  10. 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.