Oh, hey there! Come on in, the kitchen’s a bit of a mess – I was just pulling together a batch of my famous raspberry crumble bars. You know, the ones the kids go absolutely crazy for? I swear, the smell alone is enough to drag them in from the furthest corners of the house!

I remember the first time I tried making these. It was a total disaster! The crust was rock hard, the raspberries were a watery mess, and the crumble topping was…well, let’s just say it resembled more of a brick than a crumble. I almost gave up, but something about the idea of those sweet and tart raspberries nestled under a buttery, crumbly topping kept me going. I tweaked the recipe, experimented with different flours, and finally landed on the perfect combination.

Now, these raspberry crumble bars are a staple in our house. They’re perfect for a quick dessert after dinner, a sweet treat to pack in the kids’ lunchboxes, or even a potluck contribution that always gets rave reviews. And honestly, they’re so easy to make, even on those days when I’m juggling a million things at once. The best part is you can even prep the dough ahead of time. Stick it in the freezer, and you’re halfway to the most delicious raspberry crumble bars you’ve ever tasted. I’ve even made these with my little ones, and it turned out amazing.

So, grab a cup of coffee, pull up a chair, and let me show you how to make these amazing raspberry crumble bars. Trust me, you won’t regret it! You can also try some peach crumble bars or plum crumble bars. They are also a family favorite.

Ingredients for Raspberry Crumble Bars

Alright, let’s talk ingredients. For these amazing raspberry crumble bars, you’ll need:

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2 cups all-purpose flour: I always use unbleached all-purpose flour for my raspberry crumble bars. I feel like it gives them a slightly softer texture. But honestly, regular all-purpose works just fine too.
1 cup (2 sticks) unsalted butter, cold and cut into cubes: This is crucial! Cold butter is the secret to a crumbly crust and topping. I sometimes even pop the cubed butter in the freezer for 10 minutes before I start.
1 cup granulated sugar: For that perfect sweetness in our raspberry crumble bars.
½ teaspoon baking powder: To give the crust and topping a little lift.
½ teaspoon salt: Just a pinch to balance the sweetness.
1 large egg: This helps bind the crust together.
1 teaspoon vanilla extract: Adds a lovely warmth to the raspberry crumble bars.
1 (12-ounce) package fresh raspberries: I prefer fresh raspberries for my raspberry crumble bars because they have a slightly firmer texture and a brighter flavor.
¼ cup granulated sugar (for the raspberries): Just a little extra sweetness to enhance the raspberries.
2 tablespoons cornstarch: This helps thicken the raspberry filling so it’s not too runny.

When making raspberry crumble bars, you can find the freshest raspberries at your local farmer’s market. It’s worth it, I promise! My mom always told me, “The quality of your ingredients determines the quality of your dessert.”

Here’s a raspberry crumble bars trick I learned from my mom: if you don’t have time to cut the butter into cubes, just grate it using a cheese grater. It works like a charm! And for a cost-saving tip, buy raspberries when they’re in season and freeze them. They’re perfect for baking these raspberry dessert bars all year round! I hope you are ready to make some raspberry crumble bars!

How to Make Raspberry Crumble Bars – Step-by-Step

Okay, let’s get down to the nitty-gritty of making these glorious raspberry crumble bars. Don’t worry, it’s easier than you think!

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Preheat your oven to 375°F (190°C). While the oven’s heating up, grease and lightly flour a 9×13 inch baking pan. I’ve learned the hard way with raspberry crumble bars that if you skip the flour, they’ll stick like crazy!
Make the crust and crumble topping: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. I’ve even used a food processor in a pinch, but be careful not to over-process it. You want those little chunks of butter!
Add the egg and vanilla extract. Mix until just combined. The dough will be crumbly, and that’s perfectly fine!
Press half of the dough into the prepared baking pan. Press it firmly and evenly to create the crust. Don’t worry if your raspberry crumble bars dough is a little sticky. Just use the back of a spoon or your fingers to smooth it out.
Prepare the raspberry filling: In a medium bowl, gently toss the raspberries with the sugar and cornstarch. This helps thicken the filling and prevents it from becoming too watery.
Pour the raspberry filling over the crust. Spread it evenly.
Sprinkle the remaining crumble topping over the raspberry filling. Try to distribute it evenly so every bite has that delicious crumble.
Bake for 30-35 minutes, or until the topping is golden brown and the raspberry filling is bubbly. In my kitchen, raspberry crumble bars usually takes about 32 minutes. But every oven is different!
Let the raspberry crumble bars cool completely in the pan before cutting into squares. This is the hardest part, I know! But if you try to cut them while they’re still warm, they’ll fall apart. While the raspberry crumble bars are cooling, I usually start cleaning up the kitchen. Or, let’s be honest, I sneak a little taste of the leftover crumble.

Your raspberry crumble bars should smell like a warm, buttery hug. Seriously, it’s the best smell in the world! I hope you enjoy your raspberry oat bars!

Serving Your Raspberry Crumble Bars

Now that your amazing raspberry crumble bars are ready, it’s time to serve them up!

The kids love our raspberry crumble bars when I top them with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the perfect combination of warm, sweet, and creamy.

My go-to side dish with these bars is a simple cup of coffee or tea. The warmth of the drink complements the sweetness of the bars perfectly. And sometimes, if I’m feeling fancy, I’ll add a sprinkle of powdered sugar on top for presentation.

These raspberry crumble bars are perfect for any occasion! I make them for birthday parties, holiday gatherings, and even just a regular Tuesday night when we need a little pick-me-up. It’s also great to serve for after-dinner dessert with family and friends.

Here’s a raspberry crumble bars presentation tip I’ve discovered: cut them into neat squares and arrange them on a pretty platter. It makes them look extra appealing. If you have extra raspberry crumble bars, you can store them in an airtight container at room temperature for up to 3 days. Or, you can freeze them for longer storage.

I’ve tried a seasonal raspberry crumble bars variation by adding a sprinkle of cinnamon and nutmeg to the crumble topping in the fall. It gives them a warm, cozy flavor. My friends always ask for this raspberry crumble bars recipe whenever I bring them to potlucks. They’re always a hit! These easy raspberry bars are the perfect dessert to bring.

Frequently Asked Questions

Alright, let’s tackle some frequently asked questions about these delicious raspberry crumble bars. I get asked these all the time!

Q: Can I use frozen raspberries instead of fresh?

A: Absolutely! You know what I do when my raspberry crumble bars cravings hit in the middle of winter? I reach for frozen raspberries. Just make sure to thaw them completely and drain off any excess liquid before using them. Otherwise, your bars might be a little soggy.

Q: My crust is too dry. What did I do wrong?

A: Hmm, that’s a common one. It probably means you added too much flour or not enough butter. You can also try adding a tablespoon or two of cold water to the dough to help it come together. I made that mistake once and learned my lesson!

Q: Can I make these bars ahead of time?

A: Definitely! You can assemble the bars ahead of time and store them in the fridge, covered, for up to 24 hours before baking. Or, you can bake them and freeze them for up to 2 months. Just make sure to wrap them tightly in plastic wrap and then foil.

Q: My crumble topping is too soft. How can I fix it?

A: If your crumble topping is too soft, try adding a little more flour or chilling the dough in the freezer for a few minutes before baking. I’ve found that colder dough tends to crumble better.

Q: Can I substitute the raspberries with other berries?

A: Of course! Blueberries, blackberries, or even a mix of berries would work beautifully in these bars. Just adjust the sugar accordingly, depending on the sweetness of the berries. My family loves a mixed berry version!

Q: How do I prevent the raspberries from sinking to the bottom of the bars?

A: Tossing the raspberries with cornstarch helps to thicken the filling and prevent them from sinking. Also, make sure to spread the crumble topping evenly over the raspberries.

Q: My bars are too crumbly and won’t hold their shape. What can I do?

A: This usually happens when the bars are still warm. Make sure to let them cool completely in the pan before cutting into squares. You can even pop them in the fridge for a little while to help them firm up. A friend once had this issue with my raspberry shortbread bars and this tip really helped!

Final Thoughts on Raspberry Crumble Bars

These raspberry crumble bars hold a special place in my heart because they’re a reminder of simple pleasures and happy memories. They’re the kind of dessert that brings people together and makes everyone feel a little bit warmer inside. Plus, they’re just so darn delicious!

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Here are a few of my raspberry crumble bars Pro Tips:

Use cold butter! I can’t stress this enough. Cold butter is the key to a crumbly crust and topping.
Don’t overmix the dough! Overmixing will result in a tough crust. Mix until just combined.
Let the bars cool completely! Patience is key! Let the bars cool completely before cutting into squares to prevent them from falling apart.

I’ve tried so many variations of these bars over the years. My husband loves the version with a hint of lemon zest in the crust. My daughter prefers them with a sprinkle of chopped pecans on top. And my son is a purist – he just wants plain raspberry crumble bars!

I really hope you’ll give this recipe a try. Don’t be afraid to experiment and make it your own. Add your favorite spices, switch up the berries, or even try using a different type of flour. The possibilities are endless!

I can’t wait to hear about your raspberry crumble bars cooking experience! Remember, even if they don’t turn out perfectly the first time, they’ll still be delicious. Happy baking! These raspberry dessert bars are sure to be a hit!

Easy Raspberry Crumble Bars: Delicious Recipe!

Print Recipe

These easy raspberry crumble bars are the perfect treat for a sweet tooth. A buttery oat crumble topping and base sandwich a tangy raspberry filling for a simple yet delicious dessert.

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 16 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

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1 1/2 cups all-purpose flour
1 cup rolled oats
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cubed
1 large egg
1 teaspoon vanilla extract
1 (12-ounce) jar raspberry jam
1 tablespoon lemon juice
Powdered sugar, for dusting (optional)

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Instructions

Preheat oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
In a large bowl, whisk together the flour, oats, brown sugar, baking soda, and salt.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg and vanilla extract. Add to the flour mixture and stir until just combined.
Press half of the crumble mixture into the prepared baking pan to form a crust.
In a medium bowl, combine the raspberry jam and lemon juice. Spread evenly over the crust.
Sprinkle the remaining crumble mixture over the jam.
Bake for 25-30 minutes, or until golden brown.
Let cool completely in the pan before lifting out using the parchment paper overhang.
Cut into bars and dust with powdered sugar, if desired.

Notes

Serve these bars slightly warm with a scoop of vanilla ice cream for an extra decadent treat.