Raspberry Crumb Bars
Posted May 09, 2022, Updated Feb 17, 2024
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In this raspberry crumb bars recipe, raspberry jam is sandwiched between two layers of buttery shortbread for an irresistible dessert. Easy to make with 7 ingredients, these raspberry crumble bars are a sweet treat perfect to serve to a crowd.
These are the best raspberry crumb bars! In this recipe, raspberry jam is sandwiched between two layers of homemade shortbread for a buttery, sweet treat that’s sure to become a family favorite.
These raspberry crumble bars are easy to make with 7 ingredients. The same shortbread mixture is used for the bottom crust and the topping, so you don’t need to mix up multiple layers!
We prefer to use seedless raspberry jam, but any flavor of jam or fruit preserves works well in this recipe. Also try this raspberry smoothie or raspberry peach crisp!
Raspberry Crumb Bars: Ingredients & Substitutions
- Salted butter. Unsalted butter works well in this recipe.
- Granulated Sugar. Use white granulated sugar or organic cane sugar for the best results.
- Pure Vanilla Extract. If you’d like, you can use a combination of vanilla and another extract such as almond, lemon, etc.
- All-purpose flour. to make these gluten-free, use all-purpose gluten-free baking flour.
- Fine Sea Salt. If using iodized table salt, cut the amount in half.
- Seedless raspberry jam. Any flavor of jam or fruit preserves works well in this recipe. Suggestions include, but are not limited to, apricot, strawberry, blackberry, etc.
How to Make Raspberry Bars
Let’s walk through making this recipe together step-by-step, and don’t forget to watch the video.
Make the Crust/Topping
Begin by beating the butter and sugar together.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat butter and sugar together for 1 minute.
Then, add the vanilla and egg and beat until combined.
Next, add the flour and sea salt and beat until large “crumbs” form. Dough should be soft but not wet.
Assemble & Bake
To assemble the bars, begin by press ⅔ of the crust mixture into the bottom of the prepared baking dish.
Then, spread the raspberry jam over the bottom crust in an even layer.
Homemade Raspberry Filling
Thaw 24 oz frozen raspberries in a colander in the sink to let excess water drain out. Alternatively, use 24 oz fresh raspberries.
Add raspberries, ½ cup granulated sugar, 1 tsp lemon juice, and 2 tablespoons corn starch to the container of a high-powered blender. Blend until smooth and use in this recipe.
Next, form small “crumbs” with your hands and gently place them on top of the raspberry jam.
Bake the raspberry crumble bars in the preheated oven for 45-50 minutes, or until the top is lightly golden brown and the filling is bubbling.
Remove from oven and let cool completely.
Cut and Serve
Once the raspberry crumb bars are completely cooled, cut them into squares and serve at room temperature.
Store/Freeze
Store leftovers in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
If you plan to freeze them for an extended period of time, I suggest individually wrapping them in plastic wrap to preserve their freshness longer.
Raspberry Bars Recipe FAQs
Yes, you can double the recipe and bake it in a 9×13″ baking dish.
They last up to 5 days in the refrigerator, and 2 months in the freezer.
Yes, I suggest following this method:
Thaw 24 oz frozen raspberries in a colander in the sink to let excess water drain out. Alternatively, use 24 oz fresh raspberries.
Add raspberries, ½ cup granulated sugar, 1 tsp lemon juice, and 2 tablespoons corn starch to the container of a high-powered blender. Blend until smooth and use in this recipe.
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Raspberry Crumb Bars
Ingredients
Crust/Crumb
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 egg room temperature
- 2 cups all-purpose flour
- ½ teaspoon fine sea salt
Filling
- 1 ½ cups raspberry jam seedless (16 oz )
Instructions
- Preheat oven to 350 degrees F.
- Line a 9×9” baking pan with parchment paper, set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat butter and sugar together for 1 minute.
- Add vanilla and egg and beat until combined.
- Add flour and sea salt and beat until large “crumbs” form. Dough should be soft but not wet.
- Press 2/3 of the crust mixture into the bottom of the prepared baking dish.
- Spread the raspberry jam over the bottom crust in an even layer.
- Form small “crumbs” with your hands and place them on top of the raspberry jam gently.
- Bake in preheated oven for 45-50 minutes, or until the top is lightly golden brown and the filling is bubbling.
- Remove from oven and let cool completely before cutting and serving.
Video
Notes
- Salted butter. Unsalted butter works well in this recipe.
- Granulated Sugar. Use white granulated sugar or organic cane sugar for the best results.
- Pure Vanilla Extract. If you’d like, you can use a combination of vanilla and another extract such as almond, lemon, etc.
- All-purpose flour. to make these gluten-free, use all-purpose gluten-free baking flour.
- Fine Sea Salt. If using iodized table salt, cut the amount in half.
- Seedless raspberry jam. Any flavor of jam or fruit preserves works well in this recipe. Suggestions include, but are not limited to, apricot, strawberry, blackberry, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These bars are in my oven right now. Used apricot preserves in place of the raspberry jam. Mixed in a handful of old fashioned oats to the top crust before baking. They smell so yummy!
Apricot preserves sound so delicious! Yum!