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    Home » Raspberry Crumb Bars

    Raspberry Crumb Bars

    Published: May 9, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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.

    2 Raspberry Crumb Bars cut into squares

    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.

    9 Raspberry Crumb Bars cut into squares

    Raspberry Crumb Bars: Ingredients & Substitutions

    ingredients in this Raspberry Crumb Bars recipe
    • 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.
    Raspberry Crumble Bars cut into squares

    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 shortbread crust/crumble:

    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.

    two photos showing How to Make Raspberry Crumb Bars - beating butter and sugar.

    Then, add the vanilla and egg and beat until combined.

    two photos showing How to Make Raspberry Crumb Bars - adding egg and vanilla

    Next, add the flour and sea salt and beat until large “crumbs” form. Dough should be soft but not wet.

    two photos showing How to Make Raspberry Crumb Bars - combining wet and dry ingredients.

    Assemble the raspberry crumb bars

    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.

    To make your own 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.

    two photos showing How to Make Raspberry Crumb Bars - bottom crust in the baking pan then jam spread over the top of it

    Next, form small “crumbs” with your hands and gently place them on top of the raspberry jam.

    Bake

    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.

    two photos showing How to Make Raspberry Crumb Bars - bars in baking pan before and after baking

    Cut and Serve

    Once the raspberry crumb bars are completely cooled, cut them into squares and serve at room temperature.

    16 How to Make Raspberry Crumble Bars cut into squares

    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.

    a stack of 3 Raspberry Crumb Bars

    Recipe FAQs

    Can I double this recipe?

    Yes, you can double the recipe and bake it in a 9x13" baking dish.

    How long do raspberry crumb bars last?

    They last up to 5 days in the refrigerator, and 2 months in the freezer.

    Can I make my own raspberry filling?

    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.

    3 raspberry crumble bars laying on their side.

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Raspberry Crumb Bars

    Raspberry Crumb Bars

    Laura
    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.
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Dessert
    Cuisine American
    Servings 16 bars
    Calories 300 kcal

    Equipment

    • KitchenAid Mixer
    • hand mixer
    • measuring spoons
    • measuring cups
    • spatula
    • 9x9" baking pan

    Ingredients
      

    Crust/Crumb

    • 1 cup salted butter softened
    • 1 cup granulated sugar
    • 1 tsp pure vanilla extract
    • 1 egg room temperature
    • 2 cups all-purpose flour
    • ½ tsp fine sea salt

    Filling

    • 1 ½ cups raspberry jam seedless (16 oz )

    Instructions
     

    • Preheat oven to 350 degrees F.
    • Line a 9x9” 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 ⅔ 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

    Ingredient 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.

    To make your own 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.

    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.

    Nutrition

    Serving: 1 barCalories: 300kcalCarbohydrates: 46gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 41mgSodium: 189mgPotassium: 49mgFiber: 1gSugar: 28gVitamin A: 369IUVitamin C: 3mgCalcium: 14mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    The photos in this post were taken by Angelina from Baked Ambrosia.

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    Reader Interactions

    Comments

    1. Jessica

      September 18, 2022 at 11:23 am

      5 stars
      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!

      Reply
      • Laura

        September 18, 2022 at 12:15 pm

        Apricot preserves sound so delicious! Yum!

        Reply

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    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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