Raspberry Crumb Bars

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.

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 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.

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 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.

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.

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.

Recipe FAQs

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