Raspberry Crumb Bars

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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.

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. Also try this raspberry smoothie or raspberry peach crisp!

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. Also, try these cherry bars.
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 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.

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 & 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.

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 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

Raspberry Bars Recipe FAQs

Can I double this recipe?

Yes, you can double the recipe and bake it in a 9×13″ 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.

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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 3 votes
Course Dessert
Cuisine American
Servings 16 bars
Calories 300
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes

Ingredients 
 

Crust/Crumb

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

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.
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.
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 bar | Calories: 300kcal | Carbohydrates: 46g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 189mg | Potassium: 49mg | Fiber: 1g | Sugar: 28g | Vitamin A: 369IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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2 Comments

  1. 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!