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.
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 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 FillingThaw 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/FreezeStore 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.