Description
Raspberry crumble bars taste like a fruit crumble meets berry crumb bar! These easy dessert bars make the most of fresh raspberries paired with buttery crumbs. They’re sweet, simple, and completely satisfying.
Ingredients
Crust & Crumble
- 1 1/2 cups (210 g) all-purpose flour
- 1 cup (80 g) rolled oats
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup (168 g) unsalted butter, melted
- 1/2 cup (100 g) light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 tsp (4 g) vanilla extract
Filling
- 2 1/2 cups (425 g) fresh raspberries
- 3/4 cup (150 g) granulated sugar
- 1/8 tsp salt
- 3 Tbsp (24 g) cornstarch
- 1 tsp fresh lemon juice
Instructions
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
- Make crust and crumble: Whisk together flour, oats, baking soda, salt, and cinnamon in a medium bowl. Whisk together melted butter, brown sugar, granulated sugar, and vanilla in a large bowl until combined. Add dry ingredients and fold in until incorporated.
- Set aside 3/4 cup (220 g) of dough for topping (chill until ready to use). Press remaining dough evenly into bottom of prepared baking pan.
- Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
- Make filling: Combine raspberries, sugar, salt, cornstarch, and lemon juice in a heavy saucepan over medium-high heat. Bring to a boil, pressing firmly on berries to release juices, about 3 to 4 minutes. Reduce heat to low and simmer for 1 to 2 minutes, until filling is thickened and coats the back of a spoon. Remove pan from the heat and cool filling for 10 minutes.
- Spoon raspberry filling over cooled crust and crumble reserved dough over filling
- Bake bars for another 40 to 42 minutes, or until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.
- Store crumb bars in an airtight container in the refrigerator up to 3 days. Bring to room temperature before serving.
Notes
Raspberry filling: You can use fresh or frozen raspberries in the filling. If using frozen berries, add directly to the saucepan from the freezer and cook as directed (do not thaw). You can also use raspberry jam as a filling – simply spread about 1 cup (320 grams) jam over the par-baked crust and top with remaining crumble.
Freeze bars: To freeze crumb bars, let cool completely. Once cooled, place bars on a baking sheet and freeze flat for 1 hour. Transfer bars to an airtight container and freeze up to 8 weeks. Thaw bars overnight in the refrigerator before serving.