Raspberry Crumble Bars

Sweet, buttery, and bursting with juicy raspberry flavor – these Raspberry Crumble Bars are the perfect dessert for any occasion.

These bars remind me of the raspberry patch behind my grandmother’s house.

Every summer, we’d spend hours picking sun-ripened raspberries, our fingers stained and baskets overflowing.

She would always bake a big pan of raspberry bars, with a soft shortbread base, tart berry filling, and golden buttery crumbles on top.

This recipe is inspired by those childhood memories—a blend of nostalgia and sweet simplicity that has stood the test of time.

Why You’ll Love This

1. Super Simple to Make – No mixer required and only a few pantry staples needed.
2. Perfectly Sweet & Tart – Fresh or frozen raspberries bring just the right amount of zing.
3. Great for Make-Ahead – These bars store beautifully, making them ideal for parties or snacks on-the-go.
4. Versatile & Customizable – Swap the raspberries for blueberries, strawberries, or even a mixed berry combo.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Cuisines: American, Dessert
Servings: 16 bars
Estimated Cost: $7–$10

Equipment:

• Mixing bowls
• 8×8-inch baking pan
• Whisk
• Rubber spatula
• Parchment paper
• Cooling rack

Ingredients

• For the crust and crumble:
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • ½ tsp vanilla extract
• For the raspberry filling:
  • 2 cups fresh or frozen raspberries
  • 2 tbsp lemon juice
  • 2 tbsp cornstarch
  • ⅓ cup granulated sugar

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.
2. Make the crust and crumble: In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Add egg yolk and vanilla, mixing until just combined. The dough will be crumbly.
3. Form the base: Press about 2/3 of the mixture evenly into the bottom of the prepared pan. Use the back of a spoon or your fingers to flatten it well.
4. Make the filling: In a medium bowl, gently toss raspberries with lemon juice, cornstarch, and sugar until coated.
5. Assemble: Spoon the raspberry mixture evenly over the crust layer. Sprinkle the remaining crumble mixture on top.
6. Bake: Bake for 35–38 minutes or until the top is golden brown and the filling is bubbly.
7. Cool: Let the bars cool completely in the pan before lifting them out and slicing into squares.
8. Serve & Enjoy! Best served slightly chilled or at room temperature.

Nutrition Facts

Per Bar (1 of 16 servings, estimated)

• Calories: 180
• Carbohydrates: 24g
• Protein: 2g
• Fat: 8g
• Saturated Fat: 5g
• Fiber: 2g
• Sugar: 13g
• Sodium: 55mg

Tips for Success

1. Use cold butter – It gives the crumble its flaky texture. Don’t let it soften.
2. Line your pan – Parchment paper makes it easy to lift the bars out for clean slicing.
3. Don’t overbake – Watch for golden brown edges and bubbling fruit; overbaking dries the bars out.
4. Let them cool fully – The filling sets as it cools, so wait before slicing or they’ll fall apart.

Print Pin

Raspberry Crumble Bars

Sweet, buttery, and bursting with juicy raspberry flavor – these Raspberry Crumble Bars are the perfect dessert for any occasion.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 16 bars

Calories 180kcal

Cost $7–$10

Ingredients

For the crust and crumble

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ¼ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter cold and cubed
• 1 large egg yolk
• ½ tsp vanilla extract

For the raspberry filling

• 2 cups fresh or frozen raspberries
• 2 tbsp lemon juice
• 2 tbsp cornstarch
• ⅓ cup granulated sugar

Instructions

• Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.
• Make the crust and crumble: In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Add egg yolk and vanilla, mixing until just combined. The dough will be crumbly.
• Form the base: Press about 2/3 of the mixture evenly into the bottom of the prepared pan. Use the back of a spoon or your fingers to flatten it well.
• Make the filling: In a medium bowl, gently toss raspberries with lemon juice, cornstarch, and sugar until coated.
• Assemble: Spoon the raspberry mixture evenly over the crust layer. Sprinkle the remaining crumble mixture on top.
• Bake: Bake for 35–38 minutes or until the top is golden brown and the filling is bubbly.
• Cool: Let the bars cool completely in the pan before lifting them out and slicing into squares.
• Serve & Enjoy! Best served slightly chilled or at room temperature.

Notes

• Use cold butter – It gives the crumble its flaky texture. Don’t let it soften.
• Line your pan – Parchment paper makes it easy to lift the bars out for clean slicing.
• Don’t overbake – Watch for golden brown edges and bubbling fruit; overbaking dries the bars out.
• Let them cool fully – The filling sets as it cools, so wait before slicing or they’ll fall apart.

Common Questions

Can I use frozen raspberries?
Yes, you can! No need to thaw—just toss with the other filling ingredients and bake as directed.

How do I store these bars?
Store in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 2 months.

Can I double this recipe?
Absolutely. Use a 9×13-inch pan and slightly increase the baking time (around 40–45 minutes).

Can I make these gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend for the all-purpose flour for a GF-friendly treat.

Thank you for stopping by and baking along with me!

I hope these Raspberry Crumble Bars bring sweetness to your day, just like they’ve done for my family.

Happy baking and see you again soon with more delicious ideas!