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