Okay, friend, let’s pull up a chair and talk about something truly delightful: raspberry crumble bars. Seriously, these little squares of sunshine have a permanent spot in my recipe box, and for very good reason. I remember the first time I made them. It was a chaotic Tuesday afternoon. The kids were clamoring for a snack, I was juggling work calls, and dinner was still a distant thought. I needed something quick, comforting, and, let’s be honest, something that would buy me at least 15 minutes of peace.

That’s when I stumbled upon a basic crumble bar recipe and thought, “Why not throw in some raspberries?” And, oh my goodness, was that a good decision! The tartness of the raspberries against the sweet, buttery crumble was just heavenly. The aroma filled the kitchen, instantly lifting everyone’s spirits – including mine. My son, who usually turns his nose up at anything with fruit, devoured two bars in record time. My daughter declared them “the best dessert ever!” And my husband? He snuck a third one after dinner (I saw him!).

Since then, these raspberry crumble bars have become a regular treat. They’re perfect for potlucks, bake sales, or simply a cozy weekend afternoon. I’ve tweaked and perfected the recipe over time, learning a few tricks along the way to make them even easier and more delicious. Trust me; even if you’re a baking novice, you can absolutely nail this recipe. I’ve had plenty of kitchen fails, but this one is pretty foolproof, and I’m going to share all my secrets with you so yours turn out perfectly! The best part is, they are so easy to throw together. No fancy equipment or complicated techniques are required.

One thing I really appreciate about these raspberry crumble bars is how adaptable they are. You can use fresh or frozen raspberries, depending on what you have on hand. You can also adjust the amount of sugar to your liking. And if you’re feeling adventurous, you can even add a sprinkle of cinnamon or a handful of chopped nuts to the crumble topping. Really, the possibilities are endless, but for me, the simplicity of the basic recipe is what makes them so special. I love serving these with a scoop of vanilla ice cream. The contrast of warm crumble and cool ice cream is simply divine.

I have tried other fruit filling options, but these raspberry crumble bars are always a family favorite. I think what makes them special is that sweet and tart combination! My kids even request them for birthday parties now instead of cake, which I love because they are so easy to prepare, and travel well.

So, are you ready to whip up a batch of these delightful raspberry crumble bars? I promise you, they’re worth every single bite. Let’s get started, and I’ll guide you through each step of the way! I know you are going to love them!

Ingredients

Here’s what you’ll need to create these amazing raspberry crumble bars. Don’t worry; the ingredient list is short and sweet (pun intended!).

Fresh raspberries, flour, oats and butter

All-Purpose Flour: 3 cups. This forms the base of both the crust and the crumble. I usually use unbleached all-purpose flour, but feel free to use whatever you have on hand. If you’re feeling fancy, you could even substitute a portion of it with whole wheat flour for a slightly nutty flavor.
Granulated Sugar: 1 cup, plus 2 tablespoons for the raspberry filling. This adds sweetness to the crust and helps the raspberries break down and become jammy. I’ve experimented with using brown sugar in the crust, which gives it a lovely caramel-like flavor, but for the classic taste, granulated sugar is the way to go.

Brown Sugar: 1 cup. This is for the crumble topping, adding moisture and a rich, molasses-like flavor. I prefer using light brown sugar, but dark brown sugar works just as well. It will just give it a deeper, more intense flavor.
Salt: 1/2 teaspoon. A pinch of salt enhances all the other flavors and prevents the bars from tasting flat. Don’t skip it!
Cold Unsalted Butter: 1 cup (2 sticks), cut into cubes. The cold butter is essential for creating a flaky, tender crust and a crumbly topping. Make sure it’s really cold! I sometimes even pop it in the freezer for 10-15 minutes before using it.

Baking Powder: 1 teaspoon. This helps to give the bars a little bit of lift.
Raspberries: 4 cups fresh or frozen. I prefer fresh raspberries when they’re in season, but frozen raspberries work perfectly well too. Just make sure to thaw them slightly and drain off any excess liquid before using them. You could even use a mix of different berries, like blueberries or blackberries, for a fun twist.
Lemon Juice: 1 tablespoon. A little bit of lemon juice brightens up the raspberry flavor and adds a touch of acidity. Freshly squeezed is always best, but bottled lemon juice will work in a pinch.

Cornstarch: 2 tablespoons. This helps to thicken the raspberry filling and prevent it from becoming too runny. If you don’t have cornstarch, you can substitute it with arrowroot powder or tapioca starch.

Budget Tip: Buying frozen raspberries when they are not in season is a great way to save money. They are just as delicious and nutritious as fresh ones! I like to buy them in bulk and store them in the freezer for baking emergencies. Plus, frozen raspberries often release less liquid during baking, preventing a soggy filling.

Storage Hack: Store any leftover raspberry crumble bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They’re also freezer-friendly! Just wrap them individually in plastic wrap and store them in a freezer bag for up to 2 months. I always make a big batch so I can have some on hand for when my family is craving raspberry crumble bars.

Alright, now that you have all your ingredients assembled, let’s move on to the fun part: making these delicious raspberry crumble bars!

Step-by-Step Instructions

Alright, friend, let’s get baking! Here’s how to make these irresistible raspberry crumble bars, step by step. Don’t worry; I’ll be right here with you, sharing my tips and tricks along the way.

Preheat your oven to 375°F (190°C). While the oven is heating up, grease and flour a 9×13 inch baking pan. This will prevent the bars from sticking and make them easy to remove. I usually line the pan with parchment paper, leaving an overhang on the sides, for extra insurance. The parchment paper makes it incredibly easy to lift the finished bars out of the pan.

Make the crust and crumble: In a large bowl, whisk together the flour, 1 cup of granulated sugar, brown sugar, salt, and baking powder. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. I like to use my hands for this step because I can feel the butter breaking down and know when it’s just the right consistency. Work quickly to keep the butter cold.
Press half of the mixture into the prepared pan. Press it firmly and evenly to form the crust. I use the bottom of a measuring cup to get a nice, smooth surface. This creates a solid base for the raspberry filling.
Prepare the raspberry filling: In a medium bowl, gently toss the raspberries with the remaining 2 tablespoons of granulated sugar, lemon juice, and cornstarch. Be careful not to crush the raspberries! I like to use a rubber spatula for this step to avoid damaging the delicate berries. The lemon juice enhances the raspberry flavor and prevents the filling from being overly sweet.

Spread the raspberry filling evenly over the crust. Make sure to distribute the berries evenly so that every bite is packed with flavor.
Sprinkle the remaining crumble mixture over the raspberry filling. Try to cover the entire surface evenly. If you have any large clumps, break them up with your fingers.
Bake for 35-40 minutes, or until the crumble topping is golden brown and the raspberry filling is bubbly. Keep an eye on them towards the end of the baking time to make sure the topping doesn’t burn. If it starts to brown too quickly, you can tent the pan with foil.

Let the bars cool completely in the pan before cutting into squares. This is important because the filling will still be a bit soft when they’re warm. If you try to cut them too soon, they’ll fall apart. I know it’s tempting to dig in right away, but trust me, it’s worth the wait! Cooling allows the filling to set and the bars to hold their shape.

Real-Life Cooking Tip: If you’re short on time, you can make the crust and crumble mixture ahead of time and store it in the refrigerator for up to 2 days. Just make sure to keep it tightly covered so it doesn’t dry out.

Lesson Learned: Don’t overbake the bars! If they’re baked too long, the crust will be dry and the filling will be too thick. I once made this mistake and ended up with bars that were rock hard. Not fun!

Family Reaction: My kids love to help sprinkle the crumble topping over the raspberry filling. It’s a great way to get them involved in the baking process!

Meal Prep Insight: These raspberry crumble bars are perfect for meal prepping! You can make a big batch on the weekend and enjoy them throughout the week. They’re also great for packing in lunchboxes.

Leftover Advice: If you have any leftover bars, store them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.

These raspberry crumble bars are a perfect treat. They are quick and easy, and my whole family loves them!

Serving Ideas

Now that you’ve baked these scrumptious raspberry crumble bars, let’s talk about how to serve them! Here are a few ideas to get you started:

As is: Sometimes, the simplest things are the best. These bars are delicious all on their own, warm or cold. They’re perfect for a quick snack or a light dessert.

With a scoop of vanilla ice cream: This is my personal favorite! The cold, creamy ice cream perfectly complements the warm, fruity bars. A scoop of vanilla bean ice cream is delicious with these raspberry crumble bars.
With a dollop of whipped cream: If you’re looking for something a little lighter than ice cream, a dollop of freshly whipped cream is a great option. You can even add a sprinkle of cinnamon or a drizzle of honey for extra flavor. A light dusting of powdered sugar also adds a touch of elegance.
With a cup of coffee or tea: These bars are the perfect accompaniment to a hot beverage. They’re especially delicious with a cup of strong coffee or a calming cup of herbal tea. The warmth of the drink enhances the flavors of the crumble and raspberries.

As part of a dessert platter: If you’re hosting a party or gathering, these bars make a great addition to a dessert platter. They’re easy to eat and always a crowd-pleaser. Combine them with cookies, brownies, and other sweet treats for a delightful spread.

Occasions When I Make It: I make these raspberry crumble bars for all sorts of occasions. They’re perfect for potlucks, bake sales, birthday parties, and holiday gatherings. I even make them just because I’m in the mood for something sweet!

Leftover Ideas: If you have any leftover bars (which is rare!), you can crumble them up and use them as a topping for yogurt, ice cream, or even oatmeal. You can also use them to make a raspberry crumble bars trifle. Simply layer the crumbled bars with whipped cream and fresh raspberries in a glass bowl.

Portion Sizes: I usually cut the bars into 16 squares, but you can adjust the size to your liking. For kids, I cut them into smaller squares. For adults, I sometimes cut them into larger rectangles. Consider the occasion and the other desserts being served when determining portion sizes.

Family Feedback: My family absolutely loves these bars! They always disappear in a flash. My husband says they’re the perfect combination of sweet and tart. My kids love the crumbly topping. And I love how easy they are to make! This recipe for raspberry crumble bars is a family favorite for sure!

These raspberry crumble bars are a hit every time I make them! I love experimenting with different flavor combinations.

FAQs

Here are some frequently asked questions about these raspberry crumble bars, based on real conversations I’ve had with friends and family.

Q: Can I use frozen raspberries instead of fresh?

A: Absolutely! Frozen raspberries work perfectly well in this recipe. Just make sure to thaw them slightly and drain off any excess liquid before using them. I actually prefer using frozen raspberries sometimes because they’re available year-round and they’re often more affordable than fresh raspberries. I always have a bag of frozen raspberries in my freezer for baking emergencies. I find that the best raspberry crumble bars are made with whatever kind of raspberries you have on hand!

Q: Can I substitute the butter with something else?

A: While I haven’t personally tried it, you could potentially substitute the butter with coconut oil or a vegan butter alternative. However, keep in mind that this may alter the flavor and texture of the bars. The butter is what gives the crust and crumble that rich, buttery flavor. If you are looking to use a butter alternative in these raspberry crumble bars, I suggest doing some research first.

Q: Can I make these bars ahead of time?

A: Yes, you can! These bars are great for making ahead of time. You can bake them a day or two in advance and store them in an airtight container at room temperature. You can also freeze them for longer storage. To freeze, wrap the cooled bars individually in plastic wrap and store them in a freezer bag.

Q: Can I add nuts to the crumble topping?

A: Of course! Adding chopped nuts to the crumble topping is a great way to add some extra flavor and texture. I recommend using almonds, pecans, or walnuts. Just toss the nuts with the other crumble ingredients before sprinkling the topping over the raspberry filling. If you’re feeling adventurous, you could even add some shredded coconut! These raspberry crumble bars can be adapted to meet your specific tastes.

Q: What if my raspberry filling is too runny?

A: If your raspberry filling is too runny, it could be because you didn’t use enough cornstarch or because your raspberries were too juicy. To fix this, you can try adding a little more cornstarch to the filling. You can also try draining off some of the excess liquid from the raspberries before adding them to the filling.

Q: Can I make these bars gluten-free?

A: Yes, you can make these bars gluten-free by using a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as this will help to bind the ingredients together. I have found that these raspberry crumble bars work well as a gluten-free dessert.

Q: What size pan can I use?

A: I recommend using a 9×13 inch pan for this recipe, but you can also use an 8×8 inch pan. If you use an 8×8 inch pan, you will need to reduce the baking time slightly. Also, the raspberry crumble bars will be thicker.

Q: Can I use other berries?

A: Yes, you can use other berries! Blueberries, blackberries, and strawberries all work well in this recipe. You can even use a mix of different berries. Keep in mind that different berries may have different levels of sweetness, so you may need to adjust the amount of sugar accordingly. This is a great way to use berries to make raspberry crumble bars when raspberries are out of season.

I have made many mistakes along the way when learning to cook, but this raspberry crumble bars recipe has never let me down!

Conclusion

Well, friend, there you have it: my go-to recipe for raspberry crumble bars. I hope you’ll give it a try and that it becomes a favorite in your family as well. Remember, baking is all about experimenting and having fun. Don’t be afraid to tweak the recipe to your liking and make it your own. I know these raspberry crumble bars will bring joy to you and your family.

The finished raspberry crumble bars ready to eat

And now, for a few final tips to ensure your bars are a smashing success:

Use cold butter: This is key for creating a flaky, tender crust and a crumbly topping.

Don’t overmix the dough: Overmixing will result in a tough crust. Mix until just combined.
Let the bars cool completely before cutting: This will prevent them from falling apart. Patience is key!

Over the years, I’ve made countless variations of these bars. Sometimes, I add a layer of cream cheese to the crust for extra richness. Other times, I sprinkle the topping with chopped almonds or pecans. And for a truly decadent treat, I drizzle the cooled bars with melted white chocolate. I have also tried adding some oats for raspberry oat bars!

No matter how you make them, I’m confident that these raspberry crumble bars will be a hit. They’re the perfect combination of sweet, tart, and crumbly, and they’re guaranteed to put a smile on your face.

Now go on, my friend, and create some magic in your kitchen! And don’t forget to come back and tell me how they turned out. I love hearing your stories and seeing your creations. Happy baking!

These raspberry crumble bars are so delicious and easy to make; you will find yourself making them again and again. Let me know if you have any questions or comments, and don’t forget to share your baking adventures with me! Enjoy these raspberry crumble bars!

3 Delicious Raspberry Crumble Bars Recipes

Print Recipe

Indulge in these three variations of raspberry crumble bars, each bursting with sweet and tart raspberry flavor and topped with a buttery, crumbly topping. Perfect for a delightful dessert or a satisfying snack.

Author: Kiera
Prep Time: 20 minutes
Cook Time: 35 minutes

Total Time: 55 minutes
Yield: 16 bars
Category: Dessert

Method: Baked
Cuisine: American

Ingredients

Scale

For the Crust and Crumble (Base Recipe – Makes enough for all variations):

2 cups all-purpose flour
1 cup (2 sticks) cold unsalted butter, cubed
¾ cup packed light brown sugar

½ teaspoon baking powder
¼ teaspoon salt
1 large egg

1 teaspoon vanilla extract
Raspberry Filling (for each variation):
Variation 1: Classic Raspberry Crumble Bars: 1 (12-ounce) package frozen raspberries, ½ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice

Variation 2: White Chocolate Raspberry Crumble Bars: 1 (12-ounce) package frozen raspberries, ½ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, ½ cup white chocolate chips
Variation 3: Almond Raspberry Crumble Bars: 1 (12-ounce) package frozen raspberries, ½ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, ¼ cup sliced almonds

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust and Crumble: Preheat oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg and vanilla extract. Add to the flour mixture and mix until just combined. The dough will be crumbly.

Press half of the dough into the prepared baking pan to form a firm crust.
Prepare the Raspberry Filling (Choose your variation):
Classic Raspberry Crumble Bars: In a medium saucepan, combine the frozen raspberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.

White Chocolate Raspberry Crumble Bars: In a medium saucepan, combine the frozen raspberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and stir in the white chocolate chips until melted and smooth.
Almond Raspberry Crumble Bars: In a medium saucepan, combine the frozen raspberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and stir in the sliced almonds.
Assemble and Bake: Pour the raspberry filling over the crust. Sprinkle the remaining crumble topping evenly over the filling.

Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
Let cool completely in the pan before cutting into bars. Use the parchment paper overhang to lift the bars out of the pan.

Notes

Serve these bars warm or at room temperature. For an extra touch, drizzle with a simple glaze made from powdered sugar and milk.