It doesn’t get much easier than this raspberry bars recipe! I made the crust and crumble from one simple dough, and the filling is just raspberry jam! These raspberry crumb bars are so simple to make and delicious to eat! They’re one of my favorite summertime snacks!
I believe biting into one of these oh-so-soft homemade raspberry bars is an experience everyone should get to have! The buttery crust and crumb topping are almost too good to be true, and the sweet, yet delightfully tangy raspberry jam filling brings it all together perfectly. These bars are ridiculously easy to make with just 8 ingredients!
What’s in This Raspberry Bars Recipe?
- Sugar: Granulated sugar sweetens the bars.
- Flour: All-purpose flour gives the crust and crumble structure.
- Baking Powder: Makes the crust and crumble light and crisp.
- Salt: Kosher salt enhances the natural flavor of the bars.
- Egg: Binds the crust and crumble and keeps it moist.
- Vanilla Extract: Enhances the sweetness of the bars.
- Butter: Unsalted butter makes the crumble moist and flavorful.
- Raspberry Jam: Adds rich raspberry flavor and a gooey texture.
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How to Store
In an airtight container at room temperature, these raspberry bars will stay fresh for up to 2 days. In the refrigerator, they will keep for up to 5 days. I love reaching for one of these sweet bars when I need a midday pick-me-up, especially when paired with vanilla ice cream.
Tips for Success
- While raspberry is definitely my favorite flavor with these easy crumb bars, you could certainly opt for blackberry, peach, or blueberry preserves/jams – just to name a few!
- To make these bars even tangier, stir in a little bit of fresh lemon zest and juice to the raspberry filling!
- If you love warm, earthy flavors, add a teaspoon of cinnamon to the crumb mixture. It adds a certain depth to the crust that’s complementary to the sweet raspberries.
- While many crumb bars call for old-fashioned oats, I prefer mine just have a nice buttery crumble! However, if you want to add more texture with old-fashioned oats, go for it! Just add half a cup of oats in with the rest of the dry ingredients.
- As tempting as it will be to cut right into those sweet bars as soon as they come out of the oven, avoid the temptation! They will become a gooey mess if they’re cut into while they’re still hot. Wait until they’re room temperature so you have clean cut bars.
Raspberry Bars Recipe
Ingredients
- ½ cup granulated sugar 100 grams
- 1½ cups all-purpose flour 180 grams
- ½ teaspoon baking powder 2 grams
- ¼ teaspoon kosher salt
- 1 large egg 50 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ¾ cup raspberry preserves or jam 255 grams
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
Instructions
- Preheat oven to 375°F. Spray an 8×8-inch baking pan with nonstick baking spray or line the pan with foil and spray the foil for easier removal of the bars. Set aside.
- In a large bowl, mix together the sugar, flour, baking powder, and salt until combined. Add in the egg and vanilla and mix again until combined. Slice the stick of butter into tablespoon sizes, add them to the mixture, and cut the butter in with a fork or pastry cutter. You want this mixture to have big crumbles in it.½ cup granulated sugar, 1½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon kosher salt, ½ cup unsalted butter, 1 large egg, 1 teaspoon pure vanilla extract
- Pour half of the mixture into the prepared pan and pack it down into the bottom while spreading to the edges. Pour the raspberry jam or preserves onto the crust and spread it to the edges. Pour the remaining flour and butter mixture all over the top of the raspberries.¾ cup raspberry preserves or jam
- Bake for 35-40 minutes, until the top begins to turn a golden brown color. Cool completely at room temperature before cutting. This will take a couple of hours.
Notes
How to Make Raspberry Bars Step-by-Step
Prep the Pan: Preheat your oven to 375°F. Spray an 8×8-inch baking pan with nonstick baking spray or line the pan with foil and spray the foil for easier removal of the bars. Set aside.
Make the Crust and Crumble: In a large bowl, mix together ½ cup of granulated sugar, 1½ cups of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon kosher salt until combined. Add in 1 large egg and 1 teaspoon of vanilla extract and mix again until combined. Slice ½ cup of unsalted butter into tablespoon sizes, add them to the mixture, and cut the butter in with a fork or pastry cutter. You want this mixture to have big crumbles in it.
Layer the Bars: Pour half of the mixture into the prepared pan and pack it down into the bottom while spreading to the edges. Pour ¾ cup of raspberry jam or preserves onto the crust and spread it to the edges. Pour the remaining flour and butter mixture all over the top of the raspberries.
Bake the Bars: Bake for 35-40 minutes, until the top begins to turn a golden brown color. Cool completely at room temperature before cutting. This will take a couple of hours.
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