These easy to make Raspberry Crumb Bars are buttery, sweet, and impossible to eat just one of! If you're a fan of picnics in the park and tall glasses of sweet tea, these crumb bars are calling your name. Make this summertime classic dessert today!
½cupunsalted butter113 grams, room temperature (1 stick)
¾cupraspberry preserves or jam255 grams
Preheat oven to 375°F. Spray an 8x8-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.
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.
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.
Storage: Store raspberry crumb bars in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.