Raspberry Crumble Bars

Buttery, tender, and beautifully rustic, these raspberry crumble bars are a celebration of simple pleasures. A golden, crumbly crust and topping cradle a layer of sweet-tart raspberry filling, creating a dessert that’s as charming for afternoon tea as it is for a casual picnic.

Prep Time:	Bake Time:
15 mins	45 mins
Total Time:	Serves:
55 mins	9

Ingredients

For the Crust and Crumble:

• 1 cup cold unsalted butter, cubed, 2 sticks

• 2 1/2 cups all-purpose flour

• 1/2 cup granulated sugar

• 1/4 cup light brown sugar

• 1/2 teaspoon salt

• 1/2 teaspoon baking powder

• 1 teaspoon vanilla extract

For the Raspberry Jam Filling:

• 2 1/2 cups fresh or frozen raspberries

• 1/3 cup granulated sugar, adjust to taste

• 2 teaspoons lemon juice

• 1 tablespoon cornstarch mixed with 1 tbsp water

• zest of 1/2 lemon, optional but brightens beautifully

Instructions

1. Preheat oven to 350°F (175°C). Line an 8x8 or 9x9-inch baking pan with parchment.

   
   

   Make the jam filling:

2. In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir until bubbling and the berries start to break down (about 5–6 minutes).

   
   

3. Add cornstarch slurry and simmer 2–3 minutes more, until thick and jammy. Stir in lemon zest if using. Let cool slightly.

   
   

   Make the crust & crumble:

4. In a large bowl, whisk flour, sugars, salt, and baking powder. Cut in the cold butter with a pastry cutter or your fingers until the mixture forms large, coarse crumbs. Stir in vanilla.

   
   

5. Press 2⁄3 of the mixture into the bottom of your pan.

   
   

   Add filling & top:

6. Spread the cooled raspberry jam evenly over the crust. Crumble the remaining dough mixture over the top.

   
   

7. Bake for 35–40 minutes, or until golden brown and bubbling at the edges. Cool completely before slicing for clean bars.