raspberry bars

These Raspberry Crumble Bars are THE BEST! So soft, buttery, and delicious. My favorite summer dessert.

Raspberry Crumble Bars

raspberries (see notes)

granulated sugar (more depending on tartness of your berries)

flour

cornstarch

lemon

rolled oats

brown sugar (loosely packed)

baking powder

butter (I prefer salted)

salt

Prep Raspberries

Preheat the oven to 350 degrees. Place raspberries in a large colander. Run warm water over them for a minute, and then let the liquid drain out for about an hour until softened and thoroughly drained (see notes). Mix raspberries with sugar, flour, cornstarch, and lemon juice.

Soft Delicious Crust

Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two thirds of the crumble into the bottom of a 9&#215;13 pan lined with parchment paper. Bake for 10 minutes.

Bake

Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 25-30 minutes.

Finish

Remove from oven. They will need a little time to set up into &#8220;bar&#8221; formation, so chill them for a few hours to get them really solid. Orrrr&#8230; cut into it right away and eat it like a soft fruit crisp! You should be able to remove them from the pan easily by pulling up on the edges of the parchment paper.

"Soft, buttery, delicious"... no need to say more!

These bars are the best!  I raise raspberries and harvest them all summer for winter treats.  I immediately wash, drain and freeze the berries in the recipe quantity (usually 4-8 cups) I find most useful.  I use tapioca instead of flour/cornstarch to thicken the filling because we like that taste and texture better.

I made these bars 2 days ago with gluten free ingredients and I'm so happy with the results. They are fantastic.

I used Bob's Red Mill 1-to-1 Gluten free flour. I added about half again as much baking powder than called for in the recipe because GF flour doesn't always rise well.  I also used Bobs Red Mill gluten free quick Oats, since not all oats are completely wheat free.
The bars turned out SO well and I'm definitely going to make these again. 
Oh, and I used fresh raspberries and strawberries as the filling since my husband inexplicably came home from Costco with 36 oz of raspberries and 2 lb of strawberries the other day. Hahah

These are so delicious and looked lovely too :)

Looks absolutely amazing! I will be making this with strawberries 

Saw these and knew I had to make them. I love how easy it was. I used fresh raspberries and they are so delicious. We couldn't wait so u can't wait to try again chilled when they've firmed up. You are soeaking my food love language and getting me through the last week of school!

I made these today with a gluten free measure for measure flour (King Arthur) and they turned out great! I’m thinking I need to make them again for the fourth and I’m dying to try a mixed berry blend for the filling!

I’ve made these bars with a frozen bag of mixed berries (raspberries, blueberries and blackberries) and they are delicious!

I made these tonight with 12oz frozen rasps and 12 oz fresh blueberries and they turned out GREAT! I am assuming store in the fridge??

Delicious!  I halved the recipe, but otherwise made it exactly as written.  For those of use that prefer to measure by weight, I used 197 g brown sugar, "lightly packed" is a little vague.

https://content.jwplatform.com/videos/YVSN86FE.mp4

These easy Raspberry Bars are made with a delicious oatmeal crumble topping. They require less than 10 minutes of hands-on prep and everyone loves these!

Raspberry Bars with Oatmeal Crumble Topping

(1 stick) unsalted butter, melted

sugar

light brown sugar, packed

vanilla extract

all-purpose flour

salt,

raspberry preserves (with

Preheat oven to 350F. Line an 8-inch square...

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.

To a large, microwave-safe bowl add the butter...

To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.

Add the sugars, vanilla, and whisk to combine.

Add the flour, oats, optional salt, and stir...

Add the flour, oats, optional salt, and stir to combine. Mixture will have some larger, well-formed crumble pieces as well as some sandier, dryer bits.

Set 1 heaping cup mixture aside to be...

Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.

Transfer remaining mixture to prepared pan, and using...

Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust.

Evenly spread the raspberry preserves over the crust making sure...

Evenly spread the raspberry preserves over the crust making sure there’s complete coverage. Preserves should be about 1/8-inch to 1/4-inch thick.

Evenly sprinkle with the reserved heaping 1 cup...

Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.

Bake for about 30 to 32 minutes, or...

Bake for about 30 to 32 minutes, or until edges are set and center has just set and is lightly golden browned. Place pan on a wire rack and allow bars to cool for at least 2 hours before slicing and serving.

These lemon raspberry bars have a thick buttery shortbread crust and are topped with a gooey, thick filling full of lemon raspberry flavor. They’re the perfect, easy tangy berry bar to make for spring and summer. They’re like lemon squares but have loads of raspberry flavor! You will need one cup of packed raspberries and about 3-4 lemons, depending on the size.

Lemon Raspberry Bars

lemon (zested (reserve juice

unsalted butter (softened)

sea salt

all purpose flour (240 grams)

lemons (zested (reserve juice

all purpose flour (60 grams)

eggs

lemon juice

sugar (for topping)

Preheat oven to 355°F (180°C). Brush or wipe the inside of an 8” square baking pan with a thin layer of oil. Line with parchment paper: Cut a square of parchment paper a few inches larger than the baking pan. Place the parchment paper on a counter and put the baking pan on top in the middle. Cut one straight slit on each side of the parchment that will meet the corner of the baking pan. Place the sheet inside the baking pan, tucking the flaps in (see photo for reference).

In a large glass bowl or stand mixer, combine sugar and grated lemon zest. Rub together with your fingers until fragrant and moistened.

Add softened butter into the lemon sugar and beat with an electric mixer until smooth, creamy, and lightened in color. Scrape down the bowl so that it mixes consistently. Add vanilla and salt, beat to combine.

Sift flour into the butter mixture, and fold just until no more dry streaks of flour remain.

Transfer dough into parchment lined baking pan and spread it out in an even layer. Push a thin layer of dough up the sides to create a border or crust. This will help hold the filling in later on. Bake in the preheated oven for 20-25 minutes - until the edges are lightly golden brown and the top isn’t shiny anymore. Work on the filling while it bakes.

Shortbread Base

Rub the sugar and grated lemon zest with your fingers in a large non-metal bowl until fragrant and yellow. Don’t use a metal bowl to prevent a metallic flavor. Add flour and stir with a whisk to remove any lumps of flour.

Add eggs and salt into the lemon sugar mix and whisk very gently by hand - just until the eggs are smooth. Don’t overmix or you’ll get too many air bubbles.

Mash the defrosted raspberries and strain the seeds out by pushing the berries through a sieve. Do this into a separate bowl to make sure you have a ¼ cup of raspberry puree. If you have slightly less, add a bit of water to bring it up to ¼ cup. Add lemon juice and raspberry puree into the filling and whisk gently to stir.

As soon as the crust bakes, remove from the oven. Do not adjust the parchment paper, you don’t want the crust to detach from the sides of the paper and leave a gap. Immediately pour the filling on top of the crust. Remove large bubbles by poking with a toothpick or using a kitchen torch to gently heat the top.

Bake for about 17-20 minutes. It’ll be ready when the filling is completely set on the edges and slightly set in the middle. If you shake the pan vigorously, the middle will have a slight wiggle - it should NOT be liquid. Let it cool in the pan at room temperature for two hours, and then for one hour in the fridge. It will set as it cools. Remove from the pan by lifting up by the paper.

Use a sieve to sprinkle powdered sugar on top and cut into bars. Sprinkle powdered sugar on top right before serving so that it doesn’t have time to dissolve. Serve chilled or at room temperature.

Raspberry Lemon Filling

Made for a dinner party, what a hit! Everyone wanted the recipe!

I've made several of your lemon raspberry recipes and they always blow me away! I bought more raspberries than I needed for this recipe so I'm probably going to make the cookies next!

My main question is how do you get your raspberry fillings &amp; curds to stay red? Mine always turn out an orangey pink from being mixed with the yellow of the eggs. I always use fresh raspberries though- would using frozen make a difference in the color?

Tried it and it tasted amazing! If I were to make this again, I would beat the eggs separately and then pour it into the topping through a sieve to catch the weird pieces of the egg. They didn't incorporate well with the topping. Also- this dessert is really sweet. Adding whipped cream to the top was too much. Just fruit for garnish is more than fine.

Absolutely stellar recipe! So delicious, and just perfect served cold on a hot day (or any day). This was my first time making these, and they turned out amazing, despite some mistakes. They've been such a hit with my family that everyone keeps asking me for the recipe! I know I will be making these over and over again. And I'll be coming back to this recipe next time I make shortbread too because the crust was SO GOOD. Thanks, Mary!!

AMAZING!! I also switched the raspberries with strawberries (added a bit more too) during strawberry season and both ways are absolute PERFECTION!!! Remember to support your local farmers if you can!!

I absolutely loved this recipe!  The shortbread base was just as yummy as the filling. I love  the way you add the ingredients in small print below each step! Genius :)  thank you for sharing this yummy recipe.

I LOVE this recipe. I keep coming back to it! I have probably made these 5 times this year, and everyone asks me to make them for events!

These were great! Made them Mothers Day and everyone loved them. I ommited the raspberry because I forgot to buy them. They turned out PERFECT!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1697943009/zigedtfkhkrmdtjhqdrr.mp4

These lemon raspberry bars have a thick buttery shortbread crust and are topped with a gooey, thick filling full of lemon raspberry flavor. They’re the perfect, easy tangy berry bar to make for spring and summer. They’re like lemon squares but have loads of raspberry flavor!

These lemon raspberry crumble bars combine a buttery, melt-in-the-mouth lemon shortbread with a jammy raspberry filling. They’re super easy to make (it’s a one-bowl recipe!) and you’d never know that they’re gluten free.

Lemon Raspberry Crumble Bars (Gluten Free)

g (½ cup + 2 tbsp) caster/superfine or granulated sugar

140 g (1¼ sticks) unsalted butter, softened

vanilla bean paste ((or 2 tsp vanilla extract))

300 g (2½ cups) plain gluten free flour blend

160 g (about 1¼ cups) fresh raspberries

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 9-inch (23cm) square baking pan with parchment/baking paper.Tip: When lining the baking pan, I recommend leaving some parchment/baking paper overhang, as that will help with removing the crumble bars from the pan later on.

Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar.Tip: This helps to release more essential oils from the zest, and it will make your crumble bars even more fragrant.

Add the softened butter and vanilla, and mix well with a wooden spoon or rubber spatula until combined. Tip: Don’t cream or aerate the mixture, as that can make the shortbread too delicate and crumbly (note the absence of any raising agents for the same reason).

In a separate bowl, whisk together the gluten-free flour blend, xanthan gum and salt.

Add the dry ingredients to the butter-sugar mixture and mix well until it starts clumping together. Then, give it a knead until you get a fairly crumbly cookie dough.Tip: Because it&#39;s gluten free, you don&#39;t need to worry about over-working the shortbread dough!

Gluten free lemon shortbread:

Press about ⅔ of the shortbread cookie dough (about 370g) into the lined baking pan. Smooth it out into an even layer, this is easiest done with a small offset spatula.

Spread the raspberry jam on top of the shortbread base in an even layer.

Scatter over the fresh raspberries – they won&#39;t be packed closely together, just make sure that they&#39;re fairly evenly distributed.

Crumble over the remaining ⅓ of the shortbread cookie dough (about 190g), making sure that you get an even coverage.

Bake at 350ºF (180ºC) for about 40-45 minutes or until the crumble is light golden brown and you see the jam bubbling around the edges.

Allow the bars to cool to room temperature before removing them from the baking pan (with the help of the overhanging parchment/baking paper) and slicing them into individual portions.Tip: You can also serve these warm with a scoop of ice cream on top – just note that they&#39;re much more delicate when they&#39;re warm, so they&#39;re more likely to crumble when you cut them. For neater slices, cut them once they&#39;ve cooled completely to room temperature and then re-heat them briefly in the microwave.

Assembling the crumble bars:

The gluten free lemon raspberry crumble bars keep well in a closed container  in a cool, dry place (or in the fridge) for about 3-4 days. Note that the crust and crumble will soften slightly with time.

Storage:

Dairy Free and Gluten Free?? Really?? My fussy family couldn't tell. They immediately became sus when I started eating them. They raved about how good they were. This GF-DF dessert passed their test! Hurrah!!

These were excellent! My son said they tasted like open faced pop tarts! I thought that was well said :-). We are also dairy free in this house, so I used dairy free butter as well.

These were SO good that I had to use all my willpower not to eat the entire pan!

Used strawberry jam instead of raspberry-

Just made these and they are delicious and so easy!!!  I did not have fresh raspberries on hand so I added fresh blueberries on top.  It was so good!!  I will be making this recipe again!  :-)

Absolutely delicious! I didn’t have any raspberries so I substituted blueberry jam and frozen mixed berries instead. Worked really well!

These were amazing! They are fairly sweet so even a small bar is very satisfying! I made them with dairy free butter also … very good! A dessert I can make for our whole family to enjoy!  Thank you!

Absolutely delicious!  Thank you Kat for all your wonderful recipes.  Love your gluten free cookbook too.

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The most viewed raspberry bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine