Raspberry Crumble Bars
Prep Time
10m
Bake Time
40m
Yields
Serves 24About this Recipe
With tangy raspberries, a buttery shortbread crust, and a crumb topping, these Raspberry Crumble Bars are a delicious mix of sweet and tangy. They start with a buttery crust that’s both hearty and delicate. Then comes a bright and fresh layer of raspberry jam, amped up with juicy chunks of fresh raspberries. The secret zing of a splash of lemon juice just seals the deal, making this fruity center pop with flavor. Raspberry Crumble Bars are then topped with a crumble that’s got a bit of crunch, thanks to quick-cooking oats, and serves as the perfect contrast to the gooey raspberry middle.
Raspberry Crumble Bars
Prep Time
10mBake Time
40mYields
Serves 24About this Recipe
With tangy raspberries, a buttery shortbread crust, and a crumb topping, these Raspberry Crumble Bars are a delicious mix of sweet and tangy. They start with a buttery crust that’s both hearty and delicate. Then comes a bright and fresh layer of raspberry jam, amped up with juicy chunks of fresh raspberries. The secret zing of a splash of lemon juice just seals the deal, making this fruity center pop with flavor. Raspberry Crumble Bars are then topped with a crumble that’s got a bit of crunch, thanks to quick-cooking oats, and serves as the perfect contrast to the gooey raspberry middle.
Share This Recipe
Ingredients
- 2 1/3 cups all-purpose flour*
- 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon salt
- 1 cup +2 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1/4 cup Imperial Sugar Light Brown Sugar
- 1/2 cup quick-cooking oats
- 1 cup raspberry jelly or jam
- 1 1/2 cup fresh raspberries, chopped
- 1 teaspoon lemon juice
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 375°F. Spray a 13 X 9-inch pan with nonstick spray or line with parchment paper.
- In electric mixer stir together flour, sugar, and salt.
- With mixer on a low speed add 1 cup of butter, 1 piece at a time. Continue mixing until combined, it takes a couple minutes. It will be consistency of sand.
- Set aside 1 1/4 cups of this mixture.
- Press remaining flour mixture firmly into bottom of pan. Bake for 14 minutes. Edges will be slightly browned.
- Meanwhile, combine brown sugar, oats, and the reserved flour mixture. With your fingers, work in remaining 2 tablespoons of butter, until it is in small clumps.
- Combine jelly, chopped raspberries, and lemon juice in a small bowl. Mash with a fork to combine. Be sure to leave some chunks of berries in there.
- Spread filling evenly over hot crust. Sprinkle streusel topping over strawberries.
- Bake for 22-25 minutes. Crust will be brown, and filling will be bubbly.
- Remove from oven and cool completely before slicing.
Share This Recipe
Recipes for Making Memories
Orange Marmalade Upside Down Cake
The idea of cooking a cake upside down started when cakes were cooked in cast iron skillets. It was easy for cook to a...
Almond Joy Layer Cake
We took the classic flavor of an Almond Joy® candy bar and transformed it into a moist and tender layer cake that could...
Lemon Bars
This vintage lemon bar recipe combines a buttery shortbread crust and a sweet and tangy lemon curd layer. Lemon Bars are...
Raspberry Crumble Bars
Prep Time
10mBake Time
40mYields
Serves 24About this Recipe
With tangy raspberries, a buttery shortbread crust, and a crumb topping, these Raspberry Crumble Bars are a delicious mix of sweet and tangy. They start with a buttery crust that’s both hearty and delicate. Then comes a bright and fresh layer of raspberry jam, amped up with juicy chunks of fresh raspberries. The secret zing of a splash of lemon juice just seals the deal, making this fruity center pop with flavor. Raspberry Crumble Bars are then topped with a crumble that’s got a bit of crunch, thanks to quick-cooking oats, and serves as the perfect contrast to the gooey raspberry middle.
Ingredients
- 2 1/3 cups all-purpose flour*
- 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon salt
- 1 cup +2 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1/4 cup Imperial Sugar Light Brown Sugar
- 1/2 cup quick-cooking oats
- 1 cup raspberry jelly or jam
- 1 1/2 cup fresh raspberries, chopped
- 1 teaspoon lemon juice
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 375°F. Spray a 13 X 9-inch pan with nonstick spray or line with parchment paper.
- In electric mixer stir together flour, sugar, and salt.
- With mixer on a low speed add 1 cup of butter, 1 piece at a time. Continue mixing until combined, it takes a couple minutes. It will be consistency of sand.
- Set aside 1 1/4 cups of this mixture.
- Press remaining flour mixture firmly into bottom of pan. Bake for 14 minutes. Edges will be slightly browned.
- Meanwhile, combine brown sugar, oats, and the reserved flour mixture. With your fingers, work in remaining 2 tablespoons of butter, until it is in small clumps.
- Combine jelly, chopped raspberries, and lemon juice in a small bowl. Mash with a fork to combine. Be sure to leave some chunks of berries in there.
- Spread filling evenly over hot crust. Sprinkle streusel topping over strawberries.
- Bake for 22-25 minutes. Crust will be brown, and filling will be bubbly.
- Remove from oven and cool completely before slicing.
- All Recipes
- Bars
- Beauty
- Bread & Rolls
- Breakfast
- Brownies
- Cake
- Cheesecake
- Cookies
- Cupcake
- Dish It Up
- Drinks
- Fun For Kids
- Heritage
- Muffins
- No Bake
- Pie
- Quick & Simple
- Savory
- Snacks
- Topping
3 Chocolate Chip Cookies
The 3 Chocolate Chip Cookie is a chocolate lover’s dream. Made with three different kinds of chocolate chips, these ch...
Almond Joy Cookies
These Almond Joy Cookies are loaded with shredded coconut, sliced almonds, and milk chocolate for a delicious take on on...
17 Minute Chocolate Cake With Silhouette Frosting
This 1940 vintage recipe requires only 17 minutes for measuring and mixing. Fluffy chocolate cake with a creamy chocola...
Almond Joy Layer Cake
We took the classic flavor of an Almond Joy® candy bar and transformed it into a moist and tender layer cake that could...
Almond Amaretto Poundcake
A dense, moist pound cake flavored with almond and amaretto liqueur. Almond Amaretto Pound Cake is finished with a warm ...
Boston Cream Pie Cookies
Boston Cream Pie is transformed into cookie form with delicious, vanilla cookies, homemade pastry cream and a rich choco...
Banana Pecan Cake
Banana Pecan Cake is an epically moist banana cake, loaded with pecan chips, and a sweet cream cheese frosting spread on...
Red Velvet Cinnamon Rolls
Want to make your breakfast extra special? These Red Velvet Cinnamon Rolls are made entirely from scratch (no cake mix h...
Chocolate Espresso Layer Cake
Who says you can’t have it all? Chocolate, espresso, and cake combine in this incredible Chocolate Espresso Layer...
Copycat Neiman Marcus Chocolate Chip Cookies
A woman is rumored to have paid $250 for the recipe for these famous Neiman Marcus Chocolate Chip Cookies. There are lot...
Edible Flower Topped Mini Cheesecakes
Edible flowers, once the decoration of choice in the 60’s and 70’s, have found their way back to the table. ...
Pumpkin Tres Leches
Move over pie, there is a new pumpkin superstar in town! This Pumpkin Tres Leches is a light homemade pumpkin cake soake...