I haven’t quite been able to forget how delicious these crumb bars turned out. I love me some raspberries and combined with a buttery shortbread, it’s hard to stop munching on these. I divided the dough in half and did half with a Nutella topping and the other with raspberry jam. The raspberry jam won.
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Raspberry Crumb Bars
- Total Time: 65 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
These bars are a perfect blend of buttery shortbread and sweet raspberry jam, topped with a crunchy crumb topping. A delightful dessert for any occasion.
Ingredients
- 3 sticks (342 g) butter
- 1/2 cup (100 g) sugar
- 3 tbs p sugar
- 2 yolks
- 1 tsp vanilla
- 1 1/4 cups (175 g) flour
- 1 1/2 cups (180 g) cake flour
- 3/4 tsp b powder
- 3/4 tsp salt
- 1 1/2 cups (510 g) raspberry jam
- 1/4 cup (35 g) p sugar
Instructions
- Cream butter, powdered sugar, and sugar.
- Beat in egg yolks and vanilla.
- Add flour mixture and briefly combine.
- Remove a quarter of the dough and chill separately.
- Form a disk about 8 inches in diameter and one inch thick, cover with plastic wrap, and chill for 30 minutes to 1 hour (or freeze for up to a month).
- Preheat oven to 350°F (177°C).
- Roll out dough into a rectangle to your preferred thickness on a baking sheet lined with parchment paper.
- Trim the edges for neat sides.
- Bake for 20 minutes, until light brown.
- Remove and let cool for 10-15 minutes.
- Spoon raspberry jam onto the still-warm shortbread, spreading it evenly over the surface.
- Remove the chilled dough and use a grater to make large flakes; sprinkle these evenly over the jam.
- Bake for another 20-25 minutes.
- Sift powdered sugar over the top.
- Trim edges again and cut into squares.
Notes
- For a richer flavor, use high-quality raspberry jam with visible seeds.
- To prevent the crumb topping from burning, watch it carefully during the second bake and cover with foil if necessary.
- Store leftover bars in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 60
Frequently Asked Questions
Should I use fresh or frozen raspberries for the crumb bars?
Both work, but frozen raspberries release more liquid as they bake, which can make the filling looser. If using frozen, do not thaw them first and consider adding an extra teaspoon of cornstarch to help the filling set.
How do I know when the crumb topping is done?
The topping should be golden brown and feel set when you lightly press it. The raspberry layer underneath will be bubbling at the edges, which is a good sign the filling has cooked through. 
Can I substitute the raspberries with another fruit?
Blueberries, blackberries, or a mix of stone fruits all work well with a crumb bar base. Adjust the sugar depending on how tart or sweet the fruit is.
