Easy Raspberry Crumb Bars
Easy buttery raspberry bars with a golden crumb crust and juicy raspberry filling — simple, delicious, and perfect for any occasion.
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Servings: 12 bars
Calories: 285kcal
Cost: $10
Equipment
- 1 9x13 inch baking pan Lined with parchment paper
- 1 Parchment paper For easy removal
- 2 Mixing bowls Large and medium sizes
- 1 Pastry cutter or fork To cut butter into dough
- 1 Saucepan For raspberry filling
- 1 Wooden spoon For stirring
- 1 Sharp knife To cut cooled bars
- 1 Cooling rack For cooling after baking
Ingredients
Crust and Topping
- 2 ½ cups All-purpose flour For crust and topping
- ½ cup Granulated sugar For crust
- ½ cup Brown sugar For flavor and moisture
- 1 cup Unsalted butter Cold, cubed
- ¼ teaspoon Salt Balances sweetness
- 1 teaspoon Baking powder For light texture
Filling
- 3 cups Fresh raspberries Or frozen, thawed
- 2 tablespoon Lemon juice Enhances flavor
- 1 tablespoon Cornstarch Thickens filling
- 1 teaspoon Vanilla extract Adds aroma
- ¼ teaspoon Almond extract Optional, enhances flavor
- ½ cup Rolled oats For crumbly topping
- 2 tablespoon Powdered sugar For dusting after baking
Instructions
- Preheat oven to 350°F and line a 9x13 pan with parchment paper.
- Mix flour, sugars, salt, and butter until crumbly.
- Press ⅔ of mixture into pan and bake for 15 minutes.
- Cook raspberries, sugar, lemon juice, and cornstarch until thick.
- Spread raspberry mixture over baked crust.
- Sprinkle remaining crumb mixture on top.
- Bake 25–30 minutes until golden.
- Cool completely before cutting.
- Dust with powdered sugar before serving.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 100g | Calories: 285kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 90mg | Potassium: 90mg | Fiber: 2g | Sugar: 22g | Vitamin A: 350IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg