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This recipe was originally published on April 27, 2018.
Raspberries have always been one of my favorite berries. I always had such a grand time picking raspberries in my grandma’s and Aunt’s backyards. It’s too bad that raspberries don’t grow very well here in coastal Georgia–it’s too hot!
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What are raspberry crumble bars?
Raspberry crumble bars are made from a crisp shortbread layer topped with raspberry jam and an oatmeal crumble. On top of it all is drizzled a simple white glaze. These bars have a wonderful buttery flavor with tangy sweetness from the jam and icing.
How to Make Raspberry Bars Healthier
The following are healthy substitutions you can make in this raspberry crumble bar recipe.
- All-Purpose Flour: whole wheat flour or your favorite gluten free flour mix.
- Granulated Sugar: coconut sugar or honey
How to Store Raspberry Bars
- Place the bars on a plate covered with plastic wrap or inside an airtight container.
- Store the bars at room temperature for up to 3 days.
- For longer storage, freeze the bars according to the directions below.
Can you freeze raspberry bars?
Raspberry bars are great candidates for freezing!
- Pre-cut the bars for ease.
- Seal inside of a zip-top bag or airtight container.
- Freeze for 1-2 months.
How to Make Raspberry Crumble Bars
Gather the ingredients for the shortbread base. You’ll need all-purpose flour, unsalted butter, and sugar.
Mix together the cold butter and flour until smooth.
Add the sugar and mix until well blended. Be careful not to overmix.
Spread the shortbread base into a parchment-lined pan as it makes it easier to remove. Bake at 350 F for about 25 minutes, or until golden around the edges.
Gather the rest of the ingredients for the raspberry filling and the crumble topping.
Mix all the crumble ingredients together until the mixture forms clumps.
Spread the raspberry jam on the baked shortbread.
Sprinkle the crumble on top.
Bake the bars at 350 F for 25-30 minutes, until the crumble is slightly golden.
Sift the icing sugar into a bowl and mix with enough water to make a thick icing. Let the bars cool completely, then drizzle with the icing. Let the icing set, then slice the bars and serve.
Pro Tips for Making Raspberry Bars
- Make sure the shortbread dough stays cold. Warm shortbread dough will not turn out well.
- Handle the shortbread gently. Overworking the mixture will make the shortbread tough.
- Always sift the icing sugar for the icing. Skipping the sifting will make a lumpy icing.
- Let the bars cool completely before adding the icing. Otherwise, the icing will melt and look messy.
Our Go-To Kitchen Tools for Raspberry Bars
- KitchenAid Mixer: this powerful mixer is the easiest way to mix up shortbread.
- Angled Spatulas: these spatulas make spreading jam so much easier.
- Set of 3 Sieves: we love using these sieves for sifting powdered sugar.
- 9×13 Cake Pan: this size is perfect for making these raspberry bars.
- Parchment Paper: this baking essential keeps your pan clean.
Craving more crowd-pleasing desserts? Here’s some great ideas to pin for later.
- Chocolate Peanut Butter Fudge: this ridiculously easy fudge takes only 5 simple ingredients!
- Millionaire’s Shortbread: this delightful dessert has a shortbread layer topped with toffee and chocolate.
- Easy Lemon Bars: a tangy springtime dessert that will tempt you to take another piece.
The pleasure of a 5-star review for these raspberry crumble bars would be greatly appreciated.Print
These easy raspberry crumble bars have a buttery shortbread base topped with raspberry jam, oatmeal crumble, sliced almonds, and a drizzle of powdered sugar icing. These delightful sweet treats will feed a crowd at a special event or party.
For the Shortbread Base
- 4 cups all-purpose flour (240g)
- 2 cups unsalted butter, chilled (460g)
- 1 1/3 cups granulated sugar (264g)
For the Jam & Crumble Topping
- 3 tablespoons unsalted butter, softened (43g)
- generous 1/3 cup light brown sugar, packed (90g)
- 1/3 cup all-purpose flour (40g)
- 1/3 cup old-fashioned rolled oats (33g)
- 1/2 teaspoon almond extract
- 1/4 teaspoon ground cinnamon
- scant 1 cup seedless raspberry jam (257g)
- 1/4 cup sliced almonds (21g)
For the Icing
- 1 cup icing sugar, sifted (113g)
- 1–2 tablespoons water
Preparing the Shortbread Base (15 minutes + 25 minutes baking)
- Preheat the oven to 350 F. Lightly butter a 9 by 13-inch cake pan and line it with parchment paper.
- Pour the flour into the bowl of a stand mixer. Cube the butter and add it to the flour, then turn the mixer on low speed until the flour mixture looks like fine breadcrumbs. Add the sugar and continue to mix until a smooth dough forms, being careful not to overwork the dough.
- Press the shortbread dough evenly into the prepared pan, then bake at 350 F for about 25 minutes, until the shortbread is light gold around the edges and the top is set. Set aside to cool on a wire rack while you prepare the topping.
Assembling the Bars (20 minutes + 25 minutes baking)
- Mix together the softened butter, sugar, flour, oats, cinnamon, and almond extract until well blended and small clumps have formed.
- Spread the jam evenly over the shortbread and sprinkle the crumble and sliced almonds over top.
- Bake the bars at 350 F for about 25-30 minutes, until the crumble is set and the jam is gently bubbling. Allow the bars to cool completely in the pan.
Decorating the Bars (10 minutes)
- Sift the icing sugar into a medium bowl and stir in just enough water to create a thick but pipeable icing. Spoon the icing into the corner of a plastic sandwich bag, twist the top, and snip off the corner to create a mini piping bag.
- Drizzle the icing over the cooled bars, then lift out the bars by the parchment paper and slice into 32 pieces.
- The pleasure of a 5-star review for these raspberry crumble bars would be greatly appreciated.
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- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: healthy raspberry oatmeal bars, raspberry crumble bars