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 while we visiting during the summer. It’s too bad that raspberries don’t grow very well here in coastal Georgia–it’s too hot!
Even though I can’t pick fresh raspberries, using raspberry jam is a great alternative. It’s definitely my favorite jam to spread on toast and crackers or to use in sandwiches. I just love the raspberry flavor that it brings these simple, yet delicious bars! These bars are also good for spring and summer picnics because they are portable, and won’t melt in the heat. 😊
Do you have a lazy afternoon this weekend? Let these raspberry crumble bars bake while you read a book and relax. You and your family will enjoy nibbling on them! And if you have any leftovers, just pop them in the freezer for later. 👍
Craving more crowd-pleasing desserts? Here’s some great ideas to pin for later.
No Bake Homemade Banana Pudding: a make-ahead Southern classic dessert with velvety vanilla pudding, cookies, and fresh bananas.
No Bake Nanaimo Bars: a crunchy coconut base, creamy vanilla filling, and chocolate topping makes these decadent treats a family favorite.
Easy Lemon Bars: a tangy springtime dessert that will tempt you to take another piece.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.