Easy Recipe for Delicious Raspberry Crumble Bars

Dive into the delightful sweetness of our “Berry Bliss” Raspberry Crumble Bars, a treat that combines the tartness of fresh raspberries with a buttery crumble topping and base. These bars are the perfect balance of fruity flavor and crumbly texture, making them an ideal dessert for picnics, afternoon teas, or as a delicious snack any time of day. Easy to make and irresistibly delicious, these raspberry crumble bars are sure to become a favorite for anyone who tries them.

Why You’ll Love “Berry Bliss” Raspberry Crumble Bars:

• Perfectly Balanced Flavors: The tartness of the raspberries contrasts beautifully with the sweet, buttery crumble.
• Simple and Easy: With straightforward ingredients and steps, these bars are a breeze to make.
• Versatile: Easily swap raspberries for your favorite berries or a mix to create different flavor profiles.
• Make-Ahead Friendly: Great for preparing in advance for gatherings or as a treat throughout the week.

Ingredients Notes For “Berry Bliss” Raspberry Crumble Bars:

• Raspberries: Fresh raspberries work best for the filling, but frozen can also be used if thawed and drained.
• Flour: All-purpose flour serves as the base for the crumble mixture.
• Butter: Unsalted butter, chilled and cut into cubes, helps create a perfectly crumbly texture.
• Sugar: Granulated sugar sweetens the crumble and filling, while brown sugar adds depth to the crumble topping.
• Oats: Rolled oats add a lovely texture and rustic feel to the crumble topping.
• Lemon Juice: A splash enhances the raspberry filling, brightening the flavors.
• Cornstarch: Helps thicken the raspberry filling, ensuring it’s not too runny.

Recipe Steps:

1. Prepare the Crumble and Base: In a large bowl, mix together flour, sugar, and a pinch of salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Reserve a portion for the topping, then press the rest into the bottom of a lined baking dish to form the base.
2. Make the Raspberry Filling: Toss raspberries with granulated sugar, lemon juice, and cornstarch until evenly coated. Spread this mixture over the prepared base.
3. Add Oats to Reserved Crumble: Mix rolled oats and a bit of brown sugar into the reserved crumble mixture, then sprinkle evenly over the raspberry filling.
4. Bake to Perfection: Bake in a preheated oven until the filling is bubbly and the crumble topping is golden brown.
5. Cool and Serve: Let the bars cool completely before slicing into squares. This ensures the filling sets and makes for cleaner cuts.

Storage Options:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerate: For longer storage, keep refrigerated for up to 5 days. Bring to room temperature before serving for the best flavor.

• INGREDIENTS

  For the Crust and Crumble Topping:

  • All-purpose flour: 3 cups – for the base and topping.
  • Granulated sugar: 1 cup – adds sweetness.
  • Baking powder: 1 teaspoon – helps the crust and topping rise slightly.
  • Salt: 1/4 teaspoon – enhances flavors.
  • Unsalted butter: 1 cup (2 sticks), cold and cubed – provides richness and creates a crumbly texture.
  • Egg: 1, beaten – binds the mixture.
  • Vanilla extract: 1 teaspoon – adds flavor.

  For the Raspberry Filling:

  • Raspberry jam: 1 cup – for a sweet and tart filling. You can also use fresh or frozen raspberries (about 2 cups) mixed with 1/2 cup of sugar and 2 tablespoons of cornstarch if you prefer a more natural fruit layer.
  • Lemon zest: From 1 lemon (optional) – adds a bright, citrus note.

  INSTRUCTIONS

  1. Preheat Oven and Prepare Pan:
     • Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or line it with parchment paper for easy removal.
  2. Make the Crust and Crumble Topping:
     • In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
     • Use a pastry cutter or your hands to cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. You can also use a food processor for this step, pulsing until you get the right texture.
     • Stir in the beaten egg and vanilla extract until the dough starts to come together but is still crumbly.
  3. Assemble the Layers:
     • Press about two-thirds of the crumb mixture into the bottom of the prepared baking dish to form a firm, even layer.
     • Spread the raspberry jam over the crust. If using fresh or frozen raspberries mixed with sugar and cornstarch, spread this mixture evenly over the crust instead. Sprinkle lemon zest over the raspberry layer if using.
     • Crumble the remaining dough over the raspberry layer, allowing some of the filling to peek through.
  4. Bake:
     • Bake in the preheated oven for 35-40 minutes, or until the top is lightly golden.
  5. Cool and Serve:
     • Let the bars cool completely in the pan on a wire rack before cutting into squares or rectangles. This ensures the layers set properly and makes it easier to serve.