These raspberry crumble bars are a decadent layered raspberry crumb bar that is buttery and melts in your mouth. Made with a fresh raspberry layer, buttery shortbread base, and then drizzled with white chocolate.
You will use real butter in this dessert bar, as it is going to truly create a rich decadent flavor and will balance out the sweetness in the raspberry filling. Grab a container of fresh raspberries and get to baking.
If you love crumble bars, I have a few recipes that are similar for you to try out. Try these berry crumble bars for another sweet and tart dessert. Or sink your teeth in these lemon blueberry cheesecake bars. Another good one is this Oreo cheesecake bar, for those who enjoy chocolate.
This Raspberry Crumble Bar Recipe Is…
- Sweet and tart.
- Made with real raspberries.
- Buttery cookie base.
- Easy steps to make these bars.
- Great for making ahead of time for parties, potlucks, and more.
Ingredients You Will Need
- Butter – Real butter that is softened and unsalted.
- Sugar – Granulated sugar.
- Vanilla – A splash balances out the tart and sweet.
- Egg – Large, room temperature egg.
- Flour – All-purpose flour. Measure properly.
- Baking Soda – The leavening agent.
- Raspberries – Fresh and ripe.
- Lemon – Fresh squeezed lemon juice.
- Cornstarch – Thickens up the raspberry filling.
- White Chocolate – Melt and drizzle on top of bars.
How to Make
The full steps are at the bottom of the post. This is a visual walkthrough on how to make the raspberry crumble bars.
- In a bowl add the berries, sugar, vanilla, lemon juice, and cornstarch. Mash the berries until it is mashed evenly.
- In a new bowl, you will cream the butter and sugar. Then add in the vanilla, eggs, flour, and baking soda.
- Place half the mixture in the dish. Spread into an even layer.
- Then you will spread the raspberry filling in an even layer.
- Top with the other part of the crumble.
- Bake as directed.
- Once the bars are done, let them cool a bit. Then melt the white chocolate as directed and drizzle over the top of the bars.
Recipe Developer Tips
- Reach for ripe raspberries. If don’t have ripe berries it will create a sour flavor. Ripe berries will enhance the sweetness.
- The cornstarch is going to help the raspberry mixture to thicken up. You could also use tapioca starch if you would prefer.
- When you put the first shortbread layer make sure to create an even layer. I used my fingers to press it into the pan. You could also use the back of a measuring cup for pressing.
- Don’t overbake the bars or it will dry out the shortbread quickly.
- Allow the bars to cool completely before you drizzle on the white chocolate.
Refrigerate – Make sure you refrigerate any of the bars in the fridge. Place in a sealed container for 3-4 days. You will find the raspberry bars will dry out as they are in the fridge.
Freezer – Go right ahead and slice and freeze the bars in a sealed container or freezer bag. Freeze for 2-3 months. Then thaw in the fridge overnight.
You can make these raspberry bars ahead of time, and just store them in the fridge in a sealed container. You can enjoy these crumble bars straight from the fridge.
Yes, reach for a gluten-free flour blend in replace of the all-purpose flour. It will alter the texture of the bars a bit but will still be tasty.
Go right ahead and add different fruit if you want, or pair it with another fruit of your choice. Peaches, strawberries, and blueberries, all would be great planning.
Absolutely. Just make sure to thaw the raspberries first, and then mash and mix in the ingredients.
More Easy Desserts
For the crust
- 1 stick unsalted butter softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 large egg
- 2 cups flour
- 1 teaspoon baking soda
For the raspberry filling
- 16 ounces raspberries fresh
- 3/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- 4 ounces white chocolate melted
- fresh raspberries for garnish, optional
- Preheat oven to 350 degrees. Combine the fresh raspberries, sugar, vanilla, lemon juice, and cornstarch in a bowl. Mash using a wooden spoon until it becomes soft.
- Mix together the butter and sugar. Add the vanilla and egg, followed by the flour, and baking soda.
- Add half of the shortbread mixture to the bottom of a greased 9×13 pan. Cover with the raspberry mixture. Then add the rest of the shortbread mixture on top.
- Bake for 40-45 minutes or until the top is golden brown and cooked all the way through. Drizzle with melted white chocolate, serve and enjoy!