These Raspberry Crumble Bars combine the tart flavors of raspberries with a buttery base and delicious crumble topping. Making these rich buttery raspberry-filled bars takes very little time and only a few ingredients.
One thing I love about summer is all of us fresh fruit available. And fruit desserts during the summer are a family favorite!
Raspberry Crumble Bars are easy to make with only a few ingredients and everything you need to make are staples in your pantry or fridge. These Raspberry Crumble Bars have a flaky buttery crust with sweet, tart raspberries. The crumble on top is the extra crust, so there is no additional step to making these bars.
Raspberry Crumble Bars were a hit with the entire family including my daughter. They are also delicious with a scoop of vanilla ice cream.
Some other fruit desserts you may enjoy: Blueberry Cobbler, Strawberry Shortcake, and Blueberry Cheesecake Ice Cream.
Raspberry Crumble Bars Recipe
Preheat the oven and coat a 9×9 baking dish with baking spray.
In a food processor, combine flour, sugar, baking powder, and salt. Then add butter and pulse until small crumbles appear. Add the egg and pulse until combined.
Press 3/4 of the dough into the prepared baking dish.
In a bowl, whisk together sugar, cornstarch, and lemon juice. Gently fold in the raspberries and coat evenly. Spread the raspberry mixture evenly over the crust.
Crumble the remaining dough evenly over the raspberry layer
Bake for 45-50 minutes or until the top is light golden brown. Cool the bars completely before cutting into squares. Cover and store leftovers in the refrigerator.
Raspberry Crumble Bars
Ingredients
- 2 1/4 cups flour
- 3/4 cup sugar
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter, cold, cut into tablespoons
- 1 egg
Raspberry Mixture
- 3 cups fresh raspberries
- 3/4 cup sugar
- 3 tsp cornstarch
- 3 Tbsp lemon juice
Instructions
- Preheat the oven to 375ºF and coat a 9×9 baking dish with baking spray.
- In a food processor, combine flour, sugar, baking powder, and salt. Then add butter and pulse until small crumbles appear. Add the egg and pulse until combined.
- Press 3/4 of the dough into the prepared baking dish.
- In a bowl, whisk together sugar, cornstarch, and lemon juice. Gently fold in the raspberries and coat evenly. Spread the raspberry mixture evenly over the crust.
- Crumble the remaining dough evenly over the raspberry layer
- Bake for 45-50 minutes or until the top is light golden brown. Cool the bars completely before cutting into squares.
- Cover and store leftovers in the refrigerator.
