Raspberry Crumble Bars Recipe

This Raspberry Crumble Bars Recipe is a real show stopper, perfect for a bake sale or afternoon tea. It isn’t usually made with granola but we’ve added some to the topping to make the crumble extra crisp. Leave it out if you prefer. To make a different fruit version, you can swap the raspberry jam for apricot or strawberry preserves. Not traditional, maybe, but very delicious.

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Raspberry Crumble Bars Recipe Ingredients

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 3/4 cup sugar
• 1 teaspoon pure vanilla extract
• 2 1/3 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 10 to 12 ounces good raspberry jam (such as Hero)
• 2/3 cup good granola without dried fruit
• 1/4 cup sliced almonds
• Confectioners’ sugar, for sprinkling

How To Make Raspberry Crumble Bars Recipe

1. Prep the oven: Preheat the oven to 350°F (175°C). Have a 9-inch square baking pan ready.
2. Cream the butter: Place the room-temperature butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed just until combined; do not overbeat. With the mixer on low, stir in the vanilla extract.
3. Make the dough: Sift the flour and salt together. With the mixer on low speed, slowly add the flour mixture to the butter mixture. Mix until the dough almost comes together in a ball. Turn the dough out onto a board.
4. Press the base: Lightly pat two-thirds of the dough evenly onto the bottom of the 9-inch square baking pan and about 1/4-inch up the sides to create a crust.
5. Add the filling: Spread the raspberry jam evenly over the crust, leaving a small 1/4-inch border around the edges to prevent the jam from burning against the pan.
6. Create the topping: In a bowl, mix the granola into the remaining one-third of the dough using your hands. Break the dough into small bits and distribute it over the top of the jam, covering most of the surface. Sprinkle the sliced almonds on top.
7. Bake: Bake the bars for 45 minutes, or until the topping is lightly browned and the jam is bubbling.
8. Cool and finish: Allow the bars to cool completely in the pan. This is crucial for slicing. Once cool, cut into 9 or 12 bars and sprinkle lightly with confectioners’ sugar.

Recipe Tips

• The Cool Down: You must let these bars cool completely before trying to cut them. If you cut them while warm, the jam will run and the crust will crumble into a mess.
• Jam Quality: Since jam is the main flavor, use a high-quality preserve with real fruit and seeds. Avoid cheap “jelly” which is mostly corn syrup and gelatin.
• Dough Texture: Don’t overmix the dough. Stop mixing the moment the flour disappears and it starts to clump. If you overwork it, the shortbread base will be tough instead of melt-in-your-mouth tender.
• Granola Choice: Ensure your granola does not contain dried fruit like raisins. The dried fruit will burn and turn hard during the 45-minute bake time.

What To Serve With Raspberry Crumble Bars Recipe

This Raspberry Crumble Bars Recipe is a sweet, buttery treat that pairs perfectly with hot beverages. A strong pot of Earl Grey Tea or a dark Roast Coffee cuts through the sweetness of the jam and sugar. For a dessert course, serve a warm bar with a scoop of Vanilla Bean Ice Cream or a dollop of slightly unsweetened Whipped Cream to balance the rich shortbread. If serving at a brunch, a side of fresh Fresh Berries (raspberries and blueberries) mirrors the fruit filling nicely.

How To Store Raspberry Crumble Bars Recipe

• Store: Keep the cut bars in an airtight container at room temperature for up to 3 days. Do not refrigerate them, as the shortbread will absorb moisture and become soft.
• Freeze: You can freeze the baked bars. Wrap them individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature.

Raspberry Crumble Bars Recipe Nutrition Facts

• Calories: 320 kcal
• Fat: 18g
• Carbohydrates: 38g
• Protein: 3g

Nutrition information is estimated per serving.

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