Raspberry Crumble Bars Made from Scratch

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 will create a rich, decadent flavor and balance out the sweetness of the raspberry filling. Grab a container of fresh raspberries and get to baking. Head over and check out our cast-iron skillet cookie for another sweet treat.

Clay, our son, loves to help us in the kitchen. We have a few more tasty bar recipes you might want to try out. Check out our layered cookie dough monster cookie barssheet pan cookie bars or even this pecan pie bar recipe.

This Raspberry Crumble Bar Recipe Is…

• Made with real raspberries. You can use fresh or frozen berries. We love using fresh berries.
• A buttery cookie base that complements the sweet and tart raspberries.
• 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 over bars.

How to Make

1. In a bowl, add the berries, sugar, vanilla, lemon juice, and cornstarch. Mash the berries until it is mashed evenly.
2. In a new bowl, you will cream the butter and sugar. Then add in the vanilla, eggs, flour, and baking soda.
3. Place half the mixture in the dish. Spread into an even layer.
4. Then, spread the raspberry filling in an even layer.
5. Top with the other part of the crumble.
6. Bake as directed in the recipe card that is featured at the bottom of the post.
7. 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.

Tips for Success

• Reach for ripe raspberries. If you don’t have ripe berries, it will create a sour flavor. Ripe berries will enhance the sweetness.
• The cornstarch will help the raspberry mixture thicken. You could also use tapioca starch if you would prefer.
• When you place the first shortbread layer, ensure that it creates an even layer. We used our 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 they will dry out the shortbread quickly.
• Allow the bars to cool completely before you drizzle on the white chocolate.

Keeping leftovers

Refrigerate – Make sure you refrigerate any of the raspberry crumble bars in the fridge. Place in a sealed container for 3-4 days. You will find that the raspberry bars will dry out as they are in the refrigerator.

Freezer – Feel free to slice and freeze the bars in a sealed container or freezer bag. Freeze for 2-3 months. Then thaw in the fridge overnight.

Practical notes

Can we make raspberry bars ahead of time?

You can make these raspberry bars ahead of time and store them in the fridge in a sealed container. You can enjoy these crumble bars straight from the refrigerator.

How can we make the bars gluten-free?

Yes, reach for a gluten-free flour blend as a substitute for all-purpose flour. It will alter the texture of the bars slightly, but they will still be tasty.

Can we use other fruits instead of raspberries?

Feel free to add different fruits if you’d like, or pair it with another fruit of your choice. Peaches, strawberries, and blueberries would all be great for planning.

Can we use frozen raspberries instead of fresh ones?

Absolutely. Just make sure to thaw the raspberries first, and then mash and mix in the ingredients.

We hope you all enjoy these raspberry crumble bars as our son, Clay, and we do. These are a real treat and great for an after-school snack or even an evening dessert.

Fruit Dessert Recipes

• Caramel Apple Slices
• Sugar Cookie Fruit Pizza
• Cranberry Muffins with Walnuts and Oats
• Blackberry Cheesecake

Ingredients

Makes 16 servings

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

Topping

• 4 ounces white chocolate melted
• Fresh raspberries for garnish, optional

Method

1. 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.
2. Mix together the butter and sugar. Add the vanilla and egg, followed by the flour, and baking soda.
3. 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.
4. 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!