Raspberry Crumble Bars

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What I found after making the blueberry crumble bars is that you guys really liked them, or the post anyway.

A couple weeks and over 10,000 pins later, suffice to say – it’s one of my most popular posts. Thank you!

When I was making those blueberry crumble bars, I kept thinking how easy they were, and also how neatly they’d translate to other berry crumbles bars. Blackberries, gooseberries, and especially raspberries!

So when I was at the grocery store yesterday and spotted organic raspberries on sale (seriously, when does that happen?), I knew what had to be done.

I made raspberry crumble bars.

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This time I tossed raspberries in a mixture of lemon juice, sugar and cornstarch.

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Then I dumped the raspberry mixture on top of the prepared crust in the 9×9″ baking pan. Look at all those yummy juices….

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I gently pressed the rest of the crumble mixture on top of the raspberries – almost covering them.

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Then, after about 45 minutes, when the raspberry insides are bubbly and the top is golden brown, it was time to take it out and let it cool. Completely. Cooling completely is necessary and also terribly difficult!

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Raspberry Crumble Bars
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 1-1/2 cups All-Purpose Flour
  • ½ teaspoon Baking Powder
  • ⅛ teaspoon Salt
  • 1 stick Cold Salted Butter (cubed)
  • 1 Large Egg
  • 1 pint Raspberries
  • ¾ cups Sugar
  • ⅛ cup Lemon Juice
  • 2 teaspoons Cornstarch
Instructions
  1. Preheat the oven to 375°F. Butter a 9x9" glass baking dish and set it aside.
  2. Combine the flour, ½ cup sugar, salt and baking powder in a mixing bowl. Add the butter and the egg, and then use a fork, your fingers, or a pastry cutter (if you have one) to incorporate the butter into the dry ingredients. The mixture is good to go when it reaches a coarse crumble.
  3. Press ½ of the crumb mixture into the bottom of the baking dish.
  4. In another bowl, whisk together the lime juice, ¼ cup sugar and cornstarch. Add the raspberries and gently toss them to coat.
  5. Layer all the raspberries on top of the crumb mixture in the baking dish. Sprinkle the remaining crumb mixture on top - it should be enough to almost cover the raspberries.
  6. Bake the raspberry crumble bars for 45 to 50 minutes, or until the raspberries are bubbly and the top is golden brown.
  7. Let the bars cool completely before cutting - I refrigerated mine overnight.
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Comments

  1. Heather says

    I made these GF and they turned out wonderful. Here are my edits. I used King Arthur Gluten free flour blend. I add 1/2 tsp. of Xanthan gum, but you may be able to omit this. I added the zest of one whole lemon to the crumble/crust. I also baked the bottom crust for about 12 minutes to get it to set. I was worried it wouldn’t set correctly with the filling on top. Worked great! Super delicious. I’ve used raspberries only and I also did a mixed berry version. Both turned out fabulous. Thanks for this easy recipe!

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