Raspberry Streusel Bars.

Here are my simple raspberry streusel bars with four incredible layers: a buttery shortbread crust, thick raspberry filling, brown sugar streusel, and a drizzle of sweet vanilla glaze. 

Raspberry Crumble Bars are so simple to make and one of those desserts everyone loves!

Remember the raspberry bars I had at my sister’s bridal shower a few weeks ago? No? You’ve probably moved on with your life since reading me gush about said raspberry bars. I, however, have not. Those raspberry bars have been front and center on my mind (what? I’m a baker.) and I finally got around to making something sorta just like ’em. And if you’re not flipping already, you will when you take the first bite.

I realize I’m not talking about chocolate layer cake or some Oreo stuffed caramel cookie concoction and that these are just… raspberry bars… but no. No, no, no. They are so much more than “just raspberry bars.” LOOK at them! That crumble! The glaze.

Be still my heart.

Raspberry Crumble Bars are so simple to make and one of those desserts everyone loves!

This is a wonderful dessert for the upcoming warmer weather, Mother’s Day, showers, and the like. They’re something everyone is guaranteed to love and you can easily double the recipe to make a larger batch to feed partygoers, family, raspberry lovers, streusel addicts, glaze-aholics. Um you get the point.

The bars are so simple to make and each layer is completely different. Many raspberry bar recipes typically call for a single dough for both the top and bottom crust, but I find that the simple shortbread dough is a little lacking in the “wow” factor on top. Rather, I desire texture and brown sugar goodness that can only come from a streusel crumb topping. The answer to all of life’s problems, right?

The buttery shortbread is the perfect bottom layer for my raspberry bars. Let’s talk about the crust for a minute. This shortbread crust is one of my favorites. It makes a couple appearances in Sally’s Baking Addiction Cookbook as well as in my Salted Caramel Apple Pie Bars. (<–Have you made those? omg.) There is nothing fancy about the crust, but that is what makes it so lovely. Just butter, sugar, vanilla, and flour mixed together to form a uniquely crumbly, yet dense crust.

Raspberry Crumble Bars are so simple to make and one of those desserts everyone loves!

Most raspberry bar recipes use plain raspberry jam for the filling and while that is tasty– I find that there is usually a pièce de résistance missing from the bars. So, I add fresh raspberries as well. This amps up the raspberry flavor making the filling the center of attention between all the layers.

The streusel on top? Well, that’s a necessary layer of indulgence of course. I use a simple brown sugar cinnamon oat streusel to layer on top of the raspberry filling. It’s my go-to streusel for these types of bars. Here is my apple version and my pumpkin version, both using this exact streusel topping.

Hey. If it ain’t broke, don’t fix it.

Raspberry Crumble Bars are so simple to make and one of those desserts everyone loves!

The vanilla glaze is completely unnecessary but on this beautiful spring day… I’ve got the windows wide open, music blasting (oh, is that 1989 playing on my iTunes again?), the cool breeze blowing in, strawberry lemonade in hand, and my god I’m feeling jazzy! So, let me rephrase. The vanilla glaze is completely NECESSARY.

*The ingredient list looks long, right? Don’t get nervous! A lot of the ingredients are repeated in each layer.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

 

Raspberry Streusel Bars

Here are my simple raspberry streusel bars with four incredible flavors: a buttery shortbread crust, thick raspberry filling, brown sugar streusel, and a drizzle of sweet vanilla glaze.

Ingredients:

Crust

  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (125g) all-purpose flour (measured correctly)

Filling

  • 3/4 cup raspberry preserves1
  • 12-16 fresh raspberries2

Streusel

  • 1/2 cup (40g) old-fashioned oats
  • 1/3 cup (70g) packed light or dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • Optional (but encouraged!): vanilla glaze for topping

Directions:

  1. Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
  2. Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
  3. Remove the crust from the oven, and turn the oven up to 350°F (177°C).
  4. Spread preserves over warm crust. Dot the preserves with raspberries on top.
  5. Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
  6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla glaze, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.
  7. Make ahead tip: The bars will stay fresh in an airtight container in the refrigerator for 5 days. You can freeze the bars for up to 3 months. Thaw overnight in the refrigerator before serving and glazing.

Recipe Notes:

  1. Try these bars with other flavors! Strawberry preserves, peach preserves, orange preserves, you name it.
  2. You can use frozen raspberries instead. Thaw and pat dry before using.

Larger batch: This recipe can easily be doubled and baked in a 9x13 pan. Bake for 45 minutes and cool completely as directed in this recipe.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

For a lighter treat, try these Skinny Raspberry Cheesecake Bars

Skinny Raspberry Swirl Cheesecake Bars

 

And… yum… here is my salted caramel apple version.

Salted Caramel Apple Pie Bars

 

See more raspberry treats.

Raspberry Bars-1

 

 

109 comments

  1. Sally, I made a double batch of these in a 9 x 13 pan, and they were wonderful. My crust had a weird consistency, however, so I added more flour to the dough, which worked well. Not sure why, though a cup of butter seems like a lot for 2 cups of flour! I also had extra streusel (saved it for next time!) and didn’t have time to drizzle with the glaze. I took them to a meeting and they were gobbled up. Definitely a keeper–as are most of your recipes!

  2. Would you please give me your recipe for vanilla glaze to go on the Rasberry Streusel Bars. Thanks.

  3. I’ve made this a few times but as I am a big mango fan, I add shredded coconut to the base and streusel, and then put both rasberries and chopped mango on top of the raspberry preserve, you can use frozen mango too! Delicious! Thank you for the recipe!

  4. We tried this recipe and we are not going to be able to eat it.  There is so much butter in this recipe that by the end the short bread tastes like solidified butter and it leaves a film in your mouth.  After trying a piece the size of a quarter I have a stomach ache.  We added in an extra half cup of flour to try and make the shortbread dough look more like dough but it wasn’t enough.  I am all for desserts and love to indulge but this recipe was just way too much and now I feel like I wasted 3/4lb of butter!

    • Hi Anna, there is not 3/4 lb of butter in this recipe. The shortbread only requires 1 stick (1/2 cup; not 1/2 lb). Did you mistake that by accident?

  5. Can this be made with cherries? 

  6. Hi Sally! These sound absolutely amazing!! I am trying to figure out a way to make these grain-free and dairy-free for myself. I have the flour and butter situation worked out (Otto’s Cassava Flour, ghee and palm shortening) but I am stuck on what to use as an oat replacer and that would still taste good! Do you have any suggestions? Thanks!

  7. Hi Sally, these looks great. I’m from Singapore but raspberries are so hard to find or either too expensive ($10-12 per box) Any other suggestions or alternative? 🙂

  8. I only have salted butter..will that be ok to use?

  9. Ok, so I know it’s not your fault with all the substitutions I made to your recipe, but I have to tell you, it was delicious! 😉  I only had 3/4 cups of flour in the house, so I made up for it in the crust with cocoa.  Since I added cocoa, I almost-doubled the sugar in the crust.  I think I baked the crust about 10 minutes longer too.  I didn’t have any raspberry preserves (and us a berry farm!) but I had frozen raspberries AND blueberries, so I made a little cooked sauce with mixed berries, sugar, and a spoon of pectin.  For the streusel, I was out of brown sugar so used white sugar, and now I was completely out of flour, so I used…wait for it…Italian seasoned breadcrumbs!  I baked the whole thing about 10 minutes longer than you instructed.  I DID put a vanilla glaze on it (which I faked my way through without a recipe.)  And in the end…it was A.Maz.Ing.  Yummoh!  Thank you for the inspiration.  

    P.S.  I have said for years that a “recipe” is really just a “jumping off place.”  Case in point.  🙂

  10. I made these at the weekend to use up some leftover raspberries. They were incredibly simple to make, came out looking like your photo and tasted amazing! Couldn’t really ask for more! A hit with everyone who tried them :). Oh, after reading about some people finding that they stressed kind of melted, I popped mine in the freezer for five minutes before sprinkling it on; seemed to work perfectly.

  11. I made these yesterday using Bob’s Redmill 1 to 1 Gluten Free flour and gluten free oatmeal and they taste just as good as the original recipe, without the gluten! I also cut the raspberries in half, very yummy!

  12. I took these bars to a picnic, they certainly went fast. Everyone who had one was
    raving about them. I will certainly be making them again. Wonderful recipe Sally.

  13. These bars are FABULOUS. They are way better than the ones I make and the ones I make are scrumptious. Oh, my goodness. They are soooooooooooooooooo good. SOOOOOOOOOOOOO GOOOOOOOOOOD………………

  14. Love this recipe! I also made with blueberry jam & blueberries, then made some with a combination of raspberry, blueberry & strawberry along with the 3 fruits. Can’t wait to taste them. I wanted to make a cinnamon filled bar like this (mock cinnamon roll). Any suggestions?

  15. Hello there,
    I’ve read your directions on freezing these, however I would like to know if there is a significant difference in flavor vs eaten the next day. Thanks!

  16. I tried my hand at these (after having this recipe marked for a while) for a co-workers baby shower and they were an absolute hit! EVERYONE raved about them, even the resident baker at work! 
    It was super easy to make too. Will definitely be making again!
    And I can’t wait to try with other flavors too

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