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.



  • 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)


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


  • 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


  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





  1. Char R on April 23, 2015 at 12:00 am

    OMG! These look SOO delicious! I have to make these SOON!

  2. iram on April 23, 2015 at 2:44 am

    Hi Sally,

    When you posted “march-in-photos” you told me then you would be recreating these bars. Since then I’ve been waiting in anticipation of your bars. Everyday I checked with hope. When I saw these last night a smile came to my face.
    Today I made these. OMG- so worth the wait. The only thing I did differently than you is swap almond extract in the icing and in the shortbread. for me personally raspberry and almonds flavor beautifully together. *And I’ll give you props for adding the fruit in there…it made it a bit more fancy.

    I once saw a tweet of yours that some follower asked you about french macaroons, and that you replied that you’ll make that this year. *That* is something I’m excited about too. (besides your cookbook) 🙂 thx Sally!

    • Sally on April 23, 2015 at 6:07 am

      So glad you already made the bars Iram and that almond extract is such a great idea. I bet it’s remarkable in that shortbread crust!

  3. Laura @ Laura's Culinary Adventures on April 23, 2015 at 8:50 am

    A yummy sweet glaze is always necessary!

  4. Jess @ What Jessica Baked Next on April 23, 2015 at 12:12 pm

    These raspberry streusel bars look divine! I love that beautiful crumb topping so much! I can’t wait to try these, Sally! 😀

  5. Carolyn @cookiesandcows on April 23, 2015 at 12:33 pm

    These look soo good! Perfect for springtime! These bars will make it feel like it’s actually a warm and sunny spring here, and not 40 degrees haha

  6. Erin on April 23, 2015 at 10:00 pm

    So I didn’t want to pay full price for the fresh raspberries at our little store – I’ll get some and do this right, as soon as they do go on sale – but, I had some blueberries in the freezer… So voila, mixed berry bars, my oh my!!! Will do that version again on purpose! I love the above suggestion to use almond extract, too. And peach, when they come into season… and of course the apple ones which I’ve also made several times now… it’s so fun to have another great basic recipe that you can vary to fit so many occasions! Thanks, Sally!

    • Sally on April 24, 2015 at 3:43 pm

      Such a versatile recipe in terms of fillings, yes!

  7. Amy @ Amy's Healthy Baking on April 23, 2015 at 10:07 pm

    Oh my YES! Streusel is always the solution to all of the world’s problems. It’s the entire reason we drive over an hour to our favorite brunch spot — their blueberry coffee cake has a cinnamon streusel that’s to die for! Especially with melted butter on top. But I digress… These bars look amazing Sally, and I can totally tell why you couldn’t get them out of your head!

  8. Christi on April 24, 2015 at 12:23 am

    I made these bars yesterday and they were a HUGE hit with my husband, daughter and son-in-law. Easy to make and awesomely yummy. Thank you, Sally!

    • Sally on April 24, 2015 at 3:42 pm

      Amazing! So glad everyone loved ’em!

  9. Mariah @ Mariah's Pleasing Plates on April 24, 2015 at 2:17 am

    Raspberries are quite possibly my favorite thing in the whole world. These bars have me drooling over here Sally!
    Cannot wait to make!

  10. Allison on April 24, 2015 at 3:02 pm

    Oh man I am going to make these this weekend!! Cannot wait!! 🙂 You rock!!

  11. Kathy on April 25, 2015 at 10:26 am

    Ok, I thought I had raspberry jelly, but it is blackberry. And I have blueberries in my freezer from last summer. We will see how my berry bars turn out!

  12. Tammi on April 25, 2015 at 5:26 pm

    I made these bars today and they were amazing! So quick. So delicious. So perfect. Can’t wait to try them with different fruit variations. Thanks for a great recipe!

  13. Fareeha on April 25, 2015 at 10:29 pm

    Quick question: Since old fashioned oats arent available where I live, may I substitute it with quick oats? Also finding raspberries is an issue, but I have my homemade strawberry jam without pectin in it, can I use that as well?

    • Sally on April 27, 2015 at 9:21 am

      Quick oats will be fine in the streusel, yes. And homemade strawberry jam would be as well. Enjoy!

  14. Lisa on April 26, 2015 at 10:09 am

    I made these yesterday and they’re already gone! Incredibly delicious! I love raspberries and I’ll make these more often for sure.

  15. Paula on April 26, 2015 at 11:31 pm

    Sally, these look amazing! I love anything raspberry, and I think I will make them with apricot as well! Your photos are also gorgeous…I always enjoy seeing pictures of Jude-he is very handsome. Saw the pic from the link showing your sister’s bridal shower. 🙂

    • Sally on April 27, 2015 at 9:05 am

      Thanks Paula. I love sharing pictures of my dog, that’s for sure. Shameless love of my pup.

  16. Emma on April 27, 2015 at 12:18 pm

    How do you make a vanilla glaze? I guess I should know but it escapes me. Have all the ingredients and want to make it for our Assistance League potluck.
    Is it just powdered sugar and water? Thanks!

  17. Meagan on April 28, 2015 at 5:32 pm

    This recipe looks absolutely amazing! A question though – I’ve become lactose intolerant in the last 6 months and am desperately missing baked goods like these! Could I swap the butter out for something without lactose so I can make them? Maybe coconut oil or something? Any advice would be amazing so I can try these delicious bars!! Thanks so much, Meagan (from Australia)

    • Sally on April 29, 2015 at 8:11 am

      Coconut oil could work– what about a vegan butter substitute? One that is dairy free.

  18. Emm on April 29, 2015 at 3:03 pm

    I wrote a couple of days ago about the vanilla glaze. I ended up googling it!
    Made these raspberry bars for two women I tutor. Didn’t have a chance to refrigerate the bars but just drizzle dthe icing which did not turn white. The women ate three each and took the rest home. They said it was a keeper and they would be happy to be my ‘guinea pigs” which is a new term for them!
    How much flavor does refrigeration dd and will it make the drizzle white?
    Thank you it really was yummy and I just had to order your first book!

  19. Irene on April 29, 2015 at 11:34 pm

    I made these tonight and had a problem, sort of. The crumb topping and jam melted into each other and boiled up all across the surface of the bars. I pulled them from the oven at 25 minutes when I noticed this. My oven temp was right. I wonder if you can weigh in on what might have gone wrong and how to prevent it in the future. Maybe I should have put the assembled bars in the freezer for a few minutes befor baking? Regardless, they were still delicious, just not as beautiful as yours. I’m a very experienced baker and haven’t had this happen before. Will make them again–they’re that good, quick and easy to make. Thanks!

    • Sally on April 30, 2015 at 12:01 pm

      Irene, was your butter for the streusel extremely cold? If not, it likely was too soft and melted all over the top instead of staying in its crumb-like consistency.

  20. Kayla on April 30, 2015 at 7:41 pm

    I just made these bars and seemed to have the exact same problem as Irene above. I’m pretty darn sure that I experienced the problem because I used “natural strawberry spread” instead of real preserves. The spread is too thin and the streusel topping sank down in it. Tastes wonderful but just isn’t quite as aesthetically pleasing!

  21. Paula on May 8, 2015 at 7:27 pm

    Hi Sally. Can you use quick oats instead of the old-fashioned oats for the streusel?

    • Sally on May 8, 2015 at 8:36 pm

      Quick oats work, yes.

  22. Sarah on May 10, 2015 at 1:58 pm

    Another great recipe, Sally! I made these to bring to breakfast at my grandma’s house for Mother’s Day and they came out delicious! I think I need to make sure my butter for the streusel topping is colder next time, because the top layer didn’t look as crumbly and pretty as yours. They were worth making again soon for sure! 🙂

  23. Mercedes on May 10, 2015 at 9:50 pm

    These look so amazing Sally! And I was so excited when I was reading a People magazine from a couple of weeks ago and saw a familiar face! Congratulations on the feature!

  24. Becky on May 11, 2015 at 2:55 pm

    Sally! I made these for a mother’s day luncheon we had and OH MY – everyone LOVED them! Just wanted to let you know what a hit they were. Thank you! 🙂

    • Sally on May 11, 2015 at 8:26 pm

      Thank you so much for letting me know Becky!

  25. Christine on June 26, 2015 at 11:02 am

    Loved these! A total hit with all of my family!! Thank you!

  26. Jessica on June 29, 2015 at 3:09 pm

    I just made these, and they’re a definite hit as always. I don’t buy raspberries but did have strawberries, and doubled the recipe. Near perfection: I say near because I forgot that with my oven I have to always cut the times on your recipes by 3-to-5 minutes. I forgot this time. That only meant chewy shortbread at the edges and a little darker on the *very* bottom of the shortbread. Love. Thank you.

  27. Kayla on July 11, 2015 at 11:39 pm

    I want to make these delicious looking bars but i don’t have oats where i live. Do you habe another streusel recipe that i can use?

  28. Joseph on July 12, 2015 at 5:51 pm

    Hey Sally
    Can I use raspberry spread instead of raspberry preserves? Not sure if there’s a difference but I wanted to make sure.

    • Sally on July 12, 2015 at 6:24 pm

      Yes that would be fine.

      • Joseph on July 12, 2015 at 6:26 pm


  29. Sierra on July 26, 2015 at 10:05 pm

    I really want to make this recipe, but only have raspberry jam, not conserves, will this make a huge difference? I’m dying to try it but don’t want to waste all the fresh berries I just picked on something that might not turn out… Thanks in advance!

    • Sally on July 27, 2015 at 11:47 am

      Raspberry jam works!

  30. Kim on August 14, 2015 at 7:52 pm

    Oh yeah.. Just made these. This is going to be a huge problem… I just keep eating them. I think I’ve actually made myself a little ill. I think this would be an awesome recipe for Xmas. Cheap and easy, but delicious and pretty. I also was thinking some kind of lemon element would be awesome… maybe some zest in the shortbread or something like that. Thank you so much!



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