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 icing

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 and I finally got around to making them.

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! That vanilla icing!

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, icing-aholics.

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 icing is completely unnecessary but on this beautiful spring day, I’ve got the windows wide open, music blasting, the cool breeze blowing in, strawberry lemonade in hand, and my god I’m feeling jazzy! So, let me rephrase. The vanilla icing is completely NECESSARY.

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


Raspberry Streusel Bars

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours, 20 minutes
  • Yield: 12-16 bars
  • Category: Bars
  • Method: Baking
  • Cuisine: American


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 icing.



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


  • 3/4 cup raspberry preserves*
  • 1216 fresh raspberries*


  • 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 (spoon & leveled)
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • optional (but encouraged!): vanilla icing for topping


  1. Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with 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 icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.


  1. Make Ahead & Freezing Instructions: 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.
  2. Fruit Preserves: Try these bars with other flavors! Strawberry preserves, peach preserves, orange preserves, you name it.
  3. Raspberries: You can use frozen raspberries instead. Thaw and pat dry before using.
  4. Double Batch: This recipe can easily be doubled and baked in a 9×13 pan. Bake for 45 minutes and cool completely as directed in this recipe.

Keywords: raspberry streusel bars, raspberry crumble bars

Raspberry Bars-1


Comments are closed.

  1. I have made this quite a few times using raspberries or blueberries. If I need to bring something sweet and easy to eat to a gathering or event this is at the top of my list. Sometimes I add about 1/4 cup chopped pecans to the streusel, as well as a pinch of cardamom. Everyone who has tried these absolutely LOVES them. I’ll be trying it with cherries next. Thank you!

  2. Hey, Sally! I made these today and they are absolutely wonderful. This recipe was super easy. I used raspberry and apricot preserves, half of each mixed together. Now I understand the happy raving of how amazing these are! Thank you so much for sharing. I can’t wait to try the carmel one next!

  3. Tasted good but my cookie was not cooked. I used an old aluminum bake king and lined with aluminum foil. After the stated time I took the cookie out and it was completely raw. I left it in for another 5 minutes still raw! Assembled and baked and cooled and just cut into it. Still raw. Maybe it was the aluminum pan with the aluminum foil that didn’t allow the cookie to bake. I feel like t need double the time stated in the recipe

  4. Hi Sally! Do you think I could make these using leftover cranberry sauce? Any suggestions? Thank you!

    1. Yes, absolutely!

  5. Hi Sally,

    If I am doubling the recipe, how long do I bake just the crust for?

    1. Hi Alexis, 18-20 minutes should do the trick.

  6. ERMERGERD. These bars are DEADLY. I can’t make them very often because I eat them ALL (and it doesn’t hep that I ALWAYS make a double batch!). These are honestly my most favorite treat EVER. I always try to make the glaze, but seriously I never get the chance because I get too impatient and just start to eat them…and then they disapear. D’OH!!
    So I don’t even know how they taste with that part on them…which is probably good for me. hahahaha!!!!

    1. Ha! I’m so glad you enjoy them. 🙂

  7. Michele Gatts says:

    What’s the recipe for the vanilla glaze?

    1. Michele Gatts says:

      Thank you!

  8. How much jam should I use, if I can’t add any fresh or frozen berries please?

    1. Hi Brindy! 3/4 cup should still be plenty, but feel free to add another 1-2 Tablespoons on top of that.

  9. I made this today to take to a girls night in . My goodness … the best slice I’ve ever eaten !! I baked the base a little longer to ensure a biscuity texture and I used raspberry jam that I made myself . I used frozen raspberries which worked a treat and plenty of them ! I also added chopped hazelnuts to the topping . Very deliscious !!!! Will definitely make again !!!

    1. Yours sounds delicious! I’m so glad you enjoyed it!

  10. Can you freeze these bars?

    1. Sure can! See make ahead instructions.

  11. Vicki Hafler says:

    wondering if you can take real raspberries and cook them down and to use?

    1. Hi Vicki! I don’t recommend fresh raspberries in the bars, but you can make a raspberry jam. While I haven’t personally tried this particular jam, this one looks fantastic and simple: https://www.marthastewart.com/1154651/quick-raspberry-jam

      Or try any of my recipes using fresh raspberries: https://sallysbakingaddiction.com/tag/raspberries/

  12. I just made these and took them to coffee hour at church. I followed the recipe exactly, and these raspberry bars were a huge hit. One woman remarked, “I can’t stop eating these!” Fortunately I made a double batch, and they quickly disappeared. I loved the addition of the fresh raspberries! I plan on making another batch soon. Thank you.

    1. Yay! Thrilled to read this, Kathy 🙂 Glad these bars were a hit!

  13. I was making some strawberry streusel bars and was wondering what’s the difference between using melted butter for the crust (like your raspberry bars) versus cold butter for the crust (like you use in your Lemon Strawberry Crumb bars)? How do you know when to use which?
    Thank you!

    1. Hi Natalie! I find melted butter produces a denser, more buttery crust. I love it. Cold butter produces a flakier and more crumbly crust, so I like using that method when I’m making crumble bars.

  14. Tastes amazing and very easy to make. I just had one problem that I’d like some help with. I used foil to line the pan, however the foil is sticking to the edges where the raspberry jam touches it and coming off in bits and pieces. What can I do to prevent this in the future?

    1. I’m so happy you enjoyed this recipe, Donna! You can use parchment paper instead of foil next time, or if you wish to still use foil you can give it a very light spray with nonstick baking spray.

  15. These are absolutely delicious, the crust is perfection!

  16. Thank you Sally, these were delicious and so easy to make! Next batch, I will make with the icing! YUM!

  17. Nicole Burye says:

    Hi Sally! I love your recipes. My mom got me one of your cookbooks for Christmas and my days have been filled with sugar and flour since. I was wondering if for these bars, instead of using raspberries if I could use strawberries? Thanks again!

    1. I’m so happy to read you have been enjoying my recipes, Nicole! Yes you can easily swap strawberries for raspberries without making any other changes. Enjoy 🙂

  18. I don’t have any old fashioned oats 🙁 I have instant oats though. Can I substitute? Would I have to make any other changes?

    1. No changes necessary– an even swap will be just fine.

      1. Thanks I will try that!!! I used up all my old fashioned already making other things in the quarantine lol.

  19. Kimberly Gadway says:

    My boys are obsessed with a raspberry shortbread bar with a light crumble top (less like a streusel top) from a local farmers market. So I have a couple of questions, what size pan did you cook this in 9 by what? Is your bottoms a shortbread bar? Also, what other alternative topping could I use….the crumb topping is light and white in appearance.

    1. Hi Kimberly! Happy to help. Use an 8-inch square baking pan. These are bars and the crust is a thin shortbread base. I haven’t tested other toppings, but I recommend sticking with the oat streusel on top. Feel free to skip the cinnamon and replace the brown sugar with regular white granulated sugar.

  20. Shelbi Schwandt says:

    Could you use pie filling for the filling?

    1. I can’t see why not! The bars may take longer in the oven depending what type of pie filling is used (and how wet it is).

  21. I find that not all recipes bake up super well with GF flour, but these baked up wonderfully! No difference between using GF flour and regular AP flour. I prefer the King Arthur Measure for Measure GF flour blend.

  22. Just made these and they are super yummy and so quick to make. You just have to be patient after making them because they taste fantastic cold from the fridge. Thanks Sally

  23. Stuck inside on lockdown, so I was missing a couple ingredients – so I substituted mango chunks for whole raspberries and honey nut corn flakes instead of oats. Delicious!!!! Thank you for the recipe. I think I’ll try a version with cherries and peach preserve!

  24. This recipe is definitely a keeper. Only changes I made: I only had salted butter, so I omitted the salt. I did use the fresh raspberries. I doubled the recipe and baked in a 9 x 13 pan. After baking for 45 min, I wanted the top slightly darker, so I put it under the broiler for 2 min. I added the icing as well. My family loved them. My nephew said they were probably the best thing I’ve ever baked. Thanks for the recipe!

  25. Miss Karen says:

    SNARF! I only had Huckleberries on hand… (stupid quarantine) As usual, your recipes are phenomenal.

  26. Fabulous with blueberries as well! I make my own glaze/icings and I tweeked it and added just a little lemon juice, and YUM!! I love recipes I can do just about anything with!

  27. Hi Sally!
    Would there be any difference if I were to use cranberries instead of raspberries?

    1. Hi Kate, I actually have a recipe for Cranberry Bars that I think you would love!

  28. Could I theoretically triple the recipe and bake in a half sheet? The area works out almost perfectly.

    1. Shouldn’t be a problem. I’m unsure of the best bake time. Same oven temperature.

  29. These are incredible! My brother loves raspberries and said this is one of the best things he has ever tasted. I did not opt for the icing and I did add some chopped pecans to the streusel. Thank you for another winner, Sally!

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