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 streusel bars with vanilla icing

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!

stack of 2 raspberry streusel bars

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 streusel bars on a white plate with a fork

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 streusel bars with vanilla icing

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.

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raspberry streusel bars with vanilla icing

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 (31g) 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

2 images of raspberry streusel bars


  1. Made this today and it was absolutely delicious. I love your recipes as they always deliver.

    Thank you

  2. Do you add whole fresh raspberries or break them up a bit? Recipe implies leaving them whole, but pictures appear they aren’t.

    1. Hi Sarah, yes you can sprinkle whole raspberries on top of the jam layer. (But feel free to chop them if you’d like.) They don’t look whole in the photos since the bars are cut.

  3. Emily Radcliffe says:

    I cannot stop eating these! Such a great recipe!

  4. Katherine Campbell says:

    This was a big hit with the family. I used strawberry preserves because that is what I had in the pantry. In addition, I did have to bake about 10 minutes longer than recipe calls for, however my oven is old.

  5. My boyfriend is obsessed with raspberries so I had to make these bars! They are so delicious with plenty of raspberry flavor!!

  6. This was so easy to make and absolutely delicious. The shortbread crust paired with the raspberries was delicious. The pan was almost gone after about 15 min. My family loved it. I didn’t use the icing as I liked the tart flavor of the raspberries and didn’t want it to be too sweet. I would definitely make this again.

  7. S. Mirabelli says:

    All I can say is OMG. These are perfect. I say use the icing it just adds an extra layer of goodness. Making a double batch to send my daughter at college tomorrow. She is going to be so excited that I am using fresh raspberries from our bush.

  8. I’ve tried this recipe with a variety of preserves and it’s always been a hit! Could I sub apple butter for the filling? Think it’ll turn out alright? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nick, Yes apple butter should work here. Enjoy!

      1. You responded, thanks!! I’ll report back.. I’m sure it’ll be just as good as the other ones.

  9. In the double batch do you need to extend the bake time for the crust bake too or just the final bake time? I can’t wait to make these, despite not having either fresh or frozen raspberries to add to this first batch. I’m certain we will be doing this again as it looks awesome.

    1. Hi Erika! No need to extend the pre-bake time for the crust when doubling the recipe in a larger pan. 15 minutes is plenty.

  10. These were easy to make and soooo good! I don’t think I’m allowed at anymore friend or family functions without them!

    My only tip is to use a food processor To blend the streusel if you have one. Made things go much faster

  11. I made these for my parents last week. They were absolutley delicious! I had to use strawberry preserves but I still added the fresh raspberries. I also baked a tad bit longer. These bars were perfect after a night in the fridge. Everyone is requesting them again! Thanks for the recipe

  12. Yum! So good! We made one with raspberry and one with peach. Perfect

  13. So easy and so yummy! I wanted some strawberry jam bars, so substituted strawberry jam and covered with thinly sliced strawberries. I did bake them for about 10 extra minutes, cooled at room temp, placed in refrigerator for about 20 minutes, then placed on cooling rack. Sliced them slightly warm (no icing used, they are sweet enough). Great with a cup of hot tea. Thanks for this recipe, will definitely make again!

  14. I usually like most of your recipes but this one was not one of my favorites. It was just way too sweet. I’m just wondering if there is a way to reduce the amount of sugar or something else you can add to balance out the flavor a bit more?

  15. I made these twice last summer – huge it! Did you have a raspberry preserves recipe? I see an asterisk by the raspberry preserves in the ingredients list but no note. Thanks, will make again!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Ann, thrilled to hear these were such a hit for you! We don’t have a raspberry preserves recipe at this time. But, while we haven’t personally tried this particular jam, this one looks fantastic and simple: https://www.marthastewart.com/1154651/quick-raspberry-jam

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