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.

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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

Description

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.


Ingredients

Crust

  • 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)

Filling

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

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 icing for topping

Instructions

  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 icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.

Notes

  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

163 Comments

  1. The crumble! The glaze! That luscious berry layer! Oh my Sally, these have all the makings of the perfect simple sweet treat 🙂
    Layer cakes and fancy desserts are all well and good, but sometimes it is the simplest of things, made with attention to perfect detail (like a real crumble layer instead of a shortbread crumble approximation) that make our tummies, tastebuds, and souls happiest!

  2. Oh my gosh, Sally, I want to make these RIGHT NOW!!! They look so perfect and delicious and beautiful. Gosh, what about a lemon glaze?!? <3 Your photographs are so bright and spring-y, and you really captured the textures and colors amazing well 🙂

  3. Last summer, I bought a raspberry bar at a farmer’s market and it was the best one I have ever tasted. I spent the rest of the summer working to replicate it, so I can identify with your experience at your sister’s shower!
    Always the streusel on top, that’s for dang sure! Yours look really good. The glaze drizzle is a must, too!

  4. I’ve never met a raspberry bar that I didn’t like. The photographs had be convinced that I need to make these very soon. My stepmother’s birthday is this weekend and I just might have to whip these up for a special treat. Thank you as always!

  5. These raspberry streusel bars look delicious! I really have to make them soon!

    Thanks for adding the gram and temperature in celsius, that makes it so much easier for me. 😀

      1. I guess for many who aren’t used to cups and °F it’s a big help, coz not everybody is up to converting everything and might turn away.

  6. These bars are IMPRESSIVE. Oh my word Sally, your photographs DO these bars justice! Amazing. My mouth is salivating as I type haha! Totally agree about the streusel topping, I wouldn’t prefer a shortbread crust on top either. And with a 2 for $5 sale on raspberries at the store, you know what I’ll be making this weekend! Great, great, (one more) great recipe, Sally!

  7. I have been looking for a bar just like this lately. I’ve been buying store bought streusel bars and the homemade version sounds so easy to make at home. I know what I’m making this weekend. Thank you! I am SO happy spring is FINALLY here too!!

      1. I made these this weekend with strawberries instead and they were exactly what I’d hope they would be. Didn’t do the glaze but the whole family loved them. Next time I’m thinking Blueberry!

  8. Those look beautiful Sally! I have made the caramel apple pie bars 4 or 5 times now. Deeelish!! A perfect suggestion to make these for Mother’s Day, as mi madre loves her some raspberries! 🙂

  9. Did you know that the word ‘Streusel’ is actually German for ‘crumb’ so that a ‘streusel crump topping’ would be kind of doubled up? Not, that I would mind that, haha.
    Anyway, I love raspberries and these bars look absolutely delicious ♥

  10. My hubby loves raspberries so I will be making these this weekend, if I can wait that long. Ha! They look delicious, as always!

  11. Oh my gosh. I made your pumpkin bars last year and they were a huge hit. My husband was so sad he was late to the party and didn’t get one. I’ll have to make it up to him and make these raspberry ones ASAP!

  12. As soon as you mentioned those bars from the get together, I had an inkling I would be seeing them very soon! Considering your pumpkin and apple bars are favorites in our house (along with everything else – come on now!), I’m sure these are AH-mazingly delicious.

    This day is slowly turning into a rainy day, so I need some brightness!!!

  13. Have you ever tried a combo of apricot & raspberry preserves for the filling? Delicious with a tang. Great recipe.

  14. Oh geez….do these look scrumptious! I made a run to the grocery store for these ingredients and plan to do serious baking tomorrow, thanks to you…Sally! My friend is undergoing chemo and so I’m going to pack these lovelies up into a basket with pretty napkins and a copy of the recipe for her. Thanks a bunch!

  15. Hi Sally!

    Your salted caramel apple pie bars are my favorite dessert! I’ve only made them once, but they were seriously that good. The thing is, I doubled the recipe, but it only made 12 bars doubled! I followed the directions. I want to make these but I want to know if there is anything I can do so that the recipe makes the right amount. This has happened with a lot of your recipes, but that doesn’t stop me from baking them! Thanks!

    1. How large are your bars? 12 bars for a 9×13 pan sounds like big servings (which isn’t a bad thing!). I always cut into smaller squares.

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