Homemade Raspberry Crumb Bars with Oat Streusel

In this raspberry crumb bars recipe, tangy raspberry jam is tucked between two layers of buttery shortbread to make an irresistible dessert. Simple to prepare with just seven ingredients, these raspberry crumble bars are perfect for potlucks, bake sales, and family gatherings.

These truly are the best raspberry crumb bars: a crisp, sandy shortbread base, a bright raspberry filling, and a crumbly shortbread topping. The same dough makes both the crust and the crumble, so there’s no need to prepare multiple batters.

Raspberry Crumb Bars: Ingredients & Substitutions

• Butter (salted): Salted or unsalted butter both work; if you use unsalted, add a pinch more salt to taste.
• Granulated sugar: White granulated or organic cane sugar produces the best texture and flavor.
• Pure vanilla extract: Adds depth; you can substitute part of it with a complementary extract such as almond or lemon for variation.
• All-purpose flour: For a gluten-free version, substitute a 1:1 gluten-free baking flour blend.
• Fine sea salt: If substituting table salt, reduce the amount by half to avoid over-salting.
• Seedless raspberry jam (filling): Seedless raspberry jam is preferred, but any smooth jam or fruit preserves—apricot, strawberry, or blackberry—work well too.

How to Make Raspberry Bars

The method is straightforward: prepare a shortbread-like crumb dough, press most of it into a pan for the base, spread the jam, then crumble the remaining dough on top. Bake until golden and bubbling, then cool completely before slicing.

Make the Crust/Topping

Start by creaming the butter and sugar until light.

In a stand mixer fitted with the paddle attachment, or using a handheld mixer in a large bowl, beat the softened butter and granulated sugar for about 1 minute until well combined and slightly fluffy.

Add the vanilla and the egg, and beat just until incorporated. Overmixing at this stage isn’t necessary.

Mix in the flour and sea salt on low speed until the mixture forms large, sandy crumbs. The dough should be cohesive but not wet.

Assemble & Bake

Press about two-thirds of the crumb mixture evenly into the bottom of a prepared 9×9-inch baking pan lined with parchment.

Smooth the jam over the crust in an even layer so it reaches nearly to the edges.

Homemade Raspberry Filling

For a fresh filling option, thaw 24 ounces of frozen raspberries in a colander and let excess liquid drain, or use 24 ounces of fresh raspberries. Blend the berries with 1/2 cup granulated sugar, 1 teaspoon lemon juice, and 2 tablespoons cornstarch until smooth. Use this mixture in place of jarred jam.

Crumble the remaining dough into small pieces with your hands and distribute them gently over the jam to form the topping.

Bake in a 350°F oven for 45–50 minutes, or until the topping turns lightly golden and the filling is bubbling at the edges. Remove from the oven and allow the bars to cool completely before slicing; chilling briefly in the refrigerator helps them set for cleaner cuts.

Cut and Serve

Once cooled, lift the bars from the pan using the parchment, transfer to a cutting board, and slice into squares. Serve at room temperature. For a finishing touch, drizzle a simple vanilla icing over the top and let it set.

More Delicious Bar Recipes

If you enjoy fruit-filled bars, also try variations such as apple pie bars, key lime pie bars, pumpkin pie bars, lemon bars, cherry bars, or raspberry brownies for different flavors and textures.

Store & Freeze

Store leftover bars in an airtight container at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 2 months. For best results when freezing, wrap individual bars in plastic wrap and place them in a freezer-safe container to maintain texture and flavor.

Raspberry Bars Recipe FAQs

If you try this raspberry crumb bars recipe and enjoy it, please leave a comment and rating below — feedback helps improve the recipe and lets others know what to expect.

Raspberry Crumb Bars

Laura

A simple seven-ingredient recipe featuring buttery shortbread and a bright raspberry filling — perfect for sharing.

Rated 5 from 3 votes

Course: Dessert

Cuisine: American

Servings: 16 bars

Calories: 300

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Equipment

• Stand mixer or hand mixer
• Measuring cups and spoons
• Mixing bowls and spatula
• 9×9-inch baking pan lined with parchment

Ingredients

Crust/Crumb

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 egg, room temperature
• 2 cups all-purpose flour (or gluten-free 1:1 blend)
• 1/2 teaspoon fine sea salt

Filling

• 1 1/2 cups seedless raspberry jam (about 16 oz)

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper and set aside.
2. Beat the butter and sugar together for about 1 minute until creamy.
3. Add the vanilla and egg and mix until combined.
4. Stir in the flour and sea salt until large crumbs form; the dough should be soft but not wet.
5. Press two-thirds of the crumb mixture into the bottom of the prepared pan to form an even crust.
6. Spread the raspberry jam over the crust in an even layer.
7. Crumble the remaining dough and gently distribute it over the jam.
8. Bake for 45–50 minutes, until the top is lightly golden and the filling bubbles at the edges.
9. Remove from the oven and cool completely before cutting into bars.

Notes

Ingredient substitutions: Unsalted butter is fine (add a little extra salt if desired). Use organic cane sugar if preferred. Swap some vanilla for almond or lemon extract for a twist. For a gluten-free version, use a 1:1 gluten-free baking flour.

Homemade raspberry filling: Thaw 24 oz frozen raspberries or use fresh, drain excess liquid, then blend with 1/2 cup sugar, 1 tsp lemon juice, and 2 tbsp cornstarch until smooth. Use instead of jam.

Nutrition (per bar)

• Calories: 300 kcal
• Carbohydrates: 46 g
• Protein: 2 g
• Fat: 12 g (Saturated fat: 7 g)
• Sodium: 189 mg
• Sugar: 28 g

Nutrition information is an approximation.

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