Raspberry Crumb Bars
Easiest raspberry crumb bars made with preserves and fresh raspberries sandwiched between a layer of buttery, flaky crust and a sweet, oatmeal topping, plus a glaze for good measure!
Servings:16 bars
Ingredients
Crust
- 1 cup butter, melted
- ½ cup sugar
- 2 teaspoons almond or vanilla extract, or 1 teaspoon of each
- ½ teaspoon salt
- 2 cup flour
Filling
- 1 cup raspberry preserves
- 1 cup fresh raspberries, divided
Crumb topping
- 8 tablespoons butter, chilled
- ½ cup brown sugar
- ½ cup old fashioned rolled oats
- ¾ cup flour
- ¼ teaspoon salt
Glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla , or almond extract
- 3-6 tablespoons milk, ,as needed
Instructions
- Preheat oven to 350 degrees and line an 8x8 inch square baking pan with foil or parchment paper.
Prepare the crust
- In a large bowl combine melted butter, sugar, and extract. Stir together.
- Add salt and flour and stir.
- Press dough into prepared pan and bake for 10 minutes.
Prepare the filling
- Stir and gently mash half of the fresh raspberries into the raspberry preserves.
- Spread filling onto prepared crust. Top with remaining fresh raspberries.
Prepare the crumb topping
- Dice the chilled butter into small cubes.
- In a medium bowl stir together brown sugar, oats, flour, and salt. Add butter and mash with a fork (or pulse in a food processor!) til coarse crumbs form. Sprinkle over filling.
Finish it up
- Bake for 25 minutes. Remove from oven and allow to cool before cutting into bars. (You can pop it into the fridge to speed this up).
- While cooling, prepare the glaze by stirring together the powdered sugar, extract, and enough milk to make the glaze easily pourable. Drizzle over bars and serve.
Notes
- When made as written, this recipe makes 12-16 bars just depending on how large you cut the bars at the end. It can easily be doubled in a 9x13 pan for more bars (they'll be thicker and need 5-10 minutes longer in the oven).
- If you're impatient, like me, you can pop the pan into the oven (place a dish towel underneath if the pan is still hot) to speed up the cooling process. Bonus: these taste AMAZING chilled!
- The glaze is optional but definitely recommended - it just takes the whole dessert to the next level and looks super pretty!
- These bars would work great with blackberries or even a combination of both raspberries and blackberries.
Nutrition
Calories: 386 kcal, Carbohydrates: 55 g, Protein: 3 g, Fat: 18 g, Saturated Fat: 4 g, Cholesterol: 1 mg, Sodium: 320 mg, Potassium: 82 mg, Fiber: 2 g, Sugar: 31 g, Vitamin A: 762 IU, Vitamin C: 4 mg, Calcium: 26 mg, Iron: 1 mg