Got a sweet tooth? These raspberry bars are gonna be your new obsession. Made these for my family last weekend and they vanished in like 5 mins! The combo of buttery crust, tangy raspberry filling, and crumbly topping is just perfect. Best part? They’re way easier than they look.
Why You’ll Love These Raspberry Bars
Honestly these raspberry bars changed my dessert game. Used to spend hours on complicated recipes but these bars are so simple. My cousin who hates baking even managed to make them without messing up!
What makes these special:
- Only need basic ingredients you probably already have
- Can prep in under 15 mins (seriously)
- Work for breakfast, snack or dessert
- Stay fresh for days (if they last that long lol)
- Perfect for potlucks cuz everyone goes crazy for them
One time I brought these raspberry bars to my daughter’s school event and three moms asked for the recipe before they even finished eating. That’s when I knew this recipe was a keeper.
What You’ll Need for These Raspberry Bars
For the Crust and Crumble:
- 2 cups all-purpose flour – don’t need fancy flour, regular stuff works great
- 3/4 cup granulated sugar – can use little less if you want less sweet
- 1/4 tsp salt – just a pinch really
- 1 cup cold unsalted butter – gotta be cold, makes the texture perfect
- 1 egg – helps bind everything
- 1 tsp vanilla extract – real stuff tastes better but whatever you got works
For the Raspberry Filling:
- 3 cups fresh raspberries – frozen work too if thawed and drained
- 1/2 cup sugar – balances the tartness
- 2 tbsp lemon juice – adds brightness
- 3 tbsp cornstarch – crucial for thickening so bars aren’t soggy
- 1/2 tsp cinnamon – optional but adds nice warmth
The quality of raspberries matters a lot here. When they’re in season, the flavor is unbeatable. But honestly frozen raspberries work almost as good, especially in winter when fresh ones cost a fortune.
If you’re gluten-free, can swap regular flour for almond flour or GF blend. For vegan version, use plant butter and flax egg instead of regular egg.
How to Make the Best Raspberry Bars
Step 1: Prep the Pan and Oven
Preheat oven to 350°F. Line 9×13 baking pan with parchment paper, letting it hang over sides a bit. Makes removal super easy later.
Step 2: Make the Crust/Crumble Mixture
In large bowl, mix flour, sugar and salt. Cut cold butter into small cubes and add to flour mixture. Use pastry cutter or just your fingers to work butter in until mixture looks like coarse crumbs. Some chunks are good!
Beat egg with vanilla in small bowl, then pour into flour mixture. Stir until just combined – don’t overmix or crust gets tough.
Press about 2/3 of mixture into bottom of prepared pan to form crust. Should be even layer about 1/4 inch thick. Set remaining mixture aside for topping.
Step 3: Prepare the Raspberry Filling
In medium saucepan, combine raspberries, sugar, lemon juice, cornstarch and cinnamon. Cook over medium heat, stirring often. Mixture will start bubbling and thickening after about 5 mins. You’ll know it’s ready when it coats back of spoon.
Let filling cool slightly – about 10 mins. Still want it warm enough to spread easily.
Step 4: Assemble and Bake
Pour raspberry filling over crust, spreading evenly. Careful not to disturb crust underneath.
Crumble remaining dough over top of raspberry layer. Don’t worry about covering completely – gaps are good for seeing the pretty red filling.
Bake for 35-40 mins until top is golden brown and filling is bubbling a bit at edges. If top browns too fast, cover loosely with foil.
Step 5: Cool Completely
This is hardest part! Let bars cool in pan at least 2 hours before cutting. I know it’s tempting to dig in but they need time to set up properly. Can speed up by putting in fridge after they’ve cooled about 30 mins at room temp.
Tasty Variations of Raspberry Bars
Mixed Berry Madness
Swap half the raspberries for blackberries or blueberries. The color is amazing and flavors work great together. Check out my Raspberry Peach Cobbler which uses a similar fruit combo.
Chocolate Lover’s Dream
Add 1/2 cup mini chocolate chips to crumble topping. The chocolate-raspberry combo is killer. If you love this combo, my Raspberry Molten Chocolate Cake takes it to next level.
Nutty Twist
Mix 1/2 cup chopped almonds or walnuts into topping. Adds nice crunch and pairs perfect with raspberry flavor.
Lemon Raspberry Bars
Add 1 tbsp lemon zest to crust mixture and extra tbsp lemon juice to filling. Gives bright citrusy kick that makes raspberry flavor pop.
Coconut Raspberry Paradise
Mix 1/2 cup shredded coconut into topping. Toasting coconut first makes flavor even better.
Common Questions About Raspberry Bars
How do I store raspberry bars?
Keep bars in airtight container. They last 3-4 days at room temp or week in fridge. Can actually taste better on day 2 after flavors meld!
Can I freeze raspberry bars?
Totally! Cut into squares first, then wrap individually in plastic wrap and store in freezer bag. Good for up to 3 months. Thaw overnight in fridge or couple hours at room temp.
Why is my raspberry filling runny?
Probably didn’t cook filling long enough or skimped on cornstarch. Make sure filling bubbles and thickens before adding to crust. If using frozen berries, drain excess liquid after thawing.
Can I use raspberry jam instead of making filling?
Yep! Use about 1.5 cups good quality raspberry preserves. Warm slightly before spreading for easier application. Might be sweeter than homemade filling so maybe reduce sugar in crust.
How do I know when raspberry bars are done baking?
Edges should be golden brown and filling should be bubbling slightly. Middle might still seem bit soft but firms up during cooling. Don’t overbake or bars get dry.
Can I make raspberry bars ahead of time for party?
Perfect make-ahead dessert! Can make 1-2 days before event and store in fridge. Let come to room temp before serving for best flavor.
What can I serve with raspberry bars?
These are perfect on their own but amazing with scoop of vanilla ice cream or dollop of whipped cream. For brunch, serve with coffee or mimosas.
Final Thoughts on These Amazing Raspberry Bars
Made these raspberry bars like 20 times now and still not tired of them. Something about that sweet-tart raspberry flavor with buttery crust just hits right every time.
My grandma who’s super picky about desserts asks for these whenever she visits. Even my neighbor who “doesn’t like fruit desserts” ate three in one sitting!
Honestly love how versatile these raspberry bars are. Fancy enough for company but easy enough for random Tuesday night when sweet craving hits. Give them a try and bet they’ll become regular in your kitchen too!
Make recipe your own – add different berries, nuts, whatever you like. That’s what cooking’s all about. Just don’t skip letting them cool completely… learned that lesson hard way first time I made these raspberry bars!
Raspberry Bars
Equipment
- 9×13-inch baking pan
- Parchment paper
- Large bowl
- Medium saucepan
- Spatula
- Oven
Ingredients
- Crust and Crumble:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1 cup cold unsalted butter cubed
- 1 egg
- 1 tsp vanilla extract
- Raspberry Filling:
- 3 cups fresh or thawed raspberries
- 1/2 cup granulated sugar
- 2 tbsp lemon juice
- 3 tbsp cornstarch
- 1/2 tsp cinnamon optional
Instructions
- Prep the Pan and Oven
- Preheat oven to 350°F (175°C). Line a 9×13 baking pan with parchment paper, leaving some overhang for easy removal.
- Make Crust and Crumble
- In a large bowl, mix flour, sugar, and salt. Cut in cold butter with fingers or a pastry cutter until mixture resembles coarse crumbs.
- Beat egg with vanilla, then stir into flour mixture until combined. Press 2/3 of this mixture into pan to form an even crust. Set aside remaining mixture.
- Prepare Raspberry Filling
- In a medium saucepan, combine raspberries, sugar, lemon juice, cornstarch, and cinnamon. Cook over medium heat, stirring often until thickened (about 5 minutes). Let cool slightly.
- Assemble
- Spread raspberry filling over crust. Crumble remaining dough over the top.
- Bake
- Bake for 35–40 minutes until golden and bubbly. If browning too fast, tent with foil.
- Cool
- Let bars cool at room temperature for 30 minutes, then transfer to fridge to chill for 1.5 hours before slicing.
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