Raspberry Crumble Bars
This Raspberry Crumble Bars recipe combines a buttery shortbread-style crumble with a sweet-tart raspberry filling — a quick, forgiving dessert that kids and adults love.
Ingredients
For the Crumble Base
- 225 g salted butter, softened Gives rich flavor; salted is fine for most households.
- 120 g granulated sugar Sweetens the buttery base.
- 320 g plain (all-purpose) flour Forms the crumbly shortbread texture.
For the Filling
- 230 g frozen raspberries Quick and available year-round; no thawing required.
- 150 g raspberry jam Boosts sweetness and body in the filling.
- 60 g granulated sugar Additional sweetener for the fruit filling (adjust to taste).
- 3 tbsp cornflour (cornstarch) Thickens the filling so it doesn’t run.
- 1/2 tbsp lemon juice Brightens flavor and balances sweetness.
Optional Add-ons
- 1/2 tsp vanilla extract For extra warmth in the base.
- 1 pinch cinnamon or nutmeg For subtle spice in the crumble.
- 2-3 tbsp rolled oats For texture in the crumble.
- 1 handful chopped white or dark chocolate For a richer twist.
- 1 handful sliced almonds or chopped hazelnuts For crunch on top.
Instructions
Preparation
- Preheat the oven to 190°C (170°C fan) and line an 8x8-inch baking pan with parchment.
- Cream the softened butter and 120g sugar in a bowl until smooth.
- Add the 320g plain flour gradually and mix until a crumbly dough forms.
- Press two-thirds of the mixture firmly into the lined pan to form the base. Reserve the remaining crumble for the topping.
Baking
- Bake the base for 15 minutes until just set and lightly colored.
- For the filling, in a small saucepan, combine 230g frozen raspberries, 150g raspberry jam, 60g sugar, 3 tbsp cornflour, and 1/2 tbsp lemon juice. Heat over medium, stirring until everything melts and the mixture thickens.
- Pour the warm filling over the baked base, spread evenly, and sprinkle the reserved crumble on top.
- Bake for an additional 35 minutes until the top is golden and the filling is bubbling at the edges.
Cooling
- Cool the bars in the pan for about 15 minutes before slicing.
Notes
You can bake the base and refrigerate it, then finish with the filling the next day. The bars can be stored in an airtight container in the fridge for up to 4 days.