The best Raspberry Crumble Bars
These Raspberry Crumble Bars are SUCH A TREAT! The process is simple, you simply:
1. Make the crumble
2. Make the raspberry mixture
3. Place the crumble into a prepared baking dish
4. Cover with the raspberry mixture
5. Add some crumble on top for extra crunchiness
6. Bake & Serve
Let's move on to the most important part of the recipe, texture, and taste:
- The crumble on top is crunchy, buttery and crusty (SO GOOD!)
- The raspberry layer is fruity, mushy (in a good way), not overly sweet
- it's one of those melt in your mouth desserts
- made in just 50 minutes (from start to finish)
- you can make it up to three months ahead
- easy to make
- fresh and delicious
- no fancy equipment needed
- make it for your next picnic, breakfast and brunch gathering, back to school snack or
- because you just love yourself and your loved ones
Ingredients
These fruit bars are made with simple & easily accessible ingredients.
CRUMBLE
Flour - Use any white flour, all-purpose flour, plain flour or type 00 flour.
Sugar - Use a combination of granulated (regular) sugar and light brown sugar or simply use regular sugar if you currently don't have brown sugar at home.
Baking powder - Helps the crumble to be lighter and fluffier.
Butter - Always use cold butter straight from the fridge in this recipe. Instead of butter, you can use other shortenings as well.
Eggs - Keep everything together.
Lemon - Gives a lovely citrusy aroma, very subtle.
RASPBERRY LAYER
Sugar - Use powdered sugar. It will thicken the raspberry mixture and it will help bring out those amazing raspberry aromas.
Raspberries - Use fresh raspberries if possible. Frozen ones will work too. You can substitute the raspberries with wineberries, blackberries, and blueberries or use a mixture.
Cornstarch - Thickens the mixture. You can substitute with potato starch or other starch as well.
Lemon - Gives a lovely citrusy aroma, very subtle. Also, creates an amazing balance between sweet and tangy.
Liqueur - Optional, but it adds a kick in flavor. Don't worry, while baking the alcohol will evaporate and all that's going to be left is the lovely aroma.
What's the best way to wash raspberries
The best and easiest way to quickly wash and dry raspberries is to use a salad spinner. Simply place your raspberries (or other berries) into a salad spinner. Close it and spin the berries for a few times for them to dry. That's it.
Tips on how to make the best crumble
Crumble is a very important component in this recipe, so it's good to make it the best possible. Here are some extra tips to achieve perfection:
1. When starting to make the crumble recipe, it's best to have the ingredients chilled. Take your butter and eggs straight from the fridge and use them in the dough. That way the butter won't melt - which is super important.
2. While you are making the raspberry layer, keep the crumble dough chilled in the fridge (the one that's already in the baking dish and the one that's left for the crumble on top)
3. Before baking: Place the raspberry crumble bars in the freezer for 15 - 20 minutes before baking. That way the crumble will remain firm while baking, which results in a crunchier, crumblier texture.
Storing and Freezing
You can serve these Raspberry Crumble Bars when they come to room temperature. Optionally serve with a scoop of vanilla ice cream or a dollop of sour cream. We like them plain and simple as well. Keep the bars chilled in a fridge, covered in an airtight container for up to 3 days OR freeze them. Place these Raspberry Crumble Bars on a baking sheet, lined with parchment paper (make sure there's enough space in between each bar) and place in the fridge until completely frozen, for approx. 4 hours, then transfer them to freezer bags or an airtight container and freeze for up to 3 months. Defrost them by placing them on a plate and leaving them on the kitchen counter to come to room temperature or place them on a baking sheet lined with parchment paper and place in the oven for about 10 minutes at 180 °C / 350 °F or use a microwave.
MAKE AHEAD TIP:
Crumble: Make it up to 1 month ahead. Keep it frozen in the freezer. Defrost and use it in the recipe.
Raspberry Layer: Best to keep it fresh.
Raspberry Crumble Bars: You can prepare the whole dish up to three months ahead (keep it frozen in the freezer). That makes this treat the perfect snack on the go, make-ahead dessert, they are also great for breakfast and a good back to school snack.
Other delicious berry recipes you should try
- Raspberry Almond Cookies
- Blackberry Ricotta and Olive oil Bars
- Chocolate Cake with Blackberries
- Strawberry Mousse Cake
METHOD
-
crumble
Add all-purpose flour, sugar, brown sugar, and baking powder to a large bowl. Stir to combine. Add cold butter cubes. Using your fingertips, rub the butter into the flour mixture until there are no lumps or chunks of butter left. Add lemon zest and eggs. Stir to combine using a spatula, then knead with your hands until the dough comes together. Don't overwork it. It should remain crumbly. Press 2/3 of the crumble into the bottom of the baking dish (20 cm x 30 cm or 8-inch x 12-inch) lined with parchment paper. Keep the rest of the crumble dough chilled in a fridge. Preheat your oven to 190 °C / 370 °F.
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raspberry layer
Wash the raspberries and dry them. The easiest and fastest way to try them is to use a salad spinner. Place into a bowl and add powdered sugar, cornstarch, lemon juice, and raspberry liqueur (optional). Stir to combine well using a spatula. Spread the raspberry mixture over the crumble in the baking dish and sprinkle with the rest of the crumble dough.
-
bake and serve
Place the raspberry crumble to the preheated oven and bake for 35 - 40 minutes at 190 °C / 370 °F. Cool the baked raspberry crumble bars to room temperature then slice and serve. Enjoy. Store in an airtight container in a fridge for up to 3 days.
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