Raspberry Crumble Bars – buttery, soft, sweet, tart, and delicious! The perfect dessert for those fresh raspberries.
This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% my own.
Fresh summer fruit makes for the best desserts. This Raspberry crumble bar Use both fresh raspberries and raspberry jam for a sweet, tart, and delicious treat!
Click HERE for the recipe
When summer is just around the corner, my main concern is to prepare fantastic desserts from the fresh fruit. They are always a highlight at gatherings or with family. I mean, who says no to a slice of fresh strawberry shortcake?!
These bars have an almost shortcrust pastry crust that’s topped with a mixture of raspberry jam and pureed fresh raspberries, then topped with a mixture of brown sugar and oatmeal crumbs. Decant, sweet, tart, and the ultimate dessert.
Why You’ll Love These Raspberry Crumble Bars
- Great use of fresh fruit. Fresh raspberries are super juicy and delicious and provide the delicious raspberry flavor.
- Raspberries are out of season? Do not worry! You can also make these with frozen fruit and they will still be delicious.
- Super versatile! This is one of those recipes that you can adapt in a lot of different ways. These strawberry crumble bars are a variant with strawberries. You could use any other fruit, a combination of fruits, etc.
WHAT YOU NEED TO MAKE THESE
Click HERE for the full recipe
- all purpose flour
- Sugar
- Salt
- butter
- Brown sugar
- Fast cooking oatmeal – You can also use old-fashioned, it’s just thicker and a bit tougher.
- raspberry jam
- Fresh raspberries
- lemon juice
How to make raspberry crumble bars
- Make the base. I like to use an electric mixer, but a food processor or even your hands will work too. Mix the flour, sugar and salt together until the consistency is coarse sand. Reserve some of the mixture and set aside for later. Press the rest into your 13×9 inch baking pan. Bake for about 15 minutes until just beginning to turn golden brown.
- Make berry mix. Gently mash your fresh raspberries with a fork. You want to leave some pieces but not the whole berries. Mix the raspberry jam, lemon juice and pureed raspberries well.
- Prepare crumble topping. Mix together reserved base mix with brown sugar, rolled oats, and butter. Use your fingers to achieve the consistency of coarse sand.
- mount. When the base is golden brown, remove from the oven and spread the berry mixture evenly over it. Sprinkle sprinkles on top until everything is evenly coated.
- Bake. Place the pan back in the oven and bake until the top is browned and the filling is bubbling, about 25 minutes. Remove from the oven and let cool completely before slicing to serve.
Can I use frozen raspberries?
Yes! If it’s not peak season for fresh raspberries, you can still make them! You’ll want to thaw your frozen raspberries in a colander to remove the excess moisture. Skipping this step can result in soggy bars. So just drain the liquid and then continue with the recipe.
How to store raspberry crumble bars
You can store these bars at room temperature for about 3 days. If you put them in the fridge they will keep for 1-2 days.
Freeze – Yes, you can freeze them too! Store in an airtight container in the freezer (I like to cut into bars first) for up to 3 months. Let them thaw on the counter before serving. The texture may change slightly but they will still be good.
I’m sharing this recipe over at Imperial Sugar today. Click on Raspberry Crumble Bars for the FULL printable recipe.
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