Dessert

Raspberry Bars Recipe

ByLily Cross November 24, 2025November 24, 2025

Introduction

These raspberry bars combine a buttery crumbly crust with a sweet and tangy raspberry filling for a delicious treat. Perfect for dessert or a snack, they’re easy to make and sure to impress.

The image shows three square dessert bars stacked on top of each other. Each bar has three clear layers: the bottom layer is a light golden-brown crust with a smooth texture, the middle layer is a thick, bright red fruit filling with a slightly glossy and juicy look, and the top layer is a crumbly, pale beige streusel topping sprinkled unevenly. The bars are placed on a white plate, set on a white marbled surface, and the background is softly blurred with hints of pink and green. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
3 cups fresh or thawed raspberries
1/2 cup granulated sugar
2 tbsp lemon juice
3 tbsp cornstarch
1/2 tsp cinnamon (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2: In a large bowl, mix the flour, 3/4 cup sugar, and salt. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Step 3: Beat the egg together with vanilla extract, then stir into the flour mixture until combined. Press about two-thirds of this mixture evenly into the prepared pan to form the crust. Set the remaining dough aside.
Step 4: In a medium saucepan, combine the raspberries, 1/2 cup sugar, lemon juice, cornstarch, and cinnamon if using. Cook over medium heat, stirring often until the mixture thickens and bubbles, about 5 minutes. Remove from heat and let cool slightly.
Step 5: Spread the raspberry filling evenly over the crust in the pan. Crumble the reserved dough over the top.
Step 6: Bake for 35 to 40 minutes, until the topping is golden and the filling is bubbly. If the bars brown too quickly, tent loosely with foil.
Step 7: Let the bars cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for 1.5 hours before slicing into squares and serving.

Tips & Variations

Use frozen raspberries if fresh are unavailable, but thaw and drain excess liquid for a less watery filling.
Add a tablespoon of orange zest to the filling for a bright citrus twist.
For a nuttier crust, swap half the flour for finely ground almonds or add chopped nuts to the crumble topping.
If you prefer a less sweet bar, reduce the sugar in the filling by a quarter cup.

Storage

Store raspberry bars in an airtight container in the refrigerator for up to 4 days. They are best served chilled or at room temperature. To reheat, warm briefly in the microwave or oven, but be careful not to melt the crumble topping.

How to Serve

Three stacked dessert bars are shown, each with three distinct layers. The bottom layer is a light golden-brown, firm crust. The middle layer is a thick, bright red fruit filling with a slightly glossy texture. The top layer is a pale crumbly streusel topping with small uneven clumps scattered across the surface. The bars are neat squares, and they sit on a white plate with a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Thaw them completely and drain any excess juice to avoid a runny filling.

How do I prevent the crust from getting soggy?

Press the crust firmly and bake it before adding the filling if you want extra protection. Also, chilling the bars before slicing helps the filling set and reduces sogginess.