Description
These Raspberry Bars combine a buttery, crumbly crust with a sweet and tangy raspberry filling, creating a perfect dessert for any occasion. The bars are baked until golden and bubbly, then chilled for a firm, sliceable treat.
Ingredients
Scale
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 your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, ensuring some overhang on the sides to make removing the bars easier after baking.
- Make Crust and Crumble: In a large bowl, combine the flour, sugar, and salt. Cut in the cold unsalted butter using your fingers or a pastry cutter until the mixture looks like coarse crumbs. Beat the egg with vanilla extract in a separate bowl, then stir this into the flour and butter mixture until combined. Press about two-thirds of this dough evenly into the prepared baking pan to form the crust. Set the remaining dough aside for the crumble topping.
- Prepare Raspberry Filling: In a medium saucepan, combine the raspberries, granulated sugar, lemon juice, cornstarch, and cinnamon if using. Cook over medium heat, stirring frequently until the mixture thickens, which should take about 5 minutes. Remove from heat and allow to cool slightly.
- Assemble: Spread the cooled raspberry filling evenly over the crust in the baking pan. Crumble the reserved dough over the raspberry layer, distributing it evenly to cover the filling.
- Bake: Bake the assembled bars in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbly. If the bars start browning too quickly, tent the pan loosely with foil to prevent burning.
- Cool: Remove the pan from the oven and allow the bars to cool at room temperature for about 30 minutes. Then transfer the bars to the refrigerator and chill for at least 1.5 hours to set properly before slicing and serving.
Notes
- For easier bar removal, use parchment paper with overhang in the baking pan.
- If fresh raspberries are not available, thawed frozen raspberries work well.
- The cinnamon in the filling is optional but adds a subtle warm flavor.
- Chilling the bars after baking helps them set and makes slicing easier.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry bars, raspberry dessert, baked raspberry bars, crumble bars, berry bars, easy dessert
