Best Raspberry Crumb Bars Recipes

RASPBERRY PATCH CRUMB BARS

Steps:

• In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13x9-in. baking dish. , In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture. , Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

LEMON-RASPBERRY OATMEAL CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Combine flour, oats, brown sugar, sugar, lemon zest, and baking powder in a bowl. Add melted butter and mix until well combined using your hands. Place 1/2 of mixture into the prepared baking dish and pat down to form a crust.
• Mix sugar and flour in a bowl. Rub in lemon zest with your fingers. Add raspberries and lemon juice. Stir until raspberries are coated. Pour over crust and sprinkle raspberries with the remaining crumble mixture.
• Bake until raspberry mixture is set, 40 to 45 minutes. Cool on a wire rack completely before cutting into 9 squares.

RASPBERRY CRUMB BARS

Steps:

• Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). In large bowl, mix flour, oats, brown sugar, hazelnuts and baking soda, using pastry blender (or pulling 2 table knives through ingredients in opposite directions). Stir in butter until well mixed.
• In small bowl, reserve 2 cups oat mixture for topping. On bottom of ungreased 15x10x1-inch pan, firmly press remaining oat mixture. Bake 15 to 18 minutes or until crust just begins to brown.
• Carefully spread pie filling over warm crust. Stir cinnamon into reserved oat mixture. Sprinkle oat mixture over filling; press lightly into filling.
• Bake 20 to 25 minutes or until top is deep golden brown. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows.

LEMON-RASPBERRY CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Stir melted butter, white sugar, and light brown sugar together. Stir in flour to form a crumbly mixture. Set 3/4 cup of the mixture aside for the topping. Add raspberry baking chips and salt to the remaining mixture.
• Pour raspberry crumb mixture into the prepared pan, distributing it evenly. Use the back of a spoon to press the crumb mixture down into the pan to form a level crust. Spread lemon curd over the crust and top with the reserved crumbs.
• Bake in the preheated oven for 35 to 40 minutes. Cool in the pan for 20 minutes, then refrigerate until bars are set, about 1 hour.
• While the bars are cooling, make the raspberry sauce. Place raspberry preserves in a microwave-safe bowl and microwave on high until easily stirred with a spoon, about 40 seconds. Stir in raspberry liqueur and refrigerate until cool.
• Cut bars into 9 pieces and drizzle with raspberry sauce.

CHOCOLATE RASPBERRY CRUMB BARS

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13 x 9-inch baking pan.
• In a large bowl, beat butter until creamy.
• Beat in flour, sugar, and salt until well mixed.
• With floured fingers, press 1 1/4 cup crumb mixture onto bottom of prepared pan; reserving remaining crumb mixture.
• Bake for 10 to 12 minutes or until edges are golden brown.
• Combine 1 cup semi-sweet chocolate morsels and sweetened condensed milk in a small heavy duty saucepan.
• Melt over low heat until smooth.
• Spread over hot crust.
• Stir nuts into reserved crumb mixture; sprinkle evenly over chocolate filling.
• Drop teaspoonfuls of raspberry jam over crumb mixture.
• Sprinkle with remaining semi-sweet chocolate morsels.
• Continue baking for 25 to 30 minutes or until center is set.
• Cool completely on wire rack.

LEMON RASPBERRY CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to have overhang on all sides.
• Mix together 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt in a large bowl until combined. Cut in butter until mixture resembles coarse crumbs. Measure out 1/2 cup of the crumb mixture and set aside to use for the topping. Press remaining crumb mixture firmly and evenly into the bottom of the prepared pan.
• Bake crust in the preheated oven for 10 minutes.
• While crust bakes, prepare filling: Mix together white sugar, eggs, lemon juice, lemon zest, 2 tablespoons flour, baking powder, and remaining 1/4 teaspoon salt in a large bowl until well combined.
• Remove crust from oven and scatter raspberries evenly over top. Pour filling evenly over the raspberries, then sprinkle reserved 1/2 cup crumb mixture randomly over top.
• Place pan back into the oven and bake until bars are set, 20 to 25 minutes. Allow bars to cool completely in the pan, 30 to 45 minutes. Use the parchment overhang to remove from the pan and cut into 9 bars.

APPLE-RASPBERRY CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch square baking pan and line it with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, whisk together the flour, baking powder and salt. In a medium bowl, beat the butter and the brown sugar with an electric mixture on medium speed until fluffy, about 2 minutes. Beat in the egg. Spread about two-thirds of the batter evenly over the bottom of the prepared pan with an offset spatula. Bake the bottom crust until it is golden brown, 24 to 26 minutes. Mix the remaining batter with the oats and set aside.
• Meanwhile, in a medium saucepan, combine the apples, raspberries and sugar and cook over medium heat, stirring occasionally, until the mixture is bubbling and the fruit has broken down, 5 to 6 minutes. In a small bowl, mix about 3 tablespoons of the fruit mixture with the cornstarch until smooth. Add the cornstarch mixture to the fruit and simmer for another 2 to 3 minutes. Remove the jam from the heat and let cool slightly.
• Top the bottom crust with the fruit and spread it out evenly. Top the fruit with the oat crumb mixture, squeezing it to make some larger clumps. Bake until the top is golden brown, 28 to 32 minutes. Transfer the pan to a rack to cool completely. Using the parchment, lift out the entire bar mixture and place it on a cutting board. Cut into squares.

RASPBERRY CRUMB BARS

Steps:

• Preheat oven 350°. In a large bowl, mix flour, sugar and baking soda; cut in butter until crumbly. Stir in egg. Reserve 2 cups crumb mixture for topping. Press remaining mixture onto bottom of an ungreased 15x10x1-in. baking pan. Bake 9-11 minutes or until lightly browned. Cool on a wire rack., In a large saucepan, mix sugar and cornstarch; stir in water until smooth. Add raspberries. Bring to a boil; cook and stir over medium heat until thickened, about 2 minutes. Remove from heat; stir in vanilla., Spread raspberry mixture over crust; top with reserved topping. Bake 20-25 minutes or until topping is golden brown. Cool slightly., In a small bowl, mix glaze ingredients until smooth; drizzle over warm bars. Cool completely in pan on a wire rack. Cut into bars.

APPLE RASPBERRY CRUMB BARS

Steps:

• Crust Preheat oven to 350°. Butter a 13x9" baking dish and line with parchment paper, leaving a 2" overhang on long sides. Whisk flour, powdered sugar, and salt in a medium bowl. Using an electric mixer on medium speed, beat ¾ cup butter in a large bowl until creamy, about 1 minute. Add dry ingredients and beat on low speed until moist clumps form. Press dough into bottom and ½" up sides of prepared baking dish. Freeze until firm, about 15 minutes. Bake crust until golden (edges will be slightly darker), 20–25 minutes. Let cool slightly; leave oven on. Filling While crust bakes, toss apples, ginger, brown sugar, lemon zest and juice, cinnamon, ginger, and salt in a large bowl. Melt butter in a large skillet over medium heat. Add apple mixture and ¾ cup water and bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until apples are tender and most of the liquid has evaporated, 15–20 minutes. Crumble and Assembly Whisk brown sugar, butter, and salt in a medium bowl until smooth. Add flour and stir with a fork until small clumps form. Spread a thin, even layer of jam over warm crust. Spread apple mixture evenly over jam, then sprinkle crumble over apple mixture. Bake until crumble is golden brown and apples are very soft, 30–35 minutes. Let cool before cutting into squares. Do Ahead: Bars can be made 2 days ahead. Store tightly wrapped at room temperature.

RASPBERRY CRUMB BARS RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Spray a 9x13" baking pan with nonstick cooking spray.
• Combine sugar, flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
• Combine the remaining 1/2 cup sugar, cornstarch and berries. Spread fruit mixture on top of the dough in the pan. Crumble the remaining dough over the tops of the berries.
• Bake for 35-45 minutes or until the top is slightly brown.

RASPBERRY PATCH CRUMB BARS

Steps:

• In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13-in. x 9-in. baking dish., In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture., Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

RASPBERRY PATCH CRUMB BARS

Steps:

• In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13-in. x 9-in. baking dish.
• In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture.
• Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 3 dozen.

RASPBERRY CRUMB BARS RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F. Line an 8 X 8-inch baking dish with aluminum foil, leaving a 2-inch overhang of foil on two sides. Grease foil. In a large mixing bowl, whisk together flour, baking soda and salt. Stir in oats and brown sugar, and use clean fingertips as needed to break up brown sugar clumps. Add butter, and using fingertips, work butter into mixture until evenly moistened. Add 2 cups of the oat mixture to the prepared baking dish and press into an even layer. Spread raspberry jam into an even layer over oat layer, coming within 1/4-inch of all edges. Sprinkle top evenly with remaining oat mixture, then slightly press into jam layer. Bake in preheated oven until golden brown, about 34 to 38 minutes. Remove from oven and allow to cool completely before cutting into squares. Store in an airtight container.

RASPBERRY CRUMB BARS

Steps:

• Using a stand mixer and paddle attachment, cream together the butter and sugars on medium speed until light and fluffy, about 5 minutes. Add the vanilla extract and egg yolk until thoroughly combined. Scrape the bowl with a rubber spatula to incorporate all of the yolk. Sift together the dry ingredients. Slowly blend the flour into the butter mixture on low speed until everything in the bowl is combined. Scrape dough onto a sheet of plastic wrap. Divide the dough into two piles - 1/4 and 3/4 of the dough. Wrap the 1/4 piece of the dough in plastic wrap and refrigerate. Press the 3/4 piece of dough into a 9- by 13-inch baking pan into an even layer. Refrigerate it for 20-30 minutes until firm but still pliable. Wrap the remaining ¼ of the dough in plastic and freeze. Bake in a 350-degree oven for 20 minutes until the shortbread is light brown. Remove from the oven, and while the shortbread layer is still warm, spoon jam evenly on top (an offset spatula is very useful here). Remove the frozen shortbread and use a hand-held grater with large holes to grate it into flakes. Evenly sprinkle the grated shortbread over the jam. Return it to the oven and bake for another 20-30 minutes until the top is lightly browned. Remove from the oven and let cool completely. Sprinkle with confectioners' sugar, and cut into desired number of bars. Squares may be stored for up to 5 days in an airtight container at room temperature.

CHOCOLATEY RASPBERRY CRUMB BARS

Steps:

• PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. BAKE for 10 to 12 minutes or until edges are golden brown.MICROWAVE 1 cup morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust. STIR nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels. BAKE for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.

SKILLET RASPBERRY CRUMB BARS ("SKOOKIE") RECIPE - (4.1/5)

Steps:

• Berries: In a large bowl place fresh or frozen raspberries, corn starch, and 1/2 cup of sugar. Stir together and set aside. (NOTE: If you don't have Clearjel--from kingarthurflour.com-- the filling will not set quite as well, until it has been completely cooled. Heat to 375°F. In another large bowl add flour, 1 cup of sugar, cinnamon, baking powder, and salt. Whisk until evenly dispersed. With your clean hands, add in the butter pieces and mix into the flour mixture until pieces are pea sized or smaller. (If you grate the cold, or frozen, butter, you will find this is a really cool trick that makes this much easier to do). Add in the egg, vanilla, and almond extract and mix until combined. (can use a spoon) Butter or spray skillet with non-stick spray. (I used my cast-iron skillet, but any oven-proof skillet or an 8x8 baking pan works, too. Press half of the flour mixture into the bottom of the skillet. Spread the berry mixture on top. Crumble the remaining dough mixture evenly over the berry layer. Bake for 25 to 35 minutes or until slightly golden around the edges. Allow to cool for at least 30 minutes before glazing. For the glaze: Place confectioners sugar, milk and lemon juice in a bowl and whisk until smooth. If you want the glaze to be runnier, add in more milk. If you want the glaze to be thicker, add in a bit more confectioners sugar. Can be served hot or cold. Note: I served this at room temperature, which allowed the fruit filling to set more. Served with a scoop of vanilla ice cream, or fresh whipped cream takes this dessert to a whole new level! Refrigerate any remaining dessert.

RASPBERRY CRUMB BARS

Steps:

• 1. Preheat the oven to 375 degrees F and line a 9 x 13 inch pan with foil that is coated with cooking spray.
• 2. Using a stand mixer, hand mixer or food processor, mix the flour, granulated sugar and salt. Add one cup of the butter, one piece at a time, while mixing at low speed until the mixture resembles damp sand.
• 3. Measure 1 ¼ cup of the mixture into a bowl and set aside. Distribute the remaining flour and butter mixture evenly in the pan. Firmly press the mixture into an even layer on the bottom of the pan and bake for about 14-18 minutes, or until the edges begin to brown.
• 4. While the crust is baking, add brown sugar and oats to the reserved flour mixture. Toss to combine. Add the remained 2 tablespoons of butter to the mixture until combined. Pinch the mixture to form clumps and set aside.
• 5. Combine the preserves, fresh raspberries and lemon juice in a small bowl. Use a fork to mash the mixture until combined and just a few berry pieces remain.
• 6. Once the crust has browned and rested outside of the oven for about five minutes, pour the raspberry mixture on top and spread to form an even layer. Sprinkle the streusel topping on top (do not press into the filling).
• 7. Return the pan to the oven and bake for 22-25 minutes until the filling is bubbling and the topping is a deep golden brown.
• 8. Allow the bars to cool on a wire rack for at least 1 hour before cutting.