Dessert

Raspberry Bars Recipe

BySarah Summers November 25, 2025November 25, 2025

Introduction

Raspberry bars are a deliciously tangy and sweet treat perfect for any occasion. With a buttery crumbly crust and a luscious raspberry filling, they offer a delightful balance of flavors and textures. These bars are easy to make and sure to impress friends and family.

The image shows a stack of three square berry crumb bars. Each bar has three visible layers: a thick pale golden crust at the bottom that looks firm and crumbly, a thick bright red berry filling in the middle with a slightly glossy, jam-like texture, and a crumbly, pale golden streusel layer on top with uneven small chunks. The bars are placed on a white surface with a soft white marbled texture background visible behind them. The edges of the bars are cleanly cut, showing the contrast between the layers very clearly. 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 the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a large bowl, combine the flour, sugar, and salt. Cut in the cold cubed butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Step 3: Beat the egg with the vanilla extract, then stir into the flour mixture until just combined. Press about two-thirds of this dough evenly into the prepared pan to form the crust. Set the remaining dough aside.
Step 4: In a medium saucepan, combine raspberries, sugar, lemon juice, cornstarch, and cinnamon if using. Cook over medium heat, stirring frequently, until the mixture thickens, 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 evenly over the top of the filling.
Step 6: Bake in the preheated oven for 35 to 40 minutes, or until the top is golden and the filling is bubbly. If the bars brown too quickly, tent with aluminum foil.
Step 7: Allow the bars to cool at room temperature for 30 minutes. Then refrigerate for at least 1.5 hours to set before slicing and serving.

Tips & Variations

Use frozen raspberries if fresh are not available, just be sure to thaw and drain excess liquid before cooking the filling.
For a nutty twist, sprinkle chopped almonds or walnuts over the raspberry filling before adding the crumble topping.
If you prefer a tarter filling, add a little extra lemon juice to brighten the flavor.

Storage

Store raspberry bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze wrapped bars for up to 2 months. To reheat, thaw in the fridge overnight and warm briefly in the oven if desired.

How to Serve

The image shows a close-up of three stacked dessert bars on a white plate, placed over a white marbled surface. Each bar has three layers: a firm, light golden crust at the bottom, a thick, bright red filling in the middle that looks juicy and slightly textured, and a crumbly, pale beige topping with uneven small chunks scattered on top. The bars are neatly cut into squares, showing clear separation between each layer. The background is softly blurred, making the bars the main focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this recipe?

Yes, frozen raspberries work well. Be sure to thaw them completely and drain any excess liquid to prevent the filling from becoming too watery.

How do I prevent the crust from getting soggy?

Cooking the raspberry filling until thickened helps reduce excess liquid. Pressing the crust firmly and baking until golden also creates a barrier to keep it crisp.