Dessert

Raspberry Bars Recipe

ByZoe Lane November 24, 2025November 24, 2025

Introduction

These Raspberry Bars combine a buttery, crumbly crust with a sweet and tangy raspberry filling, making a perfect treat for any occasion. Easy to make and full of vibrant flavor, they’re sure to be a crowd-pleaser.

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 later.
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 looks like 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 aside the remaining dough for topping.
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 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 remaining dough evenly over the top.
Step 6: Bake for 35 to 40 minutes, or until the top is golden and the filling is bubbly. If the bars brown too quickly, tent the pan with foil to prevent burning.
Step 7: Allow the bars to cool at room temperature for 30 minutes. Then transfer to the refrigerator and chill for at least 1.5 hours before slicing into bars.

Tips & Variations

Use frozen raspberries if fresh aren’t available; just thaw and drain excess liquid before cooking.
Add a handful of chopped nuts to the crumble topping for extra texture.
For a more tart flavor, increase the lemon juice slightly or reduce sugar in the filling.

Storage

Store the raspberry bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars wrapped tightly for up to 2 months. Thaw in the refrigerator before serving. Reheat briefly in the microwave if you prefer them warm.

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 instead of fresh?

Yes, frozen raspberries work well. Thaw them first and drain off excess liquid to avoid a watery filling.

How do I prevent the bars from being too soggy?

Make sure to cook the raspberry filling until it thickens before spreading it on the crust. Chilling the bars after baking also helps the filling set properly.