Raspberry Crumble Bars
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Raspberry crumble bars are one of those treats that work just as well at a summer picnic as they do on a holiday cookie tray. Sweet, buttery, and just a little bit tart, they strike that perfect balance between comforting and refreshing.
I love these cookie bars for their simplicity. The shortbread crust and crumble are made from the same dough, and the raspberry filling is quick to mix up—no fancy equipment needed.
For more incredible cookie bar recipes consider giving my lemon bars, 7-layer bars or M&M cookie bars a try.
These raspberry shortbread bars are ideal for potlucks, bake sales, or gifting. They’re also incredible served warm with a scoop or vanilla ice cream.
If you’ve got fresh raspberries and 20 minutes of prep time, you’re already halfway there. This is a go-to recipe when you want something homemade and impressive, but don’t want to spend all day in the kitchen.
Why you’ll love this recipe
- Buttery shortbread meets sweet-tart raspberry in every bite.
- One dough does double duty for the crust and crumble.
- Works with fresh or frozen raspberries—or even jam.
- A perfect all-season treat, from picnics to holiday trays.
Ingredients for Raspberry Crumble Bars
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- All-purpose flour – Measure properly by spooning and leveling your flour. Using too much flour can cause the buttery shortbread crust to be dry and crumbly.
- White + brown sugar – Gives the base and the crumbled topping its sweetness, with the brown sugar adding an extra layer of flavor.
- Baking powder – For leavening.
- Butter – Keep the butter cold until just before use. If using salted butter, omit the added salt.
- Egg – Bring your egg to room temperature beforehand so it will blend more easily into the cookie dough.
- Raspberries – Fresh or thawed frozen raspberries both work. If using frozen, thaw them fully in a colander and drain off extra liquid. Pat dry, then proceed with the recipe.
- Cornstarch – Thickens the filling just enough so the bars hold their shape.
- Lemon juice + vanilla – Add brightness and depth to the filling.
How to Make Raspberry Shortbread Bars
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Prep the dough: In a large bowl, whisk together the flour, both sugars, baking powder, and salt. Cut in cold butter with a pastry cutter until pea-sized crumbs form.
No Pastry cutter?
Use two forks or pulse the butter and dry ingredients in a food processor for 15 seconds until crumbly.
Add the egg: Work in the egg into the butter mixture until the dough comes together.
Form the crust: Press about 2/3 of the dough into the bottom of a parchment-lined 9×13 inch baking dish. Bake at 375°F for 10 minutes.
Make the filling: In another bowl, combine berries, sugar, lemon juice, vanilla, and cornstarch. Lightly mash together with a fork.
Assemble and bake: Spread the raspberry mixture in an even layer over the partially baked crust. Crumble the remaining dough over the top. Bake for another 30–35 minutes, until lightly golden around the edges.
Cool and slice: Let the bars cool fully in the pan before slicing. This helps them set up and slice cleanly.
Storage
Countertop: Store the bars in an airtight container at room temperature for up to 4 days. If stacking, separate layers with parchment paper to prevent the bars from sticking together.
Refrigerator: While you don’t need to store these cookie bars in the fridge, you can if you hace a particularly hot kitchen of want to stretch them to keep a day or two longer.
Freezer: Once cooled, wrap individual bars in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Thaw on the countertop.
How to Reheat: These raspberry bars can be enjoyed warm, cold, or at room temperature. If you’d like to warm yours up a bit, microwave it for about 20 seconds.
Recipe Tips
- Use cold butter for the perfect buttery shortbread texture.
- Avoid overbaking – edges should be golden brown, not dark.
- Line your baking pan with parchment paper for easy removal.
- Let bars cool completely before slicing for clean cuts.
- Top with vanilla ice cream for a simple dessert upgrade.
Additions and variations
- Try a different fruit. Blueberries, blackberries, or strawberries would be just as delicious.
- Use jam. Save some time and use your favorite seedless raspberry jam or raspberry preserves. Add a little lemon zest if you’d like.
- Add warm spice. Mix 1–2 tsp cinnamon into the crumble for a cozier flavor.
- Use a different extract. Replace vanilla with almond extract for a delicious twist.
- Make less: Halve the recipe and use an 8- or 9-inch pan for a smaller batch.
More Raspberry Dessert Recipes
If you like these raspberry shortbread cookie bars you should give my other raspberry desserts a try
Raspberry Shortbread Bars
Ingredients
- 3 cups all-purpose flour
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter cold and cubed
- 1 large egg room temperature
Filling:
- 2 ½ cups fresh raspberries
- ½ cup granulated sugar
- 2 Tablespoons lemon juice
- 1 Tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F. Line a 9 x 13 inch pan with parchment paper, allowing it to overhang the edges for east removal. Spray the parchment paper with a light coating of non-stick cookie spray.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, and salt3 cups all-purpose flour, ½ cup light brown sugar, ½ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon salt
- Add butter. Use a pastry cutter or two forks to work butter into the flour mixture until it is broken down into pea-sized pieces. Add the egg and work it in until well incorporated.1 cup unsalted butter, 1 large egg
- Press about 2/3 of the dough evenly into the bottom of the prepared pan to form a crust. Bake for 10 minutes.
- Add raspberries, sugar, lemon juice, vanilla, and cornstarch to a mixing bowl. Use a fork to lightly mash the raspberries and stir to combine.2 ½ cups fresh raspberries, ½ cup granulated sugar, 2 Tablespoons lemon juice, 1 Tablespoon cornstarch, 1 teaspoon vanilla extract
- Spread the raspberry mixture on top of the bottom crust.
- Sprinkle the remaining dough over the raspberries. Bake for 30-35 minutes. Allow the bars to cool before removing from the pan, slicing, and serving.
Notes
- Frozen raspberries can be used as well. Just thaw completely in a colander and drain excess juice. Pat dry with a paper towel, then use as directed.
- Cool completely before slicing for clean cuts.
- We cut 12 large bars, but you can slice smaller if you’d like.
- Store in an airtight container at room temperature for up to 4 days. Separate layers with parchment paper.
Nutrition
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