Raspberry Crumble Bars
This recipe is probably one of my favorite on my blog- it’s THAT good.
Fresh juicy raspberries are one of the best berries to use in crumble bars!
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Be still my beating heart! Onc bite and I promise you, you will be hooked!
With the warmer weather right around the corner, this is a recipe that everyone is sure to love!
Just look at those beautiful bars of deliciousness!!
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Raspberry just screams SUMMER doesnt it?!
These are fairly simple too and the texture is amazing.
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Raspberry Crumble Bars!
Ingredients
- 2 1/2 cups flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup packed light-brown sugar
- 1/2 cup unsalted butter at room temp
- 1 cup of Raspberries
- 1/4 cup sugar
- 2 tsp cornstarch
Instructions
- Preheat oven to 375 degrees.
- Spray an 8 by 8-inch baking dish with Pam baking spray
- Using a large mixing bowl, add the flour, baking soda, salt and brown sugar whisk to combine
- Use you fingertips as needed to break up the brown sugar.
- Add butter, and using your fingers / hands , mix the butter into mixture- it will resemble small crumbs
- Prepare the raspberries by adding them in a bowl with the sugar and cornstarch and mix using a electric mixer on low until combined
- Use 3/4 of the crumb mixture and place in the baking pan.
- Press the mixture evenly throughout the pan to create a crust
- Spread raspberry mixture over the crust, leaving about a 1/4-inch of all edges.
- Sprinkle the remaining crumb mixture all over the raspberries and lightly pressing down
- Bake in preheated oven for 30- 32 minutes, until a light golden brown on top
- Remove from oven and cool completely before cutting into squares.
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Comments & Reviews
Bonnie Long says
Could you use canned pie filling instead of the last three ingredienses, and to do a 9×13 pan would you double the recipe or add half of the recipe to the regular one ?
Joyce Price says
Please help – I made these for a family dinner and the crust turned out hard – you have 1/4 cup of sugar listed twice but only show putting in with the raspberries – also are you sure that 1/2 cup butter is correct. I was such an easy recipe but crust did not look like the picture. Please advise (Price5357@aol.com)