Raspberry Crumb Bars (2024)

19 February, 2014 by Admin WNAC 32 Comments

Raspberry Crumb Bars are a bit sweet and tart at the same time. The butter crumbs and the raspberries complement each other so well in this easy to make dessert!

Raspberry Crumb Bars

Updated 7/2019 NOTE:I am not the original contributor who posted this recipe for Raspberry Crumb Bars. Some followers have commented they didn’t like the recipe. Most of the issues stemmed from the fact that there was no sugar listed as an ingredient in the recipe. Many thought it was an omission. It was not an omission.

From what I understand these bars are meant to be a bit tart. When I made the recipe myself to update this post, I first tasted the Raspberry Preserves which I was using. The flavor definitely wasn’t sweet, so I stirred in 3 Tablespoons of honey. For me personally, this added just a touch of sweetness without making the bars sugary sweet. If you are looking for a very sweet and sugary raspberry bar, this may not be the recipe for you.Lori 🙂

Ever since I was little, I have always loved this Raspberry Crumb Bar recipe. I love the lightly sweet-tart raspberry preserves with the rich buttery crumb crust.Raspberry Crumb Bars are not overly sweet but they are really yummy and surprisingly simple to make.

I like making these as a family dessert. It has just the right amount of crumble and yum, without over sugaring my kids before bed. No one wants their kids over-sugared before bed, am I right?

Raspberry Crumb Bars are perfect to bring along for potlucks and picnics. They are ideal for just such occasions since they won’t melt or become gross in the sun. Everyone loves the flavor so I’m a winner when I show up with them in my hands!

So far this year I’ve made them at Christmastime and sent them into the teacher’s lounge for the teacher’s snack one day. I’ve also made them for a group BBQ that I was invited to.Raspberry Crumb Bars are a versatile dessert/snack that my family really enjoys.

What do you need to make Raspberry Crumb Bars?

Flour
Butter
Egg
Cinnamon
Salt
Raspberry Preserves
Honey (optional)

Some tips for making Raspberry Crumb Bars:

As noted above, the original recipe does NOT have any added sugar. I added 3 Tablespoons of honey to my Raspberry Preserves, this is completely a matter of choice.
Spray your pan with non-stick cooking spray. I chose to line my pan with foil and spray the foil with non-stick cooking spray.
Seedless or seeded Raspberry Preserves will work.
I refrigerated my bars after completely cooling to aid in cutting.

Other great fruity desserts to try:

Easy Raspberry Lemon Bars
Blueberry Cheesecake Tarts
Lemon Blueberry Loaf Cake

Yield: 12 servings

Raspberry Crumb Bars are a bit sweet and tart at the same time. The butter crumbs and the raspberries complement each other so well in this easy to make dessert!

Prep Time5 minutes

Cook Time30 minutes

Total Time35 minutes

Ingredients

1 1/4 cups butter, unsalted
1 large egg
1/2 teaspoon salt
1 teaspoon cinnamon
2 1/2 cups all-purpose flour
3/4 cup raspberry preserves
3 Tablespoons honey

Instructions

Preheat oven to 350° degrees. Spray 8x8 pan with nonstick cooking spray. Or line with foil and then spray.

In mixing bowl using electric mixer beat butter until light and fluffy.

Add egg and mix until combined.

Add in salt, cinnamon, and flour.

Mix together until crumbs form.

Reserve 2 cups of crumbs for topping. Press remaining mixture into the bottom of prepared pan.

In small bowl stir raspberry preserves, stir in honey.

Spread over the prepared base.

Crumble reserved topping over raspberry filling.

Place in oven and bake approximately 30 minutes or until crumbs on top turn lightly golden.

Cool completely prior to cutting.

Notes

Adding the honey is optional, it is not an ingredient in the original recipe.

Find this recipe and more at Meal Plan Monday!

More from my site

Easy Raspberry Lemon Bars #SummerDessertWeek
Copycat Starbucks Cranberry Bliss Bars
White Chocolate Cranberry Coffee Cake
Cranberry Peanut Butter Bars
Lemon Blueberry Loaf Cake
Baileys Crumb Cake

Reader Interactions

Comments

dawn
19 February, 2014 at 9:16 am
would you use the whole can of pie filling–sounds de-lish
Reply
Maria
18 March, 2016 at 3:23 pm
Just curious, should there sugar in this recipe? If so how much?
Reply
- Heather
  19 March, 2016 at 3:57 pm
  All the ingredients are listed!
  Reply
- Linda
  11 July, 2018 at 4:42 pm
  I added a cup of brown sugar, I am sure white sugar would work just as well. I agree, it needs sugar.
  Reply
dolores conroy
12 May, 2016 at 12:40 pm
sounds great going to try but when u started talking about this u mentioned that it was good in the summer when the raspberries were fresh but I did not see the recipe using the fresh fruit How much fresh plus sugar would I use? thank u
Reply
- Heather
  13 May, 2016 at 11:27 pm
  You would just need to follow a preserve recipe! 😉
  Reply
Helene
7 December, 2016 at 1:48 pm
Can I use jam instead of preserves?
Reply
- Lori
  7 December, 2016 at 3:46 pm
  I’m sure that you can! Hope you enjoy!
  Reply
Chavez
9 February, 2017 at 7:34 pm
Salted or Unsalted Butter?
Reply
- Heather
  See Also
  Buttermilk Syrup Recipe
  17 February, 2017 at 6:32 am
  for baking I usually use unsalted
  Reply
Kristina
27 July, 2017 at 1:02 pm
How would you adjust the recipe to make in a 9×13 baking dish? Thanks!
Reply
- Heather
  31 July, 2017 at 8:53 am
  You could make it thinner and have it cook faster or you could times the recipe by 1.5 🙂
  Reply
Don
28 July, 2017 at 8:44 am
Is there something you could put on top of the raspberry then crumbs on top used to work in a bakery they had a filling with raspberry on bottom crumbs on top
Reply
Debbie
6 December, 2017 at 4:25 am
These look so yummy! How do you store them, room temp in air tight container or refrigerator?
Reply
- Heather
  11 December, 2017 at 9:57 pm
  Fridge!
  Reply
Rachel Kolpa
19 January, 2018 at 12:40 am
If I were to use fresh raspberries in place of the preserve would that function correctly? Would I need to make baking adjustments?
Reply
Jess
9 February, 2018 at 1:43 pm
Maybe I didn’t mix it right, but I got globs of yellow egg in the crumb topping. Doesn’t look appealing, but it smells amazing! Just waiting for it to come out of the oven!
Reply
Muriel
16 April, 2018 at 2:08 pm
Be sure to use seedless raspberry preserves
Reply
Lori Scalzo
24 July, 2018 at 3:36 pm
I added 3/4 cup of sugar, 1 teaspoon baking soda, 1/2 cup of whole oats, and only used 1 cup of butter. I then layered dark chocolate under the raspberry preserves. YUM!
Reply
- Rachel
  20 October, 2020 at 12:02 am
  Oh that’s genius!!
  Reply
Don
19 September, 2018 at 11:02 am
I used to work in bakery they made these except they put a filling on top of the raspberries the filling was made out of various cake trimmings and they mixed it with various ingredients which I’m not sure but it was delicious added alot more flavor wonder if you had any ideas what you could use on top of raspberries
Reply
Deborah
1 February, 2019 at 3:55 pm
Why would I want only to make an 8″ square pan if I were going to all the trouble to bake these? If you can’t make an 8×10 then why bother. You all like to be in the kitchen more than me!! If you don’t be want as many then freeze them! This did not work well for me making it 1and a half times! Had to keep adding dry ingredients to get it dryer and then probably wasn’t as crumbly as it should be. Did not know what was wrong. I was taught in Home Economics, yes I am older, that in the upper right corner of the recipe you write the oven temp and size of pan so that when you are starting to make the dish you know what pan to get and what to pre-heat the oven for so you didn’t take up valuable time reading the entire recipe to find that out. Imagine that, so easy!!
Reply
June
28 December, 2019 at 8:50 pm
I think this would be good with apple butter & orange marmalade, have any other suggestions.
Reply
Laurie
10 March, 2020 at 9:24 pm
I add 3/4 cup of sugar, 1 teaspoon of baking soda, and increase the cinnamon to 1 1/2 teaspoons to dry mix. I also whisk all dry ingredients together before combining with butter and egg.
Reply
Ali
26 August, 2020 at 5:17 pm
Too much butter for the crumb. I would stick to 1 1/2 sticks or 2 sticks next time I make it. I also didn’t notice there was no oats which is what I wanted to make lol. Tastes great though! I actually added some lemon zest as well.
Reply
Rachel
20 October, 2020 at 12:04 am
Definitely needs sugar in the crumb, in my opinion 👍👍 thanks for the recipe!
Reply
Jennifer Seidner
24 March, 2021 at 12:00 am
I added 1 cup of brown sugar to the flour mixture. At first I thought there were more dry ingredients to the wet ingredients (since I added the sugar) but it worked out perfect. And honestly so glad I added the sugar. It still wasn’t really sweet..and that was fine. But can’t imagine it not being added or some type of sugar being added. I have super picky daughters (28 and 16) and they both loved them!
Reply