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Raspberry Crumb Bars

Name: Raspberry Crumb Bars
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 24
Cuisine: American
Ingredients: 1 ½ cups flour; ½ cup plus 3 tablespoons powdered sugar; ¾ cup (1 ½ sticks) butter, at room temperature; ½ cup plus 2 tablespoons seedless raspberry jam; 1 ½ cups brown sugar; 1 cup (2 sticks) butter, at room temperature; 1 teaspoon vanilla; 2 ¼ cups flour; Powdered sugar

posted by Liz Berg on December 14, 2015 (updated 6/12/26)

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Raspberry crumb bars are a simply irresistible bar dessert! I baked up these delectable layered Raspberry Bars when my mother-in-law was visiting. She and Bill both raved about these jam-filled bars with the generous streusel topping!

Bar Cookie Recipes are easier to make than individual cookies and are perfect when you need to have dessert for a crowd.

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6 Raspberry Crumb Bars

Why You Must Make

When I spotted the bar dessert recipe for these gorgeous raspberry bars on my friend Danielle’s blog, the thick layer of crumbs reeled me in.
Bill loves raspberries, so there were no worries that he wouldn’t fall for these gems.
These give you a taste of summer any time of year!

With Bill’s mom in town for a couple of weeks, I crossed my fingers hoping she’d be a fan, too. My barely 5-foot-tall mother-in-law was 88 pounds when she graduated high school, 88 pounds when she graduated nursing school, and 88 pounds when she got married. She’s a whopping 90 pounds now, nearly matching her age.

She’s a gem of a lady and regaled us with funny stories from when she and my father-in-law owned a pharmacy in a small town in Illinois. We all sat around the dining table laughing and catching up. And my goal was to put at least a few ounces on her petite frame while she was visiting. And, yes, she loved this Raspberry Bar Recipe!

Ingredient Notes

Pantry Staples – Flour, Powdered Sugar, Brown Sugar
Butter – I use salted. If you use unsalted butter, add some salt to the dough, or your bars will taste flat. Have your butter at room temperature for easier blending.
Seedless Raspberry Jam (affiliate link) – If you can only find jam with seeds, you may want to push the jam through a strainer to remove them. Or if seeds don’t bother you, leave them in. I also love Bon Mamam Jam (affiliate link), but it does have seeds.
Fresh Raspberries – An optional ingredient if you want a more substantial raspberry layer. You may need to extend the baking time by 5-10 minutes to ensure the berries have time to cook..
Vanilla Extract – Always use real vanilla extract, not artificially flavored, for the tastiest results. I use the Nielsen-Massey brand (affiliate link).

Recipe Tips

PRO-Tip: Try these bars with any other favorite jam flavor and the corresponding berry. I’ve made a Blueberry Version, too.
You can use frozen raspberries if that’s all you have. Remember, they may exude their juices as they are baking, so it’s probably best to defrost them first. Then, use a paper towel to absorb any liquid that has formed.
PRO-Tip: Ensure your butter is cold when you make the crumb topping. This will cause steam to form when the bars are baking, which results in a more tender topping and crust.
PRO-Tip: Pinching the crumbs together before adding them to the bars will help make some bigger pieces in your crumble mixture.
You can also sprinkle a few fresh raspberries over the jam layer before adding the crumbs.

Two Sweetie Pies

Thanks again to my lovely friend, Danielle, for another magnificent recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! Bill and his mom both loved these marvelous raspberry bars!!! And me, too. Go ahead and tweak these with your favorite jam, but I highly recommend this raspberry version.

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