Spring and summer are the seasons of fruit desserts! Some of our favorites include: mixed berry cobbler peach cobbler, strawberry crisp, fresh strawberry pie, blueberry cheesecake, strawberry shortcake cake and of course these new Raspberry Bars!
HOW TO MAKE raspberry bars recipe VIDEo
Ingredients in raspberry bars
At first glance, it looks like there are a lot of ingredients in this Raspberry Bars recipe, but many of them are used multiple times like lemon, vanilla, etc. in the topping, raspberries and glaze. And remember, you are just combing and stirring – that’s it! Let’s take a closer look at what you’ll need (full recipe in the recipe card at the bottom of the post): FOR THE RASPBERRY FILLING FOR THE CRUST/CRUMBLE FOR THE LEMON GLAZE
HOW TO MAKE Raspberry Crumble Bars
These Raspberry Bars are a beautiful marriage of soft, bright fruit and that satisfying buttery crunch. Best of all, you can have the bars prepped and ready to bake in less than 20 minutes. Let’s take a closer look at how to make them (full recipe with measurements in the recipe card at the bottom of the post):
Step 1: Prepare the crust / topping. Add all of the crust/topping ingredients to a bowl EXCEPT the butter (flour, brown sugar, oats, pecans, baking powder, salt, lemon zest). Stir to combine, then add the melted butter and stir with a rubber spatula until evenly moistened.
Step 2: Assemble and bake the crust. Press about two-thirds of the crust/topping mixture into a parchment paper-lined 9×13-inch baking dish. Freeze the remaining mixture while you pre-bake the crust for 10 minutes.
Step 3: Make the raspberry filling. Combine all the filling ingredients in a bowl (raspberries, cornstarch, lemon juice and zest, vanilla). Give it a stir until the raspberries release some juices.
Step 4: Assemble and bake the bars. Once the crust has pre-baked for 10 minutes, top with the raspberry filling, it’s okay if the crust is still warm. Next, sprinkle the crumble topping over the raspberry filling. Bake the bars until golden on top and bubbling around the edges of the pan.
Step 5: Let the bars cool completely. Cool the Raspberry Bars in the pan for about 30 minutes before popping them into the fridge to chill for at least 2 hours.
Step 6: Glaze the bars. When you just can’t wait any longer, remove the chilled bars from the fridge and glaze as desired. The lemon glaze is a simple whisking of melted butter, lemon juice, and confectioners’ sugar.
Use frozen raspberries. To use frozen berries, thaw them completely and let all the excess juices drain for about one hour.Swap flour. To make the crust/topping whole grain, use white whole wheat flour.Swap berries. Add or swap in strawberries, blueberries, blackberries or a mixture of your favs!Add coconut. Add sweetened coconut to the filling or topping.Make gluten-free Raspberry Bars. Swap the flour in the crust/topping with gluten-free flour 1 to 1 baking flour, like Bob Red’s Mill. Make sure you also use certified gluten free oats. The rest of the ingredients are gluten-free.Make vegan Raspberry Bars. Replace the butter with vegan butter or coconut oil. Omit the glaze. I love the tangy lemon glaze on these Raspberry Bars, but you may omit it if desired. You can also swap the lemon juice for milk.Add slivered almonds. Swap the pecans for slivered almonds or another favorite nut.
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