These raspberry crumb bars are buttery, comfortable and stuffed with a candy raspberry jam layer. One dough makes each the bottom and the crumble topping, so they arrive collectively quick and style superb.
These raspberry crumb bars are the proper steadiness of candy and tart, with a buttery, tender dough and a thick layer of raspberry jam within the center. Like in my white chocolate almond jam squares, one dough makes each the comfortable base and the crumble topping, so that they’re easy to make and bake up superbly golden.
Raspberry crumble bars are a beautiful deal with any time of 12 months and a scrumptious addition to dessert rotations with my apple pie bars and pineapple coconut squares. Make a batch in the summertime when berries are in season or add them to your vacation cookie trays for one thing fruity and festive. They’re simple to move, enjoyable to slice and ideal with a cup of espresso or tea!
Why You’ll Love These Raspberry Crumble Bars
- Easy, one-dough recipe: These raspberry jam bars don’t want additional kneading, chilling or difficult steps. Simply combine, press, crumble and bake.
- Candy-tart raspberry middle: A thick layer of raspberry jam provides a vivid taste that balances the buttery crust. Mud with powdered sugar for a basic bakery-style end.
Ingredient Notes
- Raspberry jam: Seedless jam provides a easy, sweet-tart filling that spreads simply and bakes right into a thick layer.
- Cornstarch and water: Thickens the jam barely so it doesn’t run or sink into the crust whereas baking.
- Butter: Softened butter is creamed with the sugar to create a young, buttery dough that doubles as each the bottom and the crumbly streusel topping.
- Granulated sugar: Sweetens the dough and helps it cream into a lightweight, comfortable texture.
- Egg: Provides construction and helps bind the dough.
- Vanilla or almond extract: Both provides a heat, candy taste, however I like how almond pairs particularly nicely with candy raspberry.
- All-purpose flour and salt: Flour kinds the bottom of the dough, whereas somewhat salt balances the sweetness and enhances taste.
The right way to Make Raspberry Crumb Bars
Begin by thickening the raspberry jam. Stir the cornstarch and water till easy, then gently heat the jam in a small pot and blend them collectively. After a pair minutes, it is going to thicken barely.
Switch it to a bowl, let it cool and chill so it’s prepared if you assemble the bars.
In a stand mixer, cream the butter and sugar till gentle and fluffy, then combine within the egg and vanilla. Add the flour and salt simply till a comfortable dough kinds. It ought to maintain collectively when pressed however nonetheless really feel somewhat crumbly.
Press about half of the dough into the ready sq. pan. Unfold the chilled raspberry filling on prime, then crumble the remaining dough over the jam.
The uneven items will bake into a young, golden topping. Bake till the crumb bars are calmly golden and set across the edges.
Allow them to cool for 10 minutes, then carry them from the pan to chill fully. Mud with powdered sugar and reduce into squares.
recipe ideas
- In case your raspberry jam has seeds, press it by means of a effective sieve earlier than thickening it. This retains the filling easy and lets the crumble layers actually stand out.
- Line the pan with parchment, leaving a slight overhang on two sides. It makes lifting the baked bars out of the pan a lot simpler.
- An offset spatula works nicely for spreading the jam in a good layer with out disturbing the underside crust.
- Search for a delicate effervescent across the edges earlier than taking the bars out of the oven. It’s a great signal the filling has set.
- Let the bars cool fully earlier than slicing. The jam companies up because it cools, so that you’ll get clear, tidy squares as a substitute of a runny center.
Variations
- Strive different jams: Strawberry, apricot jam, blueberry or combined berry jam all work nicely. Simply thicken them the identical manner so the filling units right into a neat layer.
- Oat streusel topping: For a heartier streusel-like crumb, combine a handful of quaint rolled oats with a pinch of cinnamon into the portion of dough you’ll use for the topping.
- Lemon glaze: Drizzle a easy glaze made with powdered sugar and recent lemon juice over the cooled bars for a vivid, citrusy end.
- Almond twist: Use almond extract as a substitute of vanilla or sprinkle just a few sliced almonds excessive earlier than baking. It pairs superbly with raspberry.
These Raspberry Crumb Bars are the proper steadiness of candy fruit and buttery crunch, making them a deal with everybody will ask for once more. Take pleasure in a sq. with espresso, pack some for gifting, as a result of these bars by no means final lengthy! Take pleasure in!
- 1 cup raspberry seedless jam
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 cup butter softened
- ¾ cup granulated sugar
- 1 massive egg
- 1 teaspoon vanilla or almond extract
- 2¼ cups all function flour
- ¼ teaspoon salt
- 2-3 tablespoons powdered sugar
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In a small bowl sift within the cornstarch add the water and stir till easy.
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In a small pot add the jam and warmth on low for 1 minute, add the cornstarch combination, stir to mix, proceed to cook dinner on low stirring consistently till thickened roughly 2-4 minutes, transfer to a small bowl, let cool, cowl and chill for 1 hour.
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Pre-heat oven to 350F/180C. Line an 8 inch / 20 cm sq. pan with parchment paper.
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Within the stand mixer beat the butter and sugar for 2-3 minutes or till creamy, add the egg and vanilla, beat till easy, add the flour and salt, beat simply to mix.
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Divide the dough in half, place one half on the underside of the ready pan, unfold evenly with the jam filling, crumble the remaining dough on prime of the jam.
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Bake till golden roughly 40-45 minutes, let cool within the pan 10-Quarter-hour, then transfer to a wire rack to chill fully. Mud with powdered sugar earlier than slicing into squares and serving. Take pleasure in!
The right way to retailer the raspberry crumb bars?
Preserve the cooled bars in an hermetic container at room temperature as much as 4-5 days, or refrigerate as much as per week. If stacking, place parchment between layers so the crumble topping doesn’t stick.
Or freeze the sliced bars on a baking sheet till agency, then switch to a freezer-safe container or bag with parchment between layers. They hold nicely for as much as 2 months. Thaw at room temperature earlier than serving.
Energy: 272kcal | Carbohydrates: 39g | Protein: 2g | Fats: 12g | Saturated Fats: 7g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.5g | Ldl cholesterol: 42mg | Sodium: 139mg | Potassium: 43mg | Fiber: 1g | Sugar: 21g | Vitamin A: 371IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg | Phosphorus: 33mg
recipe FAQs
Seedless raspberry jam works finest as a result of it spreads easily and units right into a thick layer as soon as baked. When you solely have preserves, they can be utilized too, simply heat and pressure out the seeds first.
These raspberry jam bars bake up with a comfortable, tender crumble slightly than a crunchy topping. If the highest appears too comfortable, give it just a few additional minutes within the oven to brown barely. Additionally be certain that the butter is softened, not melted, when mixing the dough. Melted butter could make the topping too comfortable.
These bars bake up with a comfortable, tender crumble slightly than a crunchy topping. If the highest appears too comfortable, give it just a few additional minutes within the oven to brown barely. Additionally be certain that the butter is softened, not melted, when mixing the dough. Melted butter could make the topping too comfortable.
Preserve the cooled bars in an hermetic container at room temperature as much as 4-5 days, or refrigerate as much as per week. If stacking, place parchment between layers so the crumble topping doesn’t stick.
Sure. Freeze the sliced bars on a baking sheet till agency, then switch to a freezer-safe container or bag with parchment between layers. They hold nicely for as much as 2 months. Thaw at room temperature earlier than serving.
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