Dessert

Raspberry Bars Recipe

ByGabriel Langdon November 25, 2025November 25, 2025

Introduction

These Raspberry Bars feature a buttery, crumbly crust layered with a sweet and tangy raspberry filling. Perfectly balanced and easy to prepare, they make a delightful treat for any occasion. Whether for a casual afternoon snack or a special dessert, these bars are sure to impress.

The image shows three square dessert bars stacked on top of each other. Each bar has three clear layers: the bottom layer is a light golden-brown crust with a smooth texture, the middle layer is a thick, bright red fruit filling with a slightly glossy and juicy look, and the top layer is a crumbly, pale beige streusel topping sprinkled unevenly. The bars are placed on a white plate, set on a white marbled surface, and the background is softly blurred with hints of pink and green. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
1/4 tsp salt
1 cup cold unsalted butter (cubed)
1 egg
1 tsp vanilla extract
3 cups fresh or thawed raspberries
1/2 cup granulated sugar
2 tbsp lemon juice
3 tbsp cornstarch
1/2 tsp cinnamon (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal of the bars later.
Step 2: In a large bowl, combine the flour, sugar, and salt. Cut in the cold, cubed butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Step 3: Beat the egg with vanilla extract in a small bowl, then stir into the flour mixture until fully combined. Press about two-thirds of this dough evenly into the prepared pan to form the crust. Set aside the remaining dough for the crumble topping.
Step 4: For the raspberry filling, combine raspberries, sugar, lemon juice, cornstarch, and cinnamon (if using) in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens, about 5 minutes. Remove from heat and let cool slightly.
Step 5: Spread the raspberry filling evenly over the crust in the pan. Crumble the reserved dough over the top to cover the filling.
Step 6: Bake in the preheated oven for 35 to 40 minutes, or until the top is golden and the filling is bubbly. If the crumble browns too quickly, tent the pan loosely with foil.
Step 7: Remove the bars from the oven and allow them to cool at room temperature for 30 minutes. Then transfer to the refrigerator and chill for at least 1.5 hours before slicing into squares.

Tips & Variations

Use frozen raspberries if fresh aren’t available; just thaw and drain excess liquid before cooking.
Try swapping raspberries for other berries like blueberries or blackberries for different flavors.
For extra texture, sprinkle chopped nuts such as almonds or walnuts on top before baking.
If you prefer a less sweet filling, reduce the sugar by a tablespoon or two.

Storage

Store the raspberry bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw completely in the fridge before serving. For best texture, reheat chilled bars briefly in a warm oven or enjoy them cold.

How to Serve

Three stacked dessert bars are shown, each with three distinct layers. The bottom layer is a light golden-brown, firm crust. The middle layer is a thick, bright red fruit filling with a slightly glossy texture. The top layer is a pale crumbly streusel topping with small uneven clumps scattered across the surface. The bars are neat squares, and they sit on a white plate with a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this recipe?

Yes, frozen raspberries work well. Just thaw and drain any excess liquid before cooking the filling to avoid a watery texture.

How do I prevent the crust from getting soggy?

Pressing the crust firmly and chilling the bars before slicing helps keep the crust firm. Also, cooking the filling until it thickens properly reduces excess moisture.