Imagine a delightful harmony of buttery shortbread, tangy raspberries, and a crisp crumbly topping – that’s the essence of these homemade ultimate raspberry crumble bars. Bursting with juicy berries and crowned with a golden brown streusel, each bite is a delectable explosion of flavors and textures that will leave you craving for more.
These raspberry crumble bars are the perfect union of simplicity and sophistication. They’re easy to make, yet they boast a level of elegance that makes them an irresistible treat for any occasion – whether you’re hosting a cozy gathering with friends, packing a picnic basket, or just looking to indulge in a little something sweet. The combination of the tender, melt-in-your-mouth crust, the vibrant and tangy raspberry filling, and the irresistible crunch of the streusel topping is a true culinary masterpiece.
Inspired by the timeless charm of classic fruit crumbles, this recipe takes the concept to new heights, elevating it with a touch of modern flair. Get ready to embark on a delightful journey of flavor and texture that will have you falling head over heels for these raspberry crumble bars.
🥰 Why You’ll Fall in Love with This Recipe ?
These raspberry crumble bars are a true delight for the senses. The flavors are perfectly balanced, with the sweetness of the berries complemented by the buttery richness of the shortbread crust and the delightful crunch of the streusel topping. The texture is simply divine – the crust is tender and flaky, the filling is gooey and satisfying, and the topping provides a delightful contrast with its crisp and crumbly goodness.
What sets this recipe apart is the attention to detail and the use of high-quality ingredients. The raspberries are carefully selected to ensure they are at their peak ripeness, bursting with juicy flavor. The shortbread crust is made with real butter, creating a melt-in-your-mouth texture that complements the filling perfectly. And the streusel topping is a masterful blend of flour, sugar, and butter, resulting in a delectable crunch that takes the whole dish to new heights.
Ingredients
• 1/2 cup (115g) unsalted butter, chilled and cubed
• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon salt
• 1 egg yolk
• 2 tablespoons (30ml) cold water
• 3 cups (450g) fresh raspberries
• 3/4 cup (150g) granulated sugar
• 2 tablespoons (16g) cornstarch
• 1/2 cup (115g) unsalted butter, chilled and cubed
• 3/4 cup (90g) all-purpose flour
• 1/3 cup (67g) brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
The all-purpose flour used in both the crust and the streusel topping provides structure and a tender texture, while the unsalted butter lends a rich, creamy flavor. The granulated sugar and brown sugar add sweetness and caramelization, while the cinnamon provides a subtle warmth that complements the raspberry filling perfectly.
Instructions
- Make the Shortbread Crust: In a food processor, combine the 2 cups of all-purpose flour, 1/2 cup of chilled, cubed unsalted butter, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of cold water, and pulse until the dough just starts to come together. Do not overmix. Gather the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes. This chilling step helps the crust bake up flaky and tender.
- Prepare the Raspberry Filling: In a medium bowl, gently toss the 3 cups of fresh raspberries with the 3/4 cup of granulated sugar and 2 tablespoons of cornstarch. The cornstarch will help the filling thicken and prevent it from becoming too runny.
- Make the Streusel Topping: In a medium bowl, combine the 1/2 cup of chilled, cubed unsalted butter, 3/4 cup of all-purpose flour, 1/3 cup of brown sugar, 1/4 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Using your fingertips or a pastry cutter, work the ingredients together until the mixture resembles coarse crumbs. This streusel topping will add a delightful crunch to the bars.
- Assemble and Bake: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan. Press the chilled shortbread dough evenly into the bottom of the prepared pan. Spread the raspberry filling over the crust, then sprinkle the streusel topping evenly over the filling. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Allow the bars to cool completely before cutting and serving.
Timing Overview
• Cook time: 35-40 minutes
• Chill time: 30 minutes
• Baking time: 35-40 minutes
• Cooling time: 60 minutes
• Total Time: 2 hours 15 minutes
Nutritional Information
Nutritional information is an estimate per serving, based on 16 servings.
• Protein: 3 g
• Sodium: 101 mg
• Carbohydrates: 43 g
• Fat: 14 g
• Fiber: 3 g
🎨 Make It Your Own: Substitutions & Ideas
• To Make it Vegan: Replace the butter with a vegan butter substitute, and use a flax or chia egg instead of the egg yolk in the crust.
• To Add a Spicy Kick: Sprinkle a pinch of cayenne pepper or a few dashes of your favorite hot sauce into the raspberry filling for a subtle heat that complements the sweetness.
✨ How to Serve This Dish Like a Pro ?
• Garnish Suggestions: Garnish the bars with a sprinkle of powdered sugar, a drizzle of honey, or a few fresh raspberries for a visually stunning presentation.
• Beverage Pairing: These bars pair beautifully with a cup of hot tea, a glass of cold milk, or a refreshing glass of lemonade or iced tea.
⚠️ How to Sidestep Common Cooking Pitfalls ?
• Mistake 2 – Using Frozen Raspberries: While you can use frozen raspberries in a pinch, fresh raspberries will provide the best texture and flavor for this recipe. Frozen berries can release more liquid, resulting in a soggy filling.
• Mistake 3 – Cutting the Bars Too Soon: Resist the temptation to cut into the bars as soon as they come out of the oven. Allowing them to cool completely is crucial for the filling to set and the crust to firm up, ensuring clean, neat slices.
🧊 Storing, Freezing, and Reheating
• Freezing: These bars can be frozen for up to 3 months. Allow them to cool completely, then wrap the entire pan tightly in plastic wrap and aluminum foil. To reheat, thaw in the refrigerator overnight and then warm in a 350°F (175°C) oven for 10-15 minutes until heated through.
• Reheating: If you’d like to serve the bars warm, reheat them in a 350°F (175°C) oven for 10-15 minutes until heated through. This will help revive the crispness of the streusel topping and warm the filling.
❓ FAQs
Can I use frozen raspberries instead of fresh?
While you can use frozen raspberries in this recipe, the texture and flavor will be slightly different. Fresh raspberries will provide a juicier, more vibrant filling. If using frozen raspberries, be sure to thaw them completely and gently pat them dry before tossing them with the sugar and cornstarch.
How do I get the perfect crumbly streusel topping?
The key to achieving the perfect crumbly streusel topping is to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Avoid overmixing, as this can lead to a dense, tough topping. Additionally, be sure to use chilled butter and work quickly to prevent the butter from becoming too soft.
Can I make the crust and filling ahead of time?
Absolutely! You can prepare the shortbread crust and the raspberry filling up to 3 days in advance. Store the crust dough wrapped in plastic wrap in the refrigerator, and keep the filling in an airtight container in the fridge. When ready to assemble and bake, simply press the chilled dough into the pan, top with the filling, and sprinkle the streusel topping.
How do I prevent the crust from becoming soggy?
To prevent a soggy crust, be sure to bake the bars until the crust is golden brown and the filling is bubbly. Allowing the bars to cool completely before cutting is also crucial, as this helps the crust firm up and prevents the filling from soaking in. If you find that the crust is still a bit soft, you can place the baked bars back in the oven for an additional 5-10 minutes to crisp up the bottom.
Can I use a different type of berry?
Absolutely! While raspberries are the star of this recipe, you can easily substitute them with other berries, such as blackberries, blueberries, or a combination of different berries. The filling and flavor profile will change, but the overall method for the crust and streusel topping will remain the same.
🎉 Your Culinary Adventure Awaits!
Get ready to embark on a delightful journey of flavor and texture with these homemade ultimate raspberry crumble bars. Indulge in the perfect balance of buttery shortbread, juicy raspberries, and a crisp, crumbly topping that will have you reaching for just one more slice (or two!). Whether you’re serving them at a special occasion or enjoying them as a cozy treat at home, these raspberry crumble bars are sure to delight and impress. So preheat your oven, gather your ingredients, and get ready to bake up a little slice of heaven.
Happy baking, and bon appétit!
Homemade Ultimate Raspberry Crumble Bars
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- In a food processor, combine the 2 cups of all-purpose flour, 1/2 cup of chilled, cubed unsalted butter, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of cold water, and pulse until the dough just starts to come together. Do not overmix. Gather the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes. This chilling step helps the crust bake up flaky and tender.
- In a medium bowl, gently toss the 3 cups of fresh raspberries with the 3/4 cup of granulated sugar and 2 tablespoons of cornstarch. The cornstarch will help the filling thicken and prevent it from becoming too runny.
- In a medium bowl, combine the 1/2 cup of chilled, cubed unsalted butter, 3/4 cup of all-purpose flour, 1/3 cup of brown sugar, 1/4 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Using your fingertips or a pastry cutter, work the ingredients together until the mixture resembles coarse crumbs. This streusel topping will add a delightful crunch to the bars.
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking pan. Press the chilled shortbread dough evenly into the bottom of the prepared pan. Spread the raspberry filling over the crust, then sprinkle the streusel topping evenly over the filling. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Allow the bars to cool completely before cutting and serving.
