Raspberry Crumb Bars are a bit sweet and tart at the same time. The butter crumbs and the raspberries complement each other so well in this easy to make dessert!
Raspberry Crumb Bars
Updated 7/2019 NOTE: I am not the original contributor who posted this recipe for Raspberry Crumb Bars. Some followers have commented they didn’t like the recipe. Most of the issues stemmed from the fact that there was no sugar listed as an ingredient in the recipe. Many thought it was an omission. It was not an omission.
From what I understand these bars are meant to be a bit tart. When I made the recipe myself to update this post, I first tasted the Raspberry Preserves which I was using. The flavor definitely wasn’t sweet, so I stirred in 3 Tablespoons of honey. For me personally, this added just a touch of sweetness without making the bars sugary sweet. If you are looking for a very sweet and sugary raspberry bar, this may not be the recipe for you. Lori 🙂
Ever since I was little, I have always loved this Raspberry Crumb Bar recipe. I love the lightly sweet-tart raspberry preserves with the rich buttery crumb crust. Raspberry Crumb Bars are not overly sweet but they are really yummy and surprisingly simple to make.
I like making these as a family dessert. It has just the right amount of crumble and yum, without over sugaring my kids before bed. No one wants their kids over-sugared before bed, am I right?
Raspberry Crumb Bars are perfect to bring along for potlucks and picnics. They are ideal for just such occasions since they won’t melt or become gross in the sun. Everyone loves the flavor so I’m a winner when I show up with them in my hands!
So far this year I’ve made them at Christmastime and sent them into the teacher’s lounge for the teacher’s snack one day. I’ve also made them for a group BBQ that I was invited to. Raspberry Crumb Bars are a versatile dessert/snack that my family really enjoys.
What do you need to make Raspberry Crumb Bars?
- Raspberry Preserves
- Honey (optional)
Some tips for making Raspberry Crumb Bars:
- As noted above, the original recipe does NOT have any added sugar. I added 3 Tablespoons of honey to my Raspberry Preserves, this is completely a matter of choice.
- Spray your pan with non-stick cooking spray. I chose to line my pan with foil and spray the foil with non-stick cooking spray.
- Seedless or seeded Raspberry Preserves will work.
- I refrigerated my bars after completely cooling to aid in cutting.
Other great fruity desserts to try:
- 1 1/4 cups butter, unsalted
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 1/2 cups all-purpose flour
- 3/4 cup raspberry preserves
- 3 Tablespoons honey
Preheat oven to 350° degrees. Spray 8x8 pan with nonstick cooking spray. Or line with foil and then spray.
In mixing bowl using electric mixer beat butter until light and fluffy.
Add egg and mix until combined.
Add in salt, cinnamon, and flour.
Mix together until crumbs form.
Reserve 2 cups of crumbs for topping. Press remaining mixture into the bottom of prepared pan.
In small bowl stir raspberry preserves, stir in honey.
Spread over the prepared base.
Crumble reserved topping over raspberry filling.
Place in oven and bake approximately 30 minutes or until crumbs on top turn lightly golden.
Cool completely prior to cutting.
Adding the honey is optional, it is not an ingredient in the original recipe.
Find this recipe and more at Meal Plan Monday!