Here are my simple raspberry streusel bars with four incredible layers: a buttery shortbread crust, thick raspberry filling, brown sugar streusel, and a drizzle of sweet vanilla icing.
Remember the raspberry bars I had at my sister’s bridal shower a few weeks ago? No? You’ve probably moved on with your life since reading me gush about said raspberry bars. I, however, have not. Those raspberry bars have been front and center on my mind and I finally got around to making them.
I realize I’m not talking about chocolate layer cake or some Oreo stuffed caramel cookie concoction and that these are just… raspberry bars… but no. No, no, no. They are so much more than “just raspberry bars.” Look at them! That crumble! That vanilla icing!
This is a wonderful dessert for the upcoming warmer weather, Mother’s Day, Father’s Day, baby and bridal showers, and the like. They’re something everyone is guaranteed to love and you can easily double the recipe to make a larger batch to feed more partygoers.
The bars are so simple to make and each layer is completely different. Many raspberry bar recipes typically call for a single dough for both the top and bottom crust, but I find that the simple shortbread dough is a little lacking in the “wow” factor on top. Rather, I desire texture and brown sugar goodness that can only come from a streusel crumb topping. The answer to all of life’s problems, right?
The buttery shortbread is the perfect bottom layer for my raspberry bars. Let’s talk about the crust for a minute. This shortbread crust is one of my favorites. It makes a couple appearances in Sally’s Baking Addiction Cookbook as well as in my Apple Pie Bars. (Have you made those yet?) There is nothing fancy about the crust, but that is what makes it so lovely. Just butter, sugar, vanilla, and flour mixed together to form a uniquely crumbly, yet dense crust.
I used raspberry preserves in these bars, but you could also use homemade raspberry cake filling instead. Both are tasty but I find that there is usually a pièce de résistance missing from the bars. So, I add fresh raspberries as well. This amps up the raspberry flavor making the filling the center of attention between all the layers.
The streusel on top? Well, that’s a necessary layer of indulgence of course. I use a simple brown sugar cinnamon oat streusel to layer on top of the raspberry filling. It’s my go-to streusel for these types of bars. Here is my apple pie bars and my pumpkin streusel bars, both using this exact streusel topping.
Hey. If it ain’t broke, don’t fix it.
The vanilla icing is completely unnecessary but on this beautiful spring day, I’ve got the windows wide open, music blasting, the cool breeze blowing in, strawberry lemonade in hand, and my god I’m feeling jazzy! So, let me rephrase. The vanilla icing is completely NECESSARY.
*The ingredient list looks long, right? Don’t get nervous! A lot of the ingredients are repeated in each layer.
More Dessert Bar Recipes
I love serving brownies & bars because they’re handheld and easy to eat, plus they’re great for freezing and transporting too. I have plenty more flavors and variations:
Raspberry Streusel Bars
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours, 20 minutes
- Yield: 12-16 bars
- Category: Bars
- Method: Baking
- Cuisine: American
Description
Here are my simple raspberry streusel bars with four incredible flavors: a buttery shortbread crust, thick raspberry filling, brown sugar streusel, and a drizzle of sweet vanilla icing.
Ingredients
Crust
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour (spooned & leveled)
Filling
- 3/4 cup (240g) raspberry preserves*
- 12–16 fresh raspberries*
Streusel
- 1/2 cup (43g) old-fashioned whole rolled oats
- 1/3 cup (70g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
- optional (but encouraged!): vanilla icing for topping
Instructions
- Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
- Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
- Remove the crust from the oven, and turn the oven up to 350°F (177°C).
- Spread preserves over warm crust. Dot the preserves with raspberries on top.
- Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
- Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.
Notes
- Make Ahead & Freezing Instructions: The bars will stay fresh in an airtight container in the refrigerator for 5 days. You can freeze the bars for up to 3 months. Thaw overnight in the refrigerator before serving and glazing.
- Special Tools (affiliate links): 8-inch Square Baking Pan | Parchment Paper | Glass Mixing Bowl | Whisk | Pastry Blender
- Fruit Preserves: Try these bars with other flavors! Strawberry preserves, peach preserves, orange preserves, you name it.
- Raspberries: You can use frozen raspberries instead. Thaw and pat dry before using.
- Double Batch: This recipe can easily be doubled and baked in a 9×13-inch pan. Bake for 45 minutes and cool completely as directed in this recipe.
Reader Comments and Reviews
The fact you use 2 different layers is a genius idea and a game changer!
WE ABSOLUTELY LOVE IT!
I tried with raw berries in between as follows:
I have made this recipes several times before. It’s delicious. I just realized I don’t have parchment paper! Any suggestions?
Hi Peggy! Do you have foil? That will work. Otherwise you can try greasing your pan, but it still may be a bit messy to slice.
Would almonds be a good addition to the shortbread?
Almonds or a little almond extract would be lovely here, Andrea!
I get so many compliments every time I make this recipe. It’s a keeper!
Sally,
I just love all of your recipes. I’ve made many so far! We especially like the raspberry streusel bars. Can I make these with blueberry preserves and a few fresh blueberries on top? I noticed you have a separate blueberry bar recipe with just fresh blueberries , no preserves.
Thanks,
Jane
We haven’t tested it, but we’re sure you could, Jane!
I have made this recipe multiple times with different fruits and preserves. It comes out great every time. I do usually double the recipe because it is such a hit!! The classic raspberry is very good. I recently used blueberry preserves and topped with peaches. So fun!
I made this for a party, as I was looking for something with a fresh different taste. Boy was it a hit! Everyone loved the raspberry flavor!!! I liked how the recipe was simple, and I could make it a day early. Thank you for another great recipe!
Excelllent recipe. Very easy to make and my company loved it.
Did not use vanilla icing as my husband is a whipped topping fan. Bars turned out great! Seedless jam used to save on teeth.
AMAZING! I have a gluten allergy so the only change I made was using King Arthur 1 to 1 gluten free flour and it was DELICIOUS. I know you don’t gluten free bake (normally) but I’ve tried many of your recipes using this specific gluten free flour and every time it comes out phenomenal. For my GF friends: I can’t comment on other gluten free flours as each is very different and I haven’t tested them, yet. Also, I’m a relatively new baker and I appreciate how you explain things in detail. This has really elevated my baking to a new level. I try a different recipe each week!
The top is one giant mess, not resembling the picture at all. I followed the directions to a tee, making sure I did not overwork the topping/streusel. I even refrigerated the topping while the base was in the oven. Would love to try again if I knew what went wrong. Taste is good.
Hi Mary Jank, I’m sorry you had trouble with these. If you ever try the recipe again, adding 2 more Tbsp of flour to the topping will help it hold shape.
Amazing!!! I will definitely make these again
This Recipe is soooo yummy an outstanding take to gathering and easy to make !
Sally thank you so much for sharing and delivering the best in recipes all your recipes are Excellent !!!
Good I made with sugar free raspberry preserves added frozen raspberries. Crust Splenda. Topping brown sugar Splenda.
But nothing beats your apple bar recipe made with Splenda, Splenda brown sugar. We both diabetic. 76.
I encourage you to make. Next time I’ll try with peaches! Very easy quick