Raspberry Crumb Bars

Do these bars look at all familiar? That’s because I’ve made them before, just with blueberries instead.  It’s that time of year again when we start heading to the orchard near our house on a biweekly basis (yay!) Thankfully our first trip coincided with the tail end of raspberry season, so we were still able to enjoy picking a LOT of gorgeous ruby red berries.  Of course, as soon as we got home I immediately had plans for the 2+ pounds of berries we picked.  These bars were in the oven less than an hour after we got home!

I make the blueberry crumb bars often, and have been dying to try them with raspberries.  I was worried that raspberries would have more liquid and the consistency would be off but nope, these were just right!  Ben claims that these are even better than the blueberry version, but I just can’t decide.  I think both are fantastic and I cannot be forced to choose one over the other – please, just give me one of each!

As you can see, Andrew thoroughly enjoyed himself.  Find an orchard near you at PickYourOwn and have some fun outdoors!

Love raspberries and want more?  Try these yummy treats!
Fresh Fruit Tart with Vanilla Pastry Cream
Plum Raspberry Sorbet
Raspberry Lime Sheet Cake
Chocolate Raspberry Truffle Cupcakes
Raspberry Muffins

Raspberry Crumb Bars
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1½ cups sugar, divided
1 tsp. baking powder
3 cups all-purpose flour
¼ tsp. salt
Zest of 1 lemon
16 tbsp. cold unsalted butter, cut into pieces
1 large egg
4 cups fresh raspberries
4 tsp. cornstarch
Juice of 1 lemon

Preheat the oven to 375° F.  Grease a 9 x 13″ pan; set aside.

In a medium bowl, combine 1 cup of the sugar, the baking powder and flour.  Mix in the salt and the lemon zest, and stir together with a fork.  Cut in the butter and egg with a pastry blender until the largest chunks are about pea-sized.  The mixture should be crumbly without much loose flour.  Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.

In another bowl, stir together the remaining sugar, cornstarch and lemon juice.  Gently mix in the raspberries with a rubber spatula until combined.  Sprinkle the berry mixture evenly over the crust.  Crumble the remaining dough over the top of the berries.
Bake for about 45 minutes or until the top is slightly golden brown.  Cool completely before cutting into squares and serving.

Source: adapted from Smitten Kitchen

30 Responses

  1. Thanks for the raspberry recipes! We picked raspberries this weekend and I need to get them made into something. I was just thinking yesterday about how I needed to search your site for raspberry recipes! You have perfect timing!

  2. I miss summer berries!! 😦

  3. Aww..Andrew is so cute! 🙂

    I wish we had something like this near us. I checked the website, and you would think being in the middle of Louisiana, there would be plenty growing around us haha!

  4. Yum! Thanks for the rasberry ideas!

  5. Looks like you had a fabulous time! Unfortunately, raspberry season ended for us back in July… I’m jealous of your bounty!

  6. Annie, I love your site. Although I am old enough to be your mom, we cook alot alike. I have tried many of your recipes. Thanks for all your delicious recipes.

  7. I love pick-your-own farms. My kiddos usually look like Andrew by the time we leave. : ) There’s nothing as good as eating berries still warm from the sun! Yum.

  8. Oh wow, your blueberry crumb bars looked delicious but man these look great as well!

  9. I think I’d be with your Hubby and like the raspberry version better! Your little guy is getting so big and he’s still a cutie!

  10. These look awesome! You know what would be fabulous—adding some chocolate chips on top….yum! I make a raspberry bar that has a shortbread crust (I know you don’t like nuts)—but then you add chocolate chips on top after you take it out of the oven. And tell your hubby that I LOVE his shirt!

  11. So, so fun. I love picking fruit. You’re always coming up with one yummy recipe after another! I don’t have time to make them as fast as you post them! 🙂

    • Sugar Duchess,
      I know! And the really bad thing (or maybe good thing) is that I’m making them so fast, I can’t post them! I’m nearly a month ahead of myself now with back-logged posts. Yikes!
      🙂 Annie

  12. Love your pictures. Too sweet! The bars look delish! The only time we went berry picking was just outside Legoland in San Diego! I’ve been looking around my area but lots aren’t ready to be picked yet according to their websites!

  13. I just stumbled across your blog and I am soooo excited to make some of your recipes! Your blog is great & these bars look delicious! Perhaps I’ll make them this weekend. Thanx 🙂

  14. Hi Annie, I was going to page you on WC and ask you when you were going to post the bar’s recipe!! 😉 I think you and I went on the same weekends–and I ended up making ice-cream. But I froze probably 8 cups of raspberries. We got a little bit carried away! They look amazing!!

  15. Awww, what cute pictures of such a fun family outing! The bars look addicting!

  16. I love raspberry bars, yum!

  17. Adorable pictures! I bet the bars were delectable! 🙂

  18. oh my gosh yum… LOVE berries. I’m a new blogger myself, just putting up my first post. Check me out would love to hear your thoughts!

  19. Yum! Picking berries in the summer is one of my very favorite activities. I’m jealous that you can still do it into the fall! Here in Oregon the berries are some of the best in the world, but raspberry season especially is SO short. Luckily I froze some, so I have plenty to bake with til next summer. What a sweet family outing, looks like Andrew and the berries really enjoyed each other 🙂

  20. I know this recipe very well — it’s always a winner. I’ve also tried making a peach version, which worked out well. The raspberry colour looks great as well!

  21. These look delicious! I bet they are sweet and crunchy all at the same time…yum!

  22. Those crumb bars look really good!

  23. Those look delicious! I love raspberries – will definitely have to try these. Cute pics!

  24. i am going to have to try these– i have an old standby berry oat bar recipe, but it would be nice to switch it up and these look wonderful!

  25. Can these be made with frozen raspberries? I would love to try them, would there be any adjustments?

    • Hi Allie,
      I’m sure you could make these with frozen berries, but I’m not sure what adjustments would be necessary as I have never tried it. You might consider letting the berries thaw in a colander for a bit to help remove any excess liquid that could affect them in baking. Good luck!
      🙂 Annie

  26. […] $5 Dinners, Martha Giddens Nesbit’s Peach Pound Cake from A Yankee in a Southern Kitchen, Raspberry Crumb Bars from Annie’s Eats, French Toast with Smoky Bacon, Berries and Maple Syrup from The Bacon […]

  27. […] $5 Dinners, Martha Giddens Nesbit’s Peach Pound Cake from A Yankee in a Southern Kitchen, Raspberry Crumb Bars from Annie’s Eats, French Toast with Smoky Bacon, Berries and Maple Syrup from The Bacon […]

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