These Raspberry Crumb Bars feature fresh or frozen berries…and they’re the perfect fruity dessert for a warm summer day!
Ah, fresh berries! I love berries so much that one of the first things we did when we bought this house was plant berry bushes all along the back fence. Fast forward 6 years (6 years already?!), and those berry bushes are quite happy. We end up with a nice haul of blackberries and raspberries every summer. I would include blueberries in the mix, but the birds always beat us to those. (I know you can put deer netting around the berries, and we did this back when we lived in Atlanta. But then it was almost impossible for us to get in and actually get the berries!)
My sister, mother and niece have been coming up to visit every summer, and one of little Blakely’s favorite things to do is pick raspberries off the bushes out back. She would go out every afternoon determined to find every ripe berry on the bush. That’s fine by me! As anyone with a young kid knows, if you find an activity that entertains them…run with it!
Robbie isn’t quite old enough to pick his own berries, but by next year he’ll become my garden assistant for sure. We have several different varieties of raspberry bushes, and some of them ripen early in the summer while others wait ’til the end. This way we get fresh berries all summer long! But raspberries ripen quickly, so we have to make sure to get out there every few days to pick the ripe ones.
After seeing our crazy raspberry patch, my Mom went back to Nashville last summer and planted her own. Sure enough, the bushes came back this year and Mom had a handful of fresh berries. (My Mom has a crazy green thumb, and I just wish I had half the knowledge she does when it comes to gardening!)
Raspberry Crumb Bars
Speaking of raspberries, I decided to use them as the central flavor in these Raspberry Crumb Bars. Now I did use frozen berries from the store for this recipe mainly because I didn’t want to part with 4 cups of our fresh berries. I’d much prefer eating those straight out out of the garden!
The fun thing about these Raspberry Crumb Bars is that the fruit layer is all fruit. The berries bake down and almost look like jam…but it’s just a layer of berries. And you could totally do this with blueberries or blackberries or a mix of all berries. Have fun with it! The other fun thing is the crumb topping. Holy yum, Batman! This crumb topping is a shortcake base that gets crumbled on top of the fresh berries. Actually, the crumb topping is the same as the crust…you just save some of the crust to crumble on top. Nice and easy!
Hopefully this warm summer weather is treating you well so far. Enjoy these Raspberry Crumb Bars, my friends!
Did you make a batch of these Raspberry Crumb Bars at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). Cheers!
Looking for more tasty summer desserts? Check out these other favorites, too:
Raspberry Crumb Bars
For the Crust
- 1 cup unsalted butter, melted
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs beaten
- 1 tsp almond extract
For the Raspberries
- ¼ cup granulated sugar
- 1 Tbsp lemon juice
- 1½ Tbsp cornstarch
- 4 cups raspberries fresh or frozen
- Preheat oven to 375°F.
- Lightly grease a 9”x13” baking pan.
- Using a medium bowl, add melted butter, flour, baking powder, cinnamon, sugar and brown sugar; stir until well combined. Add beaten eggs and almond extract; stir until well combined.
- Remove 1½ cups of this mixture and set aside. Press remaining mixture into prepared baking pan.
- In a separate bowl, stir together the sugar, lemon juice and cornstarch. Add raspberries and gently stir until well combined. Spread raspberry mixture evenly into baking pan.
- Crumble the remaining crust mixture evenly on top of raspberry layer. (Tip: It’s ok to leave some of the crust in larger chunks here!)
- Bake for 44-46 minutes, or until crumb topping is light golden brown. Let pan cool completely before slicing into bars. (Tip: The bars will be easier to slice if you refrigerate them first.)