Raspberry Crumble Tart Bars
Raspberry Crumble Bars
Buttery tart bars with a tender shortbread-style base, bright raspberry filling, and a golden oat crumble topping.
These raspberry crumble tart bars sit between a fruit tart and a bakery-style bar cookie: sturdy enough to cut into neat squares, but tender and buttery when you bite through the layers. The base bakes into a shortbread-like foundation, while the topping turns crisp around the edges and softly crumbly over the fruit.
The filling uses raspberries with a small amount of jam, lemon, sugar, and cornstarch so it tastes vivid without becoming runny. Frozen raspberries work well here because they release enough juice to make the center glossy, but fresh berries can be used when they are in season.
Chilling the pan before slicing is the quiet trick that makes the bars clean and picnic-friendly. Serve them plain, dusted lightly with powdered sugar, or with a spoonful of yogurt or whipped cream if you want a plated dessert.
The recipe is forgiving: the same dough becomes both crust and crumble, which keeps the prep simple and gives the finished bars a cohesive buttery flavor. A handful of oats in the topping adds texture without making the bars taste like granola.
Nutrition (per serving)
Directions
-
1
Heat the oven to 350°F and line a 9-by-13-inch baking pan with parchment, leaving overhang on two sides for lifting.
-
2
Stir the flour, oats, granulated sugar, brown sugar, and salt in a large bowl until evenly combined.
-
3
Cut in the cold butter with a pastry blender or fingertips until the mixture holds together in damp crumbs, then stir in the egg yolk and vanilla.
-
4
Press about two-thirds of the crumb mixture firmly into the prepared pan, making an even base that reaches the corners.
-
5
Bake the base for 14 to 16 minutes, until it looks dry on top and is just beginning to turn golden at the edges.
-
6
While the base bakes, combine the raspberries, raspberry jam, cornstarch, lemon zest, and lemon juice in a bowl, gently crushing a few berries so the mixture becomes lightly saucy.
-
7
Spread the raspberry filling evenly over the warm base, then scatter the remaining crumb mixture over the top in small clumps.
-
8
Bake for 27 to 30 minutes, until the filling bubbles near the center and the crumble is golden brown.
-
9
Cool the pan on a rack for at least 1 hour, then chill for 30 minutes if cleaner slices are desired.
-
10
Lift the bars from the pan, cut into 16 squares, and dust lightly with powdered sugar before serving.
Ingredients
- All-Purpose Flour:2 1/4 cups
- Old-Fashioned Rolled Oats:3/4 cup
- Granulated Sugar:3/4 cup
- Light Brown Sugar:1/3 cup
- Kosher Salt:3/4 tsp
- Unsalted Butter, cold and cut into cubes:1 cup
- Egg Yolk:1
- Vanilla Extract:1 tsp
- Raspberries, fresh or frozen:3 cups
- Raspberry Jam:1/3 cup
- Cornstarch:2 tbsp
- Lemon Zest:1 tsp
- Lemon Juice:1 tbsp
- Powdered Sugar for serving:as needed
Tips & Notes
- If using frozen raspberries, add them straight from the freezer so the filling stays thick.
- For extra crisp edges, let the pan cool completely before covering; trapped steam softens the crumble.
- A thin offset spatula helps spread the berry layer without pulling up the partially baked crust.
- Store the bars covered at room temperature for 1 day or refrigerated for up to 4 days.
