Buttery Raspberry Streusel Bars

Welcome to the ultimate guide for creating irresistible **Streusel-Topped Raspberry Squares** – a delightful dessert that combines a buttery shortbread crust, a vibrant raspberry filling, and a perfectly crumbly streusel topping. These luscious bars are a fan favorite, consistently receiving rave reviews for their harmonious blend of textures and flavors. Whether you’re a seasoned baker or just starting, this recipe is designed to be accessible, delivering a show-stopping treat that’s impossible to resist and surprisingly easy to make. Get ready to impress your family and friends with these beautiful and delicious raspberry crumble bars!

Streusel Topped Raspberry Squares on a small square white plate, highlighting the distinct layers.

Contents

Why These Raspberry Streusel Bars Are an Absolute Must-Bake

If you’re searching for a dessert that marries simplicity with sublime taste, look no further. These raspberry streusel bars offer numerous compelling reasons to become your next baking project:

**A Pie Lover’s Dream, Made Simpler:** For all the raspberry pie enthusiasts out there, these bars capture the essence of your beloved classic in an easier-to-manage form. You get all the tart-sweet berry goodness and crumbly topping without the fuss of rolling out a full pie crust.
**Effortless Elegance:** While they look sophisticated with their distinct layers, these bars are incredibly straightforward to prepare. They’re perfect for both everyday treats and special occasions, promising a gourmet taste with minimal effort.
**Harmonious Layers of Flavor and Texture:** Each bite offers a delightful symphony: the tender, buttery shortbread crust provides a sturdy base, the bright and juicy raspberry filling bursts with fruity freshness, and the golden, crunchy streusel topping adds a sweet, textural contrast that’s simply divine.
**Crowd-Pleasing Perfection:** These bars have a universal appeal. They’re sweet but not overly so, fruity, and satisfyingly rich, making them a hit with almost everyone. They disappear remarkably quickly at potlucks, family gatherings, or holiday celebrations.
**Versatility for Any Occasion:** From a casual afternoon snack with coffee to an elegant dessert after dinner, these raspberry squares fit right in. They’re also fantastic for bake sales or edible gifts.

I understand the challenge of finding desserts that everyone in the family will adore. My husband, for instance, often finds himself playing the role of the designated dishwasher for treats our children love but he doesn’t – think Grasshopper Pie or Coconut Cupcakes. But give him a classic brownie, a chocolate chip cookie, or especially a raspberry pie, and his face lights up! That’s why I knew these raspberry bars would be an instant success in our home. With no mint, no coconut, no caramel, and certainly no nuts in sight, they offered pure, unadulterated deliciousness that everyone, even the toughest critic, would appreciate.

Streusel Topped Raspberry Squares stacked on a small plate with fresh raspberries, showcasing the vibrant filling.

Mastering Your Raspberry Streusel Bars: Expert Baking Tips

Achieving bakery-quality streusel-topped raspberry squares is easier than you think with these expert tips:

**Perfecting the Shortbread Crust:** The foundation of these bars is a tender, crumbly shortbread crust. Ensure your butter is very cold and cut into small pieces before incorporating it into the dry ingredients. This prevents the butter from melting too quickly and creates those pockets of steam that result in a flaky, tender crust. You can use a pastry blender, a couple of knives, or even a food processor for a quick and efficient method. Mix just until the butter is pea-sized, then press firmly and evenly into your prepared pan.
**Achieving an Even Crust:** For a uniformly thick and baked crust, use the bottom of a 1-cup dry measuring cup to press the mixture into the pan. This technique helps compact the crumbs evenly, ensuring a consistent texture throughout the base.
**PRO-Tip: The Foil Lining Advantage:** Line your baking pan with non-stick aluminum foil, leaving an overhang on the sides. This simple step is a game-changer! Once the bars are completely cooled, you can easily lift them out of the pan using the foil “sling.” This makes cutting them into neat squares much simpler and makes cleanup an absolute breeze, saving you precious time and effort.
**Warming the Raspberry Jam:** After the crust comes out of the oven, immediately spread a thin layer of warmed raspberry jam over its surface. Warming the jam, either gently in a small saucepan or briefly in the microwave, makes it much easier to spread evenly. This layer adds an extra boost of concentrated raspberry flavor and acts as a delicious glue for the fresh berries.
**Preparing the Raspberry Filling:** When using fresh raspberries, gently toss them with a tablespoon of flour. This light coating helps to absorb any excess moisture released during baking, preventing the bars from becoming soggy and ensuring the filling sets beautifully. If using frozen raspberries, increase the flour to two tablespoons and do not thaw them first.
**Crafting the Ideal Streusel Topping:** Just like with the crust, ensure your butter for the streusel is cold. Combine the topping ingredients – cold butter, flour, and brown sugar – and cut the butter into the dry mixture until you achieve a coarse, cornmeal-like consistency with some larger pea-sized crumbs. The varied sizes of crumbs create an enticing texture after baking.
**PRO-Tip: Hands-On Crumb Creation:** Don’t be afraid to get your hands dirty! After using a pastry blender, use your fingers to pinch and squeeze some of the streusel mixture into slightly larger crumbs. These larger pieces will brown beautifully and add a delightful chewiness to the topping.
**Layering and Baking Sequence:** Once the crust is out of the oven and topped with jam, gently spread the flour-coated raspberries over the jam layer. Finally, generously crumble the streusel topping over the berries. Bake until the berries are visibly bubbling around the edges and the streusel is a beautiful golden brown.
**Patience is Key for Perfect Slices:** These bars are best enjoyed once completely cooled. Cooling allows the layers to set properly, making them much easier to cut into clean, defined squares. Remove them from the pan using the foil, transfer to a cutting board, then slice and serve.

The Simple Process: A Step-by-Step Guide to Making Raspberry Squares

Creating these delicious streusel-topped raspberry squares involves three distinct yet simple layers. Here’s a visual and descriptive overview of the process:

Raspberry Bars process shots collage showing the three main stages of assembly and baking.

**Stage 1: The Golden Crust and Jam Base.** Here, you see the pre-baked shortbread crust, golden brown and firm, ready to receive its first layer of flavor. A thin, glistening layer of warmed raspberry jam has been spread evenly across the surface, preparing for the fresh fruit.

**Stage 2: Layering the Berries and Streusel.** On top of the jam, plump, flour-dusted raspberries are carefully arranged, forming a vibrant red carpet. This is then generously covered with the buttery, crumbly streusel topping, promising a delightful texture.

**Stage 3: Baked to Perfection.** The final image shows the squares straight out of the oven. The streusel topping is golden brown and crisp, while the raspberry filling underneath is bubbling enticingly, signifying its juicy warmth and readiness.

The beauty of this recipe lies in its straightforward layering. First, you create and par-bake the sturdy shortbread base. While it’s still warm, you apply a thin layer of jam, which acts as a fantastic flavor enhancer and a subtle adhesive. Then, the fresh raspberries, lightly coated in flour to manage moisture, are spread over the jam. Finally, a generous sprinkling of the buttery streusel topping completes the ensemble before the entire pan goes back into the oven to bake until golden, bubbly, and fragrant. The result is a dessert that’s as stunning to look at as it is delightful to eat.

Frequently Asked Questions About Raspberry Crumble Bars

How Do You Store Raspberry Bars?

To maintain their freshness and texture, these delicious cookie bars should be stored in an airtight container in the refrigerator. They will stay wonderfully fresh for up to 5 days. For optimal enjoyment, you might want to bring them to room temperature for about 15-20 minutes before serving.

Do Raspberry Bars Freeze Well?

While I haven’t personally tested this specific recipe for freezing, most cookie bars and squares generally freeze beautifully. You can typically freeze them for up to 3 months. To freeze, ensure they are completely cooled, then wrap individual bars or the whole slab tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy them, thaw them overnight in the refrigerator. Be aware that the streusel topping might lose a little bit of its crispness upon defrosting, becoming slightly softer.

Can You Use Frozen Raspberries?

Yes, you can certainly substitute frozen raspberries for fresh ones in this recipe. The key is **not to defrost** the raspberries before layering them into the bars. This prevents them from becoming too mushy and releasing excessive liquid before baking. Additionally, when using frozen berries, I recommend increasing the amount of flour you toss them with to 2 tablespoons. This extra flour helps to absorb the additional juices that frozen berries typically release. Keep in mind that baking time might be extended slightly due due to the frozen berries cooling the mixture in the oven.

What’s the Best Way to Cut These Bars?

For beautifully neat and precise squares, I highly recommend chilling the baked and cooled bars in the refrigerator for at least an hour, or even longer, until they are firm. Then, use the foil overhangs as a “sling” to lift the entire slab of bars onto a cutting board. Use a large, sharp knife and wipe the blade clean between cuts for the cleanest edges. I typically start by making two parallel slices from one end to the other, creating three equal-width rectangles. Then, rotate the slab 90 degrees and repeat the process, cutting the bars into nine perfect squares. For even more detailed instructions and visual tips, consider checking out guides on how to cut cookie bars perfectly.

Can These Raspberry Squares Be Made with Other Berries?

Absolutely! These streusel-topped squares are incredibly versatile. You can easily adapt this recipe to feature other berries. Simply swap out the raspberries for an equal amount of fresh blackberries or blueberries. For a cohesive flavor, remember to also use a corresponding jam flavor (e.g., blackberry jam with blackberries, or blueberry jam with blueberries). This simple substitution allows you to enjoy a variety of fruity delights with the same delicious crust and streusel combination.

Explore More Delicious Berry & Dessert Recipes

If you’ve enjoyed these raspberry streusel bars, you’ll love these other fantastic berry-focused desserts and baking delights:

Best Berry Dessert Recipes from The View from Great Island
Streusel-Topped Date Bars
Chocolate Raspberry Pavlova
Raspberry Topped Mini Cheesecakes
Peach Raspberry Crisp
Creme Brulee with Raspberries
More Irresistible Dessert Recipes

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The Recipe:

Streusel Topped Raspberry Squares Recipe

Prep Time
30 minutes

Cook Time
42 minutes

Total Time
1 hour 12 minutes

Yield
16 servings

These terrific Streusel Topped Raspberry Squares feature a rich, buttery shortbread crust, a luscious raspberry filling, and a wonderfully sweet streusel topping for an unforgettable dessert experience!

Ingredients

Crust:

¾ cup all-purpose flour
¼ cup powdered sugar
Dash of salt
6 tablespoons unsalted butter, very cold and cut into small pieces

Berry Filling:

¼ cup raspberry jam, with or without seeds (warmed slightly for easy spreading)
2 cups fresh or frozen raspberries (do not thaw if using frozen)
1-2 tablespoons all-purpose flour (use 1 tbsp for fresh, 2 tbsp for frozen berries)

Topping:

4 tablespoons unsalted butter, very cold and cut into small pieces
½ cup all-purpose flour
½ cup packed light brown sugar

Instructions

Preheat oven to 375ºF (190ºC).
**Prepare the Crust:** In a medium bowl, combine ¾ cup flour, powdered sugar, and salt. Add the 6 tablespoons of cold butter pieces. Cut the butter into the dry ingredients using a pastry blender, two knives, or a food processor until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Sprinkle the crumb mixture into the bottom of an 8×8-inch baking pan. For easy removal and cleanup, line the pan with aluminum foil, leaving an overhang on all sides. Press the mixture firmly and evenly onto the bottom of the pan using your hands or the bottom of a measuring cup. Bake for 10-12 minutes, or until just lightly golden brown around the edges.
**Prepare the Filling:** While the crust bakes, melt the raspberry jam in a small saucepan over low heat or in the microwave for a few seconds until slightly runny and easy to spread.
In a separate bowl, gently mix the fresh or frozen raspberries with 1-2 tablespoons of flour (use 1 tablespoon for fresh berries, 2 tablespoons for frozen to absorb extra moisture). Set aside.
**Prepare the Streusel Topping:** In a clean bowl, combine the remaining 4 tablespoons of cold butter, ½ cup flour, and brown sugar. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until combined and crumbly, resembling coarse cornmeal with some larger crumbs.
**Assemble the Bars:** Once the crust is done, remove it from the oven. Using a pastry brush or the back of a spoon, carefully spread the warmed raspberry jam over the surface of the hot crust. Distribute the flour-coated raspberries evenly over the jam layer. Finally, sprinkle the streusel topping generously over the raspberries.
**Bake:** Return the pan to the oven and bake for an additional 25-30 minutes, or until the raspberry filling is bubbling around the edges and the streusel topping is golden brown and crisp.
**Cool and Serve:** Allow the bars to cool completely in the pan on a wire rack before attempting to cut them. Chilling them in the refrigerator for at least an hour will make for cleaner slices. Use the foil overhangs to lift the entire slab onto a cutting board, then slice into 16 squares. Serve and enjoy!

Notes

This recipe is adapted from Stonewall Kitchen Favorites.

For a larger batch, this recipe can easily be doubled and baked in a 9×13-inch pan. The baking times remain approximately the same.

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