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Raspberry Crumble Bars

Raspberry Crumble Bars

My daughter requested some sort of fruit crisp for school lunch treats this week but those aren’t always easy to pack for school lunch. These raspberry bars I found in my Barefoot Contessa Foolproof cookbook looked delicious and would travel well in a lunch box. I adapted the recipe a little by using homemade raspberry freezer jam along with some fresh raspberries. My kids were absolutely thrilled with these raspberry crumble bars and my husband is too. They are rich, decadent, and so tasty.

Raspberry Crumble Bars

How to Make Raspberry Crumble Bars

Preheat the oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray.

Place the butter and sugar in a large bowl. Beat with a mixer until just combined. Add the vanilla and mix on low.

Combine the flour and salt together. With the mixer on low, slowly add the flour to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a wooden board. Lightly pat two-thirds of the dough evenly on the bottom of the prepared pan, about 1/4 inch up the sides.

Raspberry Crumble Bars

Spread the jam evenly, leaving a 1/4 inch border. Sprinkle with fresh raspberries.

Raspberry Crumble Bars

Mix the granola and almonds into the remaining dough with your hands. Break dough into small bits and distribute it on top of the jam.

Raspberry Crumble Bars

Place into the oven and bake the bars for 45 minutes, or until lightly browned.

Remove from the oven and cool completely. Cut into 9 or 12 bars. Serve and enjoy.

Raspberry Crumble Bars

Raspberry Crumble Bars

Raspberry Crumble Bars

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Dessert
Servings: 9 -12
Author: Pam - For the Love of Cooking / Original by Barefoot Contessa - Foolproof

Ingredients

  • 2 sticks of unsalted butter at room temperature
  • 3/4 cup white sugar
  • 1 tsp vanilla extract
  • 2 1/3 cups flour
  • 1/2 tsp salt
  • 1 1/2 cups of good raspberry jam
  • 1 cup fresh raspberries
  • 2/3 cup good granola with NO dried fruit
  • 1/4 cup sliced almonds

Instructions

  • Preheat the oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray.
  • Place the butter and sugar in a large bowl. Beat with a mixer until just combined.
  • Add the vanilla and mix on low.
  • Combine the flour and salt together.
  • With the mixer on low, slowly add the flour to the butter mixture, mixing until it almost comes together in a ball.
  • Turn the dough out on a wooden board.
  • Lightly pat two-thirds of the dough evenly on the bottom of the prepared pan, about 1/4 inch up the sides.
  • Spread the jam evenly, leaving a 1/4 inch border.
  • Sprinkle with fresh raspberries.
  • Mix the granola and almonds into the remaining dough with your hands.
  • Break dough into small bits and distribute it on top of the jam.
  • Place into the oven and bake the bars for 45 minutes, or until lightly browned.
  • Remove from the oven and cool completely. Cut into 9 or 12 bars. Serve and enjoy.
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6 Comments

  1. My husband would love these but I have a problem with Raspberries sadly. If made into coulis I am fine but the pips and I do not agree. Have a good day Diane

  2. Oh so delicious. This is my absolute favorite. Your recipe looks so delicious.
    Regards.
    Toñi Sánchez (Málaga, Spain)

  3. Does that ever look good. I am happy to have a new recipe that I can use raspberries in – a favorite of mine.

  4. even better than fruit crisp! though if someone figures out how to package up cherry crisp a la mode, i’d be all over that. 🙂