Raspberry Crumb Bars

[Photograph: Carrie Vasios]

Two layers of buttery crumb sandwich a sweet middle made from fresh raspberries.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Raspberry Crumb Bars

About This Recipe

Yield:makes 12 to 24 bars depending on how large you cut them
Active time:20 minutes
Total time:1 hour 10 minutes, plus 20 minutes cooling
Special equipment:9- by 13- inch baking sheet, food processor
This recipe appears in: Cookie Monster: Raspberry Crumb Bars


  • For the Filling:
  • 14 ounces (about 3 cups) raspberries
  • 1/2 cup sugar
  • 1 tablespoon minute tapioca
  • 1 tablespoon fresh squeezed lemon juice
  • For Shortbread Layers
  • 3 cups all purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 16 tablespoons (2 sticks) cold unsalted butter, diced
  • 1 egg
  • 2 tablespoons heavy cream


  1. 1

    Adjust oven rack to middle position and preheat oven to 375°F. Grease baking pan with butter.

  2. 2

    For the Filling: In a medium bowl, combine raspberries, sugar, tapioca, and lemon juice; set aside.

  3. 3

    For Shortbread: In the bowl of a food processor, combine flour, sugar, baking powder, and salt; pulse 5 times to combine. Add butter and pulse until it is the size of peas, 5-10 pulses. Add egg and heavy cream and pulse until dough just comes together (it will be crumbly but should cohere when pressed down lightly by your fingertips.)

  4. 4

    Press enough of dough in pan to form a 1/4 inch layer, which should use just over 1/2 the dough. Cover with raspberries. Dot raspberries with chunks of remaining dough. Bake until top is golden and berries are bubbling, about 50 minutes. Let cool 20 minutes before cutting.

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