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Raspberry Streusel Bars

Raspberry Streusel Bars

iamwinfred
These Raspberry Streusel Bars start with a buttery shortbread crust, get piled high with a jammy raspberry filling, and finish under a thick layer of brown sugar streusel. One dough does double duty as both the crust and the crumb topping, so you get all the texture without extra dishes to wash. They are the kind of dessert bar that disappears within a day at any potluck or bake sale.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 24 bars
Calories 210 kcal

Equipment

  • 9x13 inch baking pan
  • Aluminum foil or parchment paper for lining the pan with overhang
  • Stand mixer or food processor, or large bowl if mixing by hand
  • Mixing bowls
  • Wire cooling rack
  • Offset spatula for spreading the filling
  • Bench scraper optional, for pressing crust and cutting bars

Ingredients
  

  • 2 ½ cups all-purpose flour about 300g
  • ½ cup granulated sugar 100g
  • ¼ teaspoon salt
  • 1 cup unsalted butter 2 sticks, softened
  • ½ cup old-fashioned rolled oats 45g
  • ½ cup light brown sugar 100g, packed
  • ½ cup chopped pecans 60g
  • 1 cup seedless raspberry preserves 325g, good quality like Bonne Maman
  • 1 ½ cups fresh raspberries about 180g
  • 1 tablespoon fresh lemon juice 15ml
  • 1 teaspoon vanilla extract 5ml
  • 1 cup powdered sugar for the glaze; 120g
  • 2 tablespoons milk for the glaze; 30ml

Instructions
 

  • Preheat oven to 375°F (190°C). Line 9x13-inch pan with foil or parchment with overhang, and lightly grease.
  • In stand mixer, combine flour, sugar, and salt. Add softened butter and mix until mixture resembles damp sand.
  • Measure out 1 ¼ cups of crumbly dough mixture and set aside in a separate bowl for the streusel topping.
  • Press remaining dough firmly into the prepared pan. Bake for 14-16 minutes until edges are lightly golden.
  • Add brown sugar, oats, and pecans to reserved dough. Toss with fork and pinch into small clumps.
  • Combine raspberry preserves, fresh raspberries, lemon juice, and vanilla in a small bowl. Mash gently with fork.
  • Spread raspberry filling evenly over hot crust. Sprinkle streusel topping loosely over the filling without pressing.
  • Bake for 22-25 minutes until filling is bubbling and streusel is deep golden brown. Rotate pan halfway through.
  • Cool completely on wire rack for about 2 hours before slicing to prevent filling from oozing.
  • Whisk powdered sugar and milk until smooth and drizzle over cooled bars. Lift out using foil and slice into squares.

Notes

  • Make sure your butter is truly softened, not melted, for the best crumbly texture.
  • Do not press the streusel topping into the filling; it should stay loose and crumbly.
  • Let the bars cool fully before slicing, even if that means waiting a couple of hours.
  • Use a serrated knife for the cleanest cuts through the streusel layer.
  • If your raspberries are very tart, add a touch more sugar to balance the filling.
  • Frozen raspberries work well; just thaw and pat dry before using.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze whole uncut bars wrapped tightly in foil for up to 1 month. Thaw at room temperature for 4 hours before slicing.
  • Swap raspberries for blackberries, blueberries, or a mix of berries for a variation.
  • Add ½ teaspoon of cinnamon to the streusel for a warmer flavor profile.

Nutrition

Serving: 1barCalories: 210kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 55mgPotassium: 45mgFiber: 1gSugar: 15gVitamin A: 4IUVitamin C: 6mgCalcium: 2mgIron: 4mg
Keyword fruit dessert bars, potluck dessert, raspberry crumb bars, raspberry streusel bars, shortbread crust bars
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