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Raspberry Crumble Bars

A simple shortbread crust combines with a streusel topping and jammy center to create a potluck-worthy dessert. Adapted from Sally’s Baking Addiction
Prep Time 20 mins
Cook Time 50 mins
Cooling time 4 hrs
Total Time 5 hrs 10 mins
Course Dessert
Cuisine American
Servings 24 bars

Equipment

  • 9" by 13" baking dish

Ingredients
  

Crust

  • 1 ½ cups unsalted butter melted
  • ¾ cup granulated sugar
  • 3 teaspoons vanilla extract
  • ½ teaspoon salt
  • 3 cups all-purpose flour

Filling

  • 2 ¼ cups raspberry jam
  • 1 pint fresh raspberries

Streusel

  • 1 ½ cups old-fashioned oats
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ¾ cup all-purpose flour
  • ¾ cup unsalted butter cold

Vanilla icing

  • 1 ½ cups powdered sugar
  • 2-4 tablespoons milk
  • 1 teaspoon vanilla bean paste

Instructions
 

  • Preheat your oven to 300 degrees F. Line a 9” by 13” baking dish with parchment paper; allow a few inches of paper to hang over the sides, to allow for easy bar removal.
  • Next make your crust. Combine the melted butter with granulated sugar, vanilla extract, salt, and flour. Press this mixture into your lined dish, pressing (with clean hands) to ensure it is an even thickness throughout. Pre-bake this crust for 15 minutes.
  • While the crust is baking, make the streusel. Combine oats, brown sugar, cinnamon, and flour in a mixing bowl. Cube the butter into this mixture and combine using a pastry cutter. The streusel is ready once the texture is uniform.
  • Once the crust is done, remove from the oven and allow to cool briefly. Increase the oven temperature to 350 degrees F.
  • Cover the crust with raspberry jam. Place fresh raspberries across the surface of the preserves.
  • Spread streusel in an even layer over your raspberries.
  • Bake at 350 degrees F for 30-35 minutes, or until the streusel is just starting to turn golden brown. Allow to cool completely before removing from the pan.
  • While the bars are cooling, whisk together powdered sugar, vanilla bean paste, and 2 tablespoons of milk. Add additional milk until the icing reaches your preferred texture.
  • Once the bars have cooled completely, drizzle with vanilla icing before slicing and serving.

Notes

Store-bought vanilla icing is a perfectly acceptable substitution!
Keyword bars, dessert, fruit, raspberry