Raspberry Crumb Bars Recipe

Updated March 24, 2025

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

Recipe Details

Prep 10 mins

Cook 50 mins

Active 20 mins

Cooling Time 20 mins

Total 80 mins

Makes 12 to 24 bars

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Ingredients

For the Filling:

For Shortbread Layers:

Adjust oven rack to middle position and preheat oven to 375°F. Grease baking pan with butter.
For the Filling: In a medium bowl, combine raspberries, sugar, tapioca, and lemon juice; set aside.
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.)
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.

9- by 13- inch baking sheet, food processor

Nutrition Facts
Amount per serving
Calories	4559
% Daily Value*
Total Fat 206g	264%
Saturated Fat 124g	619%
Cholesterol 708mg	236%
Sodium 1664mg	72%
Total Carbohydrate 642g	234%
Dietary Fiber 34g	122%
Total Sugars 319g
Protein 52g
Vitamin C 103mg	514%
Calcium 527mg	41%
Iron 22mg	121%
Potassium 1134mg	24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.