Description
A no-nonsense buttery raspberry crumble bar recipe, with less than 15 minutes of hands-on prep! Soft, buttery shortbread dough is used for both the base of the bars and the crumble on top with gooey raspberry in between.
Ingredients
Scale
- 1 cup butter, room temperature (226g)
- 1 cup sugar (230g)
- 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 cups all purpose flour (250g)
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1 cup raspberry jam
Instructions
- Preheat the oven to 325°F. Line a 9×13 baking dish or a quarter sheet pan with parchment paper.
- In a large bowl, or stand mixer fitted with the paddle attachment, combine butter and sugars. Mix on medium speed until light and fluffy. Add the egg yolk and vanilla and beat until combined.
- Add the flour and salt to the butter mixture and mix on low speed until a soft dough forms. Do not overmix.
- Press approximately ½ of the dough into the prepared baking pan and bake in a preheated oven for 10 minutes or until a very light golden brown. Refrigerate the remaining dough.
- Let the bottom crust cool. Then, spread the raspberry jam (I add a little extra) over the crust. Crumble the reserved dough over the top. Bake at 325°F until golden brown, about 20-30 minutes.
- Let the bars cool for at least 4 hours before cutting into squares. The bars cut best chilled, but it isn’t necessary!
Notes
Yield: 1, 9×13 inch pan
Technique – Use a pastry blender for the topping to achieve a crumbly, homogenous mixture.
Variations – You can add some pizzazz to the dough with citrus zest, extracts, or 2 ¼ teaspoons (12g) of cinnamon.
Storage – Store in an airtight container for up to 5 days for best flavor.
