These raspberry crumble bars are perfect with coffee or tea for a quick breakfast—and they make for a lovely late night treat, too!
What I found after making the blueberry crumble bars is that you guys really liked them.
A couple weeks and over twelve thousand Pins later, suffice to say, it’s one of my most popular posts. Thank you!
When I was making those blueberry crumble bars, I kept thinking how easy they were to pull together, and also how neatly they’d translate to other berry crumble bars.
Blackberries, gooseberries … and especially raspberries!
So when I was at the grocery store yesterday and spotted organic raspberries on sale (seriously, when does that happen?), I knew what had to be done.
I made raspberry crumble bars.
This time I tossed raspberries in a mixture of lemon juice, sugar and cornstarch in a glass mixing bowl.
It didn’t take anything fancy—just a rubber spatula and about ten seconds.
Then, after they sit for a few minutes, you see things starting to get really juicy…
That’s when you then layer the raspberries atop a quickly prepared shortbread crust waiting patiently nearby in a baking dish.
Look at all those yummy juices…
Then, gently press the rest of the shortbread crumble mixture on top of the raspberries—almost covering them, but not smushing them.
Off to the oven it goes!
And then, after about forty-five minutes, when the raspberry insides are bubbly and the top is golden brown, it’s time to take the raspberry crumble bars out and let them cool on a rack.
Cooling completely is necessary and also terribly difficult!
Because … um … yum!
But, cutting the bars too soon can result in a messy raspberry catastrophe, not to mention the searing burn from a piping hot raspberries and juices will scar your mouth like no other.
So, once they’re cool, go ahead and cut them into squares to make for easy grab-and-go treats.
I like to chill mine even further in the fridge before cutting with my chef’s knife, because it makes the process that much simpler, clean and more precise.
I mean, breakfast!
- 1-1/2 cups All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/8 teaspoon Salt
- 1 stick Cold Salted Butter (cubed)
- 1 Large Egg
- 1 pint Raspberries
- 3/4 cups Sugar
- 1/8 cup Lemon Juice
- 2 teaspoons Cornstarch