There’s just nothing like an easy dessert or snack recipe like these Raspberry Bars made with preserves and topped with a crumbly streusel. This version includes fresh raspberries and a shortbread - like cookie crust that’s perfectly crisp!
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Why You'll Want to Make it
It's easy enough for beginning bakers. Even if you're new to baking, you'll find these raspberry bars easy to make. The crust is so simple, just add a few ingredients to the melted butter and the dough is made. The raspberry filing is just preserves straight form the jar, while the streusel can be mixed with your fingers.
It's made with easy to find fresh and pantry ingredients. I love this recipe because I always seem to have these ingredients on hand! When the kids ask for a snack-I can get right on it!
It's a simple dessert or snack that's full of fresh raspberry flavor. Raspberries are one of our favorite fruits-any time of the year. I love that this recipe includes fresh raspberries to take the flavor up to the next level.
Ingredients
Instructions to Make Raspberry Bars with Preserves and Streusel
Start by pre-heating the oven to 300º F.
Line the bottom of an 8 x 8 inch baking pan with parchment paper. If you leave a little overlap, it will be easy to lift the bars out of the pan. However you can just grease the pan well instead.
To make crust:
Add melted butter, sugar, and almond or vanilla extract together in a medium bowl. If using unsalted butter add ¼ teaspoon salt. Add the flour and mix until well combined. Press the dough into the baking pan using your fingers or the bottom of a glass. Bake for 15 minutes.
Spread the preserves over the warm crust. Top with fresh raspberries.
To make streusel topping, toss oats, brown sugar, cinnamon, and flour to a medium bowl. Add cut up, chilled butter and blend with a pastry blender, two forks, or your fingers until mixture resembles coarse crumbs.
Sprinkle streusel over the raspberry filling. Bake for 30-35 minutes or until the streusel is golden brown and the filling is bubbling on the edges.
Drizzle raspberry bars with vanilla icing (optional) but to die for!
Expert tips and variations for perfect raspberry bars
Use vanilla extract instead of almond extract. I love the combination of almond and raspberry, but vanilla is just as delicious!
Experiment with different types of preserves and jams like strawberry, apricot, and peach.
These raspberry bars store well in the refrigerator and will keep for about 5 days. For longer storage, freeze for up to 3 months.
More Quick and Easy Desserts
Banana Pumpkin Bread with Streusel Topping
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Raspberry Preserves Streusel Bars
Ingredients
For the crust:
- ½ cup butter melted- I used salted butter but you can use unsalted and add ¼ teaspoon to the mixture.
- ¼ cup sugar granulated
- 1 teaspoon almond extract or vanilla
- 1 cup flour all purpose; unbleached
For the filling
- ¾ cup raspberry preserves
- 16 fresh raspberries
For the streusel
- ½ cup oats old fashioned
- ⅓ cup brown sugar light or dark
- ¼ tsp cinnamon
- ¼ cup flour all purpose; unbleached
- ¼ cup butter cut into small cubes and very cold
For the vanilla icing
- 1 cup powdered sugar measure after sifted
- 2-3 tablespoon milk or heavy cream
- ½ teaspoon vanilla extract or almond extract almond icing
Instructions
- Line the bottom of an 8 x 8 inch baking pan with parchment paper. If you leave a little overlap, it will be easy to lift the bars out of the pan. However you can just grease the pan well instead.
To make crust:
- Preheat oven to 300 degrees F. Add melted butter, sugar, and almond or vanilla extract together in a medium bowl. Add the flour and mix until well combined. Press the dough into the baking pan using your fingers or the bottom of a glass. Bake for 15 minutes.
- Remove pan from the oven and turn the heat up to 350º F.
- Spread the preserves over the warm crust. Top with fresh raspberries.
To make streusel:
- Toss oats, brown sugar, cinnamon, and flour to a medium bowl. Add cut up, chilled butter and blend with a pastry blender, two forks, or your fingers until mixture resembles coarse crumbs. Sprinkle over the raspberry filling. Bake for 30-35 minutes or until the streusel is golden brown and the filling is bubbling on the edges.
- Remove from the oven and cool completely. Can be chilled and stored in the refrigerator.
- Drizzle with vanilla icing (optional).
To make vanilla icing:
- Sift powdered sugar and measure to get one cup. Slowly add milk or cream until desired consistency.
Notes
- Use vanilla extract instead of almond extract. I love the combination of almond and raspberry, but vanilla is just as delicious!
- Experiment with different types of preserves and jams like strawberry, apricot, and peach.
- These raspberry bars store well in the refrigerator and will keep for about 5 days. For longer storage, freeze for up to 3 months.
Blessed K
I just made these because I had 1.5 Containers of fresh raspberries. I love anything raspberry soI wanted to make a dessert but didn’t know what. I made my own preserves from memory because Im a chef but don’t like baking that much. This recipe was so simple (out of many others) and so quick. I used a 6x6 pan because that’s allI had. The recipe on its own is fantastic!! I’ll be making this again. Even my 6yr old loves it. Wish I could post a pic.
Claudia
This is a really good recipe. I did, however, change a couple things and have a couple tips.
The first pan I did with apricot preserves. Wonderful!
I also did vanilla extract instead of almond and I omitted the cinnamon. (I like cinnamon just did not want any flavor to overpower the taste of the preserves.
Then today I’m doing 2 pans with raspberry preserves. Omitted the fresh raspberries - too expensive- and other changes same as above.
Tips: With first baking, I was worried about the bottom crust pulling up while warm and spreading on the preserves. Then I realized it needed to be warm to help “melt” and spread the preserves. Did that part carefully and no problem.
Also, first time I made them I did a spray on Pam. Used too much.
Made them greasy although still loved by all.
The last 2 pans I used a light coating of Crisco. Worked better.
Finally, I looked up if you could do 2 recipes in a 9x13. The area is smaller and because Christmas is coming soon, I did not attempt. It would change your baking time for the bottom crust, as it would be thicker. But, I bet it could be done just did not want any problems. Great recipe and will make it often! Easy too! Thank you to poster!
Nikole
Thank you for your wonderful tips Claudia! Happy holidays to your and yours!
Jj
Is raspberry preserves the same as jam?
Nikole
For this recipe, I think it can be interchangeable! I usually use Smucker's or Bonne Maman (has a red and white gingham lid). Hope that helps!
Fern Larson
I'm a little confused about the oven temp. It says to turn the heat up to 350 after removing the pan from the oven. I'm not finding the oven temp to set it at for actually baking the crust. ??
Nikole
Please bake the crust at 300 degrees F then turn up to 350 to bake the topping!
Terri
My sister made these and they are amazing! Just got my own batch into the oven. Question: The recipe mentions salt in the blog post as well as the directions, but no picture of it above or listed in the ingredients. Hopefully it's not necessary because I didn't add it!
Nikole
Thanks for noticing that, Terri! If you used unsalted butter, then 1/4 teaspoon salt would work (no need for it with salted). If you left it out, it's still going to be soo good. I will be sure to clarify all of this in the recipe! Thanks for trying it out- have a great weekend!
Lucy
I find these too sweet. I did use enough fresh raspberries to make a layer. Maybe use 1/2 the icing or omit. Using sugar- free preserves would have helped too.