Raspberry Crisp Bars are the perfect spring treat! This recipe has a buttery shortbread cookie layer that’s covered with raspberry preserves and topped with a sweet crisp topping. Simply delicious!
Hello spring and hello Raspberry Crisp Bars! It’s time to put the ginger and nutmeg away because spring is here. These heavenly bars are just begging to be had at your next wedding or baby shower. Why not just bake up a batch for your bestie who’s having a birthday soon? Whatever the occasion (you really don’t need an occasion, okay?) these Raspberry Crisp Bars will be a welcome treat!
Making the bars is a two-part process. First you will need to make the flakey, buttery shortbread cookie layer. Butter a 9 by 13 inch baking pan. Here’s a little tip: use the leftover butter from the wrapper to grease your pan. Genius, right? I highly recommend a non-stick pan for this recipe. If you don’t have one, be sure to line your pan with parchment paper. Alright, back to the dough–soften 1 cup (2 sticks) of butter. In a mixer, beat the butter, vanilla and powdered sugar until light and fluffy. Next, gradually add the 2 cups flour until well combined.
After you get the dough made, spread it on the baking sheet. It’s totally okay to use your fingers to press it into the corners. Set it in the oven to bake for about 15 minutes.
For the preserves: The best thing to do is buy seedless raspberry preserves. But if you’re like me, and you have seedless raspberry preserves on your shopping list and when you get home you realize you bought regular ol’ raspberry preserves, don’t fret. Just de-seed the preserves with a fine mesh strainer.
I just dumped the jar in the strainer and pressed it through into a bowl as you can see from the picture above. If you are the patient type, then you won’t mind this step. If you are the impatient type, be sure to buy seedless preserves and you can skip this step.
Next up is making the crisp topping. This is the the one I use to make my favorite Apple Crisp (recipe coming soon). In a medium bowl, add 1 and 1/2 cups flour, 1/2 cup granulated sugar and 1/2 cup brown sugar. You can use all granulated sugar or all brown sugar–it’s up to you! Cut in one cup of butter with a pastry blender or your fingertips. Just be sure the butter is very cold when you start. I started mixing this with the pastry blender, then finished it with my hands.
Blend the sugar mixture until it resembles coarse crumbs.
By this time, the cookie layer will be ready to come out of the oven. Top it with the raspberry preserves and spread evenly. Look at that beautiful color! If you are using fresh raspberries, go ahead and toss them on.
Gently top the preserves with the crisp topping. Get it all the way to the edges if you can.
Now, this baby is ready to go in a 350 degree oven for about 30-35 minutes. Bake it until it’s the prettiest golden brown and the raspberry preserves are bubbling hot.
You will want to dive into these right away. But you can’t…not yet. Ok, I’m not the boss of you so if you want to cut into it and have one, I can’t stop you. I recommend waiting a couple hours then cutting them into squares. Finally you can eat them! Store them in the fridge or at room temperature. They should keep for about 4 or 5 days.
This batch makes about 24 bars. Or you can make 12 large bars if you are having a major sugar craving! Sometimes I make 30 bite size bars. It’s up to you!
And that’s it! These Raspberry Crisp Bars come together simply and with delicious results. Now it’s your turn to make this recipe!
I’d love to know how it turns out, so leave me a comment below! I hope you enjoy this fun, spring treat sometime soon!
raspberry crisp bars
For the shortbread cookie layer:
- 1 cup butter softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups AP flour
For the topping:
- 1 and 1/2 cup seedless raspberry preserves
- 15 fresh raspberries optional
- 1 and 1/2 cups AP flour
- 1 cup brown sugar or granulated sugar or 1/2 cup each
- 1 cup butter cut into small cubes and very cold
To make the cookie layer:
- Preheat oven to 350.
- Butter a 9 by 13 inch baking dish.
- In a mixer, blend butter, vanilla, and powdered sugar until light and fluffy. Gradually add flour, mixing to combine.
- Evenly spread cookie dough into baking pan, pressing with your fingers in necessary.
- Bake for 15 minutes. While it bakes, prepare the topping.
- Remove cookie layer from oven; spread raspberry preserves over the warm pastry. If using fresh raspberries, drop them on top of the preserves.
- Top the preserves with the crisp topping, spreading evenly.
- Bake at 350 for an additional 30-35 minutes, or until the topping is golden brown and the preserves are bubbly.
- Let cool for a couple hours in the pan. Cut into 24 bars. Store in the refrigerator or at room temperature for 4 or 5 days.
To make the crisp topping:
- In a medium bowl, sift the flour then blend in the sugar(s) with a whisk. Cut in the cold, cubed butter until mixture resembles coarse crumbs. Use a pastry blender or your fingertips.
- Drizzle with a lemon glaze: mix 2 cups powdered sugar with 3 or 4 tablespoons of fresh lemon juice. For an extra lemon kick, add 1 tablespoon of lemon zest. Super yummy!
- For a denser crisp topping, add 1/2 cup to 1 cup quick cooking rolled oats to the flour.
- Add a 1/4 cup chopped nuts if desired.
- The following nutritional information is an estimate.
If you made these Raspberry Crisp Bars, or any other recipe on the blog, don’t forget to leave a rating and a comment below. I love hearing from my readers! You can also find me on Facebook, Instagram and Pinterest!