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!
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, almond extract, and salt 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.
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
If you make this recipe, I’d love for you to give it a ★ rating below. And since you made it this far, let’s connect on Instagram, Facebook, and Pinterest!
Raspberry Preserves Streusel Bars
Ingredients
For the crust:
- 1/2 cup butter melted
- 1/4 cup sugar granulated
- 1 tsp almond extract or vanilla
- 1 cup flour all purpose; unbleached
For the filling
- 3/4 cup raspberry preserves
- 16 fresh raspberries
For the streusel
- 1/2 cup oats old fashioned
- 1/3 cup brown sugar light or dark
- 1/4 tsp cinnamon
- 1/4 cup flour all purpose; unbleached
- 1/4 cup butter cut into small cubes and very cold
For the vanilla icing
- 1 cup powdered sugar measure after sifted
- 2-3 tbsp milk or heavy cream
- 1/2 tsp vanilla extract or almond extract almond icing
Instructions
- Preheat 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, vanilla, and salt 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.
Leave a Reply