Go Back
+ servings
close up view of a stack of raspberry bars
Print Recipe
5 from 1 vote

Raspberry Preserves Streusel Bars

There’s just nothing like an easy dessert or snack recipe like these Raspberry Bars made with jam and topped with a crumbly streusel. This version includes fresh raspberries and a shortbread like cookie crust that’s perfectly crisp!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert, Snack
Cuisine: American
Servings: 16
Calories: 241kcal
Author: Nikole Berg


For the crust:

  • ½ cup butter melted
  • ¼ cup sugar granulated
  • 1 tsp 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
  • 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 tbsp milk or heavy cream
  • ½ tsp vanilla extract or almond extract almond icing


  • 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.


  • 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. 
Adapted from Sally's Baking Addiction


Calories: 241kcal | Carbohydrates: 22g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 273mg | Potassium: 49mg | Fiber: 1g | Sugar: 12g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg