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Wednesday 17 January 2018
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Raspberry Streusel Bars

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Raspberry Streusel Bars – Here are my simple Raspberry Streusel Bars with four incredible layers: a buttery shortbread crust, thick raspberry filling, brown sugar streusel, and a drizzle of sweet vanilla glaze. 

This is a wonderful dessert for the upcoming warmer weather, Mother’s Day, showers, and the like. They’re something everyone is guaranteed to love and you can easily double the recipe to make a larger batch to feed partygoers, family, raspberry lovers, streusel addicts, glaze-aholics. Um you get the point.

Raspberry Streusel Bars are so simple to make and each layer is completely different. Many raspberry bar recipes typically call for a single dough for both the top and bottom crust, but I find that the simple shortbread dough is a little lacking in the “wow” factor on top. Rather, I desire texture and brown sugar goodness that can only come from a streusel crumb topping. The answer to all of life’s problems, right?

There is nothing fancy about the crust, but that is what makes it so lovely. Just butter, sugar, vanilla, and flour mixed together to form a uniquely crumbly, yet dense crust.

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Most Raspberry Streusel Bars use plain raspberry jam for the filling and while that is tasty– I find that there is usually a pièce de résistance missing from the bars. So, I add fresh raspberries as well. This amps up the raspberry flavor making the filling the center of attention between all the layers.

The streusel on top? Well, that’s a necessary layer of indulgence of course. I use a simple brown sugar cinnamon oat streusel to layer on top of the raspberry filling. It’s my go-to streusel for these types of bars.

Hey. If it ain’t broke, don’t fix it.

*The ingredient list looks long, right? Don’t get nervous! A lot of the ingredients are repeated in each layer.

Raspberry Streusel Bars (1)

Raspberry Streusel Bars

Raspberry Streusel Bars – Ingredients:

Raspberry Streusel Bars – CRUST

  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (125g) all-purpose flour

Raspberry Streusel Bars – FILLING

  • 3/4 cup raspberry preserves
  • 12-16 fresh raspberries2

Raspberry Streusel Bars – STREUSEL

  • 1/2 cup (40g) old-fashioned oats
  • 1/3 cup (70g) packed light or dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • Optional (but encouraged!): vanilla glaze for topping

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Raspberry Streusel Bars – Directions:

  1. Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
  2. Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
  3. Remove the crust from the oven, and turn the oven up to 350°F (177°C).
  4. Spread preserves over warm crust. Dot the preserves with raspberries on top.
  5. Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
  6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla glaze, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.
  7. Make ahead tip: The bars will stay fresh in an airtight container in the refrigerator for 5 days. You can freeze the bars for up to 3 months. Thaw overnight in the refrigerator before serving and glazing.

Raspberry Streusel Bars – Additional Notes:

  1. Try these bars with other flavors! Strawberry preserves, peach preserves, orange preserves, you name it.
  2. You can use frozen raspberries instead. Thaw and pat dry before using.

Larger batch: This recipe can easily be doubled and baked in a 9×13 pan. Bake for 45 minutes and cool completely as directed in this recipe.

 

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