Raspberry Crumb Bars – Easy Sheet Pan Dessert
Simple, buttery Raspberry Crumb Bars made on a cookie sheet - sweet, fruity, and perfect for any occasion.
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Today I'm sharing an absolute family favorite! I've been making these Raspberry Crumb Bars (also called Raspberry Squares) for years, I mean years! The recipe originally comes from my Aunt Andrea, who made them for a family party, and they have been a staple at every family gathering ever since. Out of all the family favorites I make on autopilot, these bars are definitely one of the most beloved.
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About this family favorite recipe
I've decided to share these recipes here on the blog for a few reasons. First, they are our tried and true favorites, and of course I want to share their goodness with my readers. They are also the recipes that my Mom and sisters call me about a lot. I am the family keeper of recipes, so now I can simply share the blog link instead of sending a snapshot of the handwritten recipe. Perfect!
My favorite thing about this recipe is how non-fussy it is. These squares come together quickly, bake fast, and are made with just a few ingredients you probably already have on hand. I even keep these ingredients stocked for when I need to throw together a quick dessert. Just this week, I did a little home cooking for the kids to pick up, and each one got a plate of these Raspberry Crumb Bars.
These yummy little squares often replace a birthday cake for my son Kory. He isn't a cake kind of guy, so these are always his request. The raspberry jelly makes them both sweet and a little tart, which makes them perfect for breakfast or brunch and absolutely delicious with a morning cup of coffee. Trust me!
Ingredient Notes
- Raspberry Jelly: I like to use Smucker's. Sometimes I use the seedless version, but the seeds in regular raspberry jelly add a nice texture. You can also make your own jelly or swap in another fruit jelly if desired.
- Vegetable Shortening: This helps create a tender, crumbly texture. You can also use unsalted butter for a slightly richer flavor, but the texture will be a bit different.
- Vanilla: Pure vanilla extract works best for flavor. You could also experiment with almond extract for a subtle twist.
- Eggs: Using large eggs is standard. Beaten eggs help bind the dough while keeping it tender.
How to make Raspberry Crumb Bars
These Raspberry Crumb Bars are quick, simple, and perfect for any occasion. Follow these easy steps to create buttery, jam-filled bars with a golden crumb topping.
Step 1: Preheat and Whisk Eggs
Preheat your oven to 350°F. In a small bowl, whisk the eggs until smooth.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the flour, sugar, and baking powder. Whisk until evenly mixed.
Step 3: Combine Wet and Dry
Add the shortening, eggs, and vanilla to the dry ingredients. Using an electric mixer, blend until the dough comes together into a crumbly texture.
Step 4: Press Dough for Base
Press three-quarters of the dough evenly into an ungreased 10 x 15-inch cookie sheet, leaving the remaining quarter for the topping.
Step 5: Spread the Raspberry Jelly
Spread the raspberry jelly in an even layer over the pressed dough, keeping about ¼ inch from the edges for a perfect crust.
Step 6: Add the Crumb Topping
Crumble the remaining dough over the jelly, covering it evenly for a sweet, textured topping.
Step 7: Bake Until Golden
Bake in the preheated oven for about 25 minutes, or until the bars are lightly golden brown on top.
Step 8: Cool and Serve
Remove from the oven and let cool completely before cutting into squares. Store leftovers in an airtight container.
Variations and Special Considerations:
- Jelly - I typically use Smucker's Red Raspberry Preserves. You can use any brand or make your own. Smucker's also makes a seedless raspberry preserves if you prefer seedless.
- Butter - I have attempted to make these with butter instead of vegetable shortening...without much success. It tends to burn quickly leaving the bar dry. For this reason I stick with shortening.
- Parchment Paper - For easier release from the pan you may use parchment paper. I recently purchased these non stick ceramic coated cookie sheets which made for an easy release and quick clean up.
- Cutting the Bars - Let these cool completely before cutting. When hot they are gooey and sticky and you won't get good clean edges.
- Pan Size - You may make in a larger cookie sheet. The squares will be thinner and you may need to reduce the baking time.
Raspberry Crumb Bars
Ingredients
- 3 cups flour
- 1 tsp. baking powder
- 1 cup sugar
- 1 cup vegetable shortening
- 2 eggs (beaten)
- 2 tsp. vanilla
- 18 oz red raspberry preserve/jelly
Instructions
- Preheat oven to 350 degrees F. In a small bowl whisk the eggs.
- In a large mixing bowl, whisk flour, sugar and baking powder.
- Then add the shortening, eggs and vanilla. Using an electric mixer, mix until combined.
- Press ¾ of the dough into an ungreased 10 x 15 cookie sheet (save ¼ for topping)
- Spread Jelly into an even layer over the dough, coming within ¼" of all edges. This leaves a delicious crust.
- Crumble the remaining dough over the jelly.
- Bake in preheated oven until golden brown. Approximately 25 minutes.
- Remove from oven and allow to cool completely before cutting into squares. Store in an airtight container.
Notes
- You can use regular or seedless raspberry jelly, or another fruit jelly if you prefer.
- Be sure to beat the eggs well to help bind the dough while keeping it tender.
- Bars are best stored in an airtight container at room temperature and are perfect for breakfast, brunch, or a sweet snack.
Nutrition
I hope you give these easy raspberry crumb bars a try. Don't forget to save a few for your morning coffee! Check out my yummy cream cheese filled stuffed dates or my grandmother's blueberry cake recipe!
Thanks for stopping by!
