Best 7 Raspberry Patch Crumb Bars Recipes

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Indulge in a delightful journey into the world of sweet and tangy flavors with our collection of raspberry patch crumb bars recipes. These delectable treats combine the vibrant taste of fresh raspberries with the comforting flavors of sweet crumbs and flaky crusts. Each recipe offers a unique twist on this classic dessert, ensuring that there's something for every palate. From classic crumb bars to gluten-free and vegan variations, our recipes cater to different dietary preferences and restrictions. Whether you're looking for a simple, everyday treat or a showstopping dessert for special occasions, our raspberry patch crumb bars will surely satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

RASPBERRY CRUMB BARS



Raspberry Crumb Bars image

Looking for a flavorful dessert? Then enjoy these crumb bars baked using oats, hazelnuts and raspberries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 48

Number Of Ingredients 8

2 1/2 cups Gold Medal™ all-purpose flour
2 1/2 cups quick-cooking oats
1 1/2 cups packed brown sugar
1/2 cup finely chopped hazelnuts (filberts) or pecans
1/4 teaspoon baking soda
1 1/2 cups butter or margarine, melted
1 can (21 oz) raspberry pie filling
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). In large bowl, mix flour, oats, brown sugar, hazelnuts and baking soda, using pastry blender (or pulling 2 table knives through ingredients in opposite directions). Stir in butter until well mixed.
  • In small bowl, reserve 2 cups oat mixture for topping. On bottom of ungreased 15x10x1-inch pan, firmly press remaining oat mixture. Bake 15 to 18 minutes or until crust just begins to brown.
  • Carefully spread pie filling over warm crust. Stir cinnamon into reserved oat mixture. Sprinkle oat mixture over filling; press lightly into filling.
  • Bake 20 to 25 minutes or until top is deep golden brown. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 9 g, TransFat 0 g

RASPBERRY CRUMBLE BARS



Raspberry Crumble Bars image

Buttery, rich crust and raspberry filling topped with European-style crumble. Deliciously Old World! These bars are simple and delightful.

Provided by danseurchef

Categories     Desserts     Cookies     Bar Cookie Recipes     Raspberry

Time 55m

Yield 25

Number Of Ingredients 6

cooking spray
2 ¼ cups all-purpose flour
1 cup white sugar
1 cup unsalted butter, softened
1 large egg
¾ cup raspberry jam

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan with cooking spray.
  • Combine flour, sugar, butter, and egg in a large bowl; beat with an electric mixer until mixture resembles coarse crumbs. Measure 2 cups crumb mixture and set aside. Press remaining crumb mixture firmly into the bottom of the prepared pan.
  • Spread jam over the crumb mixture to within 1/2 inch from the edges. Sprinkle reserved crumb mixture over top.
  • Bake in the preheated oven until light golden brown, 40 to 50 minutes. Remove from the oven and cool completely before cutting into 25 squares.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 23.2 g, Cholesterol 27 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 4.7 g, Sodium 7.1 mg, Sugar 12.7 g

RASPBERRY PATCH CRUMB BARS



Raspberry Patch Crumb Bars image

To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge. -Leanna M. Thorne, Lakewood, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 10

3 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup shortening
2 large eggs, lightly beaten, room temperature
1 teaspoon almond extract
1 tablespoon cornstarch
4 cups fresh or frozen raspberries

Steps:

  • In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13x9-in. baking dish. , In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture. , Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 131 calories, Fat 6g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 31mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

RASPBERRY CRUMBLE BARS



Raspberry Crumble Bars image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 11

2 sticks butter, softened, plus more for the pan
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup rolled oats
1/4 teaspoon fine sea salt
1 egg, beaten
1 cup Raspberry Preserves, recipe follows
1 quart raspberries
1 tablespoon lemon juice
1 3/4 cup sugar

Steps:

  • Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
  • Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.
  • Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves.
  • Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars.
  • Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
  • Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
  • Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.

RASPBERRY CRUMBLE BARS



Raspberry Crumble Bars image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 9 to 12 bars

Number Of Ingredients 9

1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2-1/3 cups all-purpose flour
1/2 teaspoon kosher salt
10 to 12 ounces good raspberry jam, such as Hero
2/3 cup good granola without dried fruit
1/4 cup sliced almonds
Confectioners' sugar, for sprinkling

Steps:

  • Preheat the oven to 350 degrees.
  • Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
  • Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
  • Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.

RASPBERRY PIE CRUNCH BARS



Raspberry Pie Crunch Bars image

These raspberry crumble bars have all the buttery, jammy, brown sugary charms of a raspberry crumb pie. But they're a whole lot easier to serve at a large gathering and picnics, and can be eaten out of hand. You can make them a day or two before and store them in the fridge.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 2h

Yield 24 squares

Number Of Ingredients 19

Unsalted butter, at room temperature, for greasing the pan
2 cups/250 grams all-purpose flour
¾ cup/150 grams granulated sugar
¾ teaspoon fine sea salt
1 cup/226 grams cold unsalted butter, cut into 1-inch chunks
1 ⅓ cups/167 grams all-purpose flour
⅔ cup/60 grams rolled oats
½ cup/107 grams dark brown sugar
½ cup/58 grams coarsely chopped pecans, walnuts or almonds
½ teaspoon ground nutmeg
¼ teaspoon fine sea salt
½ cup/113 grams unsalted butter, melted
5 cups/about 710 grams raspberries, fresh or frozen (no need to thaw them)
¼ cup/50 grams granulated sugar
2 tablespoons cornstarch
1 ½ teaspoons freshly squeezed lemon juice
1 teaspoon lemon zest
Pinch of kosher salt
1/3 cup/110 grams raspberry jam

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
  • In a food processor, pulse together flour, sugar and salt. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
  • Press dough into an even layer in the prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
  • To prepare the filling, in a mixing bowl, gently toss together raspberries, sugar, cornstarch, lemon juice and zest, and salt.
  • While the crust is baking, make the crumb topping: In a medium bowl, whisk together flour, oats, brown sugar, pecans, nutmeg and salt. Stir in melted butter, pinching the mixture with your fingers, to make 1/2-inch crumbs.
  • Using the back of a spoon, an offset spatula or a pastry brush, spread jam in an even layer on top of the crust, going all the way to the edges. Evenly spread raspberry mixture on top of jam. Sprinkle the crumb topping over the raspberry layer, keeping some larger clumps.
  • Bake until the topping is golden brown and the filling is slightly bubbling along the sides, 35 to 45 minutes. Transfer to a rack to cool completely.
  • To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 24 squares.

EASY RASPBERRY CRUMBLE BARS



Easy Raspberry Crumble Bars image

These delightfully simple raspberry crumble bars have just the right amount of crumbly, buttery texture to complement the raspberry jam filling.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 16

Number Of Ingredients 5

1 pouch Betty Crocker™ white chocolate macadamia nut cookie mix
1 cup Gold Medal™ all-purpose flour
3/4 cup butter, softened
1 egg
3/4 cup raspberry jam

Steps:

  • Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal.
  • In medium bowl, mix bar mix and flour. Add softened butter and egg; mix well. Press 2 1/2 cups of the mixture in bottom of pan. Spread raspberry jam on top to within 1/2 inch from sides of pan. Crumble remaining mixture evenly over top of jam layer.
  • Bake 35 to 40 minutes or until golden brown. Cool completely, about 2 hours.

Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 16 g, TransFat 0 g

Tips:

  • Use fresh or frozen raspberries. Fresh raspberries are ideal, but frozen raspberries can also be used. If using frozen raspberries, thaw them before using.
  • Don't overmix the dough. Overmixing the dough will make it tough. Mix just until the ingredients are combined.
  • Chill the dough before baking. Chilling the dough will help prevent it from spreading too much in the oven.
  • Bake the bars until the crust is golden brown and the filling is set. The bars should be firm to the touch when done.
  • Let the bars cool completely before cutting them. This will help prevent them from falling apart.

Conclusion:

Raspberry patch crumb bars are a delicious and easy-to-make dessert. They're perfect for any occasion, from potlucks to picnics to holiday gatherings. With their sweet and tart filling and crumbly topping, these bars are sure to be a hit with everyone who tries them.

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