Lemon Raspberry Crumble bars, sweet, simple cookie bars made with raspberries and a buttery crumb topping.

There’s something about an old-fashioned dessert bar that reminds me of “the good old days” when life seemed simple. Summer takes me back to those days when the only thing on the schedule was lots of time outside in the sun, a pile of books and cookouts and swim parties with family and friends. One of the things we always did in the summer was pick blueberries, strawberries and raspberries. My grandmother would make jams, jellies and delicious treats like these Lemon Raspberry Crumble bars. Sweet juicy raspberries, tart lemon zest and a buttery crust and crumble, a combination made in fruit bar heaven.

Lemon Raspberry Crumble Bars

Why you will love this recipe

Bright, summer fruit flavors.
A simple bakery-worthy dessert bar that takes minutes to put together.
Versatile cookie bars that can be served for an afternoon snack or a fancy dessert.
A crowd-pleaser that are sure to brighten any barbecue or party that you take them too.

For more dessert bars try Blueberry Crumb Bars, Roasted Strawberry Crumble Bars, Raspberry Almond Shortbread Bars, Blueberry Cheesecake Bars.

What You Need to Make Raspberry Crumble Bars

These bars are made with a simple dough using just a few pantry ingredients and your favorite raspberry jam.

21/4 cups all purpose flour
3/4 cup light brown sugar
1/2 teaspoon salt
3 teaspoons lemon zest, divided
1 cup unsalted butter, room temperature
1 cup raspberry jam
11/4 cups fresh raspberries

How to Make Raspberry Bars

Preheat the oven to 350F. Line an 8×8 inch square baking pan with parchment paper or spray the baking dish with non-stick cooking spray.
In a large bowl or in the bowl of a stand mixer fitted with a paddle attachment beat together the flour, brown sugar, salt, 2 teaspoons lemon zest and butter on medium speed, until a crumbly dough forms(not a smooth cookie dough). Alternately beat the mixture with a handheld electric mixer.
Press 2/3 of the dough in an even layer into the bottom of the prepared pan.
In a small bowl mix raspberry jam with 1 teaspoon of lemon zest. Then spread the raspberry jam over the bottom crust, top with fresh raspberries.
Crumble the remaining dough over the raspberry mixture.
Bake the bars for 45-50 minutes or until the crumble topping is golden brown and the jam is bubbly.
Remove from the pan from the oven and let the raspberry crumble bars cool on a wire rack to room temperature. Make sure that you cool the bars otherwise they will fall apart.
Cut the bars with a sharp knife and serve.

Notes

Don’t over the mix the dough, it is supposed to be crumbly.
Before cutting, let the bars cool fully it prevents them crumbling when sliced.

Variations & Serving Suggestions

Add blueberries, swap half or all of the raspberries for blueberries. Don’t forget to add your favorite blueberry jam as well.
Make your own fresh raspberry filling instead of using the store-bought jam.
Almond crumble, add ground almonds or almond extract to the crumble topping for a nutty sweet crumble.
Lemon glaze, drizzle the bars with a simple lemon glaze made from powdered sugar and lemon juice for an extra tangy flavor.
Serve raspberry bars with a dollop of whipped cream or a scoop of vanilla ice cream.

Storing Leftover Lemon Raspberry Crumble Bars

Store leftover lemon raspberry crumb bars in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.
For longer storage, let the bars cool completely, then cut into squares and freeze in an airtight container separated by parchment paper. You can freeze them for up to 2 months. Thaw at room temperature.

Ways to Use Leftover Lemon Raspberry Crumble Bars

Make a berry parfait, layer chopped bars with yogurt and fresh berries.
Use two bars with a scoop of ice cream in between to make a delicious ice cream sandwich.
Cut the bars into smaller pieces and use as a layer in a trifle or dessert jar, alternate with pudding or whipped cream and jam.

Extra FAQs

Can I use frozen raspberries instead of fresh?

Fresh berries are preferred, but if fresh is not available you can use frozen berries. Thaw the raspberries first and then drain off the excess water or juice otherwise the bars will be mushy.

How long do the bars stay fresh at room temperature?

The raspberry bars stay fresh for 2-3 days when kept in an airtight container at room temperature.

Can I double the recipe?

Yes, you can double the ingredients and bake in a larger pan or two separate pans, adjusting the baking time.

THAT’S ALL FOR NOW

The next time you are looking for an old fashioned, sweet treat I hope that you try these scrumptious raspberry lemon bars. You will find love at first bite. The buttery crumb paired with the sweet, tart raspberry filling is scrumptious. They are a delicious addition to your next gathering and they make the perfect summer dessert.

Before you go!

Ever made crumble bars before? Share below!
What’s your favorite fruit for desserts?
Tell us your summer baking secrets!

Don”t forget to Pin the recipe and share it with your friends. It is perfect for bbq season, movie night, picnics, pot luck or even a weeknight dessert.

Happy baking and have a great day friends.

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Easy Lemon Raspberry Crumble Bars Recipe

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Print Recipe

Lemon Raspberry Crumble bars, sweet, simple cookie bars made with raspberries and a buttery crumb topping.

Total Time: 0 hours
Yield: 12-16 bars 1x

Ingredients

Scale

21/4 cups all purpose flour

3/4 cup light brown sugar

1/2 teaspoon salt

3 teaspoons lemon zest, divided

1 cup unsalted butter, room temperature

1 cup raspberry jam

11/4 cups fresh raspberries

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Instructions

Preheat the oven to 350F. Line an 8×8 inch square baking pan with parchment paper or spray the baking dish with non-stick cooking spray.

In a large bowl or in the bowl of a stand mixer fitted with a paddle attachment beat together the flour, brown sugar, salt, 2 teaspoons lemon zest and butter on medium speed, until a crumbly dough forms(not a smooth cookie dough). Alternately beat the mixture with a handheld electric mixer.

Press 2/3 of the dough in an even layer into the bottom of the prepared pan.

In a small bowl mix raspberry jam with 1 teaspoon of lemon zest. Then spread the raspberry jam over the bottom crust, top with fresh raspberries.

Crumble the remaining dough over the raspberry mixture.

Bake the bars for 45-50 minutes or until the crumble topping is golden brown and the jam is bubbly.

Remove from the pan from the oven and let the raspberry crumble bars cool on a wire rack to room temperature. Make sure that you cool the bars otherwise they will fall apart.

Cut the bars with a sharp knife and serve.