Ina Garten Raspberry Crumble Bars

Ina Garten Raspberry Crumble Bars are an easy and delicious treat with a shortbread crust and a rich raspberry filling. 

Good morning! Are you looking for some delicious recipes to enjoy outdoors? Today I am joining five blogging friends, Juliet, Kim, Annie, Mary Ann and Cindy to share some of our favorite outdoor summer recipes. I am sharing Ina Garten’s Raspberry Crumble Bars. These scrumptious bars have a tender shortbread crust with raspberry filling and a crunchy buttery crumble topping. They are perfect for your next barbecue, family gathering, brunch or coffee break.

I know it has been a hot summer but we had a cold spell so I decided to turn on the oven and make these bars. If it’s still too hot in your neck of the woods, save the recipe to make when the weather cools off

Why You Will Love Ina Gartens’ Raspberry Crumble Bars

• The buttery crust pairs beautifully with the sweet raspberry layer and the crunchy crumble topping. It’s the best sweet and savory combination.
• Simple ingredients, delicious results.
• Ina Garten aka the Barefoot Contessa recipes are made with pantry staples and can be made by bakers of every skill level.
• These bars are versatile and a crowd favorite. Raspberry crumble bars will easily become a staple for any or every occasion that you host. Not to mention they are perfect for your holiday cookie boxes.

Need more raspberry desserts? Try Raspberry Almond Frangipane Coffee Cake, Raspberry Margarita Cream Tarts, Lemon Raspberry Swirled Cheesecake Bars.

What You Need to Make Ina’s Raspberry Bars

• 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 of raspberry jam
• 1 small container fresh raspberries
• 2/3 cup good granola without dried fruit
• 1/4 cup sliced almonds

How to makeRaspberry Bars

• Preheat the oven to 350 degrees. Line a 9-inch baking pan with foil or parchment and spray with non-stick baking spray. Set aside.
• Place the softened butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. Turn the mixer to low and add the vanilla extract.
• Sift the flour and salt together and, with the mixer on low, slowly add to the creamed butter mixture. Mix until it almost comes together in a ball.
• Turn the dough out on a cutting board or silphat. Place two-thirds of the dough into the bottom of a 9-inch baking pan, make sure that it is evenly spread across the bottom and 1/4″ up the sides.
• Spread the bottom layer with the jam, leave a 1/4 inch border, so the bars do not stick to the sides of the pan.
• Then sprinkle a layer of fresh raspberries over the jam.
• Add the granola to the remaining dough and mix with your hands. Break the dough into small chunks and drop on the top of the jam in an even layer. Be sure to cover most of the surface.
• Sprinkle the almonds on top of the granola crumble. Bake the bars for 45 minutes, until lightly browned. Then remove from the oven and place on a wire rack to cool.
• Cool completely and cut into 9 or 12 bars. Sprinkle the top lightly with confectioners’ sugar or make a confectioners sugar icing and drizzle on the top of the bars. Enjoy

Variations

• Add chopped almonds or pecans to the crumble topping for extra crunch.
• Swap the raspberries for blueberries or blackberries.
• Use homemade jam instead of store-bought.
• Make the bars gluten free using your favorite gluten free baking mix.
• Spice it up, add a pinch of cinnamon or cardamom to the flour mixture.
• Add citrus zest to the dough.
• Drizzle with icing made with powdered sugar and milk.

What To Serve With Raspberry Bars

• The bars are delicious just the way they are but you could top them with a dollop of whipped cream or vanilla ice cream.
• A freely brew pot of tea, or coffee is a nice accompaniment.
• Or serve alongside a small bowl of fresh berries.

Freezing & Storing Leftovers

Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
For longer storage, wrap the cooled bars tightly in plastic wrap and then aluminum foil or place them in an airtight container. Freeze for up to 2 months. Thaw bars in the refrigerator overnight before enjoying.

FAQs

What’s the best pan size to use?
Ina recommends a 9 inch square pan.

Can I use homemade jam in the filling?
Yes, homemade jam is a great addition to these bars.

How long do the bars keep fresh?
If the bars are stored properly, the bars stay fresh for up to a week refrigerated and up to two months in the freezer.

That’s All for Now

I hope that you enjoyed this easy recipe for Ina Garten’s Raspberry Crumble Bars. Their combination of shortbread crust, raspberry filling, and crumbly topping is delightful! These bars may  just become your new favorite dessert to bring to parties, pot lucks or enjoy at home for a snack. Be sure to visit my friends to see what they are sharing today!

CLASSIC CASUAL HOME

MOST LOVELY THINGS

MAKE MINE A SPRITZER

NORTHERN CALIFORNIA STYLE

CINDY HATTERSLEY DESIGN