Introduction

Oh, honey, let me tell you about a cookie that just tastes like pure comfort. You know those moments? The ones where the smell of something baking fills your kitchen and instantly transports you back to a cozy memory? For me, it’s often something simple, something buttery, something kissed with a little fruit. These Easy Buttery Raspberry Crumble Bars? They are exactly that kind of magic.

Seriously, these bars are ridiculously easy. You don’t need any fancy equipment, and they come together so quickly, you’ll wonder why you haven’t made them every week. They’re buttery, crumbly, and have that sweet, slightly tart burst of raspberry jam that just makes your taste buds sing. They’re perfect with a cup of coffee, tea, or just snuck straight from the pan (no judgment here!). Let’s get baking!

Why You’ll Love This Recipe

Fast: From start to oven, you’re looking at just a few minutes of hands-on time. Perfect for when a cookie craving hits NOW.
Easy: No complicated steps, no tricky techniques. If you can measure and mix, you can make these!
Giftable: Pack these up in a pretty tin or box, and you’ve got a homemade gift that everyone will swoon over.
Crowd-Pleasing: Kids, adults, neighbors… everyone loves the classic combination of buttery crumble and sweet jam.

Ingredients

Gather your ingredients! You likely have most of these staples in your pantry right now:

1 cup (2 sticks) Unsalted butter, softened: Make sure it’s nice and soft, but not melted. This is key for that perfect buttery texture.
2 1/4 cups All-purpose flour: Our base and crumble structure. Simple and reliable!
1/4 cup Granulated sugar: Just a little sweetness to complement the powdered sugar and jam.
1/3 cup Powdered sugar: This helps create that tender, melt-in-your-mouth texture in the dough.
1 tsp Vanilla extract: A classic for a reason! It adds warmth and depth.
1 tsp Almond extract: My secret weapon! Almond and raspberry are a match made in heaven. Trust me on this one.
1/4 tsp Kosher salt: Balances out all that sweetness and enhances the flavors.
1/2 cup Seedless raspberry jam: The star of the show! Make sure it’s seedless for the smoothest texture.

How to Make It

Alright, let’s get our hands a little floury! It’s super simple, I promise.

Prep Your Pan: Preheat your oven to 350°F (175°C). Lightly grease or line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting.
Cream the Butter & Sugars: In a large bowl, beat the softened butter with the granulated sugar and powdered sugar until it’s light and fluffy. You can use a hand mixer or a stand mixer, or even just good old elbow grease with a wooden spoon!
Add Wet Ingredients: Beat in the vanilla extract and almond extract until they are fully combined and your kitchen smells amazing.
Mix in Flour & Salt: Add the all-purpose flour and kosher salt to the wet ingredients. Mix on low speed (or stir gently) just until the flour is almost completely incorporated and a soft dough forms. Be careful not to overmix!
Form the Base: Take about two-thirds of the dough and press it evenly into the bottom of your prepared 8×8 inch pan. Use your fingers or the bottom of a glass to make it compact and flat.
Spread the Jam: Spoon the raspberry jam over the dough base in the pan, spreading it gently to the edges.
Add the Crumble Top: Now, take the remaining one-third of the dough. Use your fingers to crumble it evenly over the layer of raspberry jam. Don’t worry about perfection; the messy crumble is part of the charm!
Bake: Pop the pan into your preheated oven and bake for 30-35 minutes, or until the top crumble is golden brown and the edges look lightly toasted.
Cool & Cut: Let the bars cool completely in the pan on a wire rack before attempting to cut them. This is important! They need time to set up. Once cool, lift them out of the pan using the parchment paper overhang and cut into squares or bars.

Substitutions & Additions

Want to play around? Get creative! This recipe is super forgiving:

Other Jams: Not a raspberry fan? No problem! Strawberry, apricot, blueberry, or even a mixed berry jam would be absolutely delicious. Just make sure it’s a good quality, not-too-runny jam.
Extracts: Swap the almond extract for more vanilla, or try lemon extract for a brighter flavor.
Add-ins: Stir a handful of finely chopped nuts (like almonds or walnuts) into the crumble mixture before sprinkling. A sprinkle of white chocolate chips over the jam before adding the crumble would also be heavenly!
Citrus Zest: Add 1 tsp of lemon or orange zest to the dough for an extra zing.

Tips for Success

These are pretty foolproof, but here are a couple of things to keep in mind:

Softened Butter: Make sure your butter is truly softened, not melted. This affects the texture of the dough and the crumble.
Don’t Overmix: Mix the flour in just until combined. Overmixing can lead to tough cookies (or in this case, bars!).
Cool Completely: I know it’s hard to wait, but letting the bars cool fully ensures they cut cleanly and don’t fall apart.
Jam Consistency: Use a thicker jam if possible. Very runny jams might bubble over excessively during baking.

How to Store It

Once fully cooled, these bars store beautifully!

Keep them in an airtight container at room temperature for up to 4-5 days. If you live in a very warm climate, or want them to last longer, you can store them in the refrigerator for up to a week. Let them come to room temperature for the best flavor and texture.

FAQs

Can I make the dough ahead of time?: Yes! You can make the dough, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 3 days. You might need to let it soften slightly at room temperature before pressing into the pan.
Can I use frozen raspberries instead of jam?: While fresh or frozen berries are great in other recipes, for this specific bar, jam works best. It creates that lovely, slightly sticky, concentrated fruit layer without making the bars soggy.
My crumble isn’t very “crumbly.” What happened?: This dough is quite buttery and might stick together a bit. Just use your fingers to pinch and rub the dough pieces together over the jam layer to create that nice crumble texture. It doesn’t need to be perfect little pebbles!
What size pan should I use?: I recommend an 8×8 inch pan for thicker bars with a substantial jam and crumble layer. A 9×13 inch pan will yield thinner bars, which might bake a little faster, so keep an eye on them!

Easy Buttery Raspberry Crumble Bars

These Easy Buttery Raspberry Crumble Bars are a simple, comforting cookie that comes together quickly with basic pantry staples. They feature a buttery, crumbly base and topping filled with sweet, slightly tart raspberry jam. Perfect with coffee or tea, they are easy to make, giftable, and a crowd-plepleaser.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Equipment

Baking pan 8x8 inch
Large bowl
Mixer (hand or stand) or wooden spoon
Wire rack

Ingredients

Main Ingredients

1 cup Unsalted butter softened, 2 sticks
2.25 cup All-purpose flour
0.25 cup Granulated sugar
0.33 cup Powdered sugar
1 tsp Vanilla extract
1 tsp Almond extract
0.25 tsp Kosher salt
0.5 cup Seedless raspberry jam

Instructions

Prep Your Pan: Preheat your oven to 350°F (175°C). Lightly grease or line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting.
Cream the Butter & Sugars: In a large bowl, beat the softened butter with the granulated sugar and powdered sugar until it's light and fluffy. You can use a hand mixer or a stand mixer, or even just good old elbow grease with a wooden spoon!
Add Wet Ingredients: Beat in the vanilla extract and almond extract until they are fully combined and your kitchen smells amazing.
Mix in Flour & Salt: Add the all-purpose flour and kosher salt to the wet ingredients. Mix on low speed (or stir gently) just until the flour is almost completely incorporated and a soft dough forms. Be careful not to overmix!
Form the Base: Take about two-thirds of the dough and press it evenly into the bottom of your prepared 8x8 inch pan. Use your fingers or the bottom of a glass to make it compact and flat.
Spread the Jam: Spoon the raspberry jam over the dough base in the pan, spreading it gently to the edges.
Add the Crumble Top: Now, take the remaining one-third of the dough. Use your fingers to crumble it evenly over the layer of raspberry jam. Don't worry about perfection; the messy crumble is part of the charm!
Bake: Pop the pan into your preheated oven and bake for 30-35 minutes, or until the top crumble is golden brown and the edges look lightly toasted.
Cool & Cut: Let the bars cool completely in the pan on a wire rack before attempting to cut them. This is important! They need time to set up. Once cool, lift them out of the pan using the parchment paper overhang and cut into squares or bars.

Notes

Softened butter is crucial for the right texture. Do not overmix the dough when adding flour. Cool completely before cutting to prevent them from falling apart. Using a thicker jam is recommended as very runny jams might bubble over excessively during baking. Store in an airtight container at room temperature for 4-5 days or in the refrigerator for up to a week.