Introduction
Hey there, baking buddies! Remember those amazing little treats that tasted like sunshine and sweet berries, maybe from a bake sale or grandma’s kitchen? Well, get ready to recreate that magic because I’m sharing my absolute favorite recipe for Raspberry Crumble Bar Cookies! These aren’t just cookies; they’re a hug in bar form. They’re incredibly easy, totally forgiving, and disappear faster than you can say “second helping.” If you’re looking for a simple, show-stopping dessert that everyone will rave about, you’ve found it. Let’s get baking!
Why You’ll Love This Recipe
- Fast: Quick to whip up with simple steps. Perfect for when a craving hits!
- Easy: No fancy techniques or tools needed. Beginner baker friendly!
- Giftable: They package beautifully, making them the perfect homemade gift for friends, neighbors, or teachers.
- Crowd-pleasing: Who doesn’t love buttery cookie crumble paired with sweet, tangy raspberry jam?
Ingredients
Gather up these simple ingredients. You probably have most of them in your pantry right now!
- 1 cup unsalted butter, softened: Make sure it’s nice and soft, but not melted. This is key for that perfect creamy base.
- ⅓ cup powdered sugar: Adds a lovely tenderness to the cookie base and crumble.
- ¼ cup granulated sugar: For just the right amount of sweetness and a little crisp.
- 1 teaspoon vanilla extract: Essential for that classic, comforting cookie flavor. Use good quality vanilla!
- 1 teaspoon almond extract: This is my secret weapon! It pairs SO beautifully with raspberry. Trust me on this one.
- 2 ¼ cups all-purpose flour: The structure for our delicious cookie layer and crumble.
- ¼ teaspoon kosher salt: Just a little pinch to balance the sweetness and bring out all those lovely flavors.
- ½ cup seedless raspberry jam or preserves: Use your favorite brand! Seedless makes for a smoother texture, but feel free to use preserves with seeds if you prefer. You could even swap flavors here (more on that below!).
How to Make It
Alright, let’s get our hands a little buttery and make some magic!
- First things first, preheat your oven to 350°F (175°C). Then, get your trusty 9×13 inch baking pan ready. You can grease and flour it, or my personal favorite, line it with parchment paper. It makes cleanup a breeze and lifting the cooled bars out super easy.
- In a large bowl, grab your softened butter, powdered sugar, and granulated sugar. Cream them together with a hand mixer or stand mixer until the mixture is light and fluffy. You’ll see it change color and become nice and airy.
- Now, mix in that wonderful vanilla extract and the special almond extract. Give it another quick mix until everything is combined and smells amazing!
- In a separate, medium-sized bowl, whisk together your all-purpose flour and kosher salt. Giving it a whisk ensures the salt is evenly distributed.
- Gradually add the dry ingredients to the wet ingredients. I like to do this in two or three additions, mixing on low speed just until a dough forms. Don’t overmix!
- Here’s where the magic happens: reserve about 1 to 1.5 cups of this lovely dough. This will be our crumble topping!
- Press the remaining dough evenly into the bottom of your prepared pan. I find using the bottom of a clean glass or measuring cup works perfectly for getting a nice, even layer.
- Spread your delicious raspberry jam right over the dough base. Try to get it in a nice, even layer all the way to the edges.
- Now, take the reserved dough and crumble it evenly over the jam layer. You can pinch off pieces and sprinkle them like little golden nuggets of goodness.
- Pop the pan into your preheated oven and bake for 30-40 minutes. You’re looking for the top crumble layer and the edges to be beautifully golden brown.
- This is the hardest part: let them cool completely in the pan before you even think about cutting them. Seriously, let them cool completely. This allows the layers to set properly, making them much easier to cut into neat bars. Patience is a virtue, especially with warm, crumbly goodness!
Substitutions & Additions
This recipe is wonderfully adaptable! Feel free to play around and make it your own:
- Jam Flavors: Swap the raspberry jam for apricot, strawberry, blackberry, cherry, or even a mixed berry jam. They all work beautifully!
- Citrus Zest: Add a teaspoon of lemon or orange zest to the dough for a bright, citrusy twist.
- Add Nuts: Mix some finely chopped nuts (like almonds, walnuts, or pecans) into the crumble topping for extra crunch and flavor.
- Chocolate Chips: A sprinkle of mini chocolate chips over the jam before adding the crumble is never a bad idea!
- Spices: A pinch of cardamom or a tiny dash of cinnamon in the dough can add a warm, cozy note.
Tips for Success
- Softened Butter: Ensure your butter is truly soft. If it’s too hard, it won’t cream properly. If it’s melted, the dough will be greasy.
- Don’t Overmix: Once you add the flour, mix just until the dough comes together. Overmixing can result in tough bars.
- Cool Completely: I know I said it before, but it’s worth repeating! Trying to cut warm crumble bars is a crumbly mess (not in a good way!). Let them cool fully.
- Parchment Paper is Your Friend: Seriously, lining the pan makes removing and cutting the bars so much easier and cleaner.
- Even Crumble: Try to distribute the reserved dough evenly over the jam layer so every bar gets a good crumble topping.
How to Store It
Once completely cooled and cut, store the bars in an airtight container at room temperature for up to 3-4 days. If you want them to last longer, you can store them in the refrigerator for up to a week.
For longer storage, you can freeze the cooled, cut bars. Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe container or bag. They should keep well for up to 2-3 months. Thaw at room temperature before enjoying.
FAQs
Can I use frozen raspberries instead of jam?
This recipe is designed for jam or preserves, which provide a stable layer that won’t make the base soggy. Using fresh or frozen berries would require significant changes to the recipe (like adding thickeners and sugar), so I recommend sticking to jam for this version.
Why is my crumble topping not crumbly?
If your reserved dough wasn’t quite enough, or if you pressed it too firmly instead of crumbling it, it might bake into more of a solid top layer. Ensure you reserve at least 1 cup and gently pinch and sprinkle it over the jam.
Can I make this recipe gluten-free?
While I haven’t personally tested a gluten-free version, you could try substituting the all-purpose flour with a good quality gluten-free all-purpose baking blend (one that contains xanthan gum). Results may vary slightly.
Can I make the dough ahead of time?
Yes! You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 2 days. When ready to bake, let it sit at room temperature for about 15-30 minutes to soften slightly before pressing the base and crumbling the top.
Raspberry Crumble Bar Cookies
Equipment
- Oven Preheated to 350°F (175°C)
- Baking pan 9x13 inch
- Large bowl
- Hand mixer or stand mixer
- Medium-sized bowl
- Clean glass or measuring cup, optional, for pressing dough
- Parchment paper Optional, for lining pan
- Airtight container For storage
- Freezer-safe container or bag For freezing
- Baking Sheet For freezing
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 0.33 cup powdered sugar
- 0.25 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2.25 cups all-purpose flour
- 0.25 teaspoon kosher salt
- 0.5 cup seedless raspberry jam or preserves use your favorite brand
Instructions
- First things first, preheat your oven to 350°F (175°C). Then, get your trusty 9x13 inch baking pan ready. You can grease and flour it, or my personal favorite, line it with parchment paper. It makes cleanup a breeze and lifting the cooled bars out super easy.
- In a large bowl, grab your softened butter, powdered sugar, and granulated sugar. Cream them together with a hand mixer or stand mixer until the mixture is light and fluffy. You'll see it change color and become nice and airy.
- Now, mix in that wonderful vanilla extract and the special almond extract. Give it another quick mix until everything is combined and smells amazing!
- In a separate, medium-sized bowl, whisk together your all-purpose flour and kosher salt. Giving it a whisk ensures the salt is evenly distributed.
- Gradually add the dry ingredients to the wet ingredients. I like to do this in two or three additions, mixing on low speed just until a dough forms. Don't overmix!
- Here's where the magic happens: reserve about 1 to 1.5 cups of this lovely dough. This will be our crumble topping!
- Press the remaining dough evenly into the bottom of your prepared pan. I find using the bottom of a clean glass or measuring cup works perfectly for getting a nice, even layer.
- Spread your delicious raspberry jam right over the dough base. Try to get it in a nice, even layer all the way to the edges.
- Now, take the reserved dough and crumble it evenly over the jam layer. You can pinch off pieces and sprinkle them like little golden nuggets of goodness.
- Pop the pan into your preheated oven and bake for 30-40 minutes. You're looking for the top crumble layer and the edges to be beautifully golden brown.
- This is the hardest part: let them cool completely in the pan before you even think about cutting them. Seriously, let them cool completely. This allows the layers to set properly, making them much easier to cut into neat bars. Patience is a virtue, especially with warm, crumbly goodness!
Notes
- Ensure your butter is truly soft. If it's too hard, it won't cream properly. If it's melted, the dough will be greasy.
- Don't Overmix: Once you add the flour, mix just until the dough comes together. Overmixing can result in tough bars.
- Cool Completely: Trying to cut warm crumble bars is a crumbly mess (not in a good way!). Let them cool fully.
- Parchment Paper is Your Friend: Seriously, lining the pan makes removing and cutting the bars so much easier and cleaner.
- Even Crumble: Try to distribute the reserved dough evenly over the jam layer so every bar gets a good crumble topping. Storage:
- Once completely cooled and cut, store the bars in an airtight container at room temperature for up to 3-4 days.
- For longer storage, you can store them in the refrigerator for up to a week.
- For even longer storage, you can freeze the cooled, cut bars. Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe container or bag. They should keep well for up to 2-3 months. Thaw at room temperature before enjoying.