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Buttery Raspberry Bars Recipe for Sweet Tart Dessert

Buttery Raspberry Bars Recipe

Bright raspberries tucked into a buttery crust give these raspberry bars the perfect balance of sweet and tart flavor. You get a simple dessert that feels bakery-worthy,
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling time 1 hour
Total Time 2 hours
Servings: 12 bars
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Buttery Crust and Crumble
  • 2 cups all-purpose flour
  • 1 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
For the Raspberry Filling
  • 2 1/2 cups fresh raspberries
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon zest
  • Optional Finishing Touch
  • Powdered sugar for dusting after cooling

Method
 

  1. Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper so the bars release easily after baking. Mixing the crust ingredients thoroughly helps create an even crumb texture that bakes consistently.
  2. Press two-thirds of the crumb mixture into the pan and bake for 12 minutes until lightly golden around the edges. Pre-baking the crust keeps the raspberry filling from soaking into the bottom layer.
  3. Combine raspberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl until evenly coated. The cornstarch thickens the fruit juices during baking so the bars hold together cleanly.
  4. Spread the raspberry mixture evenly over the warm crust, then sprinkle the remaining crumble mixture across the top. Keeping the layers even helps the bars bake uniformly.
  5. Bake for 28 to 32 minutes until the crumble topping turns golden and the filling bubbles slightly. These visual cues help you avoid overbaking and drying out the crust.
  6. Cool completely before slicing into bars so the filling can firm up properly. Dust with powdered sugar before serving if desired.

Notes

  • Slightly cooled melted butter blends better into the dry ingredients and prevents an oily crust texture after baking.
  • Fresh raspberries give the best texture, but if you use frozen berries, drain excess liquid first to avoid a watery filling.
  • Using parchment paper with overhanging edges makes lifting and slicing the bars much easier once cooled.
  • Chilling the bars briefly before cutting creates sharper slices and cleaner presentation for serving or storing.