Three layers of decadent goodness go into this recipe that is equally delicious as a breakfast bar, an afternoon snack, or after dinner dessert. The combination of fresh tart raspberries and sweet raspberry preserves offers a mouthful of ultimate raspberry flavor. We predict this recipe will become a house favorite.Print
Raspberry Streusel Bars
Three layers of decadent goodness go into this recipe that is equally delicious as a breakfast bar, an afternoon snack, or after dinner dessert. The combination of fresh tart raspberries and sweet raspberry preserves offers a mouthful of ultimate raspberry flavor. We predict this recipe will become a house favorite.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves 12 to 16 1x
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3/4 cup raspberry preserves
- 12 to 16 fresh raspberries
- 1/2 cup old-fashioned oats
- 1/3 cup packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
- Preheat the oven to 300 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving an overhang on all sides. Set aside.
- Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
- Remove the crust from the oven, and turn the oven up to 350 degrees F. Spread preserves over warm crust. Dot the preserves with raspberries on top.
- Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30 to 35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
- Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. Cut into 16 small or 12 large bars. Enjoy them cold or room temperature with a cup of tea or a glass of cold milk.
Have you tried this recipe? It’s a perennial favorite—please tell us how it turned out for you.