Fruity dessert bars are easily one of the best desserts out there. Why? Because they combine the fresh, vibrant flavor of fruit with a buttery crust for pure heaven in every bite. Pair them with coffee or tea, and you’ve got a dessert that’s both comforting and delicious. The best part? They’re quick and easy to whip up anytime you crave something sweet!
Why Our Recipe
- Buttery crust, tart raspberry filling, a crumbly cinnamon streusel topping, and a simple glaze to finish it all off.
- Made with real raspberries for the freshest, boldest fruit flavor.
- Great for potlucks, holiday desserts, or just a sweet raspberry treat at home.
Our raspberry streusel bars are a crowd favorite for a reason: they’re sweet, tart, buttery, and have that irresistible streusel on top! Honestly, they have it all! Perfect for parties, bake sales, or a quick treat, even picky eaters love them. With just a handful of ingredients and four simple steps—crust, raspberry filling, streusel topping, and vanilla glaze—you’ll have a dessert that’s as easy as it is delicious. Trust us: make a double batch. These bars disappear fast!
Ingredient Notes
- All-Purpose Flour: Provides structure for the crust. Gluten-free blends work for a gluten-free version, though the texture may vary.
- Butter: Adds richness and flavor to the crust. Use salted butter for the best taste, or unsalted with a pinch of salt. Plant-based butter works for a dairy-free option.
- Sugar: Sweetens and enhances the texture of both the crust and filling.
- Raspberries: Fresh raspberries are ideal; frozen ones can make the filling watery.
- Corn Starch: Thickens the raspberry filling.
- Brown Sugar: Sweetens and deepens the flavor of the streusel topping.
- Old-Fashioned Rolled Oats: Adds crunch and texture to the streusel.
- Cinnamon: Enhances the streusel with warm, subtle flavor.
- Powdered Sugar: Sweetens the glaze and helps it adhere to the bars.
- Milk: 2% or whole milk works well, but dairy-free alternatives are fine too.
- Vanilla: Pure vanilla extract offers the best flavor, though imitation works in a pinch.
Glaze Optional
While we love topping our raspberry streusel bars with a drizzle of vanilla glaze for that extra touch, you can skip it if you prefer. It adds a pretty finish, but a light dusting of powdered sugar works just as well. Just make sure the bars are completely cooled before adding either.
The Perfect Streusel
Achieving the perfect streusel texture is easier than you think! The topping should be crunchy, chunky, and crumbly—not something you simply spread over the top, but rather rustic and textured. To get there, pulse the ingredients together until well combined and crumbly. Then, sprinkle it evenly over the raspberry filling for a perfectly rustic finish.
Equipment Options
To make the shortbread crust, you can use a pastry cutter or a food processor. If you have one at home, we always prefer a food processor! It makes things so simple.
You can also use a pastry cutter, also known as a pastry blender, which is a handheld kitchen tool with several curved, metal blades attached to a sturdy handle.
While a fork can also work, it may take a bit longer and require more effort to achieve the same crumbly texture.
For the streusel topping, the same tools can be used, or you can even use your fingers to mix the butter into the dry ingredients until crumbly. Just make sure to work quickly to keep the butter cold for the best results!
Ingredients
- ▢1/2 cup granulated sugar
- ▢1 cup salted butter softened
- ▢2 cups all-purpose flour
Raspberry Filling
- ▢4 cups raspberries
- ▢1 cup granulated sugar
- ▢2 tablespoons cornstarch
- ▢1/4 cup water
Streusel Topping
- ▢1 cup all-purpose flour
- ▢3/4 cup brown sugar tightly packed
- ▢1/2 cup old fashioned rolled oats
- ▢2 tablespoons granulated sugar
- ▢1 teaspoon ground cinnamon
- ▢6 tablespoons salted butter cubed
Glaze (Optional)
- ▢1/2 cup powdered sugar
- ▢2-3 teaspoons milk
- ▢1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it lightly.
- In a medium mixing bowl, combine 1/2 cup granulated sugar, 1 cup salted butter (softened), and 2 cups all-purpose flour for the crust. Use a pastry cutter or food processor to blend until the mixture resembles coarse crumbs. Press the mixture evenly into the prepared pan. Bake for 15 minutes, then remove from the oven and set aside.
- While the crust bakes, prepare the raspberry filling. In a medium saucepan, combine4 cups raspberries, 1 cup granulated sugar, 2 tablespoons cornstarch, and 1/4 cup water. Cook over medium heat, stirring frequently, for about 5–7 minutes, or until the sugar dissolves and the mixture thickens. Remove from heat and let cool slightly.
- Spread the raspberry filling evenly over the baked crust.
- In a large mixing bowl, whisk together 1 cup all-purpose flour, 3/4 cup brown sugar, 1/2 cup old fashioned rolled oats, 2 tablespoons granulated sugar, and 1 teaspoon ground cinnamon for the streusel topping. Add the cubed 6 tablespoons salted butter and use a pastry cutter or your fingers to combine until the mixture is crumbly and evenly mixed.
- Sprinkle the streusel topping evenly over the raspberry layer. Bake for 30–35 minutes, or until the top is golden brown and the raspberry layer is set.
- Remove from the oven and allow the bars to cool in the pan for at least 2 hours. If desired, prepare the glaze by whisking together 1/2 cup powdered sugar, 2-3 teaspoons milk, and 1/2 teaspoon vanilla extract. Drizzle over the cooled bars before slicing and serving.
