Welcome to the delightful world of Raspberry Lemon Crumble Bars!
Get ready for a mouthwatering experience with a twist!
Picture this: a luscious base that’s like a crisp brown sugar shortbread, topped with a punchy sweet jam filling that’ll make your taste buds tingle with joy. And let’s not forget the pièce de résistance – a crumble topping that adds a delightful crunch, perfectly complementing the chewy jam and crispy base.
These bars are not just any dessert; they’re your go-to for a sweet breakfast on the go or a scrumptious afternoon snack. Imagine sinking your teeth into layers of goodness, feeling the burst of raspberry and lemon flavors dance on your palate. It’s a springtime treat that’s as easy as pie (well, almost!), simple to make, and chances are, you already have all the ingredients waiting in your kitchen.
So why wait? Dive into the world of Raspberry Lemon Crumble Bars and let your taste buds thank you later!
Raspberry Lemon Crumble Bars
Ingredients:
- 2 sticks butter, room temperature
- 3/4 cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon milk or half-and-half, if needed
- 1 lemon, zested and juiced
- 8 ounces raspberry jam
- 1 cup granola (without dried fruit)
- Confectioners’ sugar, for dusting
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, combine the softened butter and brown sugar. Beat with an electric mixer until just incorporated. Add the vanilla while mixing.
- Sift the flour and salt together. Gradually add this mixture to the butter mixture, stirring with a wooden spoon.
- Mix until the dough is almost formed into a ball. If the dough is too crumbly, add the milk or half-and-half to help bind it.
- Transfer the dough to a clean surface.
- Grease the bottom of a 9-inch square baking pan or line it with parchment paper for easier cleanup.
- Gently press down two-thirds of the dough evenly into the bottom of the pan, extending about a quarter-inch up the sides.
- In a separate bowl, combine the raspberry jam, lemon zest, and lemon juice. Stir together.
- Spread the raspberry jam mixture evenly over the dough, ensuring a quarter-inch border.
- Use your hands to combine the granola with the remaining dough.
- Break the dough into small pieces and scatter it over the jam, covering most of the surface.
- Bake for 45 minutes or until light golden brown.
- Allow the bars to cool completely before cutting.
- Lightly dust with confectioners’ sugar and cut into 9 or 12 bars.
- Enjoy! 😊
Why You’ll Love These Raspberry Lemon Crumble Bars
Bursting with Flavor
The tangy lemon zest and juice perfectly balance the sweetness of the raspberry jam, creating an irresistible combination.
The Perfect Texture
With a crispy brown sugar shortbread base, chewy fruit filling, and crunchy crumble topping, these bars offer the best of all textures in every bite.
Versatile & Convenient
Enjoy them as a quick breakfast, an afternoon snack, or even a dessert with a scoop of vanilla ice cream.
Easy to Make with Simple Ingredients
You likely already have everything you need in your pantry, making this an ideal last-minute baking project.
Pro Tips for the Best Raspberry Lemon Crumble Bars
- Use High-Quality Jam – A good-quality raspberry jam with real fruit pieces will elevate the flavor.
- Let Them Cool Completely – This helps the bars hold their shape and makes cutting easier.
- Store Properly – Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Customize It! – Swap raspberry jam for strawberry or mixed berry, or add chopped nuts to the crumble topping for extra crunch.
Love This Recipe? Try These Next!
- Lemon Poppy Seed Muffins – A light and fluffy morning treat.
- Blueberry Oat Crumble Bars – A delicious variation with a blueberry twist.
- Strawberry Shortcake Cookies – The classic flavors of strawberry shortcake in cookie form!
Save this recipe and share it with friends! Let us know in the comments how your Raspberry Lemon Crumble Bars turned out. Happy baking!
