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Raspberry Crumble Bars Recipe

Raspberry Crumble Bars

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Average Rating:

Total Reviews: 29

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  • on June 10, 2013

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    AMAZING. AND EASY. I am a chef, and I can't believe how easy and good these are. I used peach preserves instead of raspberry and also scattered fresh blueberries over. I doubled the first time I made it. It fit just right in a 13 by 9 pan.

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  • on June 07, 2013

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    This is the best bar recipe that I've ever made. Its excellent. I've made it twice within the
    last week.

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  • on May 29, 2013

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    This is the best dessert I've ever made! Try it out with different flavored preserves....apricot and strawberry are to die for!

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  • on May 17, 2013

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    I have been cooking and baking almost all of my life and Barefoot Contessa is one of my favorite hosts on the Food Network. I never miss an episode and frequently tape them for review later. I recently made Ina's raspberry bars and they were excellent. They use ingredients that most of us have around the kitchen all the time and they went together very quickly. I should add here that I used my food processor for the cookie dough base and worked out great. I did make my own granola using Ellie Krieger's recipe, cutting the recipe in half. The cookies are great. I just made another batch using strawberry jam in place of raspberry. Thank you Ina. Sincerely, Marianne Ward

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  • on May 10, 2013

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    My boyfriend just purchased the Foolproof cookbook for me and this was the first recipe I made from my new book. These are super simple to make and are unbelievably delicious! After our first serving, I placed the left overs in the fridge. I think these are even better when they are eaten cold (we enjoyed them served with some vanilla ice cream. My boyfriend could not stop eating them. I will definitely be making these again!

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  • on April 22, 2013

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    Wonderful!! I found Hero jam at my local grocery store, yea! These are super easy to make. My family ate them up! My oven is like 60 years old and on the fritz so I only had to bake mine for about 25-30mins. I let them cool over night on the kitchen counter then sliced them the next morning and added the powdered sugar. Will make it again and again and again. Thanks Ina - these truly are Foolproof!

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  • on April 20, 2013

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    Yummy! One tip, be sure crust comes up the side of the pan a bit or the raspberry bubbles over and makes it difficult to lift the bars out of the pan.

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  • on April 03, 2013

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    I have read only amazing reviews of this recipe, so I was super excited to make Ina's Raspberry Crumble Bars. I am a HUGE, HUGE Ina fan, but these didn't knock my socks off. Sorry Ina!!!! I may have messed them up -- I was so excited to make them that I didn't want to wait for my frozen butter to soften, so I soaked it in warm water to bring it to room temperature. Some of the butter ended up melting, and some stayed a little solid. I used it anyway, which probably was a mistake. = I didn't love the texture of the shortbread, it was really crumbly, but still very buttery and rich at the same time. Maybe they would have been better if I used properly softened room temperature butter, or if I cooked them for a little less time? Aside from the texture issue, I wasn't blown away by the overall flavor either. They are super rich and a little tart at the same time. Overall, I don't think I'll make this one again.

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  • on March 19, 2013

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    I just bought the book, Foolproof. This recipe is on the back cover. I have made it twice. Each time I could hardly keep my hands off it before my company arrived. Looking at the photo makes me want to play hooky from work and go home to make it again.
    It is soooo good! It is soooo easy! You must try it.

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  • on March 06, 2013

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    These bars were extremely easy to make and wonderful! I can get the entire thing assembled before my oven gets up to temp! My family is a big fan of them! I use whatever jam or preserves we're in the mood for (have used raspberry, cherry, apricot, blueberry and blackberry and recently tried the recipe using lemon curd instead of jam and they were wonderful.

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