Raspberry Crumble Bars

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these are great bars...and a crowd pleaser!! I get rave reviews when I make these, no matter what preserves I use ( apricot , strawberry or raspberry. thanks Anne. I miss your show!

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This is a terrific recipe! It works with any berries, really. I used blueberries because I didn't have any rasberries on hand. Also, I added mint to the berries. It gave it a very fresh kick! If you want the crumble to be a little richer, add a splah of cream! Mmm!

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Anne's recipes are the best. These bars are easy and delish!

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This was soooo delicious, we had to stop ourselves from eating the whole pan in one sitting! It was very easy to make. 8x8 was a little small, so I will be doubling the recipe next time. Also, my dough was not real "crumbly", as I might have over mixed it just a bit. It didn't affect the outcome though...I just broke it into pieces onto the top as the "crumb" and it worked fine. I cooked the full time 40 minutes, to get a nice brown top. I used blueberry preserves, as I prefer that over raspberry, and it was simply awesome!

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I added a 7 ounce tube of almond paste to the crumble and baked it a little longer.,
these were delicious., my in laws were without elec. from the hurricane for a week and
they tore these up. The bars were gone in two days. I'm going to try the bridge mix
bars next.

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Unbelievably good....even better the next day if that's possible. They almost tastes like a cobbler....imagine it warm with vanilla ice cream and a tiny sprinkle of cinnamon, or apple/cinnamon filling with vanilla ice cream...oh, heavenly! Love your recipes, Anne. They never fail! Thanks.

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I would give this recipe 5 stars except I ran into the same issue with the preserves that one of the other reviewers did. The preserves ended up being raspberry simple syrup. The directions were definitely not thorough enough for someone that has no experience making preserves. However, using store-bought preserves, as most of the other reviewers did, the bars came out great. Love them and will make them again!

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I really enjoyed this bar. I made it with home made strawberry jelly and spread out the dough in a 9x13pan. They turned out a little dry, but overnight in the fridge in an airtight container and they were moist and delicious.

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I Love this recipe! so versatile, what first hooked me was that you make the crust and topping all in one batch in my kitchenaid mixer! the first time I used a low sugar spread of peach&mango, they were Delicious! 2nd batch I used up a jar of apple butter for the filling, I added more oats less flour and put in some walnuts. these bars double as a dessert or the best breakfast bar. I used whole wheat pastry flour. I may try a batch without the egg next time to see if they turn out a bit more crumbly.

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Awesome! Just made them for a July 4th picnic. I made one batch using raspberry preserves and one with blueberry preserves. Both were a hit! The only thing I added was a teaspoon of cinnamon to the crumble mixture. I also used a brownie pan instead of a square pan, which resulted in a little less bottom crust, which I loved! Would be fantastic in the fall with apple preserves or even pumpkin!