Raspberry Crumble Bars

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
9 to 12 bars
Level:
Easy

Ingredients
Directions

Preheat the oven to 350 degrees.

Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.

Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.

Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.9 47
This is a great recipe! I love making these bars they are so easy, and delicious. I've made them countless times, and my friends love them. I've taken them to parties, and have also given them aways as edible gifts. I would highly recommend trying this recipe! Thanks Ina for another wonderful recipe!! item not reviewed by moderator and published
looks good, I think 'll use Apricot preserves and use oats instead of the granola I have breakable teeth and don't need dental bills. maybe some sliced almonds. item not reviewed by moderator and published
Delicious and easy. I used a smaller pan so had extra dough. With the granola already incorporated, I rolled the unused dough into balls and made thumbprint cookies, placing raspberry preserves in the center. My family liked the cookies even better than the bars. item not reviewed by moderator and published
Thank you for another reliable recipe Ina! You always add that extra flavor to take the flavor over the top, masterful! item not reviewed by moderator and published
Just made these for an office lunch and they were a HUGE HIT. The crust was wonderful---just slightly sweet and not dry at all. The jam was offset by the savory crust. And that hint of salt really brought the whole thing to life. All in all, this was one of the easiest Barefoot Contessa recipes I'd ever made and one of the most successful. In fact, my boss told me that this was her favorite dessert that I'd made for our office. item not reviewed by moderator and published
Had these at a girlfriend's house and started making them myself because we love them so much! I use Trader Joe's reduced sugar seedless raspberry jam and do somewhat less than the amount called for, maybe 8-10 oz. I've used "good" granola and leftover combos of granola dust, all to great effect. I've never used granola w/ fruit; I think the fruit would get too chewy/dry. I also go a bit heavy on the kosher salt (3/4 tsp) for a bit more pizazz. They even freeze well! item not reviewed by moderator and published
A flawless recipe. Exceeded my expectations even from the brilliantly consistent Ina Garten. Don't miss this one ! item not reviewed by moderator and published
I don't bake. BUT had to for a luncheon. This seemed easy enough. AND IT WAS!!! I substituted blackberry preserves as I don't care for raspberry. AWESOME. If you use a disposable pan, cut time by 1.5 minutes. Would make again! item not reviewed by moderator and published
OMG I loved this recipe.... It came out of the oven about 20 minutes ago... I got a little creative and after I put the jam I thinly sliced up some bananas before adding the top dough bits... and almonds... Yes indeed.. this is such a great recipe to play around with..... I also veganized it with vegan butter, vegan sugar and organic ingredients.... Thank you.. :) Chef Rain item not reviewed by moderator and published
Excellent recipe. Easy to follow and compliments from everyone who tried this for a Christmas holiday dessert. item not reviewed by moderator and published

This recipe is featured in:

Winter Entertaining Guide