Raspberry Crumble Bars

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

Yield:
9 to 12 bars
Level:
Easy

Ingredients
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 -1/3 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 10 to 12 ounces good raspberry jam, such as Hero
  • 2/3 cup good granola without dried fruit
  • 1/4 cup sliced almonds
  • Confectioners' sugar, for sprinkling
Directions
Watch how to make this recipe

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.


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4.9 50
Loved these bars! This is my favorite recipe for shortbread bars and they taste great with any flavored fruit jam. I made my own granola and did not need to use the full 2/3 cup. item not reviewed by moderator and published
Yet another winner from Ina! Delicious as usual. Love the simplicity of butter, sugar, flour and fruit. This is our dessert for Easter dinner made last night. Offered to split one ahead of Easter for dessert last night with hubby but his response was, "nah, I want a whole one of those!" Very easy to make however I did goof up. Bought the fruit free granola specifically for this and forgot to add. Oh well, I think it may be better for us without! Like another reviewer stated, we don't need dental payments for broken dentures. Plus it was a nicer texture - I will eliminate it as well in my future baking of this recipe. Thanks Ina! <br /> item not reviewed by moderator and published
I loved the flavor of these bars.  But thought that there was too much shortbread.  So when I make them again I will use a larger pan. item not reviewed by moderator and published
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
I made these as part of my Christmas cookies exchange that I do with several friends. I found a cranberry raspberry jam at whole foods. I substituted 2/3 cup of the flour with almond flour. It gave a nice almond flavor. My husband said these were his favorite of all the cookies and I agree. They were easy to make. I plan to make another batch before Christmas. item not reviewed by moderator and published
Easy and delicious, the cookie base is buttery and good. One can use any kind of jam--apricot is quite good--for this crowd-pleasing dessert. item not reviewed by moderator and published
These bars are incredible! They have become my favorite dessert to take to gatherings. Everyone request the recipe. I use King Arthur White Whole Wheat Flour and they are beautiful and oh so tasty. I bet you can't just eat one. Thank you Ina! item not reviewed by moderator and published
Good recipe. Freezes well. The sliced almonds on top look very nice, but they fall off. The crumbly topping is not sticky enough to hold them on. The second time I crushed them a bit and mixed in with the crumbs. Better. item not reviewed by moderator and published
These raspberry bars are delicious.The ingredients were easy to find and inexpensive. They were very simple and I am sure I will make them again and again. The great thing about this recipe is that it is very versatile. Once you learn to make the shortbread you can imagine a million things that can substitute the raspberry preserves like cajeta (dulce de leche or cheesecake etc. Nevertheless, these bars are perfect as is. They were a huge hit with the family. If you are thinking of making this recipe I highly recommend it. Thank you so much, Ina. item not reviewed by moderator and published
Awesome and sooooo easy. Definite keeper. item not reviewed by moderator and published
I just made these bars for the second time. They are absolutely delicious. May only problem was when I beat the sugar and butter together it did not form a ball. But once you press it together it did form a ball and pressed it in the pan just fine. I do not have a 9x9 pan. I used a 7x11 pan and cooked for 40 min. I just cut them and ate one and forgot the powdered sugar but still delicious. I am bringing them to a party today, let's see if anybody asks for the recipe. item not reviewed by moderator and published
This recipe is just amazing. Didn't have raspberry jam so used blackberry instead and it was wonderful. Perfect with a nice cup of espresso. Will definitely make these again and try strawberry jam next time. Thank you Ina, we can always count on you for great recipes!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is the best bar recipe that I've ever made. Its excellent. I've made it twice within the last week. item not reviewed by moderator and published
This is the best dessert I've ever made! Try it out with different flavored preserves....apricot and strawberry are to die for! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Fantastic and easy! And I hate to bake! item not reviewed by moderator and published
Just delicious! I used Bonne Maman French raspberry preserves and almond granola. Perfect! Really. item not reviewed by moderator and published
I'm in heaven. These are so good, and so easy to make! I made them as written this time, but the possibilities are endless. I'm thinking Nutella filling would be great, or any kind of jam really. The only adjustment I made was to cover the pan loosely with foil for about 20 minutes of the bake time, because the almonds started to get brown within 15 minutes of baking. item not reviewed by moderator and published
Excellent! item not reviewed by moderator and published
Shortbread lovers, have at it. Have used blackberry, apricot, and cherry preserves (Trader Joe's fruit preserves are great!. Used a vanilla/coconut granola, coconut adds a nice touch. Perfect gift to bring when invited to someone's house. Just make enough to keep a few for yourself. item not reviewed by moderator and published
Easy and delicious! I had tart cherry preserves on hand and used that instead of raspberry jam. Also, my granola already had almonds in it so I didn't add any extra almonds. I served these to company and everyone loved them. A real hit! item not reviewed by moderator and published
These are amazing. I am an incredibly picky food critic and there is nothing I would have done to change this recipe other than to use salted butter and leave out the kosher salt. The only reason I say this is because I did not have unsalted butter on hand. I can't wait to try these with apricot preserves which my husband loves. You are the best Ina!!! item not reviewed by moderator and published
Absolutely amazing, delicious and so easy to make. Thanks Ina! item not reviewed by moderator and published
My Family thought these bars were awesome! Just a few simple ingredients (most of which are pantry staples and so easy to make. On the show, Ina greased the 9x9" pan and mixed the sliced almonds with the granola and dough. These weren't in the written instructions. With 2 sticks of butter in the dough greasing isn't necessary and sprinkling vs. mixing in the almonds makes no difference in the final product. I'll definitely make these again! item not reviewed by moderator and published
These were phenomenal. For the topping, I used coconut shavings and oatmeal instead. Absolutely delicious! Easy and perfect! item not reviewed by moderator and published
These are delicious. They are quick and easy to make. I made them with Raspberry, but there would be lot's of jams that would be delicious. I will make them again and again. They were wonderful warm out of the oven and just as tasty three days later. They stored nicely. I didn't have a square pan so I used a rectangular glass brownie pan. item not reviewed by moderator and published
I loved these bars and have made them twice. Every time someone asks for the recipe. If you love shortbread...you will love these. item not reviewed by moderator and published
I made these for Christmas and they were quite delicious. I first got this recipe while browsing through a magazine where an article on Ina was featured. If you love raspberry and shortbread, you'll flip over these. item not reviewed by moderator and published
These bars are to DIE for! Follow the recipe exactly, and you won't be sorry. One suggestion: these bars can be cut a little smaller than directed because they are so rich, so ridiculously satisfying! item not reviewed by moderator and published
Wonderful Bars, nice change from cakes and cookies fresh and delish: I used my own homemade raspberry jam , Forgot the almonds but we great anyway will make these again soon . item not reviewed by moderator and published
Oh my goodness. These are heavenly. We prefer strawberry to raspberry so I made this change. Also, Trader Joe's makes granola with chopped pecans in it (no fruit so I didn't use the almonds. No need. So, so simple and amazing results. I will make these again and again. item not reviewed by moderator and published
My husband's words were... These ROCK! I made them for the Superbowl party we are having, and had to keep chasing him away from them. I used the Hero raspberry jam, and thought it was the perfect tartness with the shortbread. So easy, and very few ingredients needed. These are our new go to for a quick dessert. item not reviewed by moderator and published
I have made these numerous times since the book came out. They are absolutely fabulous and my guests AND family raved about them. They are very rich and can be cut much smaller than indicated. I used Hero jam for the first time with this recipe and thought the tartness was a perfect contrast to the sweet and butter. Hero was well worth the expense. I used Kellogg's low fat granola for that part of the recipe. item not reviewed by moderator and published
Yuumi and delicios. I did it with strawberry jam because this is our preferred jam. item not reviewed by moderator and published

This recipe is featured in:

Winter Entertaining Guide