Streusel Topped Raspberry Squares
These Streusel Topped Raspberry Squares will get rave reviews with their shortbread crust, berry filling and crumble topping! Impossible to resist!!
These luscious raspberry Cookie Bars are an easy dessert that will disappear before your eyes!
Streusel Topped Raspberry Squares
I torture my husband and designated dishwasher by making desserts our children love, but he does not. Grasshopper Pie, Coconut Cupcakes and Caramel Brownies do not bring him one iota of joy. Brownies and chocolate chip cookies do! And Raspberry Pie. So I knew these raspberry bars would not get the usual scrutinizing eye since there was no mint, no coconut, no caramel and no nuts in sight! Only deliciousness.
How to Make Raspberry Bars
- The first layer is a shortbread crust. Simply cut the chilled butter into the dry ingredients with a couple of knives, a pastry blender or a food processor. Pat into your baking pan lined with non-stick foil and bake. PRO-Tip: Lining your baking pan with foil makes it easy to remove the bars for cutting as well as making cleanup a breeze!
- When the crust comes out of the oven carefully spread warmed jam over the surface and set aside.
- Mix the fresh raspberries with flour and set aside while you make the streusel.
- Combine the topping ingredients and like with the crust, you’ll want to cut the ingredients into a coarse, cornmeal-like consistency with some pea-sized crumbs. PRO-Tip: Use your fingers to pinch and squeeze the topping into larger crumbs.
- Top the jam with the raspberries, then crumble on the streusel and bake!
- Cool, remove from pan, slice and serve.
1. Crust topped with jam and berries 2. Berries topped with streusel 3. Baked raspberry bars
How to Store Raspberry Bars
Keep these cookie bars in an airtight container in the refrigerator for up to 5 days.
Do Raspberry Bars Freeze Well?
I have not frozen this particular recipe, but generally, you can freeze cookie bars and squares for up to 3 months. I’d suggest defrosting them in the refrigerator overnight. Note that the streusel topping might soften a bit as it defrosts.
Can You Use Frozen Raspberries?
I haven’t tested this, but if you’d like to give it a try, do not defrost the raspberries before layering them. Also, use the extra tablespoon of flour to make up for the extra juices that typically come with frozen berries. They may take an extended baking time due to the frozen berries.
What’s the best way to cut these bars?
I like to chill the bars to firm them up, then remove them to a cutting board using the foil as a sling. Use a large sharp knife and make two parallel slices from one end to the other, making 3 equal width rectangles. Then rotate the pan 90 degrees and repeat, cutting the bars into 9 squares. See my post on How to Cut Cookie Bars for more tips.
Can these raspberry squares be made with other berries?
Yes, these raspberry squares could easily become blackberry or blueberry squares. Just swap out both the berries and use a corresponding jam flavor.
You might even be able to rationalize that these are a “healthier” dessert since they are chock full of berries. Well, that might be a bit of a stretch; just don’t think of the calories and enjoy!
More Raspberry Dessert Recipes:
- Best Berry Dessert Recipes from The View from Great Island
- Chocolate Raspberry Pavlova
- One of my favorite Raspberry Recipes – Raspberry Crisp!
- Raspberry Topped Mini Cheesecakes
- Peach Raspberry Crisp
- White Chocolate Raspberry Swirl Cheesecake
- Peach Raspberry Galette
- Raspberry Amaretto Bundt Cake
- Traditional English Trifle
- More Dessert Recipes
This recipe was first shared in July 2014. Text and photos were updated in 2020.
- 3/4 cup flour
- 1/4 cup powdered sugar
- Dash of salt
- 6 tablespoons butter, cold and cut into pieces
- 1/4 cup raspberry jam, with or without seeds
- 2 cups fresh or frozen raspberries
- 1-2 tablespoons flour
- 4 tablespoons butter, cold and cut into pieces
- 1/2 cup flour
- 1/2 cup packed brown sugar
- Preheat oven to 375º.
- Make crust by combining ¾ cup flour, powdered sugar, salt, and 6 tablespoons of butter. Cut butter into dry ingredients till the butter is the size of small peas (may use a pastry blender or even food processor). Sprinkle the mixture into the bottom of an 8 x 8-inch pan. Press onto bottom of pan using your hands. Bake 10-12 minutes or till just starting to brown.
- Make the filling by melting the jam in a small saucepan or the microwave.
- Gently mix the raspberries with 1-2 tablespoons of flour (I just used 1 tablespoon with fresh berries). Set aside.
- Make the streusel topping by mixing the remainder of the butter, flour and brown sugar using a pastry blender or food processor just till combined and crumbly.
- When the crust is done, remove from oven and using pastry brush or back of a spoon, spread jam over the surface. Top with berries, then sprinkle with streusel topping.
- Bake 25-30 minutes or till berries are bubbling and topping is brown. Cool completely before cutting.
This recipe can easily be doubled and baked in a 9 x 13-inch pan. Baking times remain the same.
Adapted from Stonewall Kitchen Favorites.
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Serving Size:1 bar
Amount Per Serving: Calories: 158Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 70mgCarbohydrates: 22gFiber: 2gSugar: 11gProtein: 2g