America’s Test Kitchen’s Raspberry Streusel Bars

America's Test Kitchen's Raspberry Streusel BarsToday’s recipe is one of my favorites! I love a good bar dessert because they come together quickly and feed a crowd. America’s Test Kitchen’s Raspberry Streusel Bars are one of my all time favorites because they taste like pie with about 1/4 the work. I’ve been making this recipe for years and it is always a huge hit. The crust is a bit like a shortbread, crisp and delicious, the filling is perfect (thanks to a jam + fresh fruit + lemon juice combo), and the topping is streusel! What’s not to love? Oh, and it’s raspberry! One of the best fruits on earth.

I made these raspberry streusel bars yesterday morning to take as a treat for my Activity Day girls. I’m lucky enough to be the leader for the 8- to 11-year-old girls from church and we do activities outside of our traditional Sunday meeting a few times a month. It’s the best assignment in the church! Bar desserts are perfect for that kind of gathering and everyone loves these.

America's Test Kitchen's Raspberry Streusel Bars
If you try these raspberry streusel bars, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!


America’s Test Kitchen’s Raspberry Streusel Bars

  • Yield: Makes 24 bars 1x


  • 2 1/2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 1/4 sticks unsalted butter, cut into 18 pieces and softened (1 and 1/4 cups), divided
  • 1/2 cup old-fashioned oats
  • 1/2 cup pecans toasted and chopped
  • 1/4 cup packed light brown sugar
  • 3/4 cup raspberry jam
  • 3/4 cup fresh raspberries
  • 1 tablespoon fresh lemon juice


  1. Preheat the oven to 375 degrees. Line a 9×13 inch baking pan with a foil sling and then grease the foil (have the foil over hang the edges so that you can remove the bars to cut and serve).
  2. Whisk the flour, granulated sugar, and salt together in a large bowl. Add 16 of the butter pieces (1 cup, save out 2 tablespoons). Use an electric mixer (or a stand mixer) and beat on low until the mixture starts to resemble wet sand, about 2 minutes. Remove 1 1/4 cups of the mixture and place it in a seperate bowl (reserve for topping).
  3. Place the rest of the butter and flour mixture in the baking pan and press it into an even layer with the bottom of a measuring cup. Bake the crust until it starts to smell good and the edges begin to brown, 14 to 18 minutes.
  4. While the crust is cooking mix the reserved flour mixture, oats, nuts, and brown sugar together. Add the remaining 2 tablespoons of butter and pinch the mixture between your fingers to make large pea-sized streusel.
  5. In a small bowl mash the jam, berries, and lemon juice together, leaving a few chunks of raspberry.
  6. Spread the berry mixture evenly over the hot crust, sprinkle on the topping. Bake until filling is bubbling and the topping is a deep golden brown, 22 to 25 minutes.
  7. Let the bars cool completely in the pan on a wire rack for 2 hours. Remove from the pan using the foil and then cut into squares and serve.


You can use frozen berries instead of fresh, just be sure to thaw before using.


For this recipe, I recommend:

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Recipe from The America’s Test Kitchen Family Baking Book, one of my all time favorite cookbooks.

America's Test Kitchen's Raspberry Streusel Bars

Here are a few of my other favorite bar cookies:
Reese’s Stuffed Peanut Butter S’mores Bars
Brownie Cheesecake Bars
Sugar Cookies Bars

Enjoy and have a great day!

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9 Responses
  1. Rebecca

    I love raspberry jam bars, oh yum. Never tried it with the fresh fruit and nuts in there too. I’ll have to give this a try!

  2. Wow! two of my favorites, I love nuts and raspberry jam as bread spread, but I don’t know that I can use this as bars. Yay! I’ll copy your recipe and served it with stockton bar hk’s soctch eggs 😉

  3. Marikay Devlin

    Our sons favorite recipe! Never tried with raw fruit and nuts. Has to be a winner. Store has raspberries on sale this week! What timing!!

  4. m edison

    WOW WOW WOW, made these and had to make a second batch. Big hit with friends. Used pistachio nuts instead. Gave some contrasting colour to the bars. You will love these using the fresh berries.

  5. vivian

    These were our Sunday dinner dessert and they were delicious! I love the contrast between the slightly salty crust and the sweet filling. Thanks for a great recipe.

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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