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Golden brown and crisp on the outside with a sweet raspberry filling, this is the perfect treat for any type of large gathering! Raspberry Streusel Bars are easy to make and are always a big hit.
Raspberry streusel bars are like a dream come true! They are a wonderful combination of a baked good mixed with a fruity and fresh treat. This dessert is great for any occasion and is perfect for large gatherings because it is easy to make and can be cut to serve a crowd.
The outer layer of crust and streusel topping is baked until golden brown and crispy, paired with a filling that consists of a sweet, raspberry delight. Each bite is warm and inviting, giving these streusel bars an elegant taste and appearance. This is a dessert that everyone will love!
I love a good berry dessert and if you do too, try Raspberry Cheesecake Dip, Grandma’s Raspberry Cobbler or Blueberry Lemon Muffins. You will be so happy you did!
Table of Contents
Why You’ll Love This Recipe
- The bars are perfectly sweet without being overpowering.
- The raspberry flavor pairs well with the nutty pecans and light brown sugar streusel.
- These bars are easy to make in advance and store well in the fridge or freezer.
Recipe Ingredients
- All Purpose Flour—To add structure to the crust of the bars.
- Sugar—Granulated.
- Butter—Unsalted and softened. This will help the mixture stick together.
- Old-Fashioned Oats—Serves as the base of the crumb topping.
- Pecans—Toasted and chopped.
- Light Brown Sugar—Gives the streusel a deep, sweet flavor.
- Raspberry Jam—This will be the base of your filling.
- Raspberries—To add a fresh taste and texture to the filling.
- Lemon Juice—Freshly squeezed. To balance the sweet raspberries.
- Salt— This will enhance the flavor of the crust!
See the recipe card for full information on ingredients and quantities.
How to Make Recipe Raspberry Streusel Bars
Step #1. Preheat the oven. Line a baking pan with a foil sling and then grease the foil. Whisk the flour, granulated sugar, and salt together in a bowl. Add the majority of the butter. Beat using a mixer until the mixture is fully combined. Remove some of the mixture and place it in a separate bowl for later.
Step #2. Place the rest of the butter and flour mixture in the baking pan and press it into an even layer. Bake the crust until the edges start to brown.
Step #3. While the crust is cooking, mix the flour mixture, oats, nuts, and brown sugar together. Add the remaining butter and pinch the mixture until it becomes a crumbly texture. In a separate bowl, mash the jam, berries, and lemon juice together, leaving a few raspberry chunks.
Step #4.Spread the berry mixture evenly over the hot crust, then sprinkle on the topping. Bake until the filling is bubbling and the top is golden brown. Let the bars cool completely before removing them from the pan. Cut the bars into squares, serve, and enjoy!
Recipe FAQs
Streusel originated in Germany and is a crumbly topping that consists of butter, flour, and sugar. This topping is usually baked on top of sweet dishes like cakes, muffins, or bread. It can also include other spices or ingredients such as cinnamon, nuts, or oats. Streusel is just the right amount of sweet and can be used in so many ways. In this recipe we are baking it on top of raspberry bars, and it is absolutely delicious!
Absolutely! If you do not have fresh raspberries, you can use frozen instead and they will work just as well. Be sure to thaw them first, then pat them dry so there is no excess moisture. This will allow them to mix into the filling well, without making it too runny. Your bars will still taste incredible with frozen berries!
The top of your bars are expected to be crumbly, but the streusel should bake nicely into the filling. As for the bottom, there might be too much flour or too little butter. Both of these ingredients will affect how well your crust sticks together. Be sure to measure and use the proper ratios. Pressing the crust down evenly into the dish will help it stay firm after it bakes. I would recommend using the bottom of a measuring cup to press the crust for best results!
How to Store Raspberry Streusel Bars
These fruit bars can be stored at room temperature for 2 days, and in the fridge for up to 4 days. Whether you store them on the counter or fridge, place them in a covered container to keep them fresh. You can also keep the individually cut streusel bars in the freezer for up to 4 months! Simply wrap the bars well with plastic wrap, or place them in an airtight container. Allow them to come to room temperature before serving!
Expert Tips
- If you only have salted butter, you can use that in this recipe, but you should omit the added salt.
- A foil sling means extra tin foil hangs over the edges of the baking pan so you can easily remove the streusel at once, after it has cooled.
- It is crucial that you allow enough time for the bars to cool before cutting them. Place the pan on a wire rack for about 2 hours before removing them from the pan!
- I find it is best to use fresh raspberries; however, if you only have frozen raspberries then you can let them thaw in the fridge before using them.
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Raspberry Streusel Bars
Ingredients
- 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
Instructions
- 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).
- 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).
- 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.
- 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.
- In a small bowl mash the jam, berries, and lemon juice together, leaving a few chunks of raspberry.
- 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.
- 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.
Please put the ingredients in grams if the base depends on the right ratio of flour to butter. The base didn’t come out right the first time because I was trying to get the butter evenly distributed and in even pieces but then it suddenly turned into batter. The second time I made it I couldn’t get the butter evenly distributed but didn’t mix any further than the “wet sand” state, but when pressing into the pan there were parts with too much flour and parts with too much butter. Your photos show a thick shortbread crust but I could barely get enough smoothed out in the bottom of my baking dish to be about a 1/4” thick. The amount of fruit and jam was definitely not enough to spread evenly on the crust. In principle this recipe seems simple but it was really finicky. It would also help if you provided a photo of the “sand” texture for the base – since I had to guess what you meant. The flavor was good, but this too way longer than I wanted.
Thanks for the comment Grace, I’ll work on the weight measurements for this!