Description
Delightful Raspberry Streusel Bars featuring a buttery crust, a sweet and tangy raspberry preserves filling, topped with a crunchy cinnamon oat streusel. Perfect as a snack or dessert with an optional vanilla icing drizzle to elevate the flavor.
Ingredients
Crust
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour (spooned & leveled)
Filling
- 3/4 cup (240g) raspberry preserves
- 12-16 fresh raspberries
Streusel Topping
- 1/2 cup (43g) old-fashioned whole rolled oats
- 1/3 cup (70g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
Optional Topping
- Vanilla icing for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 300°F (149°C). Line an 8-inch square baking pan with parchment paper on the bottom and sides, leaving enough overhang to lift the bars out easily later. Set aside.
- Make the Crust: In a medium bowl, stir together melted butter, granulated sugar, vanilla extract, and salt until combined. Add 1 cup of all-purpose flour and mix until just combined. Press this mixture evenly into the prepared pan to form the crust base.
- Bake the Crust: Bake the crust in the preheated oven at 300°F (149°C) for 15 minutes until set. Remove from oven and increase oven temperature to 350°F (177°C).
- Spread Raspberry Filling: Evenly spread the raspberry preserves over the warm crust. Dot the preserves with the fresh raspberries.
- Prepare Streusel Topping: In a separate medium bowl, whisk together oats, brown sugar, cinnamon, and 1/4 cup of flour. Cut in the cold, cubed butter using a pastry blender, two forks, or fingers until the mixture looks like coarse crumbs.
- Top with Streusel and Bake: Sprinkle the streusel mixture evenly over the raspberry filling. Bake at 350°F (177°C) for 30–35 minutes or until the streusel is golden brown and the raspberry filling is bubbling at the edges.
- Cool and Chill: Remove the pan from the oven and let cool at room temperature for at least 20 minutes, then refrigerate for at least 2 hours or overnight to allow bars to firm up.
- Cut and Serve: Using the parchment overhang, lift the entire block from the pan and cut into 12 to 16 bars, depending on your preferred size. Drizzle with vanilla icing if desired. Serve chilled or at room temperature.
Notes
- Make sure the butter for the streusel topping is chilled and cut into small cubes to achieve a crumbly texture.
- Using parchment paper with overhang makes removing the bars from the pan easy and tidy.
- Chilling the bars before cutting helps them set properly and prevents crumbling.
- Fresh raspberries add texture and freshness but can be omitted or replaced with other berries if desired.
- Vanilla icing is optional but highly recommended for added sweetness and flavor contrast.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
