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Raspberry Crumble Bars Recipe

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Raspberry Crumble Bars Recipe

Prep Time: Cook Time:


  • Butter without salt | 2.00 stick
  • Self-rising enriched wheat flour | 2.25 cup
  • Granulated sugar | 2.25 cup
  • Brown sugar | 0.50 cup packed
  • Whole wheat, rolled oats, presweetened, with pecans, cereal | 1.00 cup 1 NLEA serving
  • Salt | 0.25 tsp
  • Egg, whole, raw | 1.00 medium
  • Raspberries, raw | 2.00 cup
  • Lemon juice, raw | 3.00 tsp
Nutrition Facts (Per Serving)

Calories per serving: 441.17 mg

Fat per serving: 16.77 g

Saturated fat per serving: 9.91 g

Protein per serving: 3.82 g

Sodium per serving: 383.25 mg

Cholesterol per serving: 54.13 g


  1. Preheat the oven to 350 degrees F.
  2. Butter an 8-inch square baking pan.
  3. Add the flour, brown sugars and 1/2 cup of granulated sugar , oats and salt to a bowl in your stand mixer.
  4. Add in the butter and beaten egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.
  5. Meanwhile make Raspberry Preserve: Put raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains,(you need 3 1/2 cups). Add more water if there isn't enough.
  6. Put the berry liquid into a new saucepan over medium heat and bring to a simmer again.
  7. Once it simmers, start adding 1-3/4 cup of sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar.
  8. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer, stir constantly.
  9. Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.
  10. Press the remaining crumb mixture on the bottom the prepared pan.
  11. Spread 1 cup of Raspberry Preserves over top, leaving 1/2-inch border.
  12. Crumble the rest of the oat mixture over the preserves. Bake until lightly browned, 40 to 50 minutes.
  13. Cool completely before cutting into bars.

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