Raspberry Crumble Bars
1:19
YouTubeStephenie Reed
Raspberry Crumble Bars
These are one of those recipes I keep coming back to. Buttery, sweet, and packed with raspberry flavor… and simple enough to throw together anytime. This time I added a handful of fresh raspberries along with the jam, and wow—that little upgrade makes such a difference. You get that soft, sweet layer with pops of fresh tartness in every ...
7.5K views3 months ago
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These crumble bars are everything I want in a breakfast or snack — buttery, sweet, and packed with raspberry flavor. I used raspberry jam and added a handful of fresh raspberries to the center layer, and wow… that little upgrade takes them to a whole new level. The original recipe uses 1 cup whole wheat flour 1 cup all-purpose flour, but for this batch I used all all-purpose flour to keep things simple. I also use imitation almond extract because of my nut allergy — it gives that bakery-style fl
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These crumble bars are everything I want in a breakfast or snack —
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Raspberry Crumble Bars 😍 These bars so so fruity and buttery and they taste absolutely delicious! And they’re super easy to make 🫶 Sound on for full instructions 🔉 All you need is: For the shortbread: 225g salted butter, softened 120g granulated sugar 320g plain flour For the filling: 230g frozen raspberries 150g raspberry jam 60g granulated sugar 3 tbsp cornflour 1/2 tbsp lemon juice Tin size: 8x8” Bake 190C/(170C fan): 15 mins for base, then 35 mins for the top Allow base to cool for around
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These crumble bars are everything I want in a breakfast or snack — buttery, sweet, and packed with raspberry flavor. I used raspberry jam and added a handful of fresh raspberries to the center layer, and wow… that little upgrade takes them to a whole new level. The original recipe uses 1 cup whole wheat flour 1 cup all-purpose flour, but for this batch I used all all-purpose flour to keep things simple. I also use imitation almond extract because of my nut allergy — it gives that bakery-style fl
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