Raspberry Crumble Bars


October 21, 2015

Recipe and photo courtesy of:


½ pound (2 sticks) unsalted butter, at room temperature (+1 tbspoon )

¾ cup sugar

1 teaspoon pure vanilla extract

2 1/3 cups all-purpose flour

½ teaspoon kosher salt

10 to 12 ounces good raspberry jam, such as Hero

2/3 cup good granola without dried fruit

1/4 cup sliced almonds

Confectioners' sugar, for sprinkling OR

Prior to baking make a mixture of sugar & cinnamon then sprinkle on top.


1Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined.

2With the mixer on low, add the vanilla. (seemed a little dry after mixing in flour *see step below, added a slight more butter & dash more vanilla, but do not over do)

3Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. T

4Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about ¼ inch up the sides. Spread with the jam, leaving a ¼-inch border.

5Mix the granola into the remaining dough with your hands.

6Break the dough into small bits, and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes at 350, until lightly browned.

7Cool completely and cut into 9 or 12 bars. ( best not to stack them! & Omit if using my change. Sprinkle lightly with confectioners’ sugar.)

8Keep in a cool place or refrigerate. I would serve right away or next day.