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Raspberry Crumble Bars Recipe

Dear Creatives, Here is the recipe for the Raspberry Crumble Bars as promised with the slight changes I made to the original. I hope you get a chance to make some over the holidays. Baking always makes the house warm & makes it feel more like the holidays! If you visit yesterday’s post you can see the step by step photos from making these yummy bars! I am sure if you rather these would be amazing with apricot jam or strawberry as well. If you’d like to join in I am going to have a recipe swap & hop for favorite cookies, dessert & holiday recipes!  Be sure to subscribe or follow along so you can join in!

Raspberry Crumble Bars

Raspberry Crumble Bars

See added notes, read through before making. Ensure you set aside 1/3 of the dough for the topping of dough & granola mixture. Make note of changes to recipe I made or use original adapted from:

To see step by step photos of making these visit:


  • 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. ( this was a change I made )
  • Preheat the oven to 350 degrees.


  1. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With 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)
  2. Sift 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
  3. Turn 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.
  4. Mix the granola into the remaining dough with your hands. Break 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, until lightly browned.
  5. Cool completely and cut into 9 or 12 bars. ( best not to stack them! & Omit if using my change. Sprinkle lightly with confectioners’ sugar.)
  6. Keep in a cool place or refrigerate. I would serve right away or next day.


This would make a great holiday bar! They are very yummy!


PS if you can’t wait & have something to share a holiday craft, decor or… sure to link up with inspiration spotlight weekly link up, I’d love you have you. See submit-link up page.

What are some of your favorite things to bake over the holidays?


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  1. says

    I’m getting all nostalgic about baking Christmas cookies now. When I was younger, we would start around the 1st of December with the “Lebkuchen” cookies, because after baking, you’d have to seal them in a container with apple slices to mellow them out for a couple of weeks so you wouldn’t break your teeth. *LOL* Ooooh, but they were good. We went less and less with the decorated/iced character cookies as we got older, but there were always days devoted to baking half a dozen different kinds of cookies. :O)
    LuAnn Braley recently posted & would love you to read..T Minus 20 MinutesMy Profile

    • Fawn says

      I love that LuAnn & those cookie memories sound delicious! I love that, just pulling out the recipes & baking batch after batch until I can bake no more, lol. I can’t wait to get to baking again, hopefully this weekend!

    • Fawn says

      Thanks Yona, for stopping by & taking the time to comment. I hope you get to make some at some point & enjoy them.

    • Fawn says

      Your welcome! Thanks for letting me know how you found me. I’ll be by to visit & meet you soon. Hope to see you often!

    • Fawn says

      The pastry crusty was so yummy, but then a little jam & almonds was like the icing on the cake! Thanks for stopping in & it’s always nice to visit you.