Raspberry Crumble Bars
Delightful bars combining tart raspberries with a rich, buttery crumble topping, perfect for any occasion.
Ingredients
For the Crumble Base and Topping
- 290 g plain (all-purpose) flour
- 160 g granulated sugar
- 200 g cold unsalted butter, cubed Ensure the butter is cold for desired texture.
For the Filling
- 200 g raspberry jam Use high-quality jam for best flavor.
Instructions
Preparation
- Preheat the oven to 180°C (160°C fan)/350°F/Gas mark 4. Line a 20cm (8in) square baking tin with nonstick baking paper.
- In a large mixing bowl, add the flour and sugar. Add the cubed butter and rub it in with your fingertips until the mixture looks like breadcrumbs.
- Press two thirds of the mixture firmly into the prepared tin to form the base. Refrigerate the remaining one third.
Assembly and Baking
- Spread the raspberry jam evenly over the base, right to the edges.
- Crumble the chilled reserved mixture over the top, fully covering the jam.
- Bake for 50–60 minutes until the top is crisp, golden brown, and cooked through.
Cooling and Serving
- Cool completely in the tin, then cut into 16 squares and serve.
Notes
Store in an airtight container at room temperature for up to 5 days. Avoid refrigeration to maintain texture.