I can never resist these buttery raspberry shortbread bars, with their jammy center and irresistible golden crumble. One pan disappears fast, and everyone asks for the recipe.

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I am completely obsessed with these Raspberry Shortbread Crumble Bars because they hit that sweet spot between buttery, crumbly, and bright. The shortbread base melts the second I bite in, then the raspberry jam cuts through with this tangy little pop that keeps me reaching for another square.

And that crumble on top? My favorite kind of messy.

I love how the powdered sugar gives the dough this tender, almost delicate bite without making the bars feel fussy. But honestly, I mostly adore them because they disappear fast.

Sticky fingers, crumbs on the plate, regrets? Nope.

Just raspberry-shortbread happiness.

Ingredients

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Flour makes the base sturdy, crumbly, and cookie-like without getting too fussy.
Powdered sugar keeps the shortbread tender, soft, and a little melt-in-your-mouth.
Granulated sugar adds sweetness and helps the crumble get those lightly crisp edges.
Salt keeps everything from tasting flat.
Tiny amount, big deal.
Vanilla brings cozy bakery flavor, like the bars tried a little harder.
Cold butter is the magic.
It makes the crust rich, sandy, and crisp.
Raspberry jam gives that sweet-tart center, sticky in the best way.
Lemon juice wakes up the filling so it doesn’t taste too sugary.
Plus, coarse sugar adds sparkle and crunch if you’re feeling fancy.
Basically, sliced almonds bring a toasty bite that plays nicely with raspberry.

Ingredient Quantities

2 1/2 cups (315 g) all purpose flour

1/2 cup (60 g) powdered sugar

1/2 cup (100 g) granulated sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 cup (226 g) unsalted butter, cold and cubed

12 ounces (340 g) raspberry jam or seedless raspberry preserves

1 tablespoon fresh lemon juice (optional, brightens the filling)

Coarse sugar or sliced almonds for sprinkling on top, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the paper.

2. In a large bowl whisk together 2 1/2 cups (315 g) all purpose flour, 1/2 cup (60 g) powdered sugar, 1/2 cup (100 g) granulated sugar, and 1/4 teaspoon salt.

3. Add 1 teaspoon vanilla extract and 1 cup (226 g) cold cubed unsalted butter to the dry ingredients. Use a pastry cutter, two forks, or a food processor to cut or pulse the butter into the flour mixture until it resembles coarse crumbs with some pea sized pieces remaining.

4. Reserve about 1 1/2 cups of the crumb mixture for the topping and press the remaining mixture evenly into the bottom of the prepared pan to form the shortbread base. Use the bottom of a measuring cup to compact it firmly.

5. In a small bowl stir 12 ounces (340 g) raspberry jam or seedless raspberry preserves with 1 tablespoon fresh lemon juice if using, then spread the jam in an even layer over the pressed shortbread base.

6. Sprinkle the reserved crumb mixture evenly over the jam layer to create the crumble topping. If desired sprinkle coarse sugar or sliced almonds on top for extra texture.

7. Bake on the middle rack for 25 to 30 minutes or until the top is lightly golden and the jam is bubbling at the edges.

8. Remove from the oven and allow the bars to cool completely in the pan on a wire rack, about 1 to 2 hours, so the filling sets.

9. Lift the bars from the pan using the parchment overhang, transfer to a cutting board, and cut into squares or bars. Store in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.

Equipment Needed

1. Oven and 9×13 inch baking pan lined with parchment paper
2. Mixing bowls (large and small)
3. Whisk and measuring spoons
4. Measuring cups (dry and liquid)
5. Pastry cutter or food processor (or two forks)
6. Rubber spatula or offset spatula
7. Glass or metal measuring cup or the flat bottom of a measuring cup to press the crust
8. Wire cooling rack, knife and cutting board for slicing

FAQ

Can I use a different jam or fresh raspberries instead of raspberry jam? Yes. Apricot, strawberry, or mixed berry preserves work well. If using fresh raspberries, cook them down with sugar and a little cornstarch until thick before spreading.

How do I prevent the filling from making the bottom crust soggy? Spread a thin layer of jam and avoid overfilling. You can stir in a tablespoon of cornstarch or a little powdered sugar into the jam to help thicken it. Chilling the base before adding the filling also helps.

Can I make the dough by hand rather than with a food processor? Yes. Rub the cold cubed butter into the dry ingredients with your fingertips until the mixture looks like coarse crumbs, then press about two thirds into the pan for the base and reserve the rest for the crumble top.

How should I store and how long will the bars keep? Store at room temperature in an airtight container for up to 3 days. Refrigerate for up to 7 days. For longer storage freeze fully cooled bars in a sealed container for up to 3 months.

Can I make these ahead for a party? Absolutely. Bake and cool completely, then store in the refrigerator or freeze. Bring to room temperature before serving or warm gently in a low oven for a few minutes to refresh the shortbread texture.

My topping is too crumbly and falls apart when cut. Any tips? Press the reserved crumb mixture firmly over the jam before baking so it fuses together. Also ensure the butter is evenly distributed when mixing. If desired, press a few sliced almonds or a light sprinkle of coarse sugar on top to help hold it together and add crunch.

Raspberry Shortbread Crumble Bars Recipe Substitutions and Variations

All purpose flour: use a 1-to-1 gluten free baking blend (315 g) for a gluten free bar, or swap for whole wheat pastry flour, using the same weight and expect a slightly nuttier, denser crumb.
Powdered sugar: make your own by pulsing 1/2 cup (100 g) granulated sugar in a blender until superfine, or use 1/2 cup (60 g) coconut sugar powdered for a subtle caramel note; add 1 teaspoon cornstarch if you need the anti-caking quality.
Unsalted butter: replace with cold vegan butter sticks or cold vegetable shortening 1:1 (226 g) for a dairy free option; vegan butter gives a similar flavor while shortening yields a crisper, less rich shortbread.
Raspberry jam: substitute with seedless mixed berry preserves or warmed fresh raspberries sweetened with 2 to 3 tablespoons sugar and 1 tablespoon lemon juice, cooked down until thickened for a fresher filling.

Pro Tips

1. Keep the butter very cold and work quickly. Cold, pea sized bits of butter in the dough give you those tender, slightly sandy shortbread crumbs. If the mixture warms up, pop it in the fridge for 10 to 15 minutes before pressing into the pan.

2. Press the base firmly and evenly. Use the flat bottom of a measuring cup to compact it; a dense, even base prevents the bars from crumbling when you cut them and helps the jam stay on top instead of seeping into the crust.

3. Choose your jam for texture and brightness. Seedless preserves give a smooth, clean look while chunky jam adds fruit pockets. Stir in the optional lemon juice to cut sweetness and boost the raspberry flavor, especially if your jam is very sweet.

4. Cool and chill before slicing. Let the bars come to room temperature, then refrigerate for 30 to 60 minutes for the cleanest cuts. Use a sharp knife warmed under hot water and wiped dry between slices for neat edges.

Raspberry Shortbread Crumble Bars Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can never resist these buttery raspberry shortbread bars, with their jammy center and irresistible golden crumble. One pan disappears fast, and everyone asks for the recipe.

Servings

servings

Calories

353

kcal

Equipment: 1. Oven and 9×13 inch baking pan lined with parchment paper
2. Mixing bowls (large and small)
3. Whisk and measuring spoons
4. Measuring cups (dry and liquid)
5. Pastry cutter or food processor (or two forks)
6. Rubber spatula or offset spatula
7. Glass or metal measuring cup or the flat bottom of a measuring cup to press the crust
8. Wire cooling rack, knife and cutting board for slicing

Ingredients

2 1/2 cups (315 g) all purpose flour
1/2 cup (60 g) powdered sugar
1/2 cup (100 g) granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup (226 g) unsalted butter, cold and cubed
12 ounces (340 g) raspberry jam or seedless raspberry preserves
1 tablespoon fresh lemon juice (optional, brightens the filling)
Coarse sugar or sliced almonds for sprinkling on top, optional

Directions

Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the paper.
In a large bowl whisk together 2 1/2 cups (315 g) all purpose flour, 1/2 cup (60 g) powdered sugar, 1/2 cup (100 g) granulated sugar, and 1/4 teaspoon salt.
Add 1 teaspoon vanilla extract and 1 cup (226 g) cold cubed unsalted butter to the dry ingredients. Use a pastry cutter, two forks, or a food processor to cut or pulse the butter into the flour mixture until it resembles coarse crumbs with some pea sized pieces remaining.
Reserve about 1 1/2 cups of the crumb mixture for the topping and press the remaining mixture evenly into the bottom of the prepared pan to form the shortbread base. Use the bottom of a measuring cup to compact it firmly.
In a small bowl stir 12 ounces (340 g) raspberry jam or seedless raspberry preserves with 1 tablespoon fresh lemon juice if using, then spread the jam in an even layer over the pressed shortbread base.
Sprinkle the reserved crumb mixture evenly over the jam layer to create the crumble topping. If desired sprinkle coarse sugar or sliced almonds on top for extra texture.
Bake on the middle rack for 25 to 30 minutes or until the top is lightly golden and the jam is bubbling at the edges.
Remove from the oven and allow the bars to cool completely in the pan on a wire rack, about 1 to 2 hours, so the filling sets.
Lift the bars from the pan using the parchment overhang, transfer to a cutting board, and cut into squares or bars. Store in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.