Raspberry Crumble Bars

Like a crisp, but with a cakier topping, a crumble lets your teeth sink right in and reveal all the incredible flavours. Using sweet and tart raspberries lets you capture the taste of summer at any time of year. They’re perfect for a decadent snack, or as part of a classic High Tea.

Prep Time
20 minutes
Cook Time
35 to 45 minutes
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A dozen raspberry crumble bars

Redpath® Golden Yellow Sugar & Redpath® Special Fine Granulated Sugar 2kg

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Special Fine Granulated Sugar 2kg

Redpath® Special Fine Granulated Sugar 2kg

An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

Redpath® Special Fine Granulated Sugar 2kg
Servings
15 bars (approximately 2½ by 1½ inches)
For the base and topping:
  • ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
  • 1 tbsp (6 g) lemon zest, finely grated
  • 1½ cups (188 g) all-purpose flour
  • ½ tsp (2 g) baking powder
  • ½ tsp (3 g) salt
  • ½ cup (113 g) butter, cubed
  • 1 egg, lightly beaten
For the filling:
  • 2½ cups (313 g) raspberries, washed and patted dry
  • 1 tbsp (15 ml) lemon juice, preferably freshly squeezed
  • 2 tsp (10 ml) pure vanilla extract
  • ¼ cup + 1 tbsp (63 g) Redpath® Granulated Sugar
  • 1 tbsp (8 g) cornstarch
  • ¼ tsp (2 g) salt
Instructions

Step 1

Preheat oven to 375°F (191°C). Lightly grease and line an 8-inch baking pan with parchment paper, leaving a 2-inch overhang on two facing sides of the pan for easy unmoulding.

For the base and topping:

Step 1

In a large bowl, massage the Redpath® Golden Yellow Sugar with the lemon zest until fragrant. Add in the all-purpose flour, baking powder, and salt. Whisk to thoroughly combine.

Step 2

Add in the cubed butter and lightly beaten egg. With a handheld mixer, mix on low speed until it forms a moist but crumbly dough. The dough should look like wet, clumpy sand.

Step 3

Place ⅔ (approximately 305 grams) of the dough into the bottom of the prepared pan. Press firmly to create the base of the bar. 

For the filling:

Step 1

In a bowl, gently toss the raspberries with the lemon juice and vanilla extract.

Step 2

In a separate small bowl, whisk together the Redpath® Granulated Sugar, cornstarch, and salt until evenly combined. Sprinkle over the raspberries and toss to coat.

Step 3

Pour and spread the raspberries over the base. Sprinkle the remaining dough over the raspberries to create the crumble top; do not press down.

Step 4

Place into the preheated oven and bake for 35 to 45 minutes or until the top is pale golden brown in colour, and the fruit is bubbling. Remove and place on a wire rack to cool completely.

Step 5

Using the parchment paper overhang, lift the bars from the pan to a cutting board. With a sharp serrated knife or chef’s knife, cut into 15 bars.

Completely cooled bars can be kept in an airtight container, in the fridge, for up to a week.

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Raspberry Bars