Raspberry Lemon Crumble Bars pair the sweet and tart flavors of raspberry and lemon with a buttery crumbly crust and topping. These bars are the perfect Summer treat!
Raspberries have a tart but sweet flavor that I love so much in baked goods! Especially in these lemon raspberry crumb bars. These are so super simple to make and so delicious. Whenever I have a bunch of berries I need to use up, I almost always will make this recipe because it’s so simple and comes out amazing every time no matter what kind of berries you use! If you don’t like raspberries or don’t have them on hand, you can just substitute your favorite berry in its place. Easy peasy.
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Why you'll love this recipe
- Easy recipe: The crust and topping are made from the same recipe so this dessert is very simple to make.
Ingredients
Crust/Topping
- Granulated sugar
- Light brown sugar
- Baking powder
- All-purpose flour
- Unsalted butter
- Lemon zest
- Egg
- Salt
Raspberry Filling
- Raspberries: fresh or frozen
- Granulated sugar
- Cornstarch
- Lemon juice + zest
Substitutions & Variations
- Try substituting the raspberries in this recipe for a different berry like blueberries or strawberries.
How to make lemon raspberry crumble bars
- Whisk together sugar, flour salt and baking powder. Cut in the butter until it resembles a coarse meal. Mix in the lemon zest and egg.
- Press half of dough into the prepared baking pan and bake for 7 minutes.
- While the crust is baking, make the filling. Stir together the raspberries, lemon juice, sugar and cornstarch.
- Once crust is done, spread raspberry mixture over the warm crust and crumble the remaining dough over the raspberries.
- Place back into oven and bake for another 35-45 minutes or until top starts to turn slightly golden.
- Cool completely before cutting.
Storage
- Bars will stay fresh for up to 5 days stored in an airtight container at room temperature or refrigerator.
- Freezing: Wrap bars individually or freeze the entire pan wrapped in a layer of plastic wrap and then a layer of foil. Place in a resealable, freezer-safe bag and freeze for up to 3 months.
Top these babies with a big scoop of vanilla ice cream for the ultimate Summer dessert!
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📋 Recipe
Raspberry Lemon Crumble Bars
Ingredients
Crust/Topping
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- zest of half lemon
- 1 egg
- pinch salt
Raspberry Filling
- 4 cups raspberries, fresh or frozen
- ½ cup white sugar
- 4 teaspoons cornstarch
- 1 ½ teaspoon lemon juice
- zest of half lemon
Instructions
- Preheat oven to 375°F. Grease a 9×13 inch pan, set aside.
- In a large bowl, whisk together sugar, flour salt and baking powder. Using your hands, fork or pastry cutter, cut in the butter until it resembles a coarse meal. Mix in the lemon zest and egg until fully combined. Press half of dough into the prepared baking pan and bake for 7 minutes.
- While the crust is baking, make the filling. Stir together the raspberries, lemon juice, sugar and cornstarch. Once crust is done, spread raspberry mixture over the warm crust and crumble the remaining dough over the raspberries.
- Place back into oven and bake for another 35-45 minutes or until top starts to turn slightly golden. Once done, allow them to cool completely before cutting.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Isabelle says
Hi, Baked these and now I continually bake them every month! I've modified them to make them ramekin slice kind of thingys, like an apple crumble but raspberry. With a scoop of vanilla, these warm (and room temp) slices are DELICIOUS! Just a question: 'Chocolate Chocolate and More' have posted the same recipe and same pictures, I just want it to be clarified that YOU are the maker of this recipe?
Thanks,
Isabelle 🙂
Sabrina says
I love lemon and raspberry! This looks like such a delicious dessert!