Raspberry Lemon Crumble Bars
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!
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 16 -20 bars
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
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.
Storage instructions: Bars will stay fresh for up to 5 days stored in an airtight container at room temperature or refrigerator.
Freezing instructions: 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.