Raspberry Lemon Crumble Bars with Drizzle
If you’re craving a dessert that’s equal parts zesty, sweet, and buttery, these Raspberry Lemon Crumble Bars with Sweet Drizzle are your answer! With a golden crumble crust, a vibrant raspberry-lemon filling, and a sweet drizzle to balance the tartness, these bars are perfect for summer gatherings, cozy nights, or anytime you need a crowd-pleasing treat. I’ve included tips to adjust the sweetness based on your raspberries. Let’s get baking!
My Parchment Paper Hack for Easy Pan Prep
Lining a baking pan with parchment paper can be a hassle—those stiff edges never seem to stay put! Here’s my go-to method to make it effortless: take a sheet of parchment paper large enough to cover an 8×8-inch pan with some overhang. Run it under cold water for a few seconds to dampen it, then crumple it into a loose ball. Unfold the damp, crinkled parchment and press it into the pan. The wet, crumpled texture makes it pliable, so it hugs the corners and sides perfectly. No more fighting with slippery parchment or trimming to fit! This trick ensures easy removal of your bars for clean slicing and minimal cleanup. Just be sure to pat the parchment dry if it’s too wet before adding the crust.
Why You’ll Love These Bars
These bars are a flavor explosion: tart raspberries and lemon mingle with a buttery crumble, and a sweet drizzle ties it all together. They’re easy to make, customizable, and bake up quickly at 375°F, so you can enjoy them in less time. Whether your raspberries are super sweet or puckeringly tart, this recipe ensures the perfect balance of flavors.
Tips for Success
- Adjusting Sweetness: Taste your raspberries before mixing to choose the right sugar level (1/4 to 1/2 cup). The sweet drizzle is key to balancing tartness, so don’t skip it if your berries are tangy.
- Storage: Store in an airtight container in the fridge for up to 5 days. The drizzle may soften slightly but keeps the bars delicious. Freeze for up to 3 months; thaw in the fridge overnight.
- Make It Your Own: Try blueberries or blackberries instead of raspberries, or use a 1:1 gluten-free flour blend for a GF version. For less lemony zing, reduce zest to 1/2 tbsp.
Why These Bars Are a Must-Try
These Raspberry Lemon Crumble Bars are a delightful mix of tart, sweet, and buttery, with a quick bake time at 375°F that gets them on your table faster. The customizable sugar and sweet drizzle make them perfect for any raspberry batch, and they’re as pretty as they are tasty. Whether you’re baking for a party or a quiet evening treat, these bars will steal the show.Try this recipe and share your results! Drop a comment below or tag me on social media with your beautiful bars.
Happy baking!
Raspberry Lemon Crumble Bars with Drizzle
Print Recipe
Ingredients
Crust and Crumble:
- 2 cups unbleached all-purpose flour, spooned and leveled 240g
- ½ cup granulated sugar 100g
- ¼ tsp salt
- 1 cup salted butter, cold and cubed 225g
- 1 tsp vanilla extract
Raspberry Lemon Filling:
- 2 cups fresh or frozen raspberries (if frozen, thaw and drain) 240g
- ¼ to ½ cup granulated sugar, see note below 65g to 100g
- 2 tbsp lemon juice, freshly squeezed
- 1 tbsp lemon zest
- 1 tbsp cornstarch
- ¼ tsp salt
Sweet Drizzle:
- ¾ cup 90g powdered sugar 90g
- 1-2 tbsp lemon juice or milk, adjust for consistency
- ½ tsp vanilla extract
Instructions
- Preheat and Pan Prep: Preheat oven to 375°F (190°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- Prepare the Crust and Crumble: In a large bowl, combine flour, sugar, and salt. Add cold butter cubes and vanilla extract. Use a pastry cutter or fingers to work butter into flour until the mixture resembles coarse crumbs. Reserve 1 cup of the mixture for the crumble topping. Press the remaining mixture firmly into the pan to form the crust.
- Bake Crust: Bake for 20–22 minutes, until lightly golden. Let cool slightly.
- Make the Raspberry Lemon Filling: Taste raspberries to determine sweetness. In a medium bowl, mix raspberries, ¼ to ½ cup sugar (based on sweetness), lemon juice, lemon zest, cornstarch, and salt. Gently mash some raspberries, leaving others whole.
- Assemble Bars: Spread the raspberry filling evenly over the pre-baked crust. Sprinkle the reserved crumble mixture evenly over the filling.
- Bake Assembled Bars: Bake at 375°F for 40–45 minutes, until the crumble is golden and the filling is bubbly. If the topping browns too quickly, cover loosely with foil for the last 10 minutes.
- Cool and Cut: Let bars cool completely in the pan on a wire rack (about 1–2 hours) for clean slices. Lift bars out using parchment overhang and cut into 16 squares.
- Add the Sweet Drizzle: In a small bowl, mix powdered sugar with lemon juice or milk. Add more liquid (½ tsp at a time) until pourable but thick. Stir in 1/2 tsp vanilla extract, if using. Drizzle glaze over cooled bars in a zigzag pattern using a spoon or piping bag.
Notes
- Parchment Paper Tip: Wetting and crumpling a sheet of parchment paper before lining the 8×8-inch pan makes it easier to fit into corners and ensures smooth removal of the bars.
- Sweetness Adjustment: Taste raspberries before mixing to choose the right sugar amount.
- Sweet Raspberries: 1/4 cup (50g) granulated sugar
- Moderately sweet raspberries: 1/3 cup (65g) granulated sugar
- Tart raspberries: 1/2 cup (100g) granulated sugar
- Drizzle Suggestion: The sweet drizzle balances tartness, so don’t skip it if berries are tangy.
- Storage: Store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months; thaw in the fridge overnight.
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