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Raspberry Lemon Crumble Bars with Drizzle

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These Raspberry Lemon Crumble Bars combine a buttery crust, tangy raspberry-lemon filling, and a sweet drizzle for a perfect balance of flavors. Customize based on your raspberry sweetness. A perfect refreshing summer dessert.
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Prep Time:15 minutes
Cook Time:1 hour 5 minutes
Total Time:1 hour 20 minutes
Servings: 16 bars
Author: Julie Gavin

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Ingredients

Crust and Crumble:

  • 2 c. (240 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
  • ½ c. (100 g) granulated sugar
  • ¼ tsp. salt
  • 1 c. (225 g) salted butter cold and cubed
  • 1 tsp. vanilla extract

Raspberry Lemon Filling:

  • 2 c. (240 g) raspberries fresh or frozen (thaw and drain)
  • ¼ c. (65 g) granulated sugar see note below
  • 2 tbsp. lemon juice fresh is best
  • 1 tbsp. lemon zest
  • 1 tbsp. cornstarch
  • ¼ tsp. salt

Sweet Drizzle:

  • ¾ c. (90 g) powdered sugar sifted
  • 1 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 8x8-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 vanilla extract. Drizzle glaze over cooled bars in a zigzag pattern using a spoon or piping bag.

Video

Notes

  • Parchment Paper Tip: Wetting and crumpling a sheet of parchment paper before lining the 8x8-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.
Serving: 1bar | Calories: 321kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 156mg | Potassium: 85mg | Fiber: 3g | Sugar: 23g | Vitamin A: 380IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 2mg
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