Raspberry Crumble Bars – The less sweet, less buttery version

by tina


About a year ago, one of my coworkers had made and shared these crumble bars with us.  I loved it so much that I asked her to share her recipe and she told me she had simply followed this barefoot contessa recipe and added a little more sliced almonds.  Super simple, she emphasized.  Since then, I’ve made them a couple of times and eventually tweaked it to my liking: the less sweet and less buttery version.  (I reduced the sugar to 78% and butter to 88% of what the original recipe called for, so if you feel that either of them is not enough for your liking, you could always add a little more of each).


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 6 ounces unsalted butter, at room temperature (Kerrygold pure irish butter)
  • 1 teaspoon pure vanilla extract (Trader Joe’s alcohol free)
  • 1/2 teaspoon kosher salt
  • 10 ounces raspberry jam (Cascadian Farm organic)
  • 2/3 cup granola with nuts (no fruit)
  • 1/3 cup sliced almond
  • confectioner’s sugar

(yields 24 bars)



Place the butter and sugar in the electric mixing bowl.  Use the paddle attachment and mix on medium speed just until combined.  Then add the vanilla extract and mix on low speed until combined.


In a mixing bowl, sift the flour and salt together.  Slowly add this to the electric mixing bowl with the mixer on low.  When they are combined, take it out of the mixer and use your hands to press the crumbly dough into a ball.


Preheat the oven to 350 degrees fahrenheit.

Turn the dough out on a board.


Lightly pat 2/3 of the dough evenly on the bottom of a 9 inch by 13 inch glass oblong baking dish and about 1/4 inch up the sides.


Spread with the jam, leaving a 1/4 inch border.


Mix the granola into the remaining dough with your hands.


Break the dough into small bits, and distribute it on top of the jam, covering most of the surface. (I didn’t end up using all of this since I didn’t want it to be too thick). Sprinkle the almonds on top.


Bake the bars for 45 minutes, until lightly browned.


After it cools completely, sprinkle lightly with confectioners’ sugar.  Cut into 24 bars and place them in cupcake liners.  Since it’s the holidays, you could also place them in some festive liners :)


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