Raspberry Lemon Crumble Bars
Deliciously sweet and tart flavors shine through in these Raspberry Lemon Crumble Bars! Made with fresh raspberries, lingonberry jam, lemon zest, butter, and flour, this recipe can be baked in about 30 minutes.
Raspberries Lemon Crumble Bars
Our recipe for Raspberry Lemon Crumble Bars uses the same buttery crumble mixture for both the crust and the topping, making this dessert quick and ready to bake in 2 easy steps.
There’s something about raspberries baked in a simple crust that brings a smile to everyone! Yes, it’s true. The ease of preparation makes these bars a lovely dessert you can whip up just hours before guests arrive.
These bar are loaded with fresh raspberry flavor with a hint of fresh lemon and some subtle tartness from the lingonberry jam. YUM!
Our two favorite flavors are raspberries and lemon, and it’s perfect combining these two flavors into desserts. This time, I decided to add in some of my favorite lingonberry jam to give the recipe a little twist and add more depth of flavor.
It’s no wonder why these raspberry lemon crumble bars disappear quickly every time we serve them.
What is Lingonberry?
Lingonberry is a wild berry that tastes sour or tart with a slightly sweet flavor. They are related to the cranberry family and can be found nowadays as a “jam” in most supermarkets. Lingonberries are also slightly bitter, and are rarely eaten raw. And, fresh lingonberries are often cooked and sweeten to make them more palatable.
Lingonberries are loaded with vitamins, polyphenols, and antioxidants. They are also known to help reduce:
- inflammation and inflammatory disease
- cardiovascular diseases
- degenerative diseases
- cancer
How To Make Raspberry Lemon Crumble Bars?
Let’s discuss the easy steps on how to make these delicious bars. Plus, our printable and full recipe card is on the bottom of this post.
- First, make the crumble mixture, which doubles as the crumble topping. Then pat about half (or more) of the crumble mixture on the bottom of a 9 x 13-inch baking dish. Set aside about at least 1 heaping cup of the mixture for the topping.
2. Next, make the raspberry and lemon filling. Then spread an even layer of the raspberry mixture over the bottom crust.
3. Then scatter on top with the remaining crumble mixture.
4 . Now it is ready to bake. Bake for about 25 to 30 minutes, or more. Once baked, these raspberry bars need to cool for at least 2 hours or more before cutting into them.
PRO TIP: It’s best to cut them into bars after they have been cooled, or they will fall apart. A good idea, we like to place the baking dish into our refrigerator to cool and make them firm for easy cutting.
Storing and Freezing…
- Store them in an air-tight sealed container. They will stay fresh at room temperature up to 3 days, or in the fridge for up to one week.
- Serve them chilled or at room temperature.
- They freeze well too, up to one month.
Easy Dessert to Serve Guests…
These bars turned out so delicious, you’ll want to make them all year long. The perfect dessert to serve at a special event or brunch, yet they are so comforting to eat at home as a treat.
Your taste buds will savor its buttery, soft crust along with a buttery soft crumble on top. Everyone will love experiencing the sweet and tart flavors of raspberry with a light refreshing undertone of lemon flavor.
ENJOY!!
More Delicious Fruit-Filled Bars You’ll Love!
- Blackberry Lemon Crumble Bars
- Strawberry Pineapple Crumble Bars
- Lemon Blueberry Crumble Bars
- Blackberry Lemon Crumble Bars
Hello friends! Are you baking with us? If you try our raspberry lemon crumble bars recipe, let us know and leave a review with a 5-star rating on our recipe card! For more delicious dessert recipes, follow us on Instagram and on Pinterest!
Raspberry Lemon Crumble Bars
Raspberry Lemon Crumble Bars are buttery soft with sweet and tart flavors in every bite along with a melt-in-your-mouth quality. These bars make the easiest dessert for everyone to enjoy all year long.
Ingredients
For the Crust and Crumble Topping:
- 1 cup of sugar
- 1 tsp. baking soda
- 3 cups all-purpose flour
- 1/4 tsp. salt
- zest of one large lemon ( at least 2 Tbsp.)
- 1 cup (8-ounces or 2 sticks cold unsalted butter, cut into chunks)
- 1 large egg
For the Filling:
- juice of 1 lemon ( about 1/4 cup)
- 1/2 cup sugar
- 2 tsp. cornstarch
- 2 cups (6-ounce) fresh raspberries- mashed with a fork
- 4 Tbsp. Lingonberry Jam
Instructions
- Preheat Oven to 375 F. Grease a 9 X 13-inch baking pan with cooking spray. Set aside.
- For the CRUST and CRUMBLE: In a large bowl, whisk together the sugar, baking soda, flour, salt, and lemon zest. Cut the butter and egg into the flour mixture with a pastry cutter. Or you can use your hands to crumble the mixture. The dough will be very crumbly. Take only about 2/3 of the crumble mixture into the prepared baking pan and pat down firmly in an even layer. Reserve the other 1/3 for the topping.
For the Raspberry Filling:
- Toss together the lemon juice, sugar, cornstarch, lingonberry jam, and raspberries until well combined. Pour the raspberry mixture on top of the crumbled crust in an even layer. And spoon any remaining lemon juice in the bowl on top of the raspberries.
- Sprinkle the remaining butter crumble mixture over the raspberry filling.
- BAKE on the center rack in the oven for 25 to 30 minutes, or until the top and sides of the crust are a golden color.
- Allow cooling completely at room temperature before cutting into bars and serving. Or chill before cutting into bars. Then cut into bars and serve.
- Yields:15 to 18 bars
Notes
Remember, all ovens vary, so the time is an estimate. If you have a older oven, they will need more baking time. New appliances will vary as well, so when you start to smell the delicious flavors coming from you oven, that is an indication they are almost fully baked.
Storing and Freezing:
- Store them in an air-tight sealed container. They will stay fresh at room temperature up to 3 days, or in the fridge for up to one week.
- Serve them chilled or at room temperature.
- They freeze well too, up to one month.
Nutrition Information:
Yield:
18 barsServing Size:
2 barsAmount Per Serving: Calories: 242
Happy Baking! 🙂
Thanks for stopping by!
xo Anna and Liz
Related Posts:
Welcome! From Anna and Liz
We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…
Sign Up For Our Email List
Something delicious for your inbox! Subscribe and join our email list and get all our recipes FREE!
I wish I could get lingonberries where I live. But I can get raspberriesw all the time, and these bars look like three big yesses: yes, yes, yes!
Hi Jeff! So nice to hear from you. You can get lingonberries in 2 places: “Amazon” always has it, and delivers (which is a plus) and “Home Goods/Marshalls” most of the time carries it in their gourmet food section. I always have a jar in my fridge, it is my favorite jam on toast in the morning with coffee. I hope this helps! 🙂
Just wondering the recipe calls for baking powder and in the instructions says soda. If you could clarify. Thanks. I’m going to try with the soda.
Oh, Did I make an error? I will go in and edit that, Thanks Patty!
I believe it’s baking soda, at times I have used baking powder when I run out of the baking soda. Let me know how they turn out for you!
I have seriously been thinking of making raspberry bars for the longest time lately. Thank you for sharing your timely and delicious recipe!
Happy summer days to both of you!
Roz
Thanks so much, Roz! And the same to you! Have a great week! 🙂
delicious i’m sure! no lingonberries here but i guess other berries could substitute.
cheers
sherry
Yes, Sherry, you can use other berries too! Also, you can easily find lingonberries on Amazon, I believe I added the link to it. Enjoy these bars, we LOVE them!
This is definitely a bar cookie I would love!
Thank you, Barbara! These are our family’s absolute favorite! Have a great day! 🙂
They look delicious!! I’m also on a diet after our vacation but am pinning these for when I get my weight back in check 🙂
Same here Susan! Thank you for pinning this one! xo 🙂
I made this absolutely delicious recipe. I had to alter the recipe to gluten free by using gluten free flour because
I have celiac disease. Didn’t make a difference, they are still delicious. Keep the recipes coming. FANTASTIC
Thank you so much for leaving a comment! It not only helps me but also helps everyone who reads them. So happy you enjoy this recipe Denise!
thanks again! Have a great weekend!
Thank you Sandra! Sweet comments like this keep me inspired to keep going. Thank you again!
This latest recipe looks and sounds really delicious! I always come to you for inspiration!