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The easiest raspberry crumble bars made with raspberry jam, shredded coconut, and buttery shortbread dough.
Raspberry crumble bars taste like summer but can be made year round. This recipe is so easy because it uses a jar of raspberry preserve or jam, no need for fresh berries. It’s buttery soft and packed with the sweetness and slight tartiness from the raspberry jam.
These raspberry bars have three layers the bottom layer being a shortbread crust. Next a layer of raspberry jam followed by a crumble topping. The crumble top reminds me of a streusel topping. Adding coconut to the shortbread base adds not only a great flavor but texture as well.
I have been making these raspberry crumb bars for years. It’s a simple dessert with simple ingredients I usually have most the ingredients on hand. Best part is if you don’t have raspberry jam your can substitute it for most jam or preserve you have on hand. Strawberry, strawberry rhubarb or apricot all work great as well. I want to try blackberry jam next. If you try a different jam let me know below! You can also try blueberry. These blueberry crumble bars are a family favorite!
Not only is this an easy recipe but it also taste like you got it straight from the bakery.
Looking for other delicious recipes? Try these lemon raspberry muffins, homemade strawberry pop tarts.
Raspberry crumble bars ingredients
- Unsalted Butter, softened
- Sugar
- All Purpose Flour
- Shredded Coconut
- Vanilla Extract
- Salt
- Egg
- Raspberry Preserves or Jam
How to make raspberry crumble bars
Preheat the oven to 350 F. In a medium bowl or stand mixer, with the paddle attachment, cream together butter and sugar. Mix in an egg, vanilla and salt just until combined.
Add flour one cup at a time. Once combined add coconut.
In a greased 9×13 inch pan, or a pan lined with parchment paper, press two thirds of the mixture into the bottom of the pan. Evenly spread raspberry jam over the top of your dough. Next crumble the remaining dough mixture over the top of your jam layer.
Bake for 35-40 minutes until golden brown. Let cool and cut into squares.
Raspberry Crumble Bars
Raspberry crumble bars with coconut. The easiest crumble bars made with raspberry jam, shredded coconut, and buttery shortbread dough.
Ingredients
- 3/4 Cup Unsalted Butter Softened
- 1 Cup Sugar
- 2 Cups All Purpose Flour
- 1 1/2 Cup Shredded Coconut
- 1 TSP Vanilla Extract
- 1/4 TSP Salt
- 1 Egg
- 11 oz of Raspberry Jam
Instructions
- Preheat oven to 350F.
- Cream together butter and sugar.
- Mix in an egg, vanilla and salt just until combined.
- Add flour a cup at a time. Once combined add coconut.
- Press two thirds of the mixture into the bottom of a greased 9×13 pan.
- Spread jam evenly. Crumble remaining dough over the top.
- Bake for 35-40 minutes. Let cool and cut into squares.
If you don’t eat these right away they keep well for about 3-5 days in an airtight container at room temperature. They also freezer well for a few months.
Now these are supposed to be a dessert or an afternoon snack but I have to admit I am known for sneaking one or two for breakfast.
Looking for another Summer dessert? Check out this peach cobbler pie.
I have a question. Is there anything I can use in place of the coconut flakes? My daughter hates coconut! Thanks!
You can leave the coconut out!
Do you use sweetened or unsweetened shredded coconut? Thanks.
I have made it both ways. I like to use sweetened but unsweetened adds a great texture without the added sugar.