Fresh Raspberry Crumb Bars

Fresh fruit bars in the middle of winter? You betcha ! You can always find fresh berries in your local grocery store. Opt for organic if you can. This recipe will work with blueberries, blackberries, even strawberries. Just use the same fruit flavored jam along with whatever fruit you choose. I went with raspberries because I had both the jam and some fresh berries on hand.

You can also switch up the batter itself. Why not try chops almonds instead of walnuts and add 1/4 tsp of pure almond extract to the batter? Or chopped pecans and a teaspoon of ground many ideas !

This is one of the EASIEST bar recipes you will ever make and by far, one of the tastiest too.


2 1/4 cups all-purpose flour
1 cup granulated sugar
1 cup chopped walnuts
1 cup unsalted butter at room temperature
1 large egg
1/4 teaspoon ground nutmeg

FILLING3/4 cup raspberry jam (you don't need seedless but you can use it if you have it )
1 cup fresh raspberries, rinsed and dried well


PREHEAT oven to 350F
LINE a 8" square cake pan with parchment paper so you have approx 2" overhang on all sides

IN BOWL OF STAND MIXER, fitted with paddle attachment, combine all bar base and crumb ingredients
START beating on LOW speed then increase to MED speed until mixture resembles coarse crumbs (will be pea sized)
PRESS 1/2 crumb mixture into base of pan
IN MEDIUM BOWL, stir together jam and berries pressing down on the berries to slightly crush
SPREAD jam mixture over crumb base
CRUMBLE remaining bar mixture over jam filling
BAKE 40-50 minutes or until top starts to brown lightly
COOL completely and cut into bars


  1. These look delicious and have me wishing that our local fresh fruit was available now at the farmer's market!

  2. I love a good drop cookie. These look scrumptious!

  3. Beautiful recipe! I love fruit flavors for cookies. It's such a great combination.

  4. Gorgeous!!!! My family practically falls over backwards with happiness over anything that has raspberries in it. I MUST make these delicious looking bars for them! :-)

  5. WOW...I made these just a little while ago and they are still warm, but delicious! I made them gluten free by subbing 1 3/4 cups almond flour, 3/4 cup tapioca starch, 1/4 cup flax meal and 1/2 tsp xanthan gum for the AP Flour. It wasn't crumbly like your pic, but they still turned out very well. I can't wait to try them after they have completely cooled. Thanks for sharing!

  6. Thanks for the ideas for variations although it looks great, the way it is.


Thank you for your comments!

Linda @ Lemon Drop