There’s a certain charm in baking with fresh raspberries, a feeling that takes me back to summer afternoons at my grandmother’s house. Her garden was a treasure trove of berries, and we would spend hours picking them, our fingers stained with their sweet juice. These Raspberry Streusel Dessert Bars remind me of those moments, combining the tartness of fresh raspberries with the comforting crumble of a streusel topping. The first time I made these bars, it was for a family picnic, and they were an instant hit. The combination of a buttery crust, a vibrant raspberry layer, and a crisp, cinnamon-infused streusel was irresistible. They became a staple in our family gatherings, a dessert everyone looks forward to.
The recipe is straightforward and the results are rewarding. The buttery base forms a perfect foundation for the juicy raspberry filling, which thickens just right with the help of a little cornstarch. The streusel topping, made with brown sugar, oats, and cinnamon, adds a delightful crunch that contrasts beautifully with the softness of the raspberries. One tip I’ve found helpful is to use salted butter, both in the crust and the topping, as it balances the sweetness and enhances the overall flavor of the bars.
Over the years, I’ve experimented with a few variations of this recipe. For instance, adding a hint of lemon zest to the raspberry filling gives it an extra zing. If you’re feeling adventurous, you could even mix in some chopped nuts, like pecans or almonds, into the streusel for added texture. And if fresh raspberries are out of season, frozen ones work just as well – just make sure to thaw and drain them before using.
These bars are perfect for a variety of occasions, from casual get-togethers to more formal celebrations. They travel well and can be made a day in advance, making them an ideal choice for potlucks and picnics. They’re also versatile in terms of serving options – delicious on their own, they pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
I remember one particular Fourth of July picnic where these Raspberry Streusel Dessert Bars stole the show. Amidst the barbecue and fireworks, these sweet treats added a touch of homemade goodness that everyone appreciated. As the sun set and the sky lit up with bursts of color, we all enjoyed the bars, their sweetness perfectly capping off a day of celebration. These moments are why I love sharing this recipe – it’s more than just dessert; it’s a slice of cherished memories, ready to be made.
How to Make Raspberry Streusel Dessert Bars
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Ingredients
- 3/4 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/2 cup powdered sugar
- 2 tablespoons cornstarch
- 4 cups fresh raspberries
- 2-3 teaspoons milk
- 1 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 6 tablespoons cubed salted butter
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 2 tablespoons sugar
- 1 cup salted butter
- 1/2 cup white sugar
- 1/4 cup water
- 1 cup granulated sugar
Directions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper or grease it thoroughly.
- In a medium bowl, blend together the butter, white sugar, and 2 cups of flour using a pastry cutter or food processor until crumbly. Press this mixture into the bottom of the prepared pan and bake for 15 minutes.
- While the crust is baking, combine raspberries, granulated sugar, water, and cornstarch in a saucepan. Stir and cook over medium heat for about 5 minutes until the sugar dissolves and the mixture thickens.
- Evenly spread the raspberry mixture over the baked crust.
- To make the streusel topping, mix 1 cup of flour, brown sugar, oats, sugar, and cinnamon. Cut in the butter until the mixture becomes crumbly.
- Sprinkle the streusel evenly over the raspberry layer and bake for 30-35 minutes until the top is golden and the raspberry filling is set.
- Let the bars cool for at least 2 hours. If desired, drizzle with a glaze made by mixing powdered sugar, milk, and vanilla extract.
FAQs:
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. Make sure to thaw and drain them well before using to avoid excess moisture.
How should I store these dessert bars?
Store the bars in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Can I make these bars gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure that your oats are certified gluten-free.
What can I use instead of a pastry cutter?
If you don’t have a pastry cutter, you can use two knives, a fork, or your hands to mix the butter into the dry ingredients.
Can I add nuts to the streusel topping?
Yes, adding chopped nuts like almonds or pecans to the streusel topping will give it a nice crunch and added flavor.
Raspberry Streusel Dessert Bars
Ingredients
- 1/2 cup white sugar
- 1 cup salted butter
- 2 cups all-purpose flour
- 4 cups fresh raspberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup rolled oats
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 6 tablespoons cubed salted butter
- 1/2 cup powdered sugar
- 2-3 teaspoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Line a 9x13 baking pan with parchment paper or grease it well.
- In a medium mixing bowl, blend together butter, sugar, and flour using a pastry cutter or a food processor until the mixture is crumbly. Press this dough into the bottom of the prepared pan and bake for 15 minutes.
- As the crust bakes, combine raspberries, sugar, water, and cornstarch in a saucepan. Stir and cook over medium heat for about 5 minutes until the sugar dissolves and the mixture thickens.
- Spread the raspberry mixture evenly over the baked crust.
- To prepare the streusel topping, mix the flour, brown sugar, oats, sugar, and cinnamon together. Cut in the butter until the mixture is crumbly.
- Sprinkle the streusel evenly over the raspberry layer and bake for 30-35 minutes until the top is golden and the raspberry filling is set.
- Allow the bars to cool for at least 2 hours. Drizzle with the glaze if desired, made by mixing powdered sugar, milk, and vanilla extract.
