Graham Cracker Raspberry Crumble Bars
These Raspberry Crumble Bars have a heaping amount of raspberries sandwiched between a crushed graham cracker and whole wheat flour crumble. Use fresh or frozen raspberries!
Every year, I get overzealous at the Farmers Market. I look at the super- sweet tiny berries, all bursting with flavor, and feel compelled to take advantage of all of them when I can. This habit usually leads to scrambling to try and can these fruits within 24 hours after they are picked to capture this mouthwatering flavor. This year is going to be different.
Last August, one of my favorite farmers shared a trick to preserving fruits when you don’t have time to make jam within the 24-hour mark: freeze them. I never thought of this, but I knew right then and there that 1) she is a genius, and 2) I’m going to freeze all of my favorite spring and summer fruits to make jam later. I can’t help but think some of the raspberries will be used for these bars in the dead of winter.
These Raspberry Crumble Bars change things up by incorporating crushed graham crackers instead of the traditional oats. The combination of the whole wheat crumble with the just-sweet-enough raspberries make it a welcoming treat for breakfast with yogurt or dessert with ice cream or both. The most notable part is that the raspberries require no preparation; no macerating, no cooking, and no fussy design. Just pile them right on top of the crust and let the heat from the oven meld these raspberries together.
GRAHAM CRACKERS. I tried these bars with oats instead of graham crackers and the crust turned out a bit drier than I liked. If using oats, bake at 350°F for a longer period of time to try and keep the crust moist.
RASPBERRIES. Blackberries also work great. If you want to use strawberries or blueberries, I suggest making these Jammy Berry Crumble Bars instead.
How to Make Graham Cracker Raspberry Crumble Bars
- Combine the dry ingredients for the crumble.
- Cut the butter into the dry ingredients. Add the egg.
- Mix the egg into the mixture until evenly combined.
- Press part of the crumble mixture into the prepared pan and bake until lightly golden brown.
- Combine the raspberries and sugar.
- Distribute the raspberries on top of the cooled crust. Top the raspberries with the remaining crumble. Bake.
- Chill the bars before cutting and serve with yogurt or ice cream.
Frequently Asked Questions about Raspberry Crumble Bars
Store in an airtight container for four days in the refrigerator.
Yes. Freeze in an airtight container or plastic freezer bag. Let the bars defrost at room temperature before eating, about 60 minutes.
MORE RECIPES WITH SUMMER FRUIT TO TRY
- Baked Fish Tacos with Jalapeño and Corn Salsa
- Whole Wheat Jammy Berry Crumble Bars
- Graham Cracker Peach Crumble for Two
Graham Cracker Raspberry Crumble Bars
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
For the crust and topping:
- 1 1/4 cups plus 2 Tablespoons (180g) whole wheat flour*
- 3 (50g) honey graham cracker sheets, crushed into fine crumbs using a food processor or in a resealable bag using a rolling pin
- 1/4 cup (50g) white granulated sugar
- 1/4 cup (50g) brown sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, at room temperature, sliced into 1/2-inch thick cubes*
- 1 egg
For the raspberry filling:
- 18 ounces fresh raspberries*
- 2–4 tablespoons (25g – 50g) granulated sugar (to taste)
- Preheat the oven. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Butter an 8×8 inch baking pan and line with 2 pieces of parchment paper to create a “sling” for the bars.
- Make the crumble. Using a stand mixer: In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, graham crackers, granulated and brown sugars, baking soda, and salt, on medium-low speed to combine. Add the butter and mix until a dry, crumbly mixture forms, about 3 minutes. Add the egg and mix until the egg is fully incorporated and the mixture has a wet, coarse sand appearance, about 2 minutes. By hand: In a large bowl, whisk together the flour, crushed graham cracker, granulated and brown sugars, baking soda, and salt. Add the butter, and using your hands or a pastry blender (affiliate link), break up the butter in the mixture until a dry, crumbly mixture forms, about 8 minutes. Add the egg, and mix using a wooden spoon until the egg is fully incorporated and the mixture has a wet, coarse sand appearance, about 2 minutes.
- Prepare the crust. Reserve 1 cup plus 2 tablespoons (150g) of the flour mixture for the topping. Press the rest of the crumble mixture evenly into the bottom of the prepared pan. Bake until the crust is lightly brown on the edges, about 10 minutes. Remove the pan from the oven and let it cool to room temperature on a baking rack.
- Prepare the raspberry filling. Once the crust is cooled, combine the sugar and raspberries in a bowl and gently mix. Note: Do not combine the sugar and raspberries ahead of time as the sugar causes the raspberries to release juices in the bowl.
- Assemble the bars. Evenly distribute the raspberries over the crust. Leave any juices from the raspberries in the bottom of the bowl. Sprinkle the remaining crumble mixture over the raspberries.
- Bake the bars. Bake at 350°F (175°C) for 20 minutes and then increase the temperature to 375°F (190°C) until the raspberries begin to bubble, about an additional 40 minutes. If the crumble topping starts getting too brown before the raspberries are bubbling, loosely place a piece of foil over the crumble to allow the raspberries to cook until soft and bubbling.
- Cool the bars. Let the crumble cool completely in the pan set on a wire rack. Once cooled, remove the crumble using the parchment paper sling. To get the cleanest cuts, place the cooled crumble in the refrigerator for 4 hours or freezer for 2-3 hours before cutting.
- Serve. Cut bars into 16 squares using a serrated knife. Serve with yogurt, ice cream, or alone.
WHOLE WHEAT FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife.
BUTTER. I used room temperature butter that is 65°F (18°C). If you don’t have a thermometer, test the butter by placing your finger on the butter and pressing down slightly. Room temperature butter will be cool to the touch and leave a slight indentation.
USING FROZEN RASPBERRIES? Defrost the raspberries at room temperature and let the juices drain in a colander. Do not push the raspberries down to release juices. Add 1 tablespoon corn starch to the raspberry and sugar mixture in Step 4.
- Serving Size: 1 bar
- Calories: 156 calories
- Sugar: 9.8g
- Sodium: 168mg
- Fat: 7g
- Saturated Fat: 3.7g
- Carbohydrates: 22.4g
- Fiber: 3.5g
- Protein: 2.4g
- Cholesterol: 25mg
Keywords: raspberry bars with fresh raspberries, raspberry bars with frozen raspberries