Graham Cracker Raspberry Crumble Bars

3 raspberry crumble bars stacked on top of each other on a plate



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*
  • 24 tablespoons (25g50g) granulated sugar (to taste)


  1. 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. 
  2. 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, 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. 
  3. 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.
  4. 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. 
  5. 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.
  6. 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.
  7. 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. 
  8. 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. 


Keywords: raspberry bars with fresh raspberries, raspberry bars with frozen raspberries