Raspberry Crumb Bars

First and foremost these are not healthy: at all. If I were to consume one of these bars in these entirety I would probably have a stroke and fall to the floor. It’s the butter people, there is so much butter, but that’s what makes them outstandingly delicious. To justify making these, I cut them into very small cubes. You really don’t need a big piece to enjoy. So I make it easier for people and cut them half the size of traditional bars. But I will warn you, these are fabulous. The textures all meld perfectly together to create a soft, moist, delightful bite with a little crunch from the crumbly topping. Oh my goodness. So good.


  • 3 sticks unsalted butter, softened
  • 1/2 cup granulated sugar
  • 3 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • 1 1/4 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups raspberry jam with seeds
  • 1/4 cup confectioner’s sugar for dusting


  • 1 cup of oats (I use the intant oatmeal kind)
  • 1/2 cup of honey (I use Bee Local)
  • 1/4 cup of all-purpose flour
  • 1 tablespoon brown sugar
  • the dough as listed in recipe


1. Using a stand mixer and paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 5 minutes. Add vanilla extract and egg yolk until thoroughly combined. Scrape the bowl with a spatula to incorporate all of the yolk. Sift together dry ingredients. Slowly blend the flour into the butter mixture on low speed until everything in the bowl is completely blended.

2. Scrape dough onto a sheet of plastic wrap. Divide it into two pieces: 3/4- and 1/4-chunks. Wrap the larger piece with plastic and press down to form as flat of a disk as possible. Wrap the smaller piece tighly, it does not have to be flat. Refrigerate both pieces for 20-30 minutes until firm but still pliable.

3. Remove large piece of dough from the refrigerator and roll it between two large sheets of parchment paper into a 9×13-inch rectangle. It should be about 1/8-1/4 inch thick. Carefully peel off the top sheet of parchment (refrigerate for a few minutes if dough sticks to the paper.) Trim the edges to form a sharp rectangle. Transfer the dough and bottom parchment onto a baking sheet.

4. Bake in a 350-degree oven for 20 minutes until the shortbread is light brown. Remove from the oven, and while the shortbread layer is still warm, spoon jam evenly on top.

5. Remove the smaller piece of the shortbread and crumble it into a bowl. Add the remaining ingredients for the topping and work into a crumble with your fingers. Disperse evenly on top so that the entire top is coated. Return it to the oven and bake for another 10-15 minutes until the top is lightly browned. (Watch carefully) Remove from the oven and let cool completely. Sprinkle with confectioner’s sugar, trim the edges, and cut into desired number of bars.