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Raspberry Crumble Bars

from Ina Garten

I love shortbread of any kind and these bars are easy as well as delicious.

Raspberry Crumble Bars

Makes 9 to 12 bars


  • ½ pound (2 sticks) unsalted butter, room temperature

  • ¾ cup sugar

  • 1 teaspoon pure vanilla extract

  • 2 1/3 cups all purpose flour

  • 1/2 tsp kosher salt

  • 10 -12 ounces good raspberry jam

  • 2/3 cup good granola without dried fruit

  • 1/4 cup toasted chopped pecans


  1. Preheat to the oven to 350°.

  2. Place the butter and sugar in the bowl of an electric mixture fitted with the paddle attachment and mix on medium speed just until combined.

  3. With the mixer on low speed, add the vanilla.

  4. Sift the flour and salt together and, with the mixer on low, slowly add the flour to the butter mixture. Mix until it almost comes together in a ball.

  5. Lightly pat 2/3 of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4 inch up the sides.

  6. Spread the jam on top of the dough.

  7. Mix the granola and nuts into the remaining dough with your hands.

  8. break the dough into small bits and distribute it on top of the jam, covering the surface of the jam.

  9. Bake the bars for 45 minutes or until lightly browned.

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