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Raspberry Crumble Bars

These bars are so delicious, made with fresh raspberries and a buttery, crumbly shortbread base
Prep Time15 minutes
Cook Time35 minutes
Course: Dessert
Keyword: dessert, raspberry bars, raspberry crumble bars
Servings: 20

Ingredients

  • 125 gram butter soft, room temperature
  • 2 tbsp vegetable oil
  • 2 tbsp castor sugar
  • 1 large egg room temperature
  • 1 tsp vanilla essence
  • 1&1/2 tsp baking powder
  • 1&1/2-2 cups cake wheat or all purpose flour

Raspberry Filling

  • 1&1/2 cup fresh or frozen raspberries
  • 1/2 cup icing sugar
  • 1 tbsp cornflour
  • 1 tsp lemon juice

Instructions

Raspberry Filling

  • Place the raspberries, sugar and cornflour in a saucepan and simmer on low heat until the raspberries are a little mushy
  • Remove from heat and mix in 1 teaspoon lemon juice
  • Transfer to a bowl and allow to cool

Shortbread Base

  • Preheat oven to 180 degrees Celsius
  • Line a 20 x 25 cm baking tray or ovenproof dish with parchment paper
  • Using an electric mixer beat the butter, oil and sugar until light and creamy. Beat in the egg
  • Mix in the vanilla essence
  • Add the baking powder and add little bits of the flour until you form a soft, pliable dough. The dough must be of a consistency that can be rolled out. Divide the dough into two equal pieces
  • Place one half of the dough in between parchment paper and roll it out into a 20 x 25cm rectangle. To achieve a neat rectangle fold the edges of the parchment paper over the dough and roll out. This will create a neat edge
  • Place the rolled out dough into the baking pan. Spread the raspberry filling over and grate the other half of the dough on top
  • Bake at 180 degrees Celsius for 30 minutes or until it is slightly brown. Allow to cool on a cooling rack and cut into squares

Notes

  1. You can replace the fresh raspberries with a good quality raspberry jam or you could use fresh strawberries instead
  2. Do not add all of the flour at once. I used exactly 1&1/2 cup flour, you may need slightly more 
  3. The sugar may seem less but the raspberry filling adds to the sweetness so I didn't require more sugar. If you want a sweeter dough you can add another 2 tablespoons sugar
  4. The dough may look a little small but the base is rolled out really thin so you do get about 20 squares from this recipe
  5. You can double the recipe if you wish