Fresh Raspberry Bars
Indulge in the vibrant flavors of summer with these irresistible Fresh Raspberry Bars, a perfect combination of buttery crumble and juicy raspberries. This easy-to-make dessert features a golden shortbread crust, a luscious layer of fresh raspberries coated in cornstarch for just the right consistency, and a crumbly topping that bakes to perfection. With only 15 minutes of prep time and a simple list of pantry staples, this recipe transforms seasonal produce into bakery-worthy treats. Serve these sweet-tart bars at picnics, brunches, or as a midday snack, and watch them disappear in no time. For an extra touch of elegance, dust with powdered sugar before serving. These bars are an ideal choice to satisfy your fruit dessert cravings!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup Unsalted butter, melted
- 0.25 teaspoons Salt
- 3 cups Raspberries (fresh)
- 2 tablespoons Cornstarch
- 0.25 cup Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, making sure to leave some overhang for easy removal later.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix until well-blended.
Add the melted butter to the dry ingredients and stir until a crumbly dough forms.
Press about two-thirds of the dough evenly into the prepared baking pan. Use the bottom of a flat glass or measuring cup to press it down firmly to create the crust.
In a medium-sized bowl, toss the fresh raspberries with the cornstarch until the raspberries are evenly coated.
Spread the raspberries over the crust in an even layer.
Crumble the remaining dough over the raspberry layer, covering the raspberries inconsistently so some peek through.
Bake in the preheated oven for 45-50 minutes, or until the topping is golden-brown and the raspberry filling is bubbling.
Remove the pan from the oven and allow the bars to cool completely in the pan. Once cool, use the parchment paper overhang to lift the bars out of the pan.
Cut into 12 squares or bars. Dust with powdered sugar if desired before serving.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 122.0 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 619 mg | 27% | |
| Total Carbohydrate | 563.2 g | 205% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 264.5 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1488 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
