Featured in our Holiday 2019 Food + Entertaining article, Dessert Party, Raspberry Streusel Bars are a perfect make-ahead dessert and are always a crowd-pleaser.
Raspberry Streusel BarsCourse: Dessert
- For the crust:
1⁄2 cup unsalted butter, melted
1⁄4 cup granulated sugar
1 teaspoon pure vanilla extract
1⁄4 teaspoon salt
1 cup all-purpose flour, spooned and leveled
- For the filling:
3⁄4 cup raspberry preserves
12–16 fresh or frozen raspberries (If using frozen, thaw and pat dry.)
- For the streusel:
1⁄2 cup old-fashioned oats
1⁄3 cup packed light or dark brown sugar
1⁄4 teaspoon ground cinnamon
1⁄4 cup all-purpose flour
1⁄4 cup unsalted butter, cold and cubed
- For the vanilla icing (optional):
1 cup confectioners’ sugar, sifted (sift after measuring)
2–3 tablespoons milk or heavy cream
½ teaspoon pure vanilla extract
Pinch of salt (optional)
- Preheat the oven to 300 degrees. Line the bottom and sides of an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
- Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes. Remove the crust from the oven, then turn the oven up to 350 degrees. Spread preserves over warm crust. Dot the preserves with raspberries on top.
- Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling (preserves and berries) with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. Drizzle the bars with vanilla icing, if using. Serve at room temperature or cold.
- Make the vanilla icing: Whisk the confectioners’ sugar, 2 tablespoons milk or heavy cream, and vanilla extract together. Add another tablespoon of milk or heavy cream to thin out as needed. For thicker icing, add a little more confectioners’ sugar. Taste, then add a pinch of salt, if desired. If not using right away, cover and store icing in the refrigerator for up to 2 days.
- Recipe by Sally McKenney, Sally’s Baking Addiction
- To Make Ahead: The bars will stay fresh in an airtight container in the refrigerator for 5 days and frozen for up to 3 months. Thaw overnight in the refrigerator before serving and glazing.
- For the vanilla icing: Heavy cream yields a thicker, creamier icing. Milk yields a thinner icing.