We have a growth forming in our hallway. No matter what I do to get rid of it, it keeps coming back. I swear, every time I walk by, it multiplies. Laundry. Laundry is this spreading disease I speak of. (Watch out. I hear it’s catching.) The kids have no clothes in their drawers, so every day in the rush before school they tear through the pile in the hallway, leaving trails of underwear and endless socks. Is it the hallway for you? Or maybe the top of your bed, with the idea that you will fold it all before climbing in at the end of the night? (I used to be a bed-laundry-piler. Until I realized I am WAY too comfortable shoving perfectly clean laundry onto a questionably vacuumed floor.) Or maybe you have a whole space for your laundry. I hear these things called “laundry rooms” exist. With nice counters for folding, and drawers to put things in. For the rest of us down here on earth, we have to put our laundry in a basket on the floor somewhere, making essentially ANY room of our house a laundry room. Lucky us! My mother-in-law is one of those kinds of people who folds her laundry straight out of the dryer. “It makes me feel so good, like I’ve really accomplished something!” We’re checking her into the mental facility soon. Laundry is MEANT to sit around and get wrinkly for a few days before you take care of it, right? Who’s with me? Whenever the pile starts looking unmanageable, I do what any logical person would do: whip up a batch of these Raspberry Crumble Bars and relish in denial. ↓ Ohhhh yeah. I love that sweet taste of denial.
Raspberry Crumble Bars
Have you guys tried this classic dessert?? They are the easiest way to get a treat on the table, and especially perfect if you are a shortbread fanatic like I am! Have you made these Raspberry Almond Thumbprint Cookies at Christmas time? It’s basically these cookies in bar-form. Hand on my heart, if I had to pick ONE favorite Christmas cookie, it would be a tie between Raspberry Thumbprints and these Ginger Molasses Sandwich Cookies. Dang, and maybe these Butter Pecans. My point is, the Raspberry Thumbprints are UP THERE, okay? And these bars taste just like them, but are ten times easier.
Here’s how to make them, you can’t mess it up
We are taking a buttery and tender shortbread crust, topping it with raspberry jam (or ANY jam you fancy), then sprinkling it with almond streusel. THE BEST guys. First beat together your butter and sugar until they are airy and fluffy. Don’t skimp on this step! The process of whipping air into the fat and sugar helps lift the bars when they bake in the oven. If you don’t beat for very long, the texture of your shortbread won’t be flaky and tender. Add in an egg and some almond extract. Can you use vanilla? Sure, if you like to eat raspberry bars that haven’t reached their full potential. I’m just bein real with you. Raspberry and almonds were MADE for each other.
Add in the dry ingredients:
Flour, all purpose is bestBaking powder, just a smidge, to give our crust a bit of a liftsalt, Diamond Crystal kosher salt is best. (for all baking projects ever. forever and ever amen.)
Mix in the dry ingredients but don’t go crazy. We don’t want to make our bars tough instead of tender. (Over beating moistened flour starts to create long strands of gluten, which is great for a sturdy bread…terrible for a delicate crumbly dessert crust.) Stop to scrape the sides of the bowl to get all the flour mixed in, and stop right away once all the white streaks are gone. Use your hands to spread the dough into a lined 9×13 inch pan. Moisten your hands with a smidge of water (or spray your hands with nonstick spray) to press the dough into the pan. At this point, chill the dough about 20 minutes. I know, I know, it’s hard to wait, but cold cold shortbread going into a hot hot oven makes for the best, flaky texture. Bake the dough in the pan for about 15-20 minutes. Do my pictures show this step? No. I was trying to cheat and bake it all at once. I’ve made shortbread bars so many times, and I’m always trying to find ways to cut corners. But alas! It really is better if you just take the time to chill and then pre-bake the crust. After baking the crust (make sure it’s turning light golden brown on the edges) spread the top with raspberry jam.
Can I use a different jam?
Of course! Make these into strawberry bars. Blueberry bars. Or Apricot preserve bars! Ooh! I’m trying that next. If you have freezer jam, that lends even more flavor, but any kind of jarred jam off the shelf is going to taste good too. Once you’ve added your jam, top with an almond streusel. This part is stupid easy. Melt some butter in a bowl and stir in equal parts flour and sugar. Stick it in the fridge for a minute to firm up the butter, then toss in the sliced almonds. I could eat this whole thing with a spoon. You can leave out the almonds if almonds are not your jam. But don’t leave out the jam, even if it’s not your jam. And if it isn’t your jam, why are you making this recipe? Anyway. Drop the almond streusel in chunks over the top of the jam. Use your fingers to press the mixture into larger crumbles before sprinkling, if your mixture seems very sandy. And she’s ready for the oven! Look at that streusel topping! Bake for another 25-30 minutes, until the top is turning light golden brown.
Tips to make the best shortbread bars!
This recipe is seriously no fail if you keep these things in mind:
Beat your butter and sugar together really well to get the right textureChill and bake the crust first before adding jamUse LOTS of jam to make these bars super flavorful!
Storing and freezing
These bars store really well. They actually keep covered on the counter for days and days, if you have the self control! Or you can freeze them no problem, I like to save them in a ziplock. Let thaw sealed on the counter. I hope you guys love this easy summer dessert recipe! It would be perfect to make for dear old Mom next week. Kids, you can serve me this for breakfast on Mother’s Day, no problem. Are you listening?? PS, don’t even THINK about calling me Dear Old Mom. (Maybe when you put me in a nursing home someday.)
More dessert bar recipes you are going to love! I’m obsessed!
I love smashing jam or pie filling in between shortbread. It never gets old:
Easy Homemade Cherry Pie Bars « this recipe uses canned cherry pie filling. I love it, so easyRhubarb Shortbread Bars « summer’s other best fruit, for sureCranberry Shortbread Bars « perfect for the holidays!Rainier Cherry Pie Bars « if you have access to Rainiers…RUN and make this.Apple Pie Bars « Can’t go wrong with this classic! Add caramel sauce for a real treat.
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