Imagine a dessert that captures the vibrant essence of summer in every single bite - crisp, buttery crumbs meeting tangy raspberries and zesty lemon in a heavenly combination that's impossible to resist! These Lemon Raspberry Crumb Bars are not just a dessert; they're a culinary experience that transforms simple ingredients into a masterpiece of flavor and texture. Whether you're hosting a brunch, looking for a crowd-pleasing treat, or simply craving something extraordinary, these bars will elevate your baking game and leave everyone begging for the recipe.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Dessert
Serves: 16 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 cup fresh raspberries
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, combine the all-purpose flour, 1/2 cup sugar, salt, and baking powder. Mix these dry ingredients thoroughly.
- Cut the cold unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press approximately 2/3 of the crumb mixture firmly into the prepared baking pan, creating an even base layer. Set the remaining crumb mixture aside.
- In a separate bowl, gently mix fresh raspberries with lemon juice and lemon zest. Crush the raspberries slightly to release their juices.
- Spread the raspberry mixture evenly over the prepared crumb base, ensuring complete coverage.
- Sprinkle the remaining crumb mixture over the raspberry layer, creating a rustic, uneven topping.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the edges are lightly crisp.
- Remove from the oven and let cool completely in the pan for about 1 hour.
- Once cooled, use the parchment paper edges to lift the bars out of the pan and transfer to a cutting board.
- Cut into 16 equal squares and dust with powdered sugar before serving.
Tips
- Use cold butter for the crumb mixture to ensure a flaky, tender texture.
- Don't overmix the crumb base - you want a slightly crumbly consistency.
- Gently crush the raspberries to release their juices without completely mashing them.
- Let the bars cool completely before cutting to help them set and make clean slices.
- For extra flavor, consider adding a pinch of vanilla extract to the crumb mixture.
- Use fresh raspberries when in season for the most vibrant taste and color.
- Store bars in an airtight container in the refrigerator for up to 3-4 days.
- For a more intense lemon flavor, add an extra teaspoon of lemon zest.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 20mg
