Print

Easy Quick Raspberry Bars: Best Summer Dessert Recipe

raspberry bars - featured image
Print Recipe

These quick raspberry bars are the kind of dessert you don’t plan for but end up making all summer long. They’re not fussy, they don’t need a mixer, and they come together in about 30 minutes from start to finish.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter, cold and cubed
  • 1 cup (120g) all-purpose flour
  • ¼ cup (50g) granulated sugar for the crust, plus 1 tablespoon for sprinkling
  • ¼ teaspoon salt
  • 1½ cups (about 6 ounces / 170g) fresh raspberries
  • 1 teaspoon lemon juice (optional but recommended)
  • 1 tablespoon cornstarch

Instructions

  1. Preheat your oven to 375°F (190°C). Line an 8×8-inch baking pan with parchment paper, leaving about an inch of overhang on two opposite sides.
  2. In a medium mixing bowl, combine 1 cup flour, ¼ cup sugar, and ¼ teaspoon salt. Whisk together briefly.
  3. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it looks like coarse meal with some pea-sized butter pieces still visible.
  4. Dump about two-thirds of the flour-butter mixture into the prepared pan. Press it down firmly and evenly using the bottom of a measuring cup.
  5. Pre-bake the crust for 10 minutes, until just barely golden around the edges.
  6. While the crust bakes, gently toss the raspberries with 1 tablespoon cornstarch and 1 teaspoon lemon juice (if using). Be gentle to keep berries mostly whole.
  7. When the crust comes out of the oven, spread the raspberries evenly over the surface. Sprinkle the remaining crust mixture over the top.
  8. Scatter the extra tablespoon of granulated sugar over the top.
  9. Return the pan to the oven and bake for 15-18 minutes, until the top is golden and the raspberries are bubbling around the edges.
  10. Let the bars cool in the pan for at least 15 minutes. Use the parchment overhang to lift them out, then cut into squares.

Notes

Keep the butter cold for a flaky crust. Don’t overwork the dough. Let bars cool before cutting to prevent filling from running. If using frozen raspberries, add them frozen and increase bake time by 2-3 minutes. For a crisper crust, use a metal pan. If using glass, reduce oven temperature by 25°F.

Nutrition

Keywords: raspberry bars, summer dessert, easy dessert, quick dessert, berry bars, raspberry recipe

Find it online: https://bouncybowl.com/easy-quick-raspberry-bars-best-summer-dessert-recipe/