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Raspberry Bars make a delicious treat for breakfast, brunch, dessert or an afternoon snack! These raspberry bars are on a shortbread crust with an almond crumble topping.

Raspberry Bars from
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Talk about deliciousness! These raspberry bars are seriously so amazing. And easy. Like really easy. I love to make the shortbread crust one evening and then just allow it to cool overnight and then the next morning add the raspberry jam and the almond crumble topping. That way, I am ready to serve warm raspberry bars for breakfast or brunch! Of course, it is just as delicious cool!

Raspberry Bars from

I topped these raspberry bars with an almond crumble since I think raspberries and almonds are absolutely perfect together. Of course, pecans or walnuts would also be scrumptious or you could just omit the nuts completely if you prefer.

Raspberry Bars from

Here’s my raspberry bars recipe. I think you will absolutely love them!

5 from 3 votes

Raspberry Bars Recipe

Dessert 55 mins

Prep Time 10 mins
Cook Time 45 mins
Servings 16
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
Raspberry bars make a wonderful make-ahead breakfast, delicious snack, or an amazing dessert. Made with shortbread and a crumble topping, these raspberry bars are a favorite!


for the topping!

  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar packed
  • 3 tablespoons butter
  • 1/4 cup quick-cooking oats
  • 1/4 cup sliced almonds
  • pinch salt


  • Preheat oven to 350º F.

For the Crust:

  • Make according to shortbread crust instructions. Allow to cool completely.

For the Filling:

  • Spread jelly evenly all over the crust.

For the Topping:

  • Combine flour, sugar, and butter in a medium bowl with a pastry blender or fork. Stir in oats, sliced almonds and salt.
  • Spread crumb topping evenly over filling.
  • Bake at 350 degrees for 15-20 minutes until the top is lightly browned.
  • Remove from the oven and allow to cool completely before cutting, about 45 minutes to an hour.
  • Cut in equal rows of 3 x 3 or 4 x 4 depending on how large you would like your bars.
  • Cover tightly with plastic wrap, under a cake dome or store in an airtight container.

Nutritional Information

Calories: 276kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 126mg | Potassium: 66mg | Fiber: 1g | Sugar: 15g | Vitamin A: 420IU | Calcium: 20mg | Iron: 1mg

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Robyn xo

Bars Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. Wish I had some right now. I have just recently developed a love for raspberries! I’ve always had a love for almonds so this is sounding good to me! You know I’m pinning this and I shared to facebook.

  2. I took these to my bible study and everyone raved about how good they were. I’ll definitely make these again!

  3. This sounds delicious! Just a quick question… I didn’t see a pan size. Are you using a 9×13 inch for these bars?

  4. 5 stars
    Yes…these are the best! My friends could not stop eating them. I doubled the topping and used chopped walnuts instead of almonds. Delic! I also cut the bars on diagonal/diamond shapes and they looked sooo pretty that way and comments on that also. My slogan is “I Nellied it up”. Thanks Robyn for your great tried and true recipes.

    1. I haven’t tried this with old fashioned oats, Opi, but I think they might be too coarse for these bars.