All-purpose flour: 3 cups – for the base and topping.
Granulated sugar: 1 cup – adds sweetness.
Baking powder: 1 teaspoon – helps the crust and topping rise slightly.
Salt: 1/4 teaspoon – enhances flavors.
Unsalted butter: 1 cup (2 sticks), cold and cubed – provides richness and creates a crumbly texture.
Egg: 1, beaten – binds the mixture.
Vanilla extract: 1 teaspoon – adds flavor.
For the Raspberry Filling:
Raspberry jam: 1 cup – for a sweet and tart filling. You can also use fresh or frozen raspberries (about 2 cups) mixed with 1/2 cup of sugar and 2 tablespoons of cornstarch if you prefer a more natural fruit layer.
Lemon zest: From 1 lemon (optional) – adds a bright, citrus note.
Instructions
Preheat Oven and Prepare Pan:
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or line it with parchment paper for easy removal.
Make the Crust and Crumble Topping:
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Use a pastry cutter or your hands to cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. You can also use a food processor for this step, pulsing until you get the right texture.
Stir in the beaten egg and vanilla extract until the dough starts to come together but is still crumbly.
Assemble the Layers:
Press about two-thirds of the crumb mixture into the bottom of the prepared baking dish to form a firm, even layer.
Spread the raspberry jam over the crust. If using fresh or frozen raspberries mixed with sugar and cornstarch, spread this mixture evenly over the crust instead. Sprinkle lemon zest over the raspberry layer if using.
Crumble the remaining dough over the raspberry layer, allowing some of the filling to peek through.
Bake:
Bake in the preheated oven for 35-40 minutes, or until the top is lightly golden.
Cool and Serve:
Let the bars cool completely in the pan on a wire rack before cutting into squares or rectangles. This ensures the layers set properly and makes it easier to serve.
