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Black Raspberry Crumble Bars with Lemon Streusel

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Delicious black raspberry crumble bars with a tangy lemon streusel topping, perfect for summer gatherings and easy to make with pantry staples.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (320 g) for crust and crumble
  • ¾ cup granulated sugar (150 g) for crust and crumble
  • 1 cup cold unsalted butter, cubed (227 g)
  • ½ teaspoon salt
  • 1 tablespoon fresh lemon zest
  • 3 cups fresh black raspberries (about 450 g), washed and drained
  • ½ cup granulated sugar (100 g) for filling
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch
  • 1 cup all-purpose flour (130 g) for streusel topping
  • ½ cup packed brown sugar (100 g)
  • ½ cup cold unsalted butter, cubed (115 g)
  • 1 teaspoon fresh lemon zest for streusel topping

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper, leaving extra overhang for easy removal.
  2. In a large bowl, whisk together 2 ½ cups flour, ¾ cup sugar, salt, and 1 tablespoon lemon zest. Cut in cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized bits.
  3. Reserve about 1 ½ cups of this mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared pan.
  4. Bake crust for 15 minutes until edges start to turn golden.
  5. While crust bakes, gently toss black raspberries with ½ cup sugar, lemon juice, and cornstarch in a medium bowl, being careful not to mash berries.
  6. Remove crust from oven and spread raspberry filling evenly over it.
  7. For the streusel topping, combine 1 cup flour, ½ cup brown sugar, 1 teaspoon lemon zest, and cold butter cubes. Cut butter into mixture until crumbly.
  8. Sprinkle streusel topping evenly over the raspberry filling.
  9. Bake for 35-40 minutes until streusel is golden and filling bubbles at edges. Tent with foil if topping browns too quickly.
  10. Cool completely on a rack for at least 2 hours to allow filling to set.
  11. Cut into bars using a sharp knife, wiping clean between cuts for neat slices.

Notes

Use cold butter for crumbly texture. Avoid overmixing crumble topping to keep butter bits visible. Chill bars overnight if filling is too runny. Tent with foil if streusel browns too fast. Press crust firmly into pan to hold together well.

Nutrition

Keywords: black raspberry crumble bars, lemon streusel bars, berry dessert, summer dessert, easy baking, homemade bars

Find it online: https://gleefulfork.com/black-raspberry-crumble-bars-recipe-easy-homemade-lemon-streusel-bars/