Raspberry Pie Crunch Bars Recipe (2024)

Pardon me if I'm misreading your directions, but this is what I see: Step 4 is prepare the filling...Wipe out the bowl. Step 5 is while the crust is baking, to mix the topping ingredients in the same bowl. Where does the filling go while the crust is baking and we are mixing the topping. I think we need a second bowl, but perhaps I'm missing something.

While reading this recipe, I thought the same thing Phyllis... and then I realized that the steps are a bit out of order:Step 4 should be spread the jam on the cooled crust.Step 5 should be mix the raspberries topping ingredients and spread them on the jam-covered crust. Then wipe out the same bowl.Step 6 is mix the crumble topping.

This was GREAT! My 12 year old and I put this together for a family get together. We had a bunch of fresh blueberries that we mixed with a small amount of frozen fruit. We didn't have any cornstarch so just left it out. An epic dessert!

PLEASE CLARIFY instructions in Step 4The last sentence of "Step4" states "Wipe out the bowl." What bowl???? Should that actually say "Set the bowl aside"?To prepare the filling, in a mixing bowl, gently toss together raspberries, sugar, cornstarch, lemon juice and zest, and salt. Wipe out the bowl.

Delicious! I like my friends but not enough to spend $$$ on fresh raspberries, so used frozen mixed berries, which worked fine (I chopped the strawberries). Cherries would work well, but recommend loosely chopping them and maybe use cherry jam instead of raspberry. Also, I made the shortbread before going to bed and did everything else in the morning, and had no problem using it more than 6 hours later. Will make again, by popular demand!

I did. It was delicious. I put in a tsp of almond extract instead of the lemon.

I made this with half rhubarb and half fresh blackberries for an outdoor party. The rhubarb didn't set enough to pick it up like a bar but the guests at the party raved about this dessert.The bottom crust is essentially shortbread. Buttery yum! I used almonds in the top crumbles- think pecans would be better. In any case, it was a success.

Has anyone tried this with cherries?

Really loved this recipe! Raspberries and lemon so good! I used a little bit of sour cherry jam because that’s what I had. Also, mixed some pistachios and almonds for crumble. Bars were delicious and not overly sweet. My only issue is that the parchment paper got stuck to the lovely bottom and was hard to peal off. I guess I needed to butter the parchment Paper? Step 1 said to butter pan and then put parchment paper on top? Anyway that’s the only issue I had. Lovely recipe!

I didn’t have any jam, so I added more fruit. These were delicious and one of the most popular things I’ve baked in a while. Will definitely make again

Made a vegan version for Christmas using coconut oil instead of butter. Bottom crust was too soft to spread jam on so skipped the jam. Used a mix of frozen raspberries, blueberries and blackberries for the fruit layer. Result was tasty but very wet. I will try defrosting and cooking the fruit down a bit next time if I use the same berry mix. Topping worked out well. It was great to have a desert option for the vegans that was enjoyed by the rest of the crowd,

Wonderful use of such many frozen raspberries from our summer crop, thank you

Melissa, you rock!Make these for yourself and the people you love.

I made this with cranberries and apples that I pre-cooked with some spices and apple cider to get the cranberries to pop and thicken a bit. It was delicious! I also added a little cinnamon to the shortcrust base for added flavor.

Always trust Melissa Clark. Ate the first serving warm with vanilla ice cream because we couldn't wait. The tang of lemon with fresh berries is perfect. Firmed up nicely to slice and share the next day. I needed a tad extra butter in the crumble to make it lumpier.

Wondering why the raspberry jam when we’re already making raspberry preserves from scratch?

For Step 7, don’t you mean add remaining 1/2 cup of pasta water instead of olive oil?

Made this with strawberries! I increased the cornstarch by one tablespoon, added a little bit of jam to the berry mixture, and added vanilla bean paste to the crumble. One thing to note is that if you want the bars to fully set up they will need to cool for 2 plus hours. I brought a batch to a party and had to cut them about 1.5 hours after cooking and they were very messy.

One of the best summer fruit recipes ever. I make it with blueberries and add a bit more lemon zest to ensure it’s not too sweet. Anywhere I take them, they’re devoured.

Made it. Loved it. Can leftovers be frozen?

Made with vegan butter for a Dairy-free friend and it turned out great! I also added a few peach slices and did a combo of fresh and frozen fruit. Will definitely make again!

Really tasty. Mine came out quite tart (which I like). Mine were also a bit soft - didn't have the same sort of structure that some pie/oat bars have. You could pick them up, but they were collapsing as you ate them. Not sure what the purpose of the jam was - maybe to help seal the crust from the fruit soaking in - I had to use twice as much jam as called for, in order to cover the entire crust.

Halved the recipe and used an 8x8 pan, and proportions turned out great. I used a mix of raspberries, strawberries, and rhubarb (cut up small), because that’s what I had, and fruit melded nicely—I think many combos of fruit would work here. Used GF flour and it worked very well! Served with ice cream and the whole family loved it!

These were fabulous, definitely adding them in to my regular rotation! A nice mix of sweet and tart, and the texture stayed perfect overnight.Little tweaks I made: I used a mixture of fresh and frozen berries which amounted to ~6.5 cups, and upped the lemon and sugar a little bit to match. It worked perfectly, and definitely didn't feel like too much filling. I also used a raspberry-apricot jam, since that's what I had on hand, and the apricot played really well with the raspberry and lemon.