These raspberry apple bars are the answer to the change in seasons. Sweet but tangy, they have a buttery shortbread base and a wonderful crumble topping.
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They are sweet, buttery, crumbly, and, let's face it, the bright color of the raspberries is captivating. What's not to love?
I'm always the designated dessert person. And I don't mind. It's what I do.
Yet, people are always surprised by the desserts I take. Not towering masterpieces, just apple crumb bars like these, apple blackberry crumble, or maybe a dump cake.
I wonder where they buy cakes and stuff when they need to entertain. They most certainly don't bake, otherwise, they wouldn't be so surprised with my desserts, like I just produced a troop of minions coming out of the freezer.
My answer is always the same: 'It's what I do. That's why you like them, I've been baking my whole life, I should make great desserts at this point lol'.
Well, these are great apple bars, with vibrant juicy fresh raspberries and a wonderful traditional crumble on top. Very versatile too. I've made them with blueberries, with a brown butter crust, with walnuts added to the crumble... they are always a hit. But then again, who doesn't like apple bars?
Shortbread base
The base is the much-beloved, never-gets-old, shortbread.
My formula is dead simple: 2, 1, ½ - 2 cups flour, 1 cup butter, and half cup sugar. It never ever fails. Foolproof.
I add a pinch of salt because I always do, and it never hurts. But you can skip it.
Berries
This is great when berries are in season but can be made with frozen ones.
Use frozen fruit directly, no need to defrost it. Blackberries and blueberries work wonderfully well also.
And though apples are a fall fruit, they're available year-round (especially the green ones), so you can have this amazing dessert any day you want.
Related recipes you might like:
Raspberry Apple Crumb Bars
Ingredients
For the shortbread base:
- 1 cup butter, at room temperature
- ½ cup sugar
- pinch salt
- 2 cups all-purpose flour
For the apples:
- 2 pounds green apples, or baking apples, 1kg or about 8
- 4 tablespoons unsalted butter
- ½ cup brown sugar
- 1 pound raspberries, fresh or frozen
For the crumble:
- 1 cup all-purpose flour
- ½ cup brown sugar
- ¼ cup white sugar
- ¾ cup unsalted butter, cold and cut into cubes
- ½ cup rolled oats
Instructions
For the shortbread base:
- Butter or spray a 9x13 inch (23x33cm) baking pan. Line it with parchment paper for easier removal. See notes below.
- In a large bowl mix 1 cup butter, ½ cup sugar and pinch salt.
- Add 2 cups all-purpose flour in 2 parts, mixing well until no dry spots remain.
- Drop tablespoons of dough on the bottom of the lined pan, and, with flour fingers, start spreading the dough until it covers the entire surface. Try to press it up the sides a bit.
- Prick with a fork and pop into the fridge, or the freezer for 30 minutes.
- Preheat oven at 350ºF (180ºC).
- Bake the dough, directly from the freezer or fridge, for 15-20 minutes, until it dries a bit and barely starts to color. Let cool on a wire rack.
For the apples:
- Peel, core and cut 2 pounds green apples into medium slices.
- You will be cooking the apples in two batches. Melt 2 tablespoons butter in a skillet over high heat and add the apples pieces when it's foamy.
- Cook over high heat until beginning to soften a little.
- Sprinkle ¼ cup brown sugar over the apples and cook over medium heat, stirring a few times, until beginning to caramelize, about 5 minutes.
- Remove the skillet from the heat and transfer the apples to a bowl or dish to cool down.
- Repeat with the rest of butter, apples and sugar.
For the crumble:
- In a food processor (or a large bowl by hand) mix 1 cup all-purpose flour, ½ cup brown sugar and ¼ cup white sugar.
- Add ¾ cup unsalted butter and process a few times until it's the size of peas.
- Add ½ cup rolled oats and pulse just to mix. Don't overprocess the oats so they have a crunch when baked.
To assemble:
- Preheat oven to 350ºF (180ºC).
- Add 1 pound raspberries to the apples and fold lightly.
- Add the fruit filling to the shortbread base.
- Spread the crumble over the apple berry mixture.
- Bake for 30-40 minutes, until the crumble is golden and the juices are bubbling.
- Let cool over wire rack. Refrigerate, well wrapped, until you need to cut and serve.
Christine says
I was wondering what type of rolled oats you use. The slow cooking, the minute oats or the quick instant oats....Also, since raspberries get pretty juicy when frozen, do you drain them or can some of the juice be used?
Paula Montenegro says
Hi Christine, I use traditional oats because they hold better while baking. The berries I don't defrost them, but if you feel they're too icy and that they will release too much liquid, do drain them.
Ruth says
I would love to have ago at this, sounds scrumptious and our garden is full of apples and raspberries just now but I'm concerned about the quantities of fruit as your conversions don't add up and I'm not sure which is right. ie 1/4 pound isn't 1/2 kg (rasps) and you don't get 8 apples to the pound unless they are very tiny. Please can you help?
Paula Montenegro says
Hi Ruth, you're totally right, something got lost in translation regarding the amount of fruit. I checked and updated the recipe. Thanks for the heads-up!
Ruth says
Brilliant thanks, I'll give them a go
Angie@Angie's Recipes says
I absolutely can't resist anything streusel! These crumb bars look very inviting, Paula.