Tangy raspberries and sweet crumbly shortbread come together in these delicious Raspberry Shortbread Crumble Bars. Perfect for making as a sweet treat to take on picnics or potlucks, and even nicer when made with fresh raspberries. Best of all? This shortbread recipe is dairy free, plus only uses 5 ingredients!
My Granny used to make this Raspberry Shortbread Bar recipe with either homemade raspberry preserves or shop bought jam, but I like to make it with fresh summer raspberries, especially when my raspberry bushes are bursting. The buttery shortbread crust is utterly delicious with it's thick raspberry filling.
If you're wanting a cozy recipe for making something similar at Christmas or Thanksgiving, head over to my Cranberry Shortbread Crumble Bars. Alternatively if you still have loads of raspberries to use, why not try my Raspberry and Peach Cake or this White Chocolate and Raspberry Blondies recipe.
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🍓Ingredients
Here are the ingredients you'll need for these Raspberry Crumble Bars.
- Fresh Raspberries:- or frozen raspberries would also work. Make sure they are washed and there are no icky ones!
- Sugar (x 2) - Sugar is needed for both making the quick jam, and in the shortbread crust. I use castor sugar (which is a finer grade of sugar) but this recipe will also work with ordinary sugar. For my US readers, make sure to choose a vegan sugar that has not been refined with bone char (eww).
- Plain or All Purpose Flour: Ordinary plain flour is best for these sweet treats!
- Vegan Butter (Or Coconut Oil): I like to use either Flora vegan butter block or Naturali Vegan butter block (I'm in the UK). In the US Miyokos creamery butter is amazing, altneratively you can also choose solid coconut oil. Make sure to keep this COLD as this helps with the texture of the shortbread.
- Vanilla Extract: Choose the best quality vanilla extract, it really makes a difference.
- A pinch of salt: to balance the flavors.
See recipe card for quantities.
👩🍳Instructions
Use these step-by-step photos to help visualize the steps for making the perfect batch of these raspberry bars!
1 and 2. First make the raspberry filling by simmering fresh raspberries with sugar until jammy. Let cool to room temperature.
3. Use a food processor or pastry blender to make the shortcrust dough with the butter, flour, sugar, salt and vanilla extract. You should end up with a crumbly mixture that comes together when you press it with your fingers.
4. Line a square baking pan with parchment paper, and press out ⅔ of the shortbread pastry in an even layer. Chill for 20-30 minutes for the ultimate 'short' buttery shortbread crumble.
5. Pour over the cooled raspberry mixture over the shortbread layer, then sprinkle over the rest of the shortbread.
6. Bake at 180˚C (350˚F) for about 20 mins, or until golden brown on top. Leave to cool completely on a wire rack before chopping into squares. To serve you can sprinkle with powdered sugar, eat with a scoop of ice cream, or just have with a lovely cup of tea.
Hint: For the ultimate buttery crumbly shortbread base, be sure to work quickly with the butter so it doesn't melt until it hits the oven.
🌶️Substitutions & Variations
Here are some ideas for substitutes for ingredients, or yummy variations you could try.
- Orange Juice- Add 2 tablespoon of orange juice to the raspberry jam for a lovely citrus twist.
- Lemon Zest - a little lemon zest in the shortbread crust works beautifully with the raspberry flavors.
- Favorite Jam - Instead of making the sweet raspberry layer from scratch, choose your own favorite jam or preserve. You could choose apricot jam, seedless raspberry jam, blackberry, cherry jam. Any flavor your heart desires will be delicious.
- A little Almond Extract- add a teaspoon of almond extract which will enhance the flavor of the jam used.
- White Chocolate Chips- Chocolate, especially white chocolate has an affinity with raspberries. Add a sprinkle of white chocolate chips over the raspberry jam before sprinkling on the shortbread crumble top.
- Coconut Oil instead of Butter: Coconut Oil (or Copha in Australia) can be used in place of butter, however you need to work quickly as it melts at a lower temperature and is harder to work with.
🔪Equipment
To make these raspberry shortbread bars you will need a 23cm/9" square pan, lined with parchment paper or baking paper. I use a food processor to mix up the shortbread. I love using my Kenwood processor. It's very old now, but you can find a similar one on Amazon.
To make without a food processor: Use a large mixing bowl and rub chunks of butter into the flour. You can use a fork or potato masher, or a special pastry cutter. The key is to work quickly to prevent the butter from melting, as that's what creates the crumbliest flaky shortbread.
🫙Storage
Store the Vegan Raspberry Shortbread Crumble Squares in an airtight container for up to a week, or longer if you use pre-made jam. You can freeze the bars then reheat gently, before letting cool completely and serving.
Top tip
Make sure to fully cool the raspberry mixture before using on the shortbread, or it will start to cook the shortbread before you can get it in the oven, resulting in a less crumbly bar.
❓FAQ
The ratio of butter, flour and sugar, which is kept cool while mixing and pressing so that the flour's natural gluten does not activate is what results in a short, crumbly shortbread.
More Vegan Baking
Looking for other vegan baking recipes like this? Try these:
Love Raspberries?
I have loads of fresh raspberry recipes to try:
📖 Recipe
Raspberry Shortbread Crumble Bars- Dairy Free
Equipment
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
For the Shortbread and Crumble
- 310 g (2 ½ cups) plain/AP flour
- 285 g (1 ¼ cups) vegan butter
- 90 g (½ cups) sugar
- 1 teaspoon vanilla extract (or paste)
- pinch table salt
For the Raspberry Filling
- 300 g (3 cups) fresh or frozen raspberries
- 200 g (1 cup) sugar
Instructions
Make the Raspberry Filling
- First make the fresh raspberry filling by combining the sugar and raspberries in a small saucepan.300 g fresh or frozen raspberries, 200 g sugar
- Bring the raspberries to a roiling boil, then simmer on a medium heat for 5-7 minutes. They will start to break down then the juice should evaporate leaving you with a loose raspberry jam. Remove from the heat and let it cool.
Make the Shortbread
- Line your 23x 23 cm/9" baking tin with parchment paper
- Put the flour, cold butter, vanilla, sugar,and salt into a food processor.310 g plain/AP flour, 285 g vegan butter, 90 g sugar, 1 teaspoon vanilla extract, pinch table salt
- Pulse the food processor a few times, until the mixture looks like chunky breadcrumbs.
- Press about ¾ of the mixture (don't have to be too precise) into a lined baking 23x23 cm baking tin. CHILL the mixture (and leftover mixture) for 20 mins.
- Preheat your oven to 180˚C (350˚F)
- Spread the raspberry filling over the shortbread in a fairly even layer.
- Crumble the remaining shortbread dough over the top. (I sort of squish it up with my fingers and sprinkle it evenly over. )
- Bake at 180˚C (350˚F) for about 20 mins, or until golden brown on top. Leave to cool completely before chopping into squares or bars.
Notes
🍓Substitutions & Variations
This recipe is so great because you can put pretty much any jam or even leftover cranberry sauce in the middle. Here are some ideas- Your favourite Jam or Jelly: My granny used to use homemade rhubarb jam!
- White Chocolate Chips: raspberry raspberry and white chocolate are a lovely match. Sprinkle white chocolate chips over along with the extra crumble topping.
- Coconut Oil instead of Butter: Coconut Oil (or Copha in Australia) can be used in place of butter, however you need to work quickly as it melts at a lower temperature and is harder to work with.
- Almond Extract: For a little extra pizzaz a few drops of almond extract would be delightful in the buttery shortbread crust!.
Lynne says
Cannot go wrong with this recipe it s delicious xx thank you so much xx
Louise-Claire Cayzer says
I'm so happy you love this recipe. It's one of my favourites too!