Raspberry Shortbread Crumble Bars- Dairy Free

A stack of raspberry shortbread crumble bars ready to eat.

5 from 1 vote

Raspberry Shortbread Crumble Bars- Dairy Free

Deliciously sweet and tangy Shortbread Bars made with fresh raspberries. that are easy to eat, and a total crowd pleaser for summer picnics and pot-lucks.

Prep Time20

Cook Time25

Total Time45

Course: Afternoon Tea, Dessert

Cuisine: American, british

Diet: Vegan

Servings: pieces

Calories: 453kcal

Author: Louise-Claire Cayzer

Equipment

Ingredients

For the Shortbread and Crumble

310 g plain/AP flour
285 g vegan butter
90 g sugar
1 teaspoon vanilla extract or paste
pinch table salt

For the Raspberry Filling

300 g fresh or frozen raspberries
200 g sugar

Metric - American

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!.

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. The key is to work quickly to prevent the butter from melting, as that's what creates the crumbliest flaky shortbread.

Store the Vegan Raspberry Shortbread Squares in an airtight container for up to a week. You can freeze the bars then reheat gently, before letting cool completely and serving.

Nutrition