Raspberry Sourdough Crumb Bars

If there is one recipe I’m making every summer, it’s these. I’m a sucker for anything raspberry, and these raspberry sourdough crumb bars are incredible. Tart raspberry, sourdough shortbread base and that oat crumb topping made with sourdough discard – it’s delicious. Drizzle on an almond glaze and you have the most amazing raspberry sourdough crumb bars.

Save this for later!

We'll email this post to you so it doesn't get lost in your open tabs 😉

I agree to be sent email.

Why You’ll Love Raspberry Sourdough Crumb Bars

• Flavor: These bars have the perfect balance of sweet and tart flavors. You’ll love the unique combination of ingredients—from the sourdough shortbread base to the raspberry jam filling and almond glaze. Each bite is perfection.
• Showstopper: These bars look beautiful and taste even better. If you’re looking for a dessert for a special occasion (or just when you need a special treat), you’ll love sharing these with your friends and family.
• Rich: A small bite goes a long way with these beauties! Cut these bars small to get the most out of them. There will be plenty to go around!
• Make Ahead: I love a dessert that can be prepared in advance. These are perfect to make ahead and chill – and they taste even better after chilling in the fridge!

Important Ingredients

• Sourdough Discard: 100% hydration sourdough discard is used in both the shortbread base and the crumb topping. For more sour flavor, use older discard. For less sour flavor, use young discard or fresh bubbly sourdough starter.
• Raspberry Jam: I like seedless raspberry jam for the filling.
• Fresh Raspberries: Fresh raspberries give great flavor and texture to the crumb bars.
• All-Purpose Flour: Use an all-purpose or pastry flour for the crust of the bars.
• Cornstarch: Just a little cornstarch in the shortbread crust keeps the sourdough shortbread tender.
• Unsalted Butter: Used in the shortbread crust and the oat topping, using melted butter makes this recipe so easy.
• Sugar: Granulated sugar in the shortbread crust and brown sugar in the oat topping gives a perfect balance of flavors.
• Rolled Oats: Pulse the oats a few times in the blender for the best texture.
• Almond Glaze: Powdered sugar, almond extract and heavy cream are combined to make the quick glaze.
• Vanilla Extract: Vanilla extract helps enhance the flavor in the shortbread crust.
• Salt: Salt balances the flavors in these bars.

How to Make Raspberry Sourdough Crumb Bars

Mix and Bake the Shortbread Base

While the oven is preheating (350ºF), line an 8 by 8 pan with parchment paper. To a medium-sized bowl whisk together melted butter, sourdough discard and granulated sugar until completely incorporated. Add vanilla extract and salt. Mix again. Add the flour and cornstarch and mix until soft chunks of dough form.

Pour the dough into the lined baking pan. Use your fingers to press the mixture into an even layer on the bottom of the pan. Prick the shortbread crust with a fork—this will help your base to not puff up too much while baking.

Bake for 15 minutes at 350ºF until the edges start to brown and the shortbread crust is baked through.

Layer Jam, Raspberries and Oat Crumb Topping

While the shortbread is baking, prepare the topping. To mix together the oat crumb topping, add the oats to a blender or food processor. Pulse the rolled oats a few times. To a small bowl add the blended oats, brown sugar, melted butter, sourdough discard and salt. Mix together until it forms a sticky oat topping.

When the shortbread crust has finished baking, take it out of the oven and spread the raspberry jam on top of the bars in an even layer. Scatter fresh raspberries over the top of the crust. Scoop dollops of the crumb topping on top of the raspberry layer.

Bake, Cool and Chill

Bake for 20-25 minutes at 350ºF until the jam is bubbly and the crumb topping is baked. Remove from the oven and let cool completely.

While the bars cool prepare the almond glaze. Whisk together powdered sugar, heavy cream and almond extract until it forms a thick glaze. Thin out with a little more cream or add a touch more powdered sugar to reach desired consistency.

Drizzle the glaze over the top of the cooled raspberry bars and refrigerate to chill before serving.

Substitutions

• Raspberries: You could substitute a different favorite fruit in these bars if desired. Use the same amounts of jam and weight of the raspberries.
• Almond Extract: If you prefer a vanilla glaze, leave out the almond extract in the glaze and substitute vanilla extract.
• Sourdough Discard: Active, bubbly sourdough starter can be substituted for the discard in this recipe.

How to Store Leftovers

Leftover raspberry sourdough crumb bars can be stored covered in the refrigerator for 3-4 days. After that they should be frozen for up to 2 months. Let thaw and defrost a little before serving.

If you liked this, you’ll also like…

• Strawberry Lemonade Bars
• White Texas Sheet Cake
• Sourdough Peach Cobbler
• Sourdough Fruit Pizza
• Chocolate Raspberry Brioche Buns
• Sourdough Lemon Bars

Frequently Asked Questions

4.80 from 5 votes

Raspberry Sourdough Crumb Bars

By: Amy Coyne

These bars are perfection. Sweet, tart and filled with so much raspberry flavor on top of a sourdough shortbread crust and sweet sourdough crumb topping. Drizzle on an almond glaze and these bars make a showstopper dessert!

Prep: 20 minutes mins

Cook: 35 minutes mins

Chilling Time: 2 hours hrs

Total: 2 hours hrs 55 minutes mins

Servings: 16 bars

Save RecipeSaved Recipe Pin Recipe Rate Recipe Print Recipe

Save this for later!

We’ll email this post to you so it doesn’t get lost in your open tabs 😉

Equipment

• 8 by 8 pan metal pan
• parchment paper
• mixing bowl
• blender

Ingredients 

1x2x3x

Sourdough Shortbread Base

• ▢ 113 grams unsalted butter, melted, 1/2 cup
• ▢ 55 grams granulated sugar, about 1/4 cup
• ▢ 50 grams sourdough discard, about 1/4 cup, see recipe notes
• ▢ 6 grams vanilla extract, about 1 1/2 teaspoons
• ▢ 3 grams salt, about 1/2 teaspoon
• ▢ 180 grams all-purpose flour, about 1 1/2 cups
• ▢ 20 grams cornstarch, about 2 Tablespoons

Raspberry Layer

• ▢ 160 grams seedless raspberry jam, about 1/2 cup
• ▢ 15-20 fresh raspberries

Sourdough Crumb Topping

• ▢ 160 grams rolled oats, pulsed a few times in a blender, about 1 3/4 cup
• ▢ 75 grams brown sugar, about 1/3 cup
• ▢ 55 grams unsalted butter, 4 Tablespoons
• ▢ 50 grams sourdough discard, about 1/4 cup, see recipe notes
• ▢ 3 grams salt, about 1/2 teaspoon

Almond Glaze

• ▢ 100 grams powdered sugar, heaping 3/4 cup
• ▢ 20 grams heavy cream, about 4 teaspoons
• ▢ 5 grams almond extract, about 1 teaspoon

Instructions 

Raspberry Sourdough Crumb Bars

• Pre-heat the oven to 350ºF. Line an 8 by 8 pan with parchment paper.
• To a medium-sized bowl whisk together melted butter, sourdough discard and granulated sugar until completely incorporated. Add vanilla extract and salt. Mix again. Add the flour and cornstarch and mix until soft chunks of dough form.
• Pour the dough into the lined baking pan. Use your fingers to press the mixture into an even layer on the bottom of the pan. Prick the shortbread crust with a fork and bake for 15 minutes until the edges start to brown and the shortbread crust is baked through.
• While the shortbread is baking, mix together the oat crumb topping. Pulse the rolled oats in a blender a couple of times. To a small bowl add the oats, brown sugar, melted butter, sourdough discard and salt. Mix together until it forms a sticky oat topping.
• Pull the baked shortbread out of the oven and spread the raspberry jam on top of the bars in an even layer. Scatter fresh raspberries over the top of the crust. Dollop the crumb topping on top of the raspberry layer.
• Bake for 20-25 minutes until the jam is bubbly and the crumb topping is baked. Remove from the oven and let cool completely.
• While the bars cool prepare the almond glaze. Whisk together powdered sugar, heavy cream and almond extract until it forms a thick glaze. Thin out with a little more cream or add a touch more powdered sugar to reach desired consistency.
• Drizzle the glaze over the top of the cooled raspberry bars and refrigerate to chill before serving. Enjoy!

Notes

Sourdough Discard: I prefer using a discard that is young and fresh in these bars for less sour flavor. If you want more sour flavor, use discard that is older and smells more sour. Sourdough discard should be 100% hydration – meaning the starter is fed equal weights of flour and water.

Leftover raspberry sourdough crumb bars should be stored in the refrigerator in an air-tight container for 3-4 days. They can also be frozen and stored in the freezer for 2-3 months.

Nutrition

Calories: 254kcal, Carbohydrates: 39g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 24mg, Sodium: 153mg, Potassium: 69mg, Fiber: 2g, Sugar: 19g, Vitamin A: 281IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!