Buttery and tender, these raspberry crumble bars are a simple yet scrumptious treat. Made with a thick layer of raspberry jam and melt in your mouth shortbread cookie layers, these jam shortbread bars are seriously addicting!

raspberry crumble bars cut into squares

Raspberry Crumble Bars

Hello, my loves. I know it’s a Monday, but I promise these raspberry crumble bars are about to make your day a whole lot better. Made with simple ingredients, these jam bars come together in minutes and keep for weeks, meaning you can whip up a big batch on a whim with the intention of giving some away and having a sweet treat for weeks. Of course you’ll eat them all within two days because they’re seriously addicting, but sometimes you just have to lie to yourself a little, y’know?

jam bars with shortbread crumble

What are raspberry crumble bars?

Crumble bars, jam bars, shortbread jam bars, crumb bars…they go by many names, but are an iconically simple treat my family has been whipping up for years. A traditional shortbread crumb bar is made with (you guess it), shortbread cookie dough and preserves. Simply whip up your fav shortbread recipe and press 2/3 of the dough into a pan lined with parchment paper. Spread a thick layer of jam over the bottom layer and then top with crumble of the remaining batter. Bake it up to a perfect golden brown and you’re in buttery, jammy heaven. The tender shortbread perfectly complements the sugary chew of the jam for the ultimate sweet treat.

raspberry crumble bar dusted with powdered sugar

Ingredients for Raspberry Crumb Bars

These jam shortbread bars are crazy easy to make and only call for a few ingredients you probably already have on hand. As with any simple recipe, it’s crucial that you use high quality ingredients. Every ingredient shines through and will affect the finished jam shortbread bars.

  • Butter: The base of any good shortbread is some good buttahhh. Splurge on that good stuff (we love Vermont Creamery!) and you’ll be able to tell the difference in the melt in your mouth buttery crumb.
  • Sugar: These shortbread bars aren’t sickeningly sweet, but they do require a little sugar to create just the right amount of caramelization and chew.
  • Flour: You’ll want to use all purpose flour for the perfect crumb to your shortbread bars.
  • Salt: You’ll only need a little bit, but salt is so important to deepening the flavor. It will cut the sweetness just enough and make these jam bars seriously addicting.
  • Jam: We made these crumb bars with our favorite raspberry preserves (we love Bonne Maman!), but you could use any flavor you like. Blueberry, blackberry, strawberry, apricot…the options are endless.

shortbread jam bar with a bite taken out

Tips for the Best Raspberry Crumb Bars

This raspberry crumble bars recipe is super super simple, but these three tricks will guarantee you perfectly soft, melt in your mouth crumb bars!

  • Don’t overwork your dough: The key to good shortbread is dough that has as little gluten in it as possible. This will make a tender, melt in your mouth texture that you expect from shortbread. Your dough will be crumbly, but this is exactly what you want!
  • Use high quality preserves: You always make your own raspberry filling with fresh or frozen fruit, but you can also get the same gourmet, straight from a bakery jam bar taste from high quality preserves!
  • Bake them to perfection: With shortbread there’s a fine line between doughy and overdone. The bars should take about 25 to 30 minutes to bake and you”ll know they’re done when they’re just golden brown.

raspberry crumble bars cut into rectangles

How to store jam shortbread bars

If you’ve ever received a tin of Christmas cookies, you probably know that shortbread is one of the few cookies that stays good for a pretty long time. Of course, they’ll taste best fresh, but they hold up much better than other softer cookies like chocolate chip cookies or sugar cookies. You can keep these raspberry crumble bars in an airtight container for up to two weeks at room temperature or in the fridge for up to three weeks! Looking to save them even longer? Freeze them in a freezer safe plastic bag for up to three months!

shortbread crumb bar with raspberry jam center

Now hop to it! Join me in devouring these tasty jam shortbread bars! We can’t wait to hear how much you love them.


Jam Shortbread Bars

shortbread crumb bar with raspberry jam center

These easy jam bars are complete with a tender shortbread crust and jammy raspberry center!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american


  • 1 cup salted butter, cold and cut into cubes
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup jam


  1. Preheat the oven to 350°F. Line an 8 x 8 pan with parchment on all sides and set aside.
  2. In a stand mixer fit with the paddle attachment, combine the butter, sugar, flour, salt and vanilla and beat until the dough starts to come together, about 2 minutes. The dough will be crumbly, but this is what you want!
  3. Press 2/3 of the shortbread dough into the prepared pan in an even layer. Top with the jam and spread into an even, thick layer. Crumble the remaining shortbread over the jam, making sure you leave some spots of jam poking through. Bake the bars for 25-30 minutes or until they are just golden brown.
  4. Allow the shortbread to cool before cutting into desired size and shape! Enjoy!


  • Shortbread is a dry dough! Don’t be alarmed if your dough is crumbly. As it bakes the butter will melt and bind the dough together!

Keywords: jam bars, raspberry crumb bars, jam shortbread bars


Kelly | Maverick Baking

These look unreal, so simple too!

Sofi | Broma Bakery

Hi Kelly! They are truly divine. Hope you like them 🙂

Debra S

Just made these LOVE LOVE They are delicious and SUPER easy to make.

Sofi | Broma Bakery

YAY! They are truly sooooo easy. so happy you enjoyed them!


I love anything with a good crumb topping and Broma Bakery has GREAT crumb topping ideas! Thank you for these lovely cookie bars.


I made these today using a strawberry limoncello jam I made last summer. I figured the little bit of tart would be good with the shortbread and it is. I used my food processor to make the dough since I was too lazy to pull out the Kitchen Aid mixer.
This recipe is so easy and soooooo good!! Thank you for posting it!

Sofi | Broma Bakery

Strawberry limoncello jam!? That sounds UNREAL.So happy you enjoyed these easy shortbread bars as much as we do 🙂


This looks delicious! I can’t wait to try and make it. If I only have unsalted butter how much salt would you recommend adding?

Sofi | Broma Bakery

Hey Kiki! Just add an extra 1/4 teaspoon of salt!


These are to die for – I bring in treats twice a week to work, and these were voted my best treat to date!

Sofi | Broma Bakery

We are obsessed with them!! So happy you liked them too 🙂


How crumbly should the dough be after mixing? Will all of the flour be absorbed into the butter before pressing into the pan? (Should all of the dough be moist or will there be dry bits?) The flavor is delicious but I wasn’t confident how long to mix my dough.


I made this today, using KerryGold butter, and some homemade blackberry seedless jam, and OMG it is delicious! My dough was never crumbly ( could have been the butter) and I had to bake for 35 minutes.

Sofi | Broma Bakery

Ugh KerryGold is truly the best of the best! So happy you enjoyed these!


I made these the day after you posted this recipe and gave some to out to some friends. One friend told me that it was one of the top 5 best things he’s ever eaten! And I had to agree! They were so good, I’m making them again tonight but I’ll be making a double batch. The last time they were gone within a few hours!

Sofi | Broma Bakery

Hi Kaitlin. That is amazing! We feel exactly the same way about these. So simple, but so good.


These were so so delish and came together so easily!

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