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Ina Garten's Raspberry Crumble Bars

Prep 15 mins Start to Finish 3 hrs
Ina Garten's Raspberry Crumble Bars


  • 1 cup  (2 sticks) unsalted butter, softened
  • 3/4 cup  sugar
  • 1 teaspoon  vanilla extract
  • 1/2 teaspoon  salt
  • 2 1/3 cups  all-purpose flour
  • 10 - 12 ounces  raspberry jam
  • 2/3 cup  granola with dried fruit, such as Bear Naked Granola
  • 1/4 cup  sliced almonds


1. Heat oven to 350 degrees F. Line a 9-inch square pan with parchment so that opposite edges hang over sides of pan.

2. Using an electric mixer, beat butter and sugar until combined; add the vanilla and salt. Add flour gradually, mixing until dough just comes together. Pat 2/3 of the dough evenly on the bottom and about 1/4 inch up the sides of the prepared pan. Spread dough with jam, leaving 1/4-inch border. Mix granola into the remaining dough, breaking dough into small bits; distribute crumb mixture on top of the jam. Sprinkle with almonds and bake until lightly browned, about 45 min. cool completely and lift from pan using the parchment; cut into bars.


  • In our December/January issue, we printed the incorrect amount of sugar for Ina Garten's Raspberry Crumble Bars recipe. The actual amount in Garten's new book, Barefoot Contessa Foolproof: Recipes You Can Trust, calls for 3/4 cup sugar, not 1/4 cup, and is corrected above.

Nutrition Facts

  • cal.(kcal)385,
  • Fat, total(g)18,
  • chol.(mg)41,
  • sat. fat(g)10,
  • carb.(g)52,
  • fiber(g)2,
  • pro.(g)4,
  • sodium(mg)109,
  • Mark as Free Exchange()0,
  • Percent Daily Values are based on a 2,000 calorie diet