Raspberry Walnut Crumble Bars

Raspberry walnut crumble bars | Butter Baking

It’s now officially autumn – or fall – here in Australia.

Raspberry walnut crumble bars | Butter Baking

I’m a little shattered, because I’ve absolutely loved the gorgeous warm weather we’ve had over the past four or five months.

I’ve enjoyed the long days, the warm evenings, the sun, the beach, and all the cocktails and ciders that have been consumed poolside and in outdoor bars.

Raspberry walnut crumble bars | Butter Baking

I’ve also loved the light, summery diet I’ve been eating and the abundance of beautiful fruit we have had available.

Luckily for us, even though it is fall, the warm days are still here, and so is the summer fruit.

Raspberry walnut crumble bars | Butter Baking

After all the chocolate cookies and intense, gooey brownies I’ve been baking and sharing with you, I thought I should probably make something light and fruity.

Raspberry walnut crumble bars | Butter Baking

So today we have raspberry walnut crumble bars.

Raspberry walnut crumble bars | Butter Baking

I loved these. I’m a huge shortbread fan, and the base and crumble in these is essentially a beautifully buttery, crumbly, walnut shortbread.

The raspberries are a lovely, tart contrast to the sweet pastry. And bonus – the recipe calls for frozen raspberries, so you can make these even if it’s cold in your part of the world.

Raspberry walnut crumble bars | Butter Baking

RASPBERRY WALNUT CRUMBLE BARS
 
Adapted from Women's Weekly Slices.
Ingredients
  • 150g unsalted butter, softened (5.5 oz)
  • ⅔ cup icing (powdered) sugar (110g)
  • 1¾ cup plain flour (260g)
  • ½ cup ground walnuts (60g)
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 300g frozen raspberries (11 oz)
Method
  1. Preheat the oven to 180 C (350 F) and grease and line a 9 x 13 inch pan with baking paper.
  2. Using an electric mixer, beat the butter and icing sugar until light and fluffy.
  3. Add the flour, walnuts, cinnamon and salt and beat on a low speed until a crumble dough just forms.
  4. Reserve 1 cup of the crumble mixture for the topping.
  5. Press the remaining dough into the base and 1cm up the sides of the prepared pan.
  6. Top with the raspberries and sprinkle with the reserved crumble.
  7. Bake for 40 minutes, until golden. Allow to cool completely before cutting.
  8. Makes 20 bars.
  9. Happy baking!

 

Leave me a comment:

  1. I can’t wait for summer to return to our part of the world. We’re in the middle of winter here in Canada. For now, I’ll have to settle for a taste of summer when I make your raspberry bars. Yum!

  2. I can’t wait for summer to arrive to our part of the world. We’re in the middle of winter here in Canada. For now, I’ll have to settle for a taste of summer when I make your raspberry bars. Yum!

  3. Thanks for recipe, made these yesterday in sunny Sydney. Very tart, so wasn’t to all my friends’ taste, but I Enjoyed it for something different. Really easy recipe, directions were perfect.

    • Hi Aych, thanks for the feedback! Happy to hear you made them and that some of you like them ;-) you can always throw a couple of tablespoons of sugar in with the raspberries to adjust the sweetness :-)

  4. Natasha, these are amazing!!!

    I ran out of flour after one cup, so I used an additional 3/4 cup of whole wheat flour. I had no powdered sugar on hand (can you tell this was a last-minute decision to start cooking…they looked THAT good!) so I used 1/2 cup regular granulated sugar and topped up the rest with Splenda, which I used because it was superfine like powdered sugar, even though I’m not into the taste. I used extra raspberries, probably 400 grams in total, and I saved 1 1/4 cup of the crumble for the top, just because I felt I had lots on the bottom. Sprinkled a mixture of 1/2tsp sugar and a pinch of salt on top of the crumble topping. I loved the parchment paper on the bottom, the bars came out like a dream! I love the sweetness of raspberries, and substituting a less sweet granulated sugar for the powdered sugar was a great way to showcase the raspberries! Couldn’t help but snap a few photos during the process…it looks so pretty!

    Thanks for the recipe…which I found on Pinterest :)

    Erin

    • Hi Erin! Wow, thanks for the feedback, and adaptation ideas! I’m so happy to hear that you made, and liked these! They are beautiful, their colour is very photogenic :-)

  5. These really delicious! I’ve made a version with blackcurrants and almonds before which is nice, but these look much more cake-y, which can only be a good thing!

  6. Hi, Made these with my 4 yr old Grandson. So easy & so yummy…… He could hardly wait for them to cool down enough to eat. Plus he got to take the remainder home with him, to share with Mum & Dad.