Treat yourself to the delightful simplicity of a beloved Lithuanian dessert with our easy-to-follow recipe for Raspberry Crumble Bars—a classic raspberry crumble slice that never fails to impress. A perfect blend of tart raspberry jam embraced by a buttery crumbly crust, these delicious raspberry crumble bars make a lovely afternoon snack in Lithuania. With just seven simple ingredients, this beginner-friendly recipe requires no special equipment, making it a quick and satisfying way to elevate your baking prowess.
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Traditional Lithuanian Crumble Traybakes
Lithuanians are known for having a sweet tooth, and dessert typically involves something with lots of simple carbohydrates. Whilst tortes and multi-layered cakes are typically reserved for special occasions, traybakes are enjoyed in almost everyday lives. They are typically served as a sidekick to a midmorning cup of tea or coffee or as a classic dessert after dinner.
Lithuanian traybakes are typically extremely simple, a layer of buttery dough topped with some kind of fruit, jam or farmers' cheese filling, and topped with crumble.
Today we are sharing the simplest version of Lithuania traybake - filled with nothing but jam, and then sliced into bars, we encourage you to explore other recipes next time, including:
- Apple Crumble Traybake (one of my favourite things to eat as a child)
- Lithuanian Tray Bake With Farmer's Cheese Filling
- Plum Crumble Traybake (recipe coming soon)
- Lithuanian Plum Cake With Crumb Topping
Why You Should Try This Lithuanian Raspberry Crumble Slice?
- 7 simple ingredients (including salt) that you are likely to find in your kitchen!
- No fresh raspberries or other fresh ingredients are needed - a layer of jam replaces a more traditional fresh raspberry filling.
- Not only does this budget-friendly traybake make a great dessert, but these raspberry bars make delicious school snacks!
- Delicious recipe to make when the fridge is looking dire, but you need something sweet!
- This raspberry slice recipe is very adaptable, so you can experiment with flavouring the buttery crust or changing up the jam you use.
Equipment Needed
Whilst in Lithuania, we typically rub the butter into the flour with our fingertips, if you have a food processor - utilize it! It's the easiest way to make the shortbread crust for these Raspberry Crumble Bars. Other than that, you will need:
- a large mixing bowl
- a square pan (24x24cm/ 10x10in) or other baking with a similar surface area
- good quality baking parchment for lining the baking dish
Ingredients and Substitutes
7 simple ingredients are all that you're going to need for this great recipe. Find the quantities and full recipe in the recipe card at the bottom of the post.
- all-purpose flour: also known as plain flour. You may also use cake flour.
- baking powder: not to be confused with baking soda.
- salt: we love Maldon Sea Salt Flakes.
- white granulated sugar or caster sugar.
- butter: we used unsalted butter, but if you're using salted butter, skip the salt in this recipe. Make sure your butter is fridge-cold for best results.
- egg: large or extra large.
- raspberry jam: can be replaced with various different jams (see variations below).
Additions & Variations
Make this Raspberry Crumble Slice your own, and put a personal touch next time you make it:
- Substitute up to half of the white sugar with brown sugar for moister, cakier raspberry crumble bars.
- Flavour the crumble with almond extract, lemon zest or poppy seeds.
- Mix in a spoonful of rolled oats or sliced almonds into the crumble topping for extra texture.
- Experiment with different jams: we love these crumble slices with plum or rhubarb jam too!
Method
Preheat the oven to 180° C Fan (360°F). Line a 24-24cm (10x10 in) square tin with parchment paper, so that it covers the base and the edges of the pan.
In a large bowl, mix the flour, baking powder, sugar and salt.
Add the cubed cold butter to the dry ingredients and rub the butter into the flour mixture with your fingertips until the mixture resembles sand. Pour in the beaten egg, and mix well to distribute. This is your crumble mix.
Tip about ⅔ of the dough mixture into the prepared tin, and spread it out evenly, making sure the dough gets into the edges. Press the bottom crust all down onto the base gently.
Spread the raspberry jam on top.
Scatter the remaining crumble on top of the jam.
Bake it in the centre of the oven for 20-25 minutes, until golden brown.
Cool the raspberry jam traybake in its tin. Once at room temperature, slice it into bars.
Serve with a dusting of icing sugar and some fresh fruit on the side, or a scoop of vanilla ice cream.
Tips For Best Results
- Leave the sides of parchment paper overhanging, when you line the pan - it's a great way to lift the traybake out for the tin for slicing.
- Utilize a food processor to make the crumbly dough - it will make the process a lot quicker than rubbing the butter and flour with your fingers.
- Press the bottom crust down into the base of the tin gently, but don't apply all your strength, or it will be too dense and crumbly.
- Make sure to cool the raspberry crumble traybake to room temperature before slicing it into bars.
- The best way to keep the crumble from getting soggy is to place an oxygen absorber packet with the bars into an airtight container.
Storage
Once your Raspberry Crumble Bars have cooled down to room temperature, you can slice them and store any leftover slices in an airtight container. Make sure to separate the bars with a piece of parchment paper if you are stacking them. Store the box in a cool dry cupboard for up to 5 days.
Other Lithuanian Desserts
If you're in the middle of plum season, you must try this Lithuanian Plum Cake! For more ideas, have a look at some sweet bakes below:
Raspberry Crumble Slice (Easy Raspberry Jam Crumble Bars)
Equipment
- 24x24cm (10x10in) baking tray
Ingredients
- 420 g (3½ cups) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 200 g (1 cup) white granulated sugar
- 200 g (7 oz) butter fridge-cold
- 1 egg large
- 400 g (1¼ cup) raspberry jam
Instructions
- Preheat the oven to 180°C (360°F). Line a 24-24cm (10x10 in) baking tray with baking parchment, so that it covered the base and the sides.
- In a large bowl, mix theflour, baking powder, sugar and salt.
- Add the cubed cold butter to the dry ingredients and rub the butter into the flour mixture with your fingertips until the mixture resembles sand. Pour in the the beaten egg, and mix well to distribute.
- Tip about ⅔ of the dough mixture into the prepared tin, and spread it out evenly, making sure the dough gets into the edges. Press it all down into the base gently.
- Spread the raspberry jam on top.
- Scatter the remaining crumble on top of the jam.
- Bake it in the centre of the oven for 20-25 minutes, until golden brown.
- Cool the raspberry jam traybake in its tin. Once at room temperature, slice it into bars.
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