Print

Ina Garten Raspberry Squares

Ina Garten Raspberry Squares
Print Recipe

These buttery, crumbly raspberry squares feature a tender shortbread base topped with a bright raspberry filling and a golden oat crumble. Each bite balances sweet-tart raspberry with rich, nutty browned butter notes for a timeless dessert bar.

Ingredients

Scale
  • For the crust and crumble:
  • 1 cup all-purpose flour (120g)
  • 1/4 cup granulated sugar (50g)
  • 1/2 cup unsalted butter, cold and cut into small cubes (113g)
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • For the raspberry filling:
  • 1 1/2 cups fresh or frozen raspberries (6 oz / 170g), do not thaw if frozen
  • 2 tablespoons granulated sugar (25g)
  • 1 tablespoon cornstarch (8g)
  • 1 teaspoon fresh lemon juice (about 1/2 lemon)

Instructions

  1. Preheat oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy lifting. This ensures the bars release cleanly without sticking.
  2. In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar, and 1/4 teaspoon kosher salt. Add the cold cubed butter and 1/2 teaspoon vanilla. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized butter pieces. The butter should remain cold to create a tender, flaky crust.
  3. Reserve 1/2 cup of the crumb mixture for the topping. Press the remaining crumb mixture evenly into the bottom of the prepared pan, pressing firmly with your fingers or the flat bottom of a glass to form a compact layer. This prevents the filling from leaking under the crust.
  4. Bake the crust for 15-18 minutes, until the edges are lightly golden and the surface is set but not fully browned. Remove from oven and let cool on a wire rack for 5 minutes. The partially baked crust will provide a sturdy base that won’t become soggy.
  5. While the crust bakes, prepare the raspberry filling. In a small bowl, combine 2 tablespoons sugar and 1 tablespoon cornstarch, whisking to remove lumps. In a medium bowl, toss the raspberries with the sugar-cornstarch mixture and 1 teaspoon lemon juice until evenly coated. The cornstarch thickens the fruit juices during baking, preventing a runny filling.
  6. Spread the raspberry mixture evenly over the warm crust, leaving a 1/4-inch border around the edges to allow for spreading. Evenly sprinkle the reserved 1/2 cup crumb topping over the berries, gently pressing some of the topping into the fruit so it adheres.
  7. Bake for 25-30 minutes, until the filling is bubbling at the edges and the topping is deep golden brown. If the topping browns too quickly after 20 minutes, tent loosely with foil. The bubbling indicates the filling is properly thickened.
  8. Transfer the pan to a wire rack and cool completely, about 1 hour. For clean slices, refrigerate for an additional 30 minutes until fully set. Use the parchment overhang to lift the entire square out of the pan onto a cutting board.
  9. Using a sharp chef’s knife, cut into 4 equal squares (or 4 larger bars). Wipe the knife clean between cuts for neat edges. Serve at room temperature or chilled. The squares will have a crisp crumble, a tender shortbread base, and a jammy raspberry center.

Notes

Store raspberry squares in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze squares in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. To reheat, place on a baking sheet at 300°F (150°C) for 8-10 minutes to refresh the crumble. If using frozen raspberries, do not thaw; add 2-3 extra minutes to the second bake time.

Nutrition

Keywords: raspberry squares, Ina Garten, fruit bars, shortbread dessert, raspberry crumble bars, butter squares, easy dessert bars, summer baking, berry dessert, crumble bars

Find it online: https://inagartendishes.com/ina-garten-raspberry-squares-recipe/