Preheat your oven to 350°F (175°C) and prepare an 8-inch square aluminum pan with nonstick cooking spray and parchment paper.

In a medium bowl, mix together fresh raspberries, cornstarch, lemon juice, and sugar for the raspberry layer, then set aside.

In a larger bowl, combine flour, sugar, baking powder, salt, and cinnamon. Add the cold, diced butter and blend until it resembles coarse cornmeal.

Add the egg yolk, water, and vanilla extract to the flour mixture and mix until a dough forms.

Press two-thirds of the dough into the bottom of the prepared pan. Pour the raspberry mixture over it, sprinkle chocolate chips, and crumble the remaining dough on top.

Bake for 40-50 minutes until the raspberries are bubbly and the crumble is golden.

Let the bars cool completely in the pan for 2-3 hours before cutting into squares.