Go Back

Raspberry Almond Crumb Bars

These Raspberry Almond Crumb Bars combine a buttery crumble with luscious raspberries and a hint of almond flavor, making them a delightful treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 9 servings
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the crust and topping
  • 1 ½ cups all-purpose flour This will form the base and topping.
  • 1 cup almond meal Adds a nutty flavor to the crust.
  • ½ cup granulated sugar For sweetness in the crust and topping.
  • ½ teaspoon baking powder Helps the crust to rise slightly.
  • ½ teaspoon salt Enhances the flavor.
  • ½ cup unsalted butter, softened Ensure it's at room temperature for easy mixing.
  • 1 large egg Binds the crust together.
  • 1 teaspoon almond extract Aromatic flavor that complements the almonds.
For the filling
  • 2 cups fresh raspberries Fresh raspberries provide tang and texture.
  • ¼ cup granulated sugar To sweeten the filling.
  • 1 tablespoon cornstarch Thickens the raspberry mixture.
  • 1 tablespoon lemon juice Enhances raspberry flavor.
  • ½ teaspoon vanilla extract Adds depth to the flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease or line an 8-inch square baking pan with parchment paper, allowing some overhang for easy removal.
  2. In a large mixing bowl, combine the all-purpose flour, almond meal, granulated sugar, baking powder, and salt.
  3. Mix in the softened butter with your fingers or a pastry cutter until crumbly. Add the egg and almond extract, mixing until just combined. Set aside a third of the mixture for topping.
  4. Take the larger portion of the crust mixture and evenly press it into the bottom of the prepared pan. Bake for 15 minutes or until it’s lightly golden.
Filling and Topping
  1. In a medium bowl, gently toss the raspberries with ¼ cup sugar, cornstarch, lemon juice, and vanilla extract. Spoon this fruity mixture over the pre-baked crust.
  2. Crumble the reserved crust mixture evenly over the raspberry layer.
Baking
  1. Return the pan to the oven and bake for an additional 25-30 minutes, or until the topping is golden brown and the raspberries are bubbling.
Cooling and Serving
  1. Allow the bars to cool completely in the pan on a wire rack. Once cool, lift them out using the parchment, slice into squares, and enjoy!

Notes

For best results, use fresh raspberries. If using frozen, be cautious as they may create a soggier filling. Chill the butter for crumblier texture.