Description

These sticky, tangy, and incredibly addictive Raspberry Almond Crumble Bars are the ultimate weekend baking project. With a buttery almond crust, a tart raspberry filling, and a crumbly topping, they are easy to make in one bowl and perfect for meal prep.

Ingredients

Scale

1 cup (225g) unsalted butter, cold and cubed
2 cups (250g) all-purpose flour
1/2 cup (100g) granulated sugar
1 cup (100g) sliced almonds, toasted
1 teaspoon almond extract
1/2 teaspoon salt
3 cups (about 350g) fresh raspberries
2 tablespoons (25g) granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
Powdered sugar for dusting (optional)

Instructions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the long sides, and grease lightly.
In a medium bowl, combine flour, 1/2 cup sugar, salt, and toasted sliced almonds. Add cold cubed butter and work it in with a fork or pastry cutter until the mixture resembles coarse sand with pea-sized butter chunks.
Press two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form the crust. Set the remaining one-third aside for the topping.
In a separate bowl, gently toss raspberries with 2 tablespoons sugar, cornstarch, and lemon juice until evenly coated.
Pour the raspberry mixture over the crust and spread evenly. Sprinkle the reserved crumb mixture generously over the top.
Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling. Tent with foil if edges get too dark.
Cool completely in the pan on a wire rack for at least one hour (or up to two hours) to allow the filling to set.
Lift bars out using parchment overhang, place on a cutting board, and slice into squares. Dust with powdered sugar before serving if desired.

Notes

Toast almonds lightly in a dry pan for 3-4 minutes before adding to the mix for deeper flavor. Keep butter cold to ensure flaky crumbs. Do not skip cornstarch as raspberries release significant water. Cool completely before cutting to prevent mushiness. Can be stored at room temperature for 3 days, in the fridge for 5 days, or frozen for 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 14
Sodium: 80
Fat: 12
Saturated Fat: 7
Carbohydrates: 28
Fiber: 2
Protein: 3

Keywords: raspberry almond crumble bars, weekend baking, easy dessert, make-ahead breakfast, gluten-free option, dairy-free option, fruit bars, crumble recipe