Description

Simple, sturdy, and delicious raspberry almond bars featuring a buttery shortbread base, jammy raspberry filling, and a crunchy almond streusel topping. Perfect for make-ahead baking and potlucks.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
1/2 cup (100g) granulated sugar
2 cups (250g) all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
3 cups (300g) fresh or frozen raspberries
1/2 cup (100g) granulated sugar (for filling)
2 tablespoons cornstarch
1 tablespoon lemon juice
1 cup (125g) all-purpose flour (for streusel)
1/2 cup (100g) granulated sugar (for streusel)
1/2 cup (100g) packed brown sugar
1/2 cup (113g) unsalted butter, cold and cubed
1/2 cup (50g) sliced almonds
1/2 teaspoon cinnamon
1/4 teaspoon salt (for streusel)
Powdered sugar, for dusting (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray or butter the parchment.
In a medium bowl, mix the softened butter, 1/2 cup sugar, salt, and vanilla until smooth. Add the 2 cups flour and mix until a soft dough forms. Press the dough evenly into the bottom of the prepared pan. Set aside.
In another bowl, combine 1 cup flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, cinnamon, and 1/4 teaspoon salt. Add the cold, cubed butter and work it in with fingers or a pastry cutter until coarse crumbs form. Stir in the sliced almonds.
In a medium saucepan over medium heat, combine raspberries, 1/2 cup sugar, lemon juice, and cornstarch. Cook for 8-10 minutes, stirring occasionally, until the mixture bubbles and thickens like jam. Remove from heat and let cool for 5 minutes.
Pour the warm raspberry filling over the pressed crust and spread evenly. Sprinkle the almond streusel evenly over the top.
Bake for 35-40 minutes until the topping is golden brown and the filling is bubbling.
Cool completely in the pan on a wire rack for at least 2 hours. Use the parchment overhang to lift the slab out, then slice into squares.

Notes

For best results, toast the sliced almonds in a dry skillet for 2-3 minutes before adding to the streusel. Ensure the butter for the streusel is cold to maintain a crunchy texture. Do not cut the bars while warm, as the filling needs time to set. For a gluten-free version, use a 1-to-1 gluten-free flour blend.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 18
Sodium: 120
Fat: 16
Saturated Fat: 9
Carbohydrates: 32
Fiber: 2
Protein: 3

Keywords: raspberry bars, almond streusel, crumble bars, easy dessert, make-ahead dessert, raspberry almond, shortbread bars