There’s nothing quite like the burst of tart sweetness from a fresh raspberry, especially when it’s nestled between layers of buttery crumb. When my evening plans fell through, I turned to my trusty pantry and stumbled upon a bag of frozen raspberries. A light bulb went off—why not whip up something delightful to brighten my day?
Enter the Raspberry Crumb Bars with Almond, a dessert that is as simple to create as it is irresistible. The almond extract adds a hint of warmth, elevating the classic raspberry filling into something you’ll find yourself craving on repeat. As I pulled the bars from the oven, the heavenly aroma filled my kitchen, inviting everyone to gather around and sneak a taste.
These crumb bars are perfect for sharing at potlucks or indulging in after a stressful day. Easy to make and even easier to enjoy, they’ll quickly become a favorite in your home. Ready to dive in? Let’s get baking!
Why are Raspberry Crumb Bars with Almond special?
Delightful and easy, Raspberry Crumb Bars captivate with their balance of flavors. Tartness from the raspberries mingles beautifully with rich almond notes, creating a uniquely satisfying treat. Quick to prepare, these bars fit perfectly into any busy day, making dessert a breeze. Visually appealing, their golden crumble topping is sure to impress guests. Ideal for potlucks or cozy evenings, they offer a taste of home that satisfies every sweet craving!
Raspberry Crumb Bars with Almond Ingredients
For the Crust
• Unsalted butter – use cold slices for a flaky crust.
• All-purpose flour – spoon and level for accuracy; it helps achieve the perfect texture.
• Granulated sugar – adds just the right touch of sweetness to balance the tart raspberries.
• Table salt – just a pinch enhances overall flavor.
For the Raspberry Filling
• Frozen raspberries – thaw and drain for the best flavor in your Raspberry Crumb Bars.
• Granulated sugar – helps to sweeten the tart berries beautifully.
• Lemon juice – freshens the filling with a burst of citrus.
• Lemon zest – adds an aromatic brightness that complements the raspberries.
• Corn starch – thickens the filling so it holds together perfectly.
• Almond extract (optional) – adds a rich, nutty flavor that elevates the dish.
For the Crumble Topping
• All-purpose flour – gives structure to the topping, creating a lovely contrast with the filling.
• Unsalted butter – melted to bind the topping into delicious crumbly bits.
• Granulated sugar – sweetens the crumble slightly, enhancing its taste.
• Sliced almonds – provide a delightful crunch and nutty flavor that ties everything together.
How to Make Raspberry Crumb Bars
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Drain the frozen raspberries by transferring them to a fine mesh sieve. Allow them to thaw for at least one hour, so the excess moisture can escape and prevent soggy bars.
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Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or grease it well with butter to ensure easy removal later.
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Combine in a mixing bowl, ½ cup cold sliced butter, 1 cup flour, ¼ cup sugar, and a pinch of salt. Use a pastry cutter, forks, or your fingers to mix until the texture resembles medium crumbs, creating the crust.
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Pat the crust mixture evenly into the lined baking dish. Bake at 350°F for 12-15 minutes until the edges are golden brown and the crust begins to puff up slightly.
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Prepare the raspberry filling by mixing the drained raspberries, ¼ cup sugar, 2 tablespoons lemon juice, lemon zest, 1 tablespoon corn starch, and ½ teaspoon almond extract in another bowl, stirring gently.
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Mix the crumble topping by blending 1 cup flour, ½ cup melted butter, ⅓ cup sugar, and ⅓ cup sliced almonds in a separate bowl. Combine until it forms a crumbly texture.
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Spread the raspberry filling over the baked shortbread crust, then evenly crumble the almond topping all over the filling, ensuring every bite has a topping.
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Bake at 350°F for 35-40 minutes until the crumb topping is golden brown and the raspberry filling is set without jiggling in the center.
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Cool for an hour at room temperature before transferring to the fridge to chill completely. Once fully cooled, drizzle with powdered sugar glaze if desired, slice, and serve.
Optional: Serve with whipped cream for a delightful touch.
Exact quantities are listed in the recipe card below.
Expert Tips for Raspberry Crumb Bars
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Butter Temperature: Use cold unsalted butter for the crust; it creates flakiness. Avoid room temperature butter, which can lead to dense bars.
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Proper Draining: Always drain thawed raspberries thoroughly to prevent a soggy filling. A fine mesh sieve helps, plus let them sit a bit longer if necessary.
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Texture Matters: Don’t overmix the crumble topping; it should be crumbly, not a paste. This keeps the topping light and crunchy, enhancing your Raspberry Crumb Bars with Almond.
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Check for Doneness: The filling should be set and no longer jiggly. If uncertain, a toothpick test can help gauge whether they’re done.
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Cooling Time: Be patient! Allowing the bars to cool completely before slicing ensures clean cuts and improved flavors.
Raspberry Crumb Bars with Almond Variations
Feel free to customize these delightful bars to your taste; the possibilities are as vibrant as the berries themselves!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend to create a similar crumbly texture while accommodating dietary needs. Many blends work wonderfully here!
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Nut-Free: Omit the sliced almonds and replace almond extract with vanilla extract for a nut-free version. You’ll still enjoy a lovely, sweet aroma in your bars.
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Berry Medley: Swap raspberries with a mix of blueberries and strawberries for a berry medley that bursts with color and flavor. Each bite will be a delightful surprise!
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Extra Zing: Add an extra tablespoon of lemon juice and a pinch of zest in the filling for a zesty twist that enhances the tartness of the berries.
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Oat Crumble: Incorporate oats into the crumble topping by replacing ½ cup of flour with rolled oats for added texture and a wholesome touch. They’ll add a chewy, rustic element to your bars.
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Coconut Flake Surprise: Add shredded coconut to the crumble topping for a tropical flair. The coconut pairs beautifully with the raspberries and adds a hint of sweetness.
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Spicy Kick: Mix in a hint of cinnamon or nutmeg to the crust for an unexpected warm spice that complements the sweetness of the raspberries.
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Sugar Swap: Use brown sugar instead of granulated sugar for a deeper, caramel-like flavor. It adds a rich sweetness to the crust and crumble topping, making your bars even more indulgent.
What to Serve with Raspberry Crumb Bars with Almond?
Creating a delightful meal experience is all about balance and flavor, and this sweet treat can shine even brighter with the right accompaniments.
- Fresh Mint Leaves: A few sprigs add a vibrant, cooling element that brightens up the rich, buttery crumb bars.
- Vanilla Ice Cream: The creamy sweetness of vanilla ice cream contrasts perfectly with the tart raspberry filling, making every bite a true indulgence.
- Whipped Cream: Light and airy, whipped cream offers a luscious touch that compliments the crumbly texture and fruity flavor beautifully.
- Lemonade: A glass of ice-cold lemonade provides a tangy counterpoint, perfectly complementing the raspberry’s tartness and balancing the sweetness.
- Herbal Tea: A warm cup of chamomile or mint tea enhances the flavor experience while adding a calming, soothing element to your dessert.
- Cheese Platter: Create a small cheese plate with mild, creamy cheeses; the richness balances the sweetness of the bars, creating a delightful contrast.
- Dark Chocolate: A small square of dark chocolate can elevate the dessert experience, adding a touch of richness and depth to the sweet-tart bars.
- Almond Milkshake: This creamy shake harmonizes with the almond essence in the bars, providing a dreamy, nutty flavor that ties the meal together seamlessly.
How to Store and Freeze Raspberry Crumb Bars
Room Temperature: Allow the bars to cool completely, then cover them loosely with foil or wax paper. They can stay fresh for up to 2 days at room temperature.
Fridge: For longer preservation, store the bars in an airtight container in the fridge. They will keep well for up to 5 days, maintaining their delightful flavor and texture.
Freezer: To freeze, slice the bars and wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can last up to 3 months, preserving the essence of your Raspberry Crumb Bars with Almond.
Reheating: When ready to enjoy, thaw at room temperature or reheat in the oven at 350°F for about 10 minutes to regain that warm, fresh-baked taste.
Make Ahead Options
These Raspberry Crumb Bars with Almond are perfect for busy home cooks looking to save time! You can prepare the crust and crumble topping up to 24 hours in advance—just store them separately in the refrigerator to maintain their texture. The raspberry filling can also be made ahead; simply combine all the ingredients and refrigerate for up to 3 days. Be sure to keep the components in airtight containers to prevent any moisture loss. When you’re ready to bake, layer the filling onto the crust, sprinkle on the crumble, and pop it in the oven as directed. You’ll have delightful bars ready in no time, just as delicious as if made fresh!
Raspberry Crumb Bars with Almond Recipe FAQs
How do I select the best frozen raspberries for my bars?
Absolutely! When selecting frozen raspberries, look for those that are bright in color and free from any ice crystals, which can indicate freezer burn. Steer clear of packages with dark spots or clumps, as these may be signs of age or quality loss.
How should I store the Raspberry Crumb Bars if I have leftovers?
Very good question! Once your bars have cooled completely, place them in an airtight container and store them in the fridge. They’ll maintain their delightful taste for up to 5 days. For longer storage, they can be kept at room temperature for up to 2 days, but make sure to cover them loosely with foil or wax paper to prevent drying out.
Can I freeze my Raspberry Crumb Bars with Almond? What’s the best method?
Of course, freezing is a great option! To freeze, slice the bars into squares and wrap each piece individually in plastic wrap, ensuring they’re tightly sealed. Then, place the wrapped bars in a freezer-safe bag or container. They’ll keep well for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature or reheat in the oven at 350°F for about 10 minutes for that fresh-baked feel.
What should I do if my filling turns out too runny?
If your raspberry filling is a bit too runny, it might be due to excess moisture from the thawed raspberries. To fix this, you can mix an additional tablespoon of corn starch with a bit of water to create a slurry, and then simmer the mixture on the stove until it thickens. Allow it to cool, then spread it over your crust as usual. This method will help to achieve a firmer filling that complements your crumb topping beautifully.
Are these Raspberry Crumb Bars safe for pets or individuals with allergies?
Great question! These bars contain common allergens like gluten from flour, dairy from butter, and nuts from almonds. Therefore, they’re not suitable for individuals with gluten sensitivity or nut allergies. As for pets, it’s best to keep them away from these bars entirely, especially because chocolate and certain sugars can be harmful to dogs and cats. Always consult your vet before sharing human food with your furry friends.
Can I substitute the almond extract if I don’t have any?
Absolutely! If you don’t have almond extract, you can substitute it with vanilla extract, which will add a different, yet delightful flavor profile. Alternatively, omit the extract altogether, and if you’re adventurous, consider adding a pinch of cinnamon or nutmeg to the crumble topping for a warm spice kick. The more the merrier!
Delicious Raspberry Crumb Bars with Almond for Sweet Cravings
Ingredients
Equipment
Method
- Drain the frozen raspberries by transferring them to a fine mesh sieve. Allow them to thaw for at least one hour, so the excess moisture can escape and prevent soggy bars.
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper or grease it well with butter.
- Combine in a mixing bowl, ½ cup cold sliced butter, 1 cup flour, ¼ cup sugar, and a pinch of salt. Mix until the texture resembles medium crumbs for the crust.
- Pat the crust mixture evenly into the lined baking dish. Bake at 350°F for 12-15 minutes until the edges are golden brown.
- Prepare the raspberry filling by mixing the drained raspberries, ¼ cup sugar, 2 tablespoons lemon juice, lemon zest, 1 tablespoon corn starch, and ½ teaspoon almond extract.
- Mix the crumble topping by blending 1 cup flour, ½ cup melted butter, ⅓ cup sugar, and ⅓ cup sliced almonds until crumbly.
- Spread the raspberry filling over the baked shortbread crust, then crumble the almond topping all over the filling.
- Bake at 350°F for 35-40 minutes until the topping is golden brown and the filling is set.
- Cool for an hour before transferring to the fridge to chill completely. Optionally drizzle with powdered sugar glaze before serving.