Aug 6
2012

Raspberry Crumb Bar Recipe with Almond Streusel Topping

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Raspberry Crumb Bar Recipe with Almond Streusel Topping

Any tradition that starts with fresh fruit and a streusel topping is bound to be a keeper, I say. The first summer after I started this blog, I posted Spiked Blueberry Crumb Bars, a streusel-topped fruit bar, kicked up with a splash of rum. Each summer since then, I posted a new version: Summer Cherry & Crystalized Ginger Crumb Bars, Peach Crumb Bars with Hazelnut Streusel and, now, a bar featuring raspberries and sliced almonds. Besides the buttery topping and fresh fruit, there’s something else that makes this dessert a stand-out.

The key words here are “quick and easy”. The base and the topping are one and the same. Simply mix together the brown and white sugars, flour, ground ginger and sliced almonds. This mixture is divided in half, one being used for the base, and the other for the topping. It doesn’t get much simpler than that!

For the raspberry filling, I cut back on the amount of sugar used because the raspberries I used were very sweet. If your raspberries are on the tart side, increase the sugar in the filling to 1/3 cup.

Is this recipe low-sugar or low-fat? Nope. Sometimes you just have to say, “It’s worth it!”

The recipe:

Preheat the oven to 375 degrees F. Spray a 8×8-inch baking pan with cooking spray.

The filling:
In a large bowl, combine the raspberries, lemon juice, sugar and cornstarch. Set aside.

The base and topping:
In a medium-sized bowl, combine granulated and brown sugars. Stir in flour, baking powder, salt, and ground ginger.

Raspberry Crumb Bar Recipe with Almond Streusel Topping

Cut in cold butter pieces with a pastry cutter or a fork until the mixture is crumbly. Stir a lightly beaten egg and sliced almonds into the flour mixture.

Press half of the flour mixture into the bottom of the prepared pan. Spread the raspberry mixture over the crust. Sprinkle the rest of the flour mixture over the raspberries.

Raspberry Crumb Bar Recipe with Almond Streusel Topping

Bake in the preheated oven for 35-40 minutes, or until the top is light brown. Left the bars cool on a rack and then place in the fridge to chill. This will make the bars easier to cut and remove from the pan. Cut into squares and serve.

Raspberry Crumb Bar Recipe with Almond Streusel Topping

Other raspberry dessert recipes:

Chocolate Shortcake Recipe with Raspberries, Ice Cream & Fudge Sauce
Cookin ‘Canuck’s Chocolate Shortcakes with Raspberries, Ice Cream & Fudge

Smitten Kitchen’s Raspberry Buttermilk Cake
Gluten-Free Goddess’ Gluten-Free Raspberry Coconut-Almond Bars
Food for Poems’ Raspberry Dark Chocolate Ice Cream
The Curvy Carrot’s Raspberries in Zinfandel

Raspberry Crumb Bar Recipe with Almond Streusel
 
From the kitchen of Cookin Canuck. www.cookincanuck.com
Serves: Makes 16 bars
Ingredients
The filling:
  • 3¼ cups fresh raspberries
  • 1 tbsp fresh lemon juice
  • ¼ - ⅓ cup granulated sugar (depends on the sweetness of the berries)
  • 2½ tsp cornstarch
The base and topping:
  • ⅓ cup granulated sugar
  • ⅓ cup (packed) brown sugar
  • 2 cups flour
  • ¾ tsp baking powder
  • ⅛ tsp salt
  • 1 tsp ground ginger
  • 11 tbsp cold unsalted butter, cut into small pieces
  • 1 egg, lightly beaten
  • ⅔ cup sliced almonds, roughly chopped
Instructions
  1. Preheat the oven to 375 degrees F. Spray a 8x8-inch baking pan with cooking spray.
The filling:
  1. In a large bowl, combine the raspberries, lemon juice, sugar and cornstarch. Set aside.
The base and topping:
  1. In a medium-sized bowl, combine granulated and brown sugars. Stir in flour, baking powder, salt, and ground ginger.
  2. Cut in cold butter pieces with a pastry cutter or a fork until the mixture is crumbly. Stir a lightly beaten egg and sliced almonds into the flour mixture.
  3. Press half of the flour mixture into the bottom of the prepared pan. Spread the raspberry mixture over the crust. Sprinkle the rest of the flour mixture over the raspberries.
  4. Bake in the preheated oven for 35-40 minutes, or until the top is light brown. Left the bars cool on a rack and then place in the fridge to chill. This will make the bars easier to cut and remove from the pan. Cut into squares and serve.

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{ 34 comments… read them below or add one }

1 Belinda @zomppa August 6, 2012 at 6:50 am

Oh boy does that crumble look divine…the topping puts it over the edge!

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2 Brooks at Cakewalker August 6, 2012 at 7:15 am

Dara, I’ve just popped over from Twitter for a closer look at these Raspberry Crumb Bars…serious scrumptious factor here! The “quick and easy” is spot on yet the bottom and crumble top, though one and the same, are deliciously deceptive solely from how they bake up with their respective roles. Brava!

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3 Jen @ Savory Simple August 6, 2012 at 7:16 am

My goodness these look good! Love the beautiful photos!

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4 Ali @ Gimme Some Oven August 6, 2012 at 7:20 am

These look SO good! I adore making fresh fruit crumbles in the summer. These berries look delish!!

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5 Jenny Flake August 6, 2012 at 7:23 am

I love a good fruit cookie like bar! These look bright and perfect for summer :)

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6 Maria August 6, 2012 at 7:25 am

Perfect bar treat for summer!

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7 Aimee @ ShugarySweets August 6, 2012 at 7:43 am

Love fruit bars!

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8 Deborah August 6, 2012 at 8:06 am

I LOVE crumb toppings, and these look like perfection!

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9 Lori @ RecipeGirl August 6, 2012 at 8:31 am

Delicious!! Brooks is obsessed with raspberries, so will def have to show him this one!

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10 Mary-Lou August 6, 2012 at 9:37 am

Two summers ago, my friend returned from her cottage in Newfoundland with wonderful blueberrries. I felt I had to do something “special” with these blue spheres that traveled so far…not just on top of my cereal or in a muffin.

That’s when I found the recipe for Spiked Blueberry Crumb Bars. It was the first time I ever made dough by cutting butter into flour. They were A-M-A-Z-I-N-G!
My second attempt was with Michigan berries, still really good, but no comparison to those Newfoundland berries.

Looking forward to trying the version with raspberries soon. Thanks.

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11 Jill August 6, 2012 at 10:20 am

The recipe calls for a 13×9″ pan, but the one in the picture is square (9×9″?). Which one should I use?

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12 Dara (Cookin' Canuck) August 6, 2012 at 10:41 am

Ack, thanks for catching that, Jill. The previous crumb bar recipes I posted were made in a 13×9 pan and I forgot to type in the switch to an 8×8 pan for this recipe. I’m making the change right now.

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13 Jessica@AKitchenAddiction August 6, 2012 at 10:23 am

I love crumb bars! Totally worth the indulging!

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14 Karly August 6, 2012 at 10:24 am

Raspberries are my absolute favorite! Love this and your photos are just gorgeous. :)

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15 Laura (Tutti Dolci) August 6, 2012 at 10:55 am

Crumb bars are one of my favorites. Love the raspberries and almond streusel!

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16 Gerry @ Foodness Gracious August 6, 2012 at 11:42 am

I love desserts like this mainly because my mom would make them when I was a kid, and I agree with streusel which I just posted about over at my place :)
Great recipe!

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17 Robyn | Add a Pinch August 6, 2012 at 12:03 pm

Desserts like these are perfect during the summer. So full of flavor and comforting. Love this, Dara.

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18 marla August 6, 2012 at 12:12 pm

I’ll take a whole pan just for me :) The perfect bars!

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19 Katrina @ Warm Vanilla Sugar August 6, 2012 at 1:52 pm

These sound positively spectacular! Love that crumble on top. Yum!

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20 Sasha @ The Procrastobaker August 6, 2012 at 1:52 pm

What a beautiful treat indeed :)

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21 Lauren August 6, 2012 at 2:01 pm

These look and sound delish!!

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22 Barbara @ Barbara Bakes August 6, 2012 at 2:17 pm

I love bar cookies and I love raspberries. So I know I’d love these.

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23 Jenny August 6, 2012 at 5:27 pm

I love the colourful burst of raspberries! They look scrumptious.

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24 Andreja August 6, 2012 at 5:42 pm

It looks great
Andreja

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25 Dina August 6, 2012 at 7:36 pm

look great! thanks for the tip about putting the bars in the fridge before cutting.

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26 kelley August 6, 2012 at 9:11 pm

And these bars look totally worth it! I love the ginger with the raspberries. Simple yet absolutely delicious looking!

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27 Minnie(@thelady8home) August 7, 2012 at 4:44 am

These bars look absolutely delicious! Anyone reading through the recipe would feel like having a bite.

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28 Lana @ Never Enough Thyme August 7, 2012 at 6:41 am

You’re so right, Dara, sometimes you do just have to say “it’s worth it” and allow yourself a tiny indulgence. It’s good for the soul :-)

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29 Kristen August 7, 2012 at 7:18 am

Would you think less of me if I just took that bowl of streusel and downed it? I love love love streusel!

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30 Roxana | Roxana's Home Baking August 7, 2012 at 8:01 am

I love summer fruit desserts and these are right up my alley. easy to make and so delicious

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31 ally August 7, 2012 at 2:07 pm

oh YUM! miss canada, you’re a real winner!
xo
http://allykayler.blogspot.ca/

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32 Nancy@acommunaltable August 7, 2012 at 4:33 pm

You did save me a piece, right??? Because I could honestly eat the whole pan!!!

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33 carrian August 7, 2012 at 10:11 pm

Listen, I’m pretty easy. Just say streusel and I’m sold, but then add raspberries! That’s my favorite!! Lovely post, lady!!

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34 Carol | a cup of mascarpone August 8, 2012 at 4:58 am

These look scrumptious and delightful!!! The perfect brunch bars!

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