Raspberry Crumb Bar Recipe with Almond Streusel Topping

Name: Raspberry Crumb Bar Recipe with Almond Streusel
Yield: Makes 16 bars
Ingredients: The filling::; 3 1/4 cups fresh raspberries; 1 tbsp fresh lemon juice; 1/4 - 1/3 cup granulated sugar (depends on the sweetness of the berries); 2 1/2 tsp cornstarch; The base and topping::; 1/3 cup granulated sugar; 1/3 cup (packed) brown sugar; 2 cups flour; 3/4 tsp baking powder; 1/8 tsp salt; 1 tsp ground ginger; 11 tbsp cold unsalted butter, cut into small pieces; 1 egg, lightly beaten; 2/3 cup sliced almonds, roughly chopped

Aug 6, 2012 by Dara 34 Comments

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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.

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.

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.

Other raspberry dessert recipes:

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