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    Home » Desserts » Cookies & Bars

    Raspberry Crumb Bar Recipe with Almond Streusel Topping

    Published: Aug 6, 2012 · Modified: Jun 21, 2019 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 34 Comments

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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 ⅓ 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 8x8-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

    These easy fruit bars are packed with fresh raspberries and topped with a buttery streusel studded with sliced almonds.
    5 from 1 vote
    Print Pin Rate
    Course: Desserts
    Cuisine: American
    Keyword: Cookies and Bars
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 16 Bars
    Calories: 241kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    The Filling:

    • 3 ¼ cups fresh raspberries
    • 1 tablespoon fresh lemon juice
    • ¼ - ⅓ cup granulated sugar depends on the sweetness of the berries
    • 2 ½ teaspoons cornstarch

    The Base and Topping:

    • ⅓ cup granulated sugar
    • ⅓ cup packed brown sugar
    • 2 cups flour
    • ¾ teaspoon baking powder
    • ⅛ teaspoon salt
    • 1 teaspoon ground ginger
    • 11 tablespoons cold unsalted butter cut into small pieces
    • 1 egg lightly beaten
    • ⅔ cup sliced almonds roughly chopped
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 375 degrees F. Spray a 8x8-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.

    Nutrition

    Serving: 1Bar | Calories: 241kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 25mg | Potassium: 127mg | Fiber: 3g | Sugar: 17g | Vitamin A: 265IU | Vitamin C: 6.8mg | Calcium: 40mg | Iron: 1.2mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Reader Interactions

      Comments

      1. Carol | a cup of mascarpone

        August 08, 2012 at 4:58 am

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

        Reply
      2. carrian

        August 07, 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!!

        Reply
      3. Nancy@acommunaltable

        August 07, 2012 at 4:33 pm

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

        Reply
      4. ally

        August 07, 2012 at 2:07 pm

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

        Reply
      5. Roxana | Roxana's Home Baking

        August 07, 2012 at 8:01 am

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

        Reply
      6. Kristen

        August 07, 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!

        Reply
      7. Lana @ Never Enough Thyme

        August 07, 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 🙂

        Reply
      8. Minnie(@thelady8home)

        August 07, 2012 at 4:44 am

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

        Reply
      9. kelley

        August 06, 2012 at 9:11 pm

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

        Reply
      10. Dina

        August 06, 2012 at 7:36 pm

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

        Reply
      11. Andreja

        August 06, 2012 at 5:42 pm

        It looks great
        Andreja

        Reply
      12. Jenny

        August 06, 2012 at 5:27 pm

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

        Reply
      13. Barbara @ Barbara Bakes

        August 06, 2012 at 2:17 pm

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

        Reply
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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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