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

These easy fruit bars are packed with fresh raspberries and topped with a buttery streusel studded with sliced almonds.
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 1/4 cups fresh raspberries
  • 1 tablespoon fresh lemon juice
  • 1/4 - 1/3 cup granulated sugar depends on the sweetness of the berries
  • 2 1/2 teaspoons cornstarch

The Base and Topping:

  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 2 cups flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon ground ginger
  • 11 tablespoons cold unsalted butter cut into small pieces
  • 1 egg lightly beaten
  • 2/3 cup sliced almonds roughly chopped

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: 5.3% | Vitamin C: 8.2% | Calcium: 4% | Iron: 6.9%
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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Comments

  2. Brooks at Cakewalker says

    Aug 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!

    Reply

  10. Mary-Lou says

    Aug 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.

    Reply

  11. Jill says

    Aug 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?

    Reply

    • Dara (Cookin' Canuck) says

      Aug 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.

      Reply

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