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.

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

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 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

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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.

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