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 â…“ 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.
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
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:
- â…“ cup granulated sugar
- â…“ cup packed brown sugar
- 2 cups flour
- ¾ teaspoon baking powder
- â…› teaspoon salt
- 1 teaspoon ground ginger
- 11 tablespoons cold unsalted butter cut into small pieces
- 1 egg lightly beaten
- â…” 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
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.
Carol | a cup of mascarpone
These look scrumptious and delightful!!! The perfect brunch bars!
carrian
Listen, I'm pretty easy. Just say streusel and I'm sold, but then add raspberries! That's my favorite!! Lovely post, lady!!
Nancy@acommunaltable
You did save me a piece, right??? Because I could honestly eat the whole pan!!!
ally
oh YUM! miss canada, you're a real winner!
xo
http://allykayler.blogspot.ca/
Roxana | Roxana's Home Baking
I love summer fruit desserts and these are right up my alley. easy to make and so delicious
Kristen
Would you think less of me if I just took that bowl of streusel and downed it? I love love love streusel!
Lana @ Never Enough Thyme
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 🙂
Minnie(@thelady8home)
These bars look absolutely delicious! Anyone reading through the recipe would feel like having a bite.
kelley
And these bars look totally worth it! I love the ginger with the raspberries. Simple yet absolutely delicious looking!
Dina
look great! thanks for the tip about putting the bars in the fridge before cutting.
Andreja
It looks great
Andreja
Jenny
I love the colourful burst of raspberries! They look scrumptious.
Barbara @ Barbara Bakes
I love bar cookies and I love raspberries. So I know I'd love these.