• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cookin Canuck
  • Recipe Index
  • 30 Minute Meals
  • Cooking 101
  • Instant Pot Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Quick&Easy
  • Instant Pot
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Quick&Easy
    • Instant Pot
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    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

    16Shares
    Jump to Recipe

    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.

    Signature

    16Shares
    « Whole Wheat Pasta in Foil Recipe with Goat Cheese & Tomatoes...For Camping!
    Grilled Curry & Kefir Marinated Chicken Recipe with Fresh Corn Salsa »

    Want more easy, healthy recipes?

    Subscribe to get the recipes sent straight to your inbox.

      We won't send you spam. Unsubscribe at any time.

      Reader Interactions

      Comments

      1. Lauren

        August 06, 2012 at 2:01 pm

        These look and sound delish!!

        Reply
      2. Sasha @ The Procrastobaker

        August 06, 2012 at 1:52 pm

        What a beautiful treat indeed 🙂

        Reply
      3. Katrina @ Warm Vanilla Sugar

        August 06, 2012 at 1:52 pm

        These sound positively spectacular! Love that crumble on top. Yum!

        Reply
      4. marla

        August 06, 2012 at 12:12 pm

        I'll take a whole pan just for me 🙂 The perfect bars!

        Reply
      5. Robyn | Add a Pinch

        August 06, 2012 at 12:03 pm

        Desserts like these are perfect during the summer. So full of flavor and comforting. Love this, Dara.

        Reply
      6. Gerry @ Foodness Gracious

        August 06, 2012 at 11:42 am

        I love desserts like this mainly because my mom would make them when I was a kid, and I agree with streusel which I just posted about over at my place 🙂
        Great recipe!

        Reply
      7. Laura (Tutti Dolci)

        August 06, 2012 at 10:55 am

        Crumb bars are one of my favorites. Love the raspberries and almond streusel!

        Reply
      8. Karly

        August 06, 2012 at 10:24 am

        Raspberries are my absolute favorite! Love this and your photos are just gorgeous. 🙂

        Reply
      9. Jessica@AKitchenAddiction

        August 06, 2012 at 10:23 am

        I love crumb bars! Totally worth the indulging!

        Reply
      10. Jill

        August 06, 2012 at 10:20 am

        The recipe calls for a 13x9" pan, but the one in the picture is square (9x9"?). Which one should I use?

        Reply
        • Dara (Cookin' Canuck)

          August 06, 2012 at 10:41 am

          Ack, thanks for catching that, Jill. The previous crumb bar recipes I posted were made in a 13x9 pan and I forgot to type in the switch to an 8x8 pan for this recipe. I'm making the change right now.

          Reply
      11. Mary-Lou

        August 06, 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
      12. Lori @ RecipeGirl

        August 06, 2012 at 8:31 am

        Delicious!! Brooks is obsessed with raspberries, so will def have to show him this one!

        Reply
      13. Deborah

        August 06, 2012 at 8:06 am

        I LOVE crumb toppings, and these look like perfection!

        Reply
      14. Aimee @ ShugarySweets

        August 06, 2012 at 7:43 am

        Love fruit bars!

        Reply
      15. Maria

        August 06, 2012 at 7:25 am

        Perfect bar treat for summer!

        Reply
      16. Jenny Flake

        August 06, 2012 at 7:23 am

        I love a good fruit cookie like bar! These look bright and perfect for summer 🙂

        Reply
      17. Ali @ Gimme Some Oven

        August 06, 2012 at 7:20 am

        These look SO good! I adore making fresh fruit crumbles in the summer. These berries look delish!!

        Reply
      18. Jen @ Savory Simple

        August 06, 2012 at 7:16 am

        My goodness these look good! Love the beautiful photos!

        Reply
      19. Brooks at Cakewalker

        August 06, 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
      20. Belinda @zomppa

        August 06, 2012 at 6:50 am

        Oh boy does that crumble look divine...the topping puts it over the edge!

        Reply
      Newer Comments »

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      • Facebook
      • Instagram
      • Pinterest
      • Twitter
      Photo of Dara Michalski.

      Hi there! Welcome to Cookin' Canuck.

      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!

      More about me →

      Popular

      • No-Cook Black Bean Wraps
      • Parmesan Crusted Salmon Recipe
      • Strawberry Nice Cream
      • Lemon Orzo Salad
      Photo of Dara Michalski.

      Hi there! Welcome to Cookin' Canuck.

      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!

      More about me →

      Popular

      • Sautéed Corn, Zucchini & Blistered Tomatoes Recipe
      • Grilled Halloumi Cheese Recipe
      • Grilled Salmon Burgers with Avocado Sauce
      • Strawberry Arugula Salad Recipe

      Footer

      ↑ back to top

      About

      • Meet Dara
      • Contact
      • Work With Me
      • FAQ
      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Recipes

      • All Recipes
      • Main Dishes
      • Instant Pot Recipes
      • 30-Minute Meals

      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.

      Copyright © 2022 Cookin' Canuck