As gorgeous as they are delicious, this raspberry bars recipe starts with a buttery shortbread crust topped with a sweet raspberry filling and finished off with a toasted crumble topping. You’re going to love this wonderful dessert. It celebrates the flavors of summer but is perfect for any time of year.
Some layered bar recipes can be tedious with all of the steps and ingredients. In no time our simple recipe will have you sinking your teeth into these delicious bars with a buttery base, a not-to-sweet tart layer of jam, and a crunchy topping for a perfect balance the whole family will love.
We Love Raspberry Bars
I really love the beauty of this raspberry crumb bars recipe. They are so fun to take to a cookie exchange or potluck, but also fun to make for lunch with friends or an after-school snack. Fresh berries just scream summer and a 4th of July celebration but they’re elegant enough for Christmas Day.
Don’t let the appearance of these bars fool you, they are incredibly easy to make. You only need a few simple ingredients, and you probably already have all that you need in your kitchen now.
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Ingredients for the Raspberry Bars Recipe
- All-Purpose Flour – You can use bleached or unbleached flour. One doesn’t act or taste any differently from the other. Unbleached flour is just less processed since it doesn’t go through the step of bleaching it.
- Brown Sugar – Adds the rich flavor of molasses that we love. You can use light or dark brown sugar.
- Salted Butter. Since our recipe doesn’t have any salt, we use salted butter. We use real butter but you can substitute it with a butter substitute. Dice the butter and keep it cold.
- Egg – Grade A large eggs are what I use for consistency in my recipes.
- Almond Extract. If you aren’t a fan of almond extract, you can use vanilla or lemon instead.
- Raspberry Jam – Seedless raspberry jam gives us the best results. Raspberry preserves will not work, and jam is the best choice to get the gooey layer you want.
- Sliced Almonds. You could also use slivered almonds if needed.
- Fresh Raspberries. These are optional for serving with the bars.
How To Make Raspberry Bars with Crumble Topping
Please note, that the printable recipe card has ingredient quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
Bottom Crust
Preheat your oven to 350ºF and spray a 7×11-inch baking dish with non-stick cooking spray. Line the pan with parchment paper leaving a little overhang on two sides.
Mix the flour and brown sugar using your stand mixer. Add the cold diced butter and mix on low speed until lightly blended, and you get the consistency of sand, about 5 minutes. Add the egg and almond extract and blend until incorporated. The mixture will be crumbly but will stick together when pressed.
Set aside one-third of the shortbread mixture and press the remaining two-thirds of the mixture into the bottom of the prepared pan with your fingers or the bottom of a glass.
Bake the bottom for 12-15 minutes and remove from the oven to cool for 5 minutes.
Assemble and Bake
Spread the jam over the cooled bottom layer and then crumble the remaining third of the dough over the top of the jam. Sprinkle the sliced almonds over the top of the dough.
Bake for 30-35 minutes or until the top is lightly golden brown and the almonds are toasted. Allow the bars to cool on a wire rack for 15 to 20 minutes before slicing.
Hostess Tips
If you don’t have a 7×11-inch pan, you can use a 9-inch square pan.
Want a different flavor of bar? Just use a different type of jam! Any type of jam will work, including Christmas jam for holiday treats.
When you pull this raspberry almond bars from the oven, the raspberry jam is soft but will set as it cools. That means you definitely need to wait fifteen to twenty minutes to slice the bars.
If you enjoy your raspberry almond bars warm, adding ice cream is a perfect pairing. A sprinkle of fresh raspberries is an elegant touch.
Frequently Asked Questions
Can I make this recipe with gluten-free flour?
Yes, you can substitute the all-purpose flour in this recipe with a gluten-free one-for-one all-purpose flour. Make sure it has the phrase one-for-one on the packaging. This type of flour is commonly available at grocery stores or online.
Does this raspberry bar recipe include oats?
No, our crumble doesn’t include oats. Our bars are topped with a simple mix of shortbread dough and almonds. We believe that it’s perfect for our great recipe.
Can this be made ahead of time?
Yes, raspberry crumble bars will keep for up to four days. They can be kept at room temperature but we prefer to store them in the refrigerator so they’re easy to slice.
How To Reheat & Store Raspberry Crumble Bars
Best way to store raspberry almond bars?
Store any leftovers covered in the fridge for up to 4 days using an airtight container.
Can I freeze raspberry bars?
Yes, you absolutely can freeze these raspberry almond bars. Allow them to cool to room temperature and slice the bars. Place them in an airtight container and freeze for up to 3 months. Thaw on the counter until room temperature before serving.
If you enjoyed our raspberry bars recipe try these out!
I’m in love with bar recipes because they are generally easy, fast, and delicious. Perfect for a busy day or taking with me to treat others at events. If you are looking for more elegant bar recipes, try these Cappuccino Cheesecake Bars, Derby Pie Bars, Cheesecake Cookie bars, or these Rhubarb Dessert Bars with Strawberry Jello!
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Raspberry Almond Bars
Ingredients
- 2½ cups all-purpose flour
- 6 tbsp brown sugar
- 1 cup butter cold and cut into small pieces
- 1 egg
- 1 tsp almond extract
- 1 cup raspberry jam
- 1/2 cup sliced almonds 1.75 oz
- fresh raspberries for serving
Instructions
- Preheat the oven to 350 °F. Spray an 7×11 baking dish with cooking spray and cover with parchment paper. Leave a little overhang to make it easier to get it out of the pan.
- In the bowl to your stand mixer, using the paddle attachment, mix together the flour and brown sugar, about 1 minute on low.
- Add the butter and mix on low speed until lightly blended, about 5 minutes. It will have the consistency of wet sand.
- Add the egg and almond extract and continue on low speed until all the ingredients are incorporated. The mixture will be crumbly but will stick together when squeezed between your fingers.
- Set aside one-third of the mixture and press the remaining two-thirds of the mixture into the bottom of the prepared pan with your fingers or the bottom of a glass.
- Bake the bottom for 12-15 minutes and remove from the oven to cool for 5 minutes.
- Spread the jam over the base leaving approximately a quarter inch border around the edges.
- Crumble the remaining third of the dough over the top of the jam. Sprinkle the sliced almonds over the dough. Bake for 30-35 minutes or until the top is lightly browned and the almonds are toasted.
- Remove from oven and allow to cool for at least 15-20 minutes before slicing. Serve warm or at room temperature.
Notes
• Store any leftovers covered in the fridge for up to 4 days.
• You can freeze these bars. Allow to cool to room temperature and slice it. Place the bars in an airtight container and freeze for up to 3 months. Thaw on the counter until room temperature before serving.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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Laura Johnson
Wednesday 12th of June 2024
The almond extract and raspberries combo sure does make this an incredible treat! SOOO yummy!! My family loved them!
Julie Menghini
Sunday 16th of June 2024
Thank you, I love the almond raspberry combo too.
MSD
Wednesday 12th of June 2024
Love this recipe! The kids especially love them.
Julie Menghini
Sunday 16th of June 2024
Thank you so much! We loved these bars too!
John
Monday 10th of June 2024
Raspberries in anything are always my favorite