Raspberry Almond Crumble Bars

I still remember the first time I made raspberry almond crumble bars and I laughed at myself because the butter was too soft and the crust stuck to my fingers so I had to press it in with a spoon instead and guess what it still turned out delicious and my kids gobbled it up in minutes so I thought well maybe perfection isn’t needed in the kitchen after all and that’s the magic of raspberry almond crumble bars because they don’t ask for perfect shapes or clean edges and they’re happy to be a little messy just like us.

One afternoon I had just come home from work and I was tired and cranky and the kitchen was warm and I honestly didn’t feel like baking anything fancy so I opened the cupboard and there was a jar of raspberry jam staring at me and the bag of oats half opened from breakfast so I sighed and said alright fine let’s do this and in less than an hour I had a pan of raspberry almond crumble bars cooling on the counter and suddenly I wasn’t cranky anymore because the smell filled the house and it reminded me of summer picnics with my cousins when I was little.

Now here’s the funny part the recipe looks so simple and it really is but don’t expect your crumble to spread evenly on top mine never does and sometimes there are big chunks of topping on one side and bare spots on the other but you know what those uneven bites are the best surprises so the sweet jam bursts out in some spots and in others you get that buttery nutty crunch and that’s why I keep coming back to raspberry almond crumble bars again and again.

I usually eat these bars in all sorts of ways and I’ve tried them with a scoop of vanilla ice cream melting on top and with plain yogurt at breakfast and with whipped cream for a late night treat and with hot tea in the afternoon and with coffee in the morning and even with a side of fresh strawberries or a bowl of warm custard and I have to say my absolute favorites are when I pair Peanut Butter Chocolate Chip Blondies with vanilla ice cream and when I pair them with coffee because it just feels like the kind of comfort food that hugs you from the inside.

Ingredients

• All-purpose flour – 2 ½ cups
• Old-fashioned rolled oats – 1 cup
• Brown sugar – 1 cup, packed
• Granulated sugar – ½ cup
• Baking powder – 1 teaspoon
• Salt – ¼ teaspoon
• Unsalted butter – 1 cup (2 sticks), cold and cut into cubes
• Raspberry jam or preserves – 1 ½ cups
• Almonds – ½ cup, sliced or chopped
• Vanilla extract – 1 teaspoon

Ingredients notes

• All-purpose flour is the regular white flour you find in most kitchens. It helps hold everything together like glue for cookies.
• Old-fashioned rolled oats are the big, flat oats that make the crumble chewy and hearty. They are not the instant ones.
• Brown sugar is soft and sticky, adding a caramel-like taste to the bars.
• Granulated sugar is the white sugar that makes the bars sweet and balances the tangy raspberries.
• Baking powder makes the crumble lighter and prevents it from being too heavy.
• Salt may seem small, but it helps the sweet taste shine brighter.
• Unsalted butter is cold and chopped, and it melts while baking, making the crumble soft and crumbly at the same time.
• Raspberry jam or preserves are fruity and thick, creating the middle layer of the bars. You can use seedless if you prefer smoother bites.
• Almonds add crunch and a nutty taste that pairs perfectly with raspberries.
• Vanilla extract gives warmth and depth to the whole dessert.

How to make Raspberry Almond Crumble Bars?

Step 1: Prepare the baking pan

Take a 9×13-inch baking pan and line it with parchment paper. Leave some extra paper hanging on the sides so you can easily lift the bars out later. This keeps the bars from sticking to the pan.

Step 2: Mix the dry ingredients

In a big bowl, put in the flour, rolled oats, brown sugar, granulated sugar, baking powder, and salt. Stir them together with a spoon so they look like one big mix.

Step 3: Add the butter

Drop in the cold cubes of butter. Use your fingers or a pastry cutter to rub the butter into the dry mix until it looks crumbly, like wet sand with little lumps. This crumble will make both the bottom crust and the topping.

Step 4: Make the crust

Take about two-thirds of the crumble mixture and press it into the bottom of your pan. Use your hands or the back of a spoon to flatten it evenly. This will be the base of your raspberry bars.

Step 5: Add the raspberry jam

Spread the raspberry jam all over the crust. Use a spatula or spoon to make sure it covers the whole surface. Try to spread gently so the crust stays in place.

Step 6: Add almonds and vanilla

Mix the almonds and vanilla extract into the remaining crumble mixture. This will make the topping flavorful and crunchy.

Step 7: Sprinkle the topping

Take the crumble mixture and sprinkle it evenly over the jam layer. Some big clumps and some small crumbs will make the bars look and taste better.

Step 8: Bake the bars

Put the pan into a preheated oven at 350°F (175°C). Bake for about 35–40 minutes, or until the top looks golden brown and smells sweet.

Step 9: Cool and cut

When baked, take the pan out and let it cool completely on the counter. Once cooled, lift the bars out using the parchment paper and cut them into squares or rectangles with a sharp knife.

Storage options

These bars can stay fresh at room temperature in an airtight container for up to 3 days. If you put them in the fridge, they can last about a week. For longer storage, wrap them tightly and keep them in the freezer for up to 2 months. Just let them thaw before eating.

variations

One variation is using strawberry jam instead of raspberry for a softer and sweeter flavor. Another is using blueberry preserves with walnuts for a different fruit and nut pairing. You can also try apricot jam with pistachios for a fancy twist. For a chocolatey version, mix mini chocolate chips into the topping along with the almonds. Lastly, for a citrus surprise, add some orange zest to the crumble mixture before baking.

Kitchen equipment needed

• Large mixing bowl
• Mixing spoon
• Measuring cups and spoons
• Pastry cutter or clean fingers
• 9×13-inch baking pan
• Parchment paper
• Spatula
• Sharp knife
• Cooling rack

Faq

What is this Raspberry Almond Crumble Bars recipe made of?

It is made of flour, oats, butter, sugar, raspberry jam, and almonds all baked into soft, crumbly bars.

What does it taste like?

It tastes sweet, a little tangy from the raspberry, buttery from the crust, and crunchy from the almonds.

Can I use a different fruit jam?

Yes, you can use strawberry, blueberry, apricot, or even cherry jam instead of raspberry.

Do I need to toast the almonds first?

No, you don’t have to, but toasting them a little can make the bars even crunchier and more flavorful.

How do I cut the bars without breaking them?

Make sure the bars are completely cooled before cutting. Use a sharp knife and wipe it clean between cuts.

Can I make this recipe gluten-free?

Yes, you can use gluten-free flour and oats to make these bars suitable for gluten-free diets.

Do these bars taste better warm or cold?

They are tasty both ways, but when cooled, they hold their shape better and are easier to cut into neat pieces.

Can I double this recipe for a big crowd?

Yes, you can make two pans or use a bigger baking pan and adjust the baking time slightly.

Raspberry Almond Crumble Bars

Recipe by LaylaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

280

kcal

Total time

55

minutes

Buttery, crumbly bars filled with raspberry jam and topped with almonds for a sweet, tangy, and crunchy treat perfect for sharing.

Ingredients

• All-purpose flour – 2 ½ cups

• Old-fashioned rolled oats – 1 cup

• Brown sugar – 1 cup, packed

• Granulated sugar – ½ cup

• Baking powder – 1 teaspoon

• Salt – ¼ teaspoon

• Unsalted butter – 1 cup (2 sticks), cold and cut into cubes

• Raspberry jam or preserves – 1 ½ cups

• Almonds – ½ cup, sliced or chopped

• Vanilla extract – 1 teaspoon

Directions

• Take a 9×13-inch baking pan and line it with parchment paper. Leave some extra paper hanging on the sides so you can easily lift the bars out later. This keeps the bars from sticking to the pan.
• In a big bowl, put in the flour, rolled oats, brown sugar, granulated sugar, baking powder, and salt. Stir them together with a spoon so they look like one big mix.
• Drop in the cold cubes of butter. Use your fingers or a pastry cutter to rub the butter into the dry mix until it looks crumbly, like wet sand with little lumps. This crumble will make both the bottom crust and the topping.
• Take about two-thirds of the crumble mixture and press it into the bottom of your pan. Use your hands or the back of a spoon to flatten it evenly. This will be the base of your raspberry bars.
• Spread the raspberry jam all over the crust. Use a spatula or spoon to make sure it covers the whole surface. Try to spread gently so the crust stays in place.
• Mix the almonds and vanilla extract into the remaining crumble mixture. This will make the topping flavorful and crunchy.
• Take the crumble mixture and sprinkle it evenly over the jam layer. Some big clumps and some small crumbs will make the bars look and taste better.
• Put the pan into a preheated oven at 350°F (175°C). Bake for about 35–40 minutes, or until the top looks golden brown and smells sweet.
• When baked, take the pan out and let it cool completely on the counter. Once cooled, lift the bars out using the parchment paper and cut them into squares or rectangles with a sharp knife.
• These bars can stay fresh at room temperature in an airtight container for up to 3 days. If you put them in the fridge, they can last about a week. For longer storage, wrap them tightly and keep them in the freezer for up to 2 months. Just let them thaw before eating.
• One variation is using strawberry jam instead of raspberry for a softer and sweeter flavor. Another is using blueberry preserves with walnuts for a different fruit and nut pairing. You can also try apricot jam with pistachios for a fancy twist. For a chocolatey version, mix mini chocolate chips into the topping along with the almonds. Lastly, for a citrus surprise, add some orange zest to the crumble mixture before baking.