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Stacked raspberry almond crumble bars with jammy filling and toasted sliced almonds on a wooden board

Raspberry Almond Crumble Bars with a Buttery Crumb

Buttery almond shortbread crust and crumble topping sandwich a thick, jammy raspberry filling, baked in one pan and cut into 16 bars.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Crumble Base
  • 190 g all-purpose flour (1 1/2 cups)
  • 75 g almond flour (3/4 cup); blanched, finely ground
  • 150 g granulated sugar (3/4 cup)
  • 1/2 tsp salt
  • 226 g unsalted butter, cold and cubed (1 cup)
  • 1 tsp almond extract
  • 30 g sliced almonds (1/3 cup); for topping
Raspberry Filling
  • 360 g raspberries, fresh or frozen (3 cups); don't thaw if frozen
  • 65 g granulated sugar (1/3 cup)
  • 16 g cornstarch (2 tbsp)
  • 15 ml lemon juice (1 tbsp)

Method
 

Make the Crust and Crumble
  1. Heat the oven to 175 C / 350 F. Line a 9x9 inch pan with parchment, leaving an overhang on two sides.
  2. Whisk flour, almond flour, sugar, and salt in a large bowl.
  3. Cut in the cold butter with a pastry cutter or your fingers until the mixture forms pea-sized crumbs. Stir in almond extract.
  4. Press about two-thirds of the mixture firmly into the bottom of the pan in an even layer.
  5. Bake the crust for 12 to 15 minutes, until light golden at the edges. Set aside the remaining crumble.
Make the Filling and Assemble
  1. While the crust bakes, toss raspberries with sugar, cornstarch, and lemon juice in a saucepan.
  2. Cook over medium heat for 4 to 5 minutes, stirring, until the mixture thickens enough to coat the back of a spoon.
  3. Spread the raspberry filling evenly over the warm baked crust.
  4. Scatter the reserved crumble and sliced almonds over the filling in an even layer.
  5. Bake for 28 to 30 minutes, until the topping is golden and the filling bubbles at the edges.
  6. Cool the bars in the pan at room temperature for at least 1 hour before lifting out and slicing into 16 pieces.

Notes

  • Use cold, cubed butter straight from the fridge for the crumbliest texture.
  • Bake the crust until light golden before adding filling to avoid a soggy layer.
  • Let bars cool fully, about 1 hour, before slicing for clean edges.
  • Toast sliced almonds on top a bit longer if they aren't golden by the time the filling bubbles.