These Raspberry Crumble Bars with Almond Streusel combine the rich, buttery flavor of almond shortbread with the bright sweetness of raspberry jam and a golden, crunchy streusel topping. Each bite melts in your mouth, offering the perfect balance of tender crust, fruity filling, and nutty crunch.

Why You’ll Love This Recipe

These bars are the perfect mix of simple and impressive. With minimal effort, you get bakery-quality dessert squares that are ideal for holidays, potlucks, or afternoon coffee. The almond extract deepens the flavor of the crust and topping, while the jam adds vibrant sweetness. They store beautifully, can be made ahead, and are endlessly adaptable with your favorite jams.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the shortbread crust:

• 1½ cups butter (3 sticks), softened
• 1 cup granulated sugar
• 1½ teaspoons almond extract
• 1 large egg
• 3 cups all-purpose flour, spooned and leveled
• ¼ teaspoon baking powder
• 1 teaspoon kosher salt

For the filling:

• 1 cup seedless raspberry jam (or more to taste)

For the almond streusel topping:

• ½ cup butter (1 stick), melted
• ¾ cup granulated sugar
• ¾ cup all-purpose flour, spooned and leveled
• ¾ cup sliced almonds (or more to taste)

Directions

1. Preheat the oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper or grease it with butter or nonstick spray.
2. In a large mixing bowl or stand mixer, beat the softened butter until smooth and creamy. Add sugar and continue beating until light and fluffy, about 2 minutes.
3. Mix in almond extract and egg until well combined, scraping the sides of the bowl.
4. In a separate bowl, stir together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture and mix on low just until no white streaks remain. Do not overmix.
5. Press the dough evenly into the prepared pan. To prevent sticking, lightly wet your hands or spray them with nonstick spray.
6. Chill the pressed dough for 20 minutes for the flakiest texture.
7. Bake the crust for 15–20 minutes, or until the edges are just turning golden. Remove from oven and reduce the temperature to 350°F (175°C).
8. In a small bowl, stir raspberry jam to loosen it, then spread evenly over the baked crust, leaving a ½-inch border around the edges.
9. For the streusel, melt butter in a medium bowl, then stir in sugar and flour. Mix lightly with a fork until crumbly. Refrigerate for 5–10 minutes to firm slightly. Add the sliced almonds and toss gently.
10. Sprinkle the streusel mixture evenly over the jam layer, pressing some pieces together for larger crumbles if desired.
11. Bake at 350°F for 25–30 minutes, or until the top is light golden brown.
12. Cool completely before cutting into bars. Serve at room temperature.

Servings and timing

• Servings: 20 bars
• Prep time: 15 minutes
• Chill time: 20 minutes
• Cook time: 45 minutes
• Total time: 1 hour 20 minutes

Variations

• Different Jams: Swap raspberry jam for apricot, blueberry, cherry, or strawberry jam for a different flavor profile.
• Nut-Free Version: Omit the sliced almonds or replace them with rolled oats for a nut-free crumble topping.
• Citrus Twist: Add a teaspoon of lemon zest to the crust for a bright contrast.
• Glazed Finish: Drizzle the cooled bars with a simple glaze made of powdered sugar and almond extract.

Storage/Reheating

Store the bars in an airtight container at room temperature for up to 4 days. They also refrigerate well for up to a week. To freeze, place sliced bars in a single layer in a freezer-safe container with parchment between layers; freeze for up to 3 months. Thaw at room temperature before serving. If you prefer them warm, reheat individual bars in the microwave for about 10 seconds.

FAQs

How do I know when the bars are fully baked?

The bars are ready when the streusel topping turns light golden brown and the edges of the crust are slightly darker.

Can I use frozen raspberries instead of jam?

You can make a quick raspberry compote from frozen berries, but jam gives the best consistency for these bars.

What’s the best way to cut clean squares?

Allow the bars to cool completely, then use a sharp knife wiped clean between cuts for even slices.

Can I make these bars gluten-free?

Yes, substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.

How can I make them dairy-free?

Use vegan butter alternatives for both the crust and streusel layers.

Should I chill the dough before baking?

Yes. Chilling the dough helps create a flaky, tender crust by solidifying the butter before baking.

Can I double the recipe?

Absolutely! Double the ingredients and use two 9×13-inch pans, or one large sheet pan.

Can I use other nuts instead of almonds?

Yes, pecans, walnuts, or hazelnuts make excellent substitutes for the sliced almonds.

How do I store leftovers?

Store in an airtight container at room temperature for several days or freeze for longer storage.

Can I add fresh fruit to the jam layer?

Yes, adding a handful of fresh raspberries or blueberries enhances the fruity texture and flavor.

Conclusion

Raspberry Crumble Bars with Almond Streusel are the perfect blend of buttery shortbread, fruity sweetness, and nutty crunch. They’re easy enough for a weekday treat yet elegant enough for special occasions. Whether served with coffee, tea, or a scoop of ice cream, these bars are sure to become a favorite in your dessert rotation.

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