These Raspberry Crumble Bars are everything I love about a good dessert—simple to make, bursting with fruity flavor, and finished off with a nutty, golden streusel topping that’s impossible to resist. A buttery almond shortbread crust forms the base, followed by a thick layer of sweet raspberry jam and a crunchy almond crumble. It’s the kind of recipe that makes laundry disappear and turns any day into a good one.

Why You’ll Love This Recipe

I love how easy this recipe is to throw together, yet it tastes like something much more elaborate. The shortbread crust is rich and tender, thanks to a generous amount of butter and almond extract. The jam adds bright, fruity sweetness, and the almond streusel delivers that irresistible crunch on top. These bars are ideal for holidays, potlucks, or just treating myself to something sweet with a cup of coffee. They freeze beautifully and are perfect for making ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups butter (3 sticks), softened

• 1 cup granulated sugar

• 1 ½ teaspoons almond extract

• 1 large egg

• 3 cups all-purpose flour, spooned and leveled

• ¼ teaspoon baking powder

• 1 teaspoon kosher salt

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

• 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. I start by preheating the oven to 375°F and lining a 9×13 inch pan with parchment paper. This makes it so much easier to lift the bars out later.

2. In a stand mixer, I beat the softened butter until smooth, then add the sugar and mix until the texture is light and fluffy.

3. I stir in the almond extract and egg until everything is well combined.

4. In a separate bowl, I whisk together the flour, baking powder, and salt, then slowly add it to the butter mixture, mixing on low just until the dough comes together.

5. I press the dough into the prepared pan using damp hands to keep it from sticking, then chill it for about 20 minutes.

6. Once chilled, I bake the crust for 15–20 minutes, just until the edges turn light golden brown. Then I lower the oven temperature to 350°F.

7. While the crust bakes, I melt butter in a bowl, then stir in flour and sugar to make the streusel. I pop it in the fridge while the crust finishes baking.

8. I spread the raspberry jam over the baked crust, then stir sliced almonds into the chilled streusel and sprinkle it over the jam layer in chunks.

9. I return the pan to the oven and bake for another 25–30 minutes, until the top is golden and the jam is bubbling slightly.

10. Once cooled, I lift the bars from the pan and slice them into squares. I try to let them cool completely, but it’s hard to wait!

Servings and timing

• Servings: 20 bars

• Prep time: 15 minutes

• Chill time: 20 minutes

• Bake time: 45 minutes

• Total time: About 1 hour 20 minutes

Variations

I like switching things up with different jams—strawberry, apricot, or blueberry all work wonderfully here. I’ve also swapped the sliced almonds for rolled oats in the streusel for a different kind of crunch. If I’m making these for someone with a nut allergy, I just leave the almonds out entirely and it still turns out great.

Storage/Reheating

I keep these bars stored in an airtight container on the counter for up to five days, and they’re just as delicious on day five as they are on day one. If I want to freeze them, I stack them between sheets of parchment paper in a zip-top bag or airtight container and freeze for up to two months. Thawing them at room temperature works best. No need to reheat—these are perfect served at room temperature.

FAQs

How do I know when the bars are fully baked?

I look for a light golden brown color on the streusel topping and the edges of the crust. The center should look set and not jiggly.

Can I use homemade jam?

Absolutely. I love using freezer jam or homemade preserves when I have them—it makes the bars even more flavorful.

What if I don’t like almonds?

I just leave them out or swap in something else like oats or crushed pecans. The bars will still have great texture.

Do I really have to chill the crust?

For the best texture, yes. Chilling helps create a flakier, more tender shortbread base. If I skip it, the crust can bake up denser.

Can I double this recipe?

Yes, I’ve done it before for a crowd! I use two 9×13 pans or a large sheet pan and adjust the baking time slightly to ensure it bakes evenly.

Conclusion

These Raspberry Crumble Bars with Almond Streusel are everything I want in a dessert—easy, indulgent, and packed with flavor. They come together with pantry staples, feed a crowd, and are as satisfying warm from the oven as they are straight from the fridge. Whether I’m baking for a holiday, a get-together, or just to sweeten a regular day, these bars never let me down.