Raspberry Crumb Bar Recipe With Almond Streusel
Indulge in the delightful flavors of fresh raspberries and aromatic ginger with these scrumptious raspberry almond bars. The buttery crumbly base and topping perfectly complement the luscious raspberry filling, creating a harmonious blend of sweet and tangy notes in every bite. These bars are a delightful treat for any occasion, whether enjoyed as a dessert or a sweet snack.
— Constant Cookbook
Ingredients
- 3 1/4 cups fresh raspberries
- 1 tbsp fresh lemon juice
- 1/4 - 1/3 cup granulated sugar (depends on the sweetness of the berries)
- 2 1/2 tsp cornstarch
- 1/3 cup granulated sugar
- 1/3 cup (packed) brown sugar
- 2 cups flour
- 3/4 tsp baking powder
- 1/8 tsp salt
- 1 tsp ground ginger
- 11 tbsp cold unsalted butter, cut into small pieces
- 1 egg, lightly beaten
- 2/3 cup sliced almonds, roughly chopped
Instructions
- Preheat the oven to 375 degrees F. Spray a 8x8-inch baking pan with cooking spray.
- The Filling:
- In a large bowl, combine the raspberries, lemon juice, sugar and cornstarch. Set aside.
- The base and topping:
- In a medium-sized bowl, combine granulated and brown sugars. Stir in flour, baking powder, salt, and ground ginger.
- Cut in cold butter pieces with a pastry cutter or a fork until the mixture is crumbly. Stir a lightly beaten egg and sliced almonds into the flour mixture.
- Press half of the flour mixture into the bottom of the prepared pan. Spread the raspberry mixture over the crust. Sprinkle the rest of the flour mixture over the raspberries.
- Bake in the preheated oven for 35-40 minutes, or until the top is light brown. Left the bars cool on a rack and then place in the fridge to chill. This will make the bars easier to cut and remove from the pan. Cut into squares and serve.
Yield
Makes 16 bars
Nutrition
- Serving Size: 1 Bar
- Calories: 241 kcal
- Carbohydrate Content: 33 g
- Protein Content: 4 g
- Fat Content: 11 g
- Saturated Fat Content: 5 g
- Cholesterol Content: 31 mg
- Sodium Content: 25 mg
- Fiber Content: 3 g
- Sugar Content: 17 g
Comments
No comments found.