Oh my friends, these Raspberry Almond Crumb Bars are exceedingly exceptionally amazingly delicious!
They are a bit hard to describe, because they are neither cookie nor cake.
They might be related to a coffee cake, but are richer, and more dessert like. They are moist, sweet, and full of almond flavor.
Then there’s a swirl of raspberry preserves and a crunchy crumbly crumb topping.
My description is totally falling short here. But trust me, they are wonderful!
And they keep for a good five days in a tightly sealed container. Even cut into bars, these were just as good on day five as they were on day one. Don’t ask me how they even lasted that long. Okay, I may have hidden them from the boys. Not usually one to withhold good things from the people I love, but I just wasn’t convinced they would fully appreciate the beauty here! They have been known to lick the frosting off a perfectly good cupcake and walk away…
PrintRaspberry Almond Bars
These Raspberry Almond Crumb Bars are amazingly delicious. I couldn’t even bring myself to share them!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 large bars or 24 small 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 1 cup butter (2 sticks) softened
- 1 1/2 cup sugar
- 4 eggs
- 1 1/2 teaspoon almond extract
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 6 tablespoons raspberry preserves
Streusel
- 4 tablespoons butter, chilled and cubed
- 1/2 cup sugar
- 3/4 cup all purpose flour
- 1/2 cup sliced almonds
Instructions
- Preheat oven to 350 degrees.
- Spray a 9×13 inch baking pan with baking spray and set aside.
- In the bowl of an electric mixer, cream butter and sugar together on medium speed.
- Add eggs, and mix one at a time.
- Add almond extract and mix.
- On low speed, gradually add flour and salt until just incorporated.
- The batter will be very sticky. Spread the batter into the prepared pan.
- Drop six tablespoons of the raspberry preserves evenly over the top of the batter and swirl each one with a butter knife into the batter.
Streusel
- In a small bowl, add butter, sugar, flour and almonds. Using a pastry cutter, or two forks, cut the butter into the flour, sugar and almonds until you have pea sized clumps. Sprinkle the streusel evenly over the batter and preserves.
- Bake for 35-38 minutes. The edges should but slightly browned.
- Cool completely, and then cut into bars.
Nutrition
- Serving Size: 1 Large Bar
- Calories: 482
- Sugar: 39g
- Sodium: 224mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8.7g
- Trans Fat: 0.8g
- Carbohydrates: 63g
- Fiber: 1.5g
- Protein: 6.3g
- Cholesterol: 113mg
These look AMAZING Julie!! I can see why you didn’t want to share! 🙂
Thanks Karen!
I saw these on Pinterest….they look incredible! Definitely making!!
Thanks Deborah! Hope you love them too.
looks like a yummy breakfast!
So true Dina!
These look gorgeous. Will definitely have to try.
Thank you Ciara. Hope you enjoy!
These crumb bars look super delicious, Julie! Lovely recipe!
Thank you Jess!
Oh my goodness….just made a pan of these. They are so delicious. I imagine that I could make these with different flavor preserves…have you Julie?
Love em’
So glad you love them too! Yes, I think you really could use any flavor. I’ve only tried raspberry so far :0)
I can’t really imagine what the texture of these is like, so I’m just going to have to try for myself, right? Right. They sound fabulous!
Laurel, sounds like a plan! You’ll love them :o)
Hello Julie,
I have just cooked a pan of these awesome Rasperry Bars and they are simply awesome, I was not able to find the almond extract but I replaced it with vanilla extract and the result is amazing!!! Congratulations for your great page, a source of inspiration for me!!
Best regards from Barcelona!!!
Jorge
P.S. and, why not, Merry Xmas!!
Thank you so much for your kind words! So glad you loved them.
Is the crust kind of like a shortbread crust?
Hi Julia, as good as shortbread but much more soft and moist!
Have you ever frozen these?
Hi Julie – I have not tried freezing them, but I don’t see why you couldn’t.
hi. I just made these and it seems like the streusel is really dry. Did I read the recipe incorrectly. Was it 3/4 cup flour or 1/4? The butter to flour ratio seems off. Also, there was a ton of it left after I sprinkled it on top of the preserves.
Hi Christina, I double checked the recipe and everything looks right. You could definitely adjust the flour/butter ratio to your personal preference if you like – I guess I like a lot of streusel :0)
Hi there!
These look and sound amazing! I have tons of fresh raspberries, think I could swap them for the preserves?
Thanks!
Sue
Might have more liquid to absorb, but I think it should still be good!
Excellent!! These turned out perfectly and were soo delish. I took 10 fresh raspberries and smashed them up, squeezed out as much juice as possible and sprinkle the puree over the jam to swirl it into the batter. I wanted to have more fresh raspberry flavor. I used Trader Joe’s raspberry jam which is really good, it is not too sweet, but flavorful. These are soooo good, I brought them to a pool party and they disappeared before the brownies. Many women commented that they would be great with a cup of coffee in the morning, excellent for a tea party too.
Thank you!!!
Thanks so much for letting me know Celeste. Love that you used fresh raspberries!
Wondering what will happen if I use 3 eggs instead of 4?
I made the raspberry almond bars today. Feb. 2018. Thank you for recipe.
You are very welcome, Sharon.
Can these bars be frozen? I’m making them today and taking them on vacation and was just wondering. Thanks, they look delicious!!!
Maxine
I have not tried freezing them, but I don’t see why not. Let me know how it goes if you try them.
Baking Spray -do I use Pam and flour or just spray ?
Delicious! I made these last week and the family is requesting a second tray this week! Definitely going to be a regular in our rotation. Thank you for sharing 🙂
I made these today and Wow! Are they delish! So easy. Thank you so much. These will be a keeper.
These bars were amazing! I added a dozen fresh raspberries pressed into the top.
Just made these and they are so so good! Followed the recipe as written and I’d say it’s more of a cake than bars. Still amazing!
My neighbor gave me some blackberries. I made some jam with them. You can guess what I’m using in these gems. I’m excited to enjoy it with coffee in the morning. You’re a genius! This is my go to treat to make now on mornings with company as this makes a huge batch