Description
A simple, forgiving dessert featuring a buttery shortbread-like base, a tart fresh raspberry layer, and a crunchy almond topping. Made with just six core ingredients for a low-effort, high-reward treat.
Ingredients
Scale
- 1 cup (125g) all-purpose flour (for topping)
- 1/2 cup (100g) granulated sugar (for topping)
- 1/2 cup (113g) unsalted butter, cold and cubed (for topping)
- 1/2 cup (50g) sliced almonds, toasted (for topping)
- 1 teaspoon almond extract (for topping)
- 1 cup (150g) fresh raspberries
- 2 tablespoons granulated sugar (for berries)
- 1 teaspoon cornstarch (for berries)
- 2 tablespoons unsalted butter, melted (for base)
- 1/2 cup (60g) all-purpose flour (for base)
- 1/4 cup (50g) granulated sugar (for base)
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
- In a medium bowl, mix 1/2 cup flour, 1/4 cup sugar, and a pinch of salt. Stir in 2 tablespoons melted butter until it resembles wet sand. Press firmly into the bottom of the prepared pan.
- Par-bake the base for 10 minutes until lightly golden. Remove from oven.
- While the base bakes, make the topping. In a food processor or bowl, combine 1 cup flour, 1/2 cup sugar, and 1/2 cup cold cubed butter. Pulse or cut in until the mixture resembles coarse crumbs with pea-sized bits.
- Stir in 1/2 cup toasted sliced almonds and 1 teaspoon almond extract.
- In a small bowl, toss 1 cup fresh raspberries with 2 tablespoons sugar and 1 teaspoon cornstarch.
- Sprinkle the raspberry mixture evenly over the hot par-baked crust. Crumble the almond topping over the berries.
- Bake for 25-30 minutes until the topping is golden brown and berries are bubbling.
- Cool completely in the pan on a wire rack for at least 45 minutes to 1 hour before slicing into squares.
Notes
Toast almonds in a dry skillet for 3-4 minutes before mixing for better flavor. Ensure butter is cold for the topping to achieve a crumbly texture rather than a cookie-like consistency. Do not skip the cornstarch as it thickens the berry juices. Bars must cool completely before cutting to prevent crumbling. Can be stored in the refrigerator for up to 5 days or frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/9 of the
- Calories: 180
- Sugar: 14
- Sodium: 60
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 2
- Protein: 3
Keywords: raspberry bars, almond crumb bars, easy dessert, 6 ingredient dessert, summer dessert, berry bars, shortbread bars