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July 31, 2015

Raspberry Crumble Bars

The sweet topping for these raspberry crumble bars is a nutty and crunchy combination of almonds, cornmeal, flour, sugar and butter.

The sweet topping for these raspberry crumble bars is a nutty and crunchy combination of almonds, cornmeal, flour, sugar and butter.

Raspberry Crumble Bars

From magazines to Instagram, all I see lately are pictures of pie.

It seems like just about everybody is celebrating the fruit surplus by making from-scratch dough in hopes of the perfect crust.

While I do like a slice now and then, our family is not big on pie. I only make one if we are going to a gathering with a crowd. A pie is A LOT to consume for a family of 3, including my son who tends to prefer frozen desserts.

Last weekend I was craving a classic fruity summer dessert. Pie would have been perfect, but I knew I would end up consuming the bulk of it myself.

So that’s why I decided to bake raspberry crumble bars with a chewy base and crumbly top thanks to cornmeal.

I even froze most of the bars, so we could enjoy them at our own pace.

The Ingredients

This is what you need for these bars:

  • Almonds: You should use whole almonds, so they taste fresh rather than buying ground almonds.
  • Cornmeal: I love the subtle corn flavor from the yellow cornmeal that’s in the crust and crumble.
  • Flour: The majority of the crust and crumble consists of all-purpose flour.
  • Sugar: Granulated sugar sweetens the bars, but with the berries and other ingredients, they don’t turn out too sweet.
  • Butter: Melted unsalted butter binds the dry ingredients of the crust and crumble mixture together.
  • Raspberries: This is a recipe where you should take advantage and use fresh raspberries if possible.
Raspberry Crumble Bars

How To Make Raspberry Crumble Bars

First, I preheat the oven to 350 degrees F. Then I line a square baking pan with parchment paper.

Next, I use a food processor to grind the almonds. I pour those ground almonds into a large bowl and stir in the cornmeal, flour, sugar and salt.

After that, I stir in the butter to create a dough that has the consistency of wet sand. I press two-thirds of the dough into the bottom of the pan.

With the bottom crust in place, I scatter on the raspberries and sprinkle the remaining dough on top.

The bars bake for 35 minutes or so until the crumble turns golden brown.

As with most baked fruit desserts, I let it cool before cutting the bars into squares.

Do You Need To Refrigerate Raspberry Crumble Bars?

No, they can be stored in an airtight container at room temperature.

The bars will stay fresh up to a couple days after you bake them.

The can be frozen up to a month.

Can You Use Frozen Berries?

I like to make my raspberry crumble bars with fresh raspberries, but you can use frozen.

However, since frozen raspberries contain more water, the berries will likely turn more jammy and messy.

Print
Raspberry Crumble Bars

Raspberry Crumble Bars

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 50-55 minutes
  • Yield: 16 bars 1x

The sweet topping for these raspberry crumble bars is a nutty and crunchy combination of almonds, cornmeal, flour, sugar and butter.

Ingredients

  • 3/4 cup almonds
  • 1/2 cup yellow cornmeal
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, melted
  • 12 ounces fresh raspberries

Instructions

  1. Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment leaving a 1-inch overhang on 2 sides.
  2. Pulse the almonds into a food processor until finely ground. (You should have about 1 cup.) In a large bowl, combine the ground almonds, cornmeal, flour, sugar and salt. Stir in the butter.
  3. Press two-thirds of the dough into the bottom of the prepared pan to form a crust. Place the raspberries on top in a single layer and sprinkle with the remaining dough.
  4. Bake for 35-40 minutes until the top is golden brown. Cool completely before removing from the pan and cutting into 16 squares.
  5. Store in an airtight container. Bars can be frozen up to 1 month.

Notes

You can use frozen berries. because of the extra water content in frozen fruit, the bars will turn out more soft and jammy.

Adapted from Everyday Food April 2011

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 50-55 minutes
  • Yield: 16 bars 1x

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