Raspberry Almond Crumble Bars

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/2 teaspoon salt
• 1 teaspoon almond extract
• 2 cups fresh raspberries
• 1 tablespoon lemon juice
• 2 tablespoons granulated sugar

Steps

1. 1 Preheat oven to 350°F. Line a 9x9-inch baking dish with parchment paper.
2. 2 In a bowl, combine flour, almond flour, 1/2 cup granulated sugar, brown sugar, and salt.
3. 3 Cut in the cold butter until mixture resembles coarse crumbs.
4. 4 Press half of the mixture into the prepared dish.
5. 5 Toss raspberries with lemon juice and 2 tablespoons sugar. Spread over crust.
6. 6 Crumble remaining mixture over raspberries.
7. 7 Bake for 35 minutes or until golden brown.
8. 8 Let cool completely before slicing into bars.

Equipment

• 9x9-inch baking dish
• parchment paper
• baking sheet

Variations

• Swap almonds for pecans for a nutty twist.
• Add a sprinkle of cinnamon to the streusel for extra warmth.

Substitutions

• Substitute almond flour with oat flour for a nut-free option.

Pairings

• Serve alongside a fresh berry salad.
• Enjoy with a glass of sparkling water or lemonade.

Nutrition

Tips

• Use frozen raspberries if fresh are out of season, no need to thaw.
• For a gluten-free version, ensure your all-purpose flour is gluten-free.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat in a microwave for a few seconds if desired.

Freezing: Freeze wrapped bars for up to 2 months. Thaw at room temperature.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a cup of hot tea or coffee.

FAQ