These Easy Almond Raspberry Bars are a wonderfully simple and delicious treat! They feature a buttery shortbread crust that doubles as a crumb topping, a sweet and tangy raspberry pie filling, and a lovely hint of almond extract throughout. I absolutely love making crumb bars because they’re relatively easy to assemble and always taste fantastic. The combination of raspberry and almond in these Almond Raspberry Bars is just perfect – a little nutty, a little fruity, and completely irresistible. They’re great for potlucks, afternoon snacks, or a simple dessert, perfect for enjoying during these lovely April days!
Why You’ll Love These Almond Raspberry Bars
- Easy to Make: Uses canned pie filling and a simple crumb mixture for both crust and topping.
- Delicious Flavor Combo: Tart raspberries and nutty almond extract are a classic pairing.
- Buttery Crumb: The shortbread crust and topping are wonderfully buttery and crumbly.
- Perfect for Sharing: Baked in an 8×8 pan, they’re easy to cut into shareable bars.
- Quick Assembly: Comes together quickly before baking.
Ingredients for Almond Raspberry Bars
Here’s what you’ll need to make these delicious bars. The full list with measurements is in the recipe card below.
Crust and Crumble
- All-purpose flour (Dry Ingredient)
- Granulated sugar (Sweetener)
- Baking powder (Leavening Agent)
- Salt (Seasoning)
- Unsalted butter, melted (Fat)
- Large egg (Binder)
- Almond extract (Flavoring)
Filling
- Comstock More Fruit Raspberry Pie Filling (Canned Fruit Filling) Specific brand mentioned
Topping
- Sliced almonds (Nuts)
Drizzle
- Powdered sugar (Sweetener)
- Milk (Dairy)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the simplicity of these Almond Raspberry Bars, but here are some fun variations:
- Different Pie Filling: Use cherry, blueberry, strawberry, or apple pie filling instead of raspberry.
- Add Nuts to Crust: Mix some finely chopped almonds directly into the crust/crumble mixture.
- Different Extract: Use vanilla extract instead of almond extract.
- Add Lemon Zest: Mix some lemon zest into the crumb mixture for a brighter flavor.
- Make it Gluten-Free: Use a quality gluten-free all-purpose flour blend for the crust/crumble.
How to Make Almond Raspberry Bars
Let me show you how easy it is to make these Almond Raspberry Bars:
Prep Oven and Pan
- I preheat the oven to 350ºF (175°C).
- I line an 8×8 inch square baking dish with parchment paper, leaving an overhang so I can easily lift the bars out later. I set it aside.
Make the Crust/Crumble Mixture
- In a large mixing bowl, I whisk together the dry ingredients: flour, granulated sugar, baking powder, and salt.
- I add in the melted butter, egg, and almond extract.
- I mix everything together until I have a crumbly dough. It’s okay if it looks a bit shaggy.
- I set aside about 1 cup of this crust dough to use for the topping later.
Assemble the Bars
- I press the remaining shortbread dough evenly into the bottom of the prepared pan to form the crust.
- Using a fork, I prick the crust all over. This helps prevent it from puffing up too much during baking.
- I bake the crust in the preheated oven for 12 minutes.
- After the pre-bake, I spread the raspberry pie filling evenly over the warm crust.
- I sprinkle the reserved 1 cup of crust dough crumbles evenly over the top of the raspberry layer.
- Then, I sprinkle the sliced almonds over the crumble topping.
- I gently press down on the toppings with a light hand so that the Almond Raspberry Bars stick together well.
Bake
- I bake for an additional 38-40 minutes, or just until the crumble topping is turning a slight golden color and the filling is bubbly.
Cool and Glaze
- I let the bars cool completely to room temperature in the pan, which takes about 1 hour. This step is important for allowing the filling to set.
- While they cool, I make the drizzle. In a small bowl, I whisk together the powdered sugar and milk until smooth.
- I drizzle the glaze over the cooled bars.
Cut and Serve
- I lift up on the parchment paper overhangs to remove the bars from the pan.
- I cut them into squares.
- Serve
Tips and Tricks for the BEST Crumb Bars
Here are my secrets for making these Almond Raspberry Bars truly exceptional:
- Parchment Paper Sling: Lining the pan with parchment paper, leaving an overhang on two sides, makes lifting the bars out for easy cutting a breeze.
- Don’t Overmix Crust: Mix the crust/crumble ingredients just until combined for a tender texture.
- Press Crumbles Gently: When adding the topping, press down lightly to help it adhere to the filling but not so hard that you lose the crumbly texture.
- Cool Completely: Ensure the bars are fully cooled before glazing and cutting for the cleanest results.
- Adjust Glaze Consistency: Add milk to the glaze one teaspoon at a time until you reach your desired drizzling consistency.
How to Serve
These Almond Raspberry Bars are delicious served:
- As Is: Perfect for a simple snack or dessert.
- With Coffee or Tea: A delightful afternoon treat.
- For Potlucks or Bake Sales: Easy to transport and always popular.
- Warm with Ice Cream: Gently warm a bar and serve with a scoop of vanilla ice cream for an extra treat.
Serve at room temperature.
Make Ahead and Storage
These bars store well! Once completely cooled and glazed, store the Almond Raspberry Bars in an airtight container at room temperature for up to 3-4 days.
FAQs about Almond Raspberry Bars
- Can I use frozen raspberries instead of pie filling?
- This recipe relies on the consistency of canned pie filling. Using fresh or frozen raspberries would require significant adjustments to sugar and thickeners (like cornstarch) in the filling. It’s best to stick with pie filling for this specific recipe’s structure.
- Can I use different nuts?
- Yes! Sliced walnuts or chopped pecans would also be delicious substitutes for the sliced almonds.
- Can I freeze these bars?
- Yes, these bars freeze well. Store them in an airtight container, separated by layers of wax paper, for up to 2 months. Thaw at room temperature.
Enjoy these buttery, fruity, and easy-to-make Almond Raspberry Bars! They’re a perfect treat for any occasion.
Print
Almond Raspberry Bars
- Prep Time: 15 minutes
- Cook Time: 52 minutes
- Total Time: 1 hour 7 minutes
- Yield: 9–12 bars 1x
- Category: Dessert, Bars
- Cuisine: American
Description
These Almond Raspberry Bars feature a buttery shortbread crust and crumble topping, sandwiching a sweet and tart raspberry pie filling. A simple glaze and sliced almonds finish these easy and delicious bars.
Ingredients
Scale
For the Shortbread Crust & Crumble:
- 2 cups (260g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (6 ounces, 170g) unsalted butter, melted
- 1 large egg
- 1 teaspoon almond extract
For the Raspberry Filling:
- 1 (21-ounce) can Raspberry Pie Filling (such as Comstock More Fruit)
For the Topping:
- 1/2 cup sliced almonds
For the Glaze:
- 3/4 cup (98g) powdered sugar (confectioners’ sugar)
- 2 teaspoons 2% milk (or other milk)
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Line an 8×8-inch square baking dish with parchment paper, leaving an overhang on two sides for easy removal. Set aside.
- Make Crust/Crumble Mixture: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add the melted butter, egg, and almond extract. Mix with a fork or spatula until a crumbly dough forms.
- Reserve Crumble: Set aside approximately 1 cup of the crumbly dough mixture for the topping.
- Press Crust: Press the remaining dough mixture firmly and evenly into the bottom of the prepared baking dish to form the crust.
- Dock Crust: Prick the crust all over with a fork to prevent bubbling during baking.
- Bake Crust: Bake the crust in the preheated oven for 12 minutes.
- Add Filling and Toppings: Remove the pan from the oven. Spread the raspberry pie filling evenly over the partially baked crust. Sprinkle the reserved 1 cup of crust dough crumbles evenly over the raspberry filling. Sprinkle the sliced almonds over the crumble topping. Gently press down on the toppings with your hand or a spatula to help the layers adhere.
- Bake Bars: Return the pan to the oven and bake for an additional 38-40 minutes, or until the crumble topping is lightly golden brown and the filling is bubbly.
- Cool Completely: Let the bars cool completely in the pan on a wire rack (approximately 1-2 hours). Cooling completely is important for the filling to set and for clean slicing.
- Make Glaze: Once the bars are cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 teaspoons of milk until smooth. If the glaze is too thick, add a tiny bit more milk; if too thin, add a bit more powdered sugar.
- Glaze and Cut: Drizzle the glaze over the cooled bars. Let the glaze set slightly. Use the parchment paper overhang to lift the bars out of the pan. Cut into squares.
- Store: Store in an airtight container at room temperature.
Notes
- Measuring Flour: For accuracy, weigh your flour or use the spoon-and-level method.
- Raspberry Pie Filling: Using canned pie filling makes this recipe quick and easy. You can substitute other fruit pie fillings if desired.
- Almond Extract: Provides a distinct almond flavor in the crust/crumble.
- Cooling: Ensure the bars are completely cool before glazing and cutting for the neatest results.
- Storage: Store leftover bars in an airtight container at room temperature for up to 3 days.