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.