There’s just nothing like an easy dessert or snack recipe like these Raspberry Bars made with jam and topped with a crumbly streusel. This version includes fresh raspberries and a shortbread like cookie crust that’s perfectly crisp!
½cupbuttermelted- I used salted butter but you can use unsalted and add ¼ teaspoon to the mixture.
¼cupsugargranulated
1teaspoonalmond extractor vanilla
1cupflourall purpose; unbleached
For the filling
¾cupraspberry preserves
16fresh raspberries
For the streusel
½cupoatsold fashioned
⅓cupbrown sugar light or dark
¼tsp cinnamon
¼ cupflourall purpose; unbleached
¼cupbuttercut into small cubes and very cold
For the vanilla icing
1cuppowdered sugarmeasure after sifted
2-3tablespoonmilk or heavy cream
½ teaspoonvanilla extractor almond extract almond icing
Instructions
Line the bottom of an 8 x 8 inch baking pan with parchment paper. If you leave a little overlap, it will be easy to lift the bars out of the pan. However you can just grease the pan well instead.
To make crust:
Preheat oven to 300 degrees F. Add melted butter, sugar, and almond or vanilla extract together in a medium bowl. Add the flour and mix until well combined. Press the dough into the baking pan using your fingers or the bottom of a glass. Bake for 15 minutes.
Remove pan from the oven and turn the heat up to 350º F.
Spread the preserves over the warm crust. Top with fresh raspberries.
To make streusel:
Toss oats, brown sugar, cinnamon, and flour to a medium bowl. Add cut up, chilled butter and blend with a pastry blender, two forks, or your fingers until mixture resembles coarse crumbs. Sprinkle over the raspberry filling. Bake for 30-35 minutes or until the streusel is golden brown and the filling is bubbling on the edges.
Remove from the oven and cool completely. Can be chilled and stored in the refrigerator.
Drizzle with vanilla icing (optional).
To make vanilla icing:
Sift powdered sugar and measure to get one cup. Slowly add milk or cream until desired consistency.
Notes
Use vanilla extract instead of almond extract. I love the combination of almond and raspberry, but vanilla is just as delicious!
Experiment with different types of preserves and jams like strawberry, apricot, and peach.
These raspberry bars store well in the refrigerator and will keep for about 5 days. For longer storage, freeze for up to 3 months.