Raspberry Almond Fruit Squares
A delicious and versatile fruit square featuring a buttery almond crust, fresh raspberries mixed with smooth jam, and a crunchy oat-almond crumb topping, baked to golden perfection. Perfect for snacking, dessert, or sharing at gatherings.
Equipment
- 1 Food processor
- 1 9x13-Inch Baking Pan
- 1 Roll of Parchment Paper
- 1 Whisk
- 1 Wire cooling rack
Ingredients
- ½ cup almond paste about 5 ounces
- ¾ cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup seedless raspberry jam
- 4 cups fresh raspberries
For the crumb topping:
- ¾ cup all-purpose flour
- ¾ cup old-fashioned rolled oats
- ¾ cup packed brown sugar
- ¾ cup sliced almonds
- ½ cup unsalted butter melted
Instructions
- Prepare Baking Pan:Line a 9x13-inch baking dish with a long strip of parchment paper, ensuring the edges hang over the sides to help lift out the bars later. This will prevent sticking and make removal effortless.
- Make the Almond Crust:In a food processor, combine the almond paste and softened butter. Pulse until smooth and creamy. Add the sugar and egg, then process again until fully blended. Gradually add the flour, baking powder, baking soda, and salt, pulsing until the mixture forms a soft, cohesive dough. Press this dough evenly into the bottom of the prepared pan, creating a firm base.
- Prepare Raspberry Filling:In a bowl, whisk the raspberry jam until smooth. Gently fold in the fresh raspberries, carefully coating them with the jam without breaking the berries. Spread this fruit mixture evenly over the almond crust layer.
- Make the Crumb Topping:In a separate bowl, combine the flour, oats, brown sugar, and sliced almonds. Pour the melted butter over the dry ingredients and stir with a fork until coarse crumbs form. Evenly sprinkle this crumb mixture over the raspberry layer.
- Bake the Squares:Place the baking dish in a preheated oven at 350°F (175°C). Bake for 40 to 45 minutes, or until the topping turns a light golden brown and the filling is bubbling slightly at the edges.
- Cool and Slice:Remove the pan from the oven and transfer it to a wire cooling rack. Let the fruit squares cool completely in the pan. Once cooled, use the parchment paper edges to lift the entire block out of the pan. Place it on a cutting board and slice into 20 to 24 squares.
Notes
- Almond Paste Tip: If almond paste is unavailable, you can substitute with finely ground almonds mixed with a little sugar and butter, though the texture will slightly differ.
- Fruit Variations: This recipe is versatile—feel free to swap raspberries with strawberries, blueberries, or mixed berries depending on what’s fresh and in season.
- Jam Choice: Use a smooth, seedless jam for the best texture in the filling; chunky jams may create uneven pockets.
- Storage: Store the squares in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well—wrap tightly and thaw before serving.
- Crispier Topping: For an extra crunchy topping, toast the sliced almonds lightly before mixing into the crumb topping.