Raspberry Almond Fruit Squares

Raspberry Almond Fruit Squares

These raspberry almond fruit squares are extremely versatile. Any combination of fruit and jam can be used to make this dessert, so use what is in season and feel free to get creative.

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Raspberry and almond go so well together and this dessert is no exception. The almond paste makes these bars creamy with a nice mellow almond flavor and the sweet tart flavor of the raspberries is just enough to counterbalance that creaminess.

Raspberry Almond Fruit squares cut into pieces on parchment paper on a cutting board with a knife and raspberries around.

What I really like about these raspberry almond fruit squares is how they change over time. If you make these a day ahead of time, the crust will soften and become more of a crumbly bar. Serve them the day you make them for a firmer cookie-like crust, or the next day for a softer cake-like crust. 

A stack of three raspberry almond fruit squares on parchment paper on a cutting board with more squares around.

If you decide to make these in the air fryer, you’ll use a round cake pan instead of a 9-inch by 13-inch pan, so you’ll be making wedges rather than squares, but no-one will mind. Unfortunately you might get some complaints if you make them in the air fryer, however, because you can’t make as many at one time. 😉

 

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Raspberry Almond Fruit Squares - Oven Version

Nutrition Info Print Recipe
  • Prep Time: 20 m
  • Cook Time: 45 m
  • Total Time: 1 h 5 m
  • Servings:
    24

Ingredients

  • ½ cup almond paste about 5 ounces
  • ¾ cup unsalted butter room temperature
  • 1 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup seedless raspberry jam
  • 4 cups raspberries
Crumb topping layer:
  • ¾ cup all-purpose flour
  • ¾ cup oatmeal
  • ¾ cup brown sugar
  • ¾ cup sliced almonds
  • ½ cup butter melted

Instructions

  1. Preheat the oven to 350°F. Place a 15-inch long piece of parchment paper in a 9-inch by 13-inch baking pan so the ends extend over the sides of the pan.
  2. Combine the almond paste and butter in a food processor, and pulse until combined. Add the sugar and egg and process until the mixture is smooth. Add the flour, baking powder, baking soda, and salt. Process until the dough comes together. Press the mixture into the bottom of the prepared baking pan.
  3. Whisk the jam until it is smooth. Gently fold in the raspberries to coat them with the jam and spoon the raspberry filling over the crust layer.
  4. Make the crumb topping. Combine the flour, oatmeal, brown sugar and almonds in a bowl and toss to combine. Pour the melted butter on top and blend the ingredients with a fork to form coarse crumbles. Sprinkle the crumb topping over the fruit filling. Transfer the pan to the oven.
  5. Bake at 350ºF for 40 to 45 minutes, until the top is light brown. Remove the pan from the oven and let it cool completely on a wire rack. Lift the parchment paper to remove the baked raspberry and almond out of the pan and transfer it to a cutting board. Cut into 20 to 24 squares.
Enjoy,
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Raspberry Almond Fruit Squares - Oven Version on Blue Jean Chef. Thank you!

Raspberry Almond Fruit Squares - Air Fryer Version

Nutrition Info Print Recipe
  • Prep Time: 20 m
  • Cook Time: 30 m
  • Total Time: 50 m
  • Servings:
    8

Ingredients

  • 2 ounces almond paste
  • 1/4 cup unsalted butter room temperature
  • 1/3 cup sugar
  • 1 egg
  • 1 cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup seedless raspberry jam
  • 2 cups raspberries
Crumb topping layer:
  • 1/3 cup all-purpose flour
  • 1/3 cup oatmeal
  • 1/3 cup brown sugar
  • 1/3 cup sliced almonds
  • 3 tablespoons butter melted

Instructions

  1. Pre-heat the air fryer to 350°F. Line a 7-inch cake pan with a circle of parchment paper.
  2. Combine the almond paste and butter in a food processor, and pulse until combined. Add the sugar and egg and process until the mixture is smooth. Add the flour, baking powder, baking soda, and salt. Process until the dough comes together. Press the mixture into the bottom of the prepared baking pan.
  3. Transfer the pan to the air fryer basket. You can use an aluminum foil sling to help with this by taking a long piece of aluminum foil, folding in half lengthwise twice until it is roughly 26-inches by 3-inches. Place this under the pan and lower it into the air fryer basket. Air-fry for 10 minutes.
  4. While crust is cooking, prepare the filling. Whisk the jam until it is smooth and gently fold in the raspberries to coat them with the jam. Once the crust has baked for 10 minutes, spoon the raspberry filling on top of the crust layer.
  5. Make the crumb topping. Combine the flour, oatmeal, brown sugar and almonds in a bowl and toss to combine. Pour the melted butter on top and blend the ingredients with a fork to form coarse crumbles. Sprinkle the crumb topping over the fruit filling. Cover the pan with aluminum foil and transfer the pan back to the air fryer basket.
  6. Air-fry at 350ºF for 10 minutes. Remove the foil and air-fry for an additional 10 minutes, until the top is golden brown. Remove the pan from the oven and let it cool completely on a wire rack. Invert the pan to remove the baked raspberry and almond out of the pan and transfer it to a cutting board. Cut into wedges and serve.
Enjoy,
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Raspberry Almond Fruit Squares - Air Fryer Version on Blue Jean Chef. Thank you!

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Comments (12)Post a Reply

  1. For the raspberry bars,haven’t made them yet, but when you say oatmeal, do,you mean old fashioned oats or oatmeal? Also, what can if anything be substituted for almond paste.?

    Reply

    1. Hi Susan. For the oatmeal, I’m just referring to rolled oats. As for the almond paste…I can’t think of anything that wouldn’t completely change the recipe from what it is, I’m afraid.

      Reply

  3. 5 stars
    These have a fresh fruit taste that earned a lot of compliments. I will make again. I do have one problem with them to fix: I made them in the morning and by evening, the filling had wept so much we had to eat them with forks because they were so soft. I heated and put ice cream on the so the guests never knew my bars had turned into raspberry crisp. I will try baking longer next try. Any suggestion welcome. I use a lot of your recipes.

    Reply

    1. Hi Pat. These bars do change their texture over time, becoming more cake-like rather than cookie-like – it’s actually one of their qualities that I like as I mentioned above. Some raspberries also tend to become softer over time and weep more. To help keep the bars firm, refrigerate them between baking and serving and the jam will set up more. I’m so impressed with your improvisation with your guests, however. Good thinking on your feet!

      Reply

  5. 5 stars
    Great recipe…made my home smell wonderful! They seem a little loose when first taken out of the oven but hopefully they will firm up. I can’t wait to try this with other fruit, like blueberries.

    Reply

    1. Thanks Lauri! They should set up as they cool. The crust is cookie-like the first day and does get softer and cake like the next day.

      Reply

  6. Made these last week, Great taste. Have not worked with almond paste before. Will definitely use again. I did find that they were a little runny the 2nd day. Do you think if you par bake the crust layer it would help? Love ALL your recipes. And I am loving my new tongs.

    Reply

    1. The crust does get softer and cake-like the next day. Par-baking may help somewhat, but the raspberry filling will still soften the crust. It is also best to store them in the refrigerator.

      Reply

    1. You can follow the recipe as written and just substitute blueberries for the raspberries. For the raspberry jam, you can use blueberry or mixed berry jam or preserves instead of the raspberry jam.

      Reply

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