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.
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.
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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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.?
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.
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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.
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!
They Look Amazing got to make them soon
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.
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.
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.
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.