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–+ servings
5 from 4 votes
Raspberry Almond Fruit Squares on parchment paper on a wooden cutting board with raspberries scattered around.
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Raspberry Almond Fruit Squares - Oven Version
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
This dessert is cut into squares but don’t let that fool you into thinking this is not an elegant dessert. The almond paste in this recipe makes these bars creamy with a nice mellow almond flavor. The crust on these squares softens over time, but that’s not necessarily a bad thing. Serve them the day you make them for a firmer cookie-like crust, or the next day for a softer cake-like crust. Any combination of fruit and jam can be used to make this dessert. This is a great use for seasonal fruit so feel free to get creative.
Course: Desserts/Sweets
Cuisine: American
Keyword: Vegetarian, Make Ahead
Servings: 24
Calories: 294 kcal
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.
Nutrition Facts
Raspberry Almond Fruit Squares - Oven Version
Amount Per Serving
Calories 294 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g30%
Cholesterol 32mg11%
Sodium 92mg4%
Potassium 121mg3%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 24g27%
Protein 3g6%
Vitamin A 310IU6%
Vitamin C 6.5mg8%
Calcium 41mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.