These Raspberry Squares topped with buttery streusel will get rave reviews if you are generous enough to share a few!
A Dessert for Everyone
Bill is not a fan of the grasshopper pie I make every 4th of July. We had a new guest this year, 7-year-old Evan, who was happy to pick up the slack and eat Bill’s helping. See, everyone loves that frozen dessert…except the mint phobic hubby. Anyway, to appease the hubby’s sweet tooth, I added these Streusel Topped Raspberry Squares as one of my contributions to our neighborhood pitch in. And it was my preferred dessert amongst aforementioned pie, brownies and s’mores pie.
These Raspberry Squares Can Be Made Year Round
Buttery crust, jammy filling with a double dose of berries and a streusel topping created three layers of yumminess. These were scrumptious with peak of the season raspberries, but they can be baked up all year round using frozen berries. Once you know how to “cut” cold butter into dry ingredients, these raspberry squares are a snap to make. And you might even be able to rationalize that these are a “healthier” dessert since they are chock full of berries. Well, that might be a bit of a stretch… Just don’t think of the calories and enjoy!
We Are Going on a Picnic…
- ¾ cup flour
- ¼ cup powdered sugar
- Dash of salt
- 6 tablespoons butter, cold and cut into pieces
- ¼ cup raspberry jam, with or without seeds
- 2 cups fresh or frozen raspberries
- 1-2 tablespoons flour
- 4 tablespoons butter, cold and cut into pieces
- ½ cup flour
- ½ cup packed brown sugar
- Preheat oven to 375º.
- Make crust by combining ¾ cup flour, powdered sugar, salt, and 6 tablespoons of butter. Cut butter into dry ingredients till the butter is the size of small peas (may use a pastry blender or even food processor). Sprinkle the mixture into the bottom of an 8 x 8-inch pan. Press onto bottom of pan using your hands. Bake 10-12 minutes or till just starting to brown.
- Make the filling by melting the jam in a small saucepan or the microwave.
- Gently mix the raspberries with 1-2 tablespoons of flour (I just used 1 tablespoon with fresh berries). Set aside.
- Make the streusel topping by mixing the remainder of the butter, flour and brown sugar using a pastry blender or food processor just till combined and crumbly.
- When the crust is done, remove from oven and using pastry brush or back of a spoon, spread jam over the surface. Top with berries, then sprinkle with streusel topping.
- Bake 25-30 minutes or till berries are bubbling and topping is brown. Cool completely before cutting.