These Streusel Topped Raspberry Squares will get rave reviews if you are generous enough to share a few!
Streusel Topped Raspberry Squares
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.
You 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 among aforementioned pie, brownies and s’mores pie.
Do Raspberry Bars Freeze Well?
You can store these raspberry squares up to 5 days in the refrigerator in a sealed container. I have not frozen this particular recipe, but generally you can freeze cookie bars and squares for up to 3 months. I’d suggest defrosting them in the refrigerator. Note that the streusel topping might soften a bit as it defrosts.
Tips for Making These Versatile Raspberry Squares
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.
- If using frozen berries, add the full 2 tablespoons of flour as frozen berries tend to ooze more juices when baking.
- Once you know how to “cut” cold butter into dry ingredients, these raspberry squares are a snap to make.
- To “cut” you can use a hand held pastry blender, a few pulses in a food processor, a couple knives or even your fingers. You’ll want a nice cornmeal like texture with a few small pea sized pieces that you can pinch into various sized crumbs.
- Feel free to swap out the raspberries for blueberries or even blackberries. Just use the corresponding jam to brush on the crust.
- Serve at room temperature, but they will cut easier after chilling in the refrigerator.
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!
More Raspberry Dessert Recipes:
- Chocolate Raspberry Pavlova
- Easy Raspberry Crisp
- Raspberry Topped Mini Cheesecakes
- Peach Raspberry Crisp
- White Chocolate Raspberry Swirl Cheesecake
- Peach Raspberry Galette
- Raspberry Amaretto Bundt Cake
- More Dessert Recipes
Streusel Topped Raspberry Squares
These terrific Streusel Topped Raspberry Squares have a buttery crust, raspberry filling and a yummy streusel topping!
- Prep Time: 30 mins
- Cook Time: 42 mins
- Total Time: 1 hour 12 minutes
- Yield: 16 servings 1x
- Category: Dessert, Bar Cookies
- Method: Baking
- Cuisine: American
- 3/4 cup flour
- 1/4 cup powdered sugar
- Dash of salt
- 6 tablespoons butter, cold and cut into pieces
- 1/4 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
- 1/2 cup flour
- 1/2 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.
This recipe can easily be doubled and baked in a 9 x 13-inch pan. Baking times remain the same.
Adapted from Stonewall Kitchen Favorites.