Raspberry Almond Crumble Bars

These bars are the definition of low effort, high reward. One almond shortbread dough presses into the tin for the base and gets crumbled over the top, with a layer of raspberry jam sandwiched between. They slice into neat squares and look far fancier than they are.

The almond flavour runs through the whole thing — a little extract in the dough and flaked almonds on top for crunch. Tart raspberry keeps the sweetness in check.

For more easy bars, try my gooey miso caramel blondies, or keep it simple with 3-ingredient shortbread.

Why this recipe works

A single press-in dough means no rolling and no fuss. Keeping some of the dough back and crumbling it over the jam gives a rustic, golden top with lovely texture contrast against the smooth fruit. Good raspberry jam does most of the flavouring work, so use one you like.

What you'll need

A handful of ingredients, one bowl:

• Jam: a good seedless raspberry jam or preserve. Thicker jams hold up better than runny ones.
• Almond extract: a little goes a long way — ½ tsp is plenty.
• Flaked almonds: optional but lovely on top for crunch and looks.

Smart swaps: any thick jam works — apricot, blackberry, or cherry are all lovely. No almond extract? Use vanilla and lean on the flaked almonds for flavour. Gluten-free flour blends work well in shortbread.

Step by step

Step 1 — Make one dough

This almond shortbread does double duty. Cream the butter and sugar, mix in the flours, and you'll have a soft, crumbly dough that presses and crumbles beautifully.

Step 2 — Layer base, jam, crumble

Press two-thirds firmly into the tin, spread the jam, then crumble the rest on top. The uneven top is what gives that pretty rustic finish.

Step 3 — Bake and cool fully

Bake until golden, then be patient — they need to cool completely before slicing or they'll crumble. A stint in the fridge gives the cleanest squares.

Pro tips

• Cool completely before slicing. Warm bars fall apart; chilled ones cut cleanly.
• Use a thick jam. Runny jam bubbles out and makes the base soggy.
• Line with parchment. An overhang lets you lift the whole slab out to slice.
• Press the base firmly. A compact base holds together better.
• Toast the almonds' colour. Watch the top near the end so the almonds don't over-brown.

Storage & make-ahead

Store in an airtight container at room temperature for up to 4 days, or in the fridge for a week. They freeze well for up to 3 months — slice first, then freeze in layers separated by parchment. Bring to room temperature before serving for the best texture.

Variations & substitutions

• Different jam: apricot, cherry or blackberry all work beautifully.
• Lemon-almond: add lemon zest to the dough for brightness.
• Oaty crumble: stir a handful of oats into the crumble topping.
• Smaller batch: use the ½x scaler and a loaf tin.

Frequently asked questions

Why did my bars fall apart?

Almost always slicing too soon. Cool completely — ideally chill — before cutting.

Can I use fresh raspberries?

Jam gives the most reliable set. Fresh berries release water and can make the base soggy unless cooked down first.

What tin size?

A 20cm (8-inch) square tin gives thick bars. A 23cm tin works for thinner ones; reduce the bake time slightly.

Can I make them gluten-free?

Yes — a good 1:1 gluten-free flour blend works well in this shortbread.

Final thoughts: these are my back-pocket bake for when I need something quick and pretty for a gathering. Use your favourite jam and tell me which one you pick over on the contact page.

For tips on getting clean bar slices every time, King Arthur Baking has a helpful guide.