Tag Archives: raspberry

Raspberry Jam Crumb Bars

Last week I got the strong urge to bake lemon bars. I honestly can’t tell you why…I’ve never made lemon bars, and I’m about 95% sure that I’ve never actually had one either. Yet I had the very strong desire to make some!

Raspberry Jam Crumb Bars | Life, Love, and Cupcakes

So Friday I made the trip to Target to grab some lemons…about an hour of Target wandering later I had pretty much forgotten about the lemon bars and found myself buying some yoga pants, peppermint chapstick, and a jar of raspberry preserves to make these jam bars. I should have known better than to think I could go to Target and actually leave with the items I intended to buy!

Raspberry Jam Crumb Bars | Life, Love, and Cupcakes

Nothing against lemon bars, but I’m SO glad I went with these! The raspberry flavor really shines and I LOVE the crumbly texture of the base and top which are similar to almond shortbread. If you had some caramel just laying around I think that would be amazing in place of the jam…maybe even with some chocolate 😉

Raspberry Jam Crumb Bars
Author: Life, Love, and Cupcakes
Ingredients
  • 3/4 cubs unsalted butter, chilled, cut into pieces
  • 1 cup (7oz) almonds, finely ground
  • 1 1/3 cups all-purpose flour
  • 1 cup sugar
  • 1/4 ts salt
  • 3/4 – 1 cup jam of choice
Instructions
  1. Preheat oven to 350. Spray an 11 x 7 inch baking dish and line with parchment paper. Set aside.
  2. In a large bowl, whisk together the ground almonds, flour, sugar, and salt. Cut in the butter with a pastry blender until the mixtures resembles coarse crumbs.
  3. Press half the crumb mixture into prepared baking sheet. Cover with a sheet of parchment paper and use a large spoon or spatula to press dough evenly into pan. Make sure the dough is firmly packed with no holes or cracks.
  4. Bake for 15 to 20 minutes, rotating halfway through, until lightly golden. Transfer to a wire rack and cool completely.
  5. Spread the jam over cooled crust and scatter with remaining crumb mixture.
  6. Bake, rotating pan halfway through, until the topping begins to turn light golden brown, approximately 20 minutes.
  7. Transfer to wire rack to cool completely before lifting out of baking dish and slicing.
  8. Bars are best served at room temperature.
Notes
Recipe from Martha Stewart’s Baking Handbook