Raspberry Almond Bars are the perfect baking project for kids or beginner bakers. Melt-in-your-mouth crust and sweet raspberry almond filling are hard to resist!
Guys! Making these raspberry almond bars couldn’t be easier! Easy-peasy, no-fuss crust and sweet raspberry filling are turned into a 5-star raspberry dessert.
I used the same crust to make this Homemade Lemon Tart that has been so popular on Facebook. Check it out, guys. I love that crust. It’s so easy and quick to make!
If you are looking for easy homemade desserts, lemon tart and raspberry almond bars are definitely one of the easiest to make.
Check out more recipes kids can make:
Step by step: How to make raspberry almond bars:
First off, make the crust. There is nothing difficult about it. In fact, it’s so easy you can make it with your kids. All you need is flour, butter and sugar. Combine all-purpose flour with melted butter and powdered sugar. No beating is required. Simply mix until combined. You are after soft and sticky dough.
I used my brownie pan which is 7.5 inch wide. If you have an 8 inch pan use it. Make sure to either grease the pan properly or line it with a baking parchment paper first. If you have done this, spread the crust dough around and using your hand press it down to fill the pan.
Pierce the crust several times to prevent air bubbles from forming. We want nice even surface. Well, as even as possible. It will need about 20 minutes in the oven.
Meanwhile: Whisk the eggs with sugar until well combined. This will only take a few seconds. Add raspberries and yogurt. Mix again. At last, add corn starch and ground almonds. You will pour this mixture over the baked crust and put it back in the oven.
Good to know before making raspberry almond bars:
- This recipe can easily be doubled.
- These almond raspberry bars can be eaten warm or cooled down.
- The texture of the raspberry layer will change slightly from gooey-ish/soft (when warm) to stiff (when cooled down and served on the following day).
This post first appeared on Tastes of Lizzy T blog where I am a contributor.
- In a large bowl, combine sugar, flour and melted butter until you get very sticky dough.
- Grease or line a cake pan with baking parchment paper and press the sticky crust dough into the base of your cake pan. Pierce several times with a fork.
Bake in a preheated oven at 375°F/190°C for 20 minutes.
- Meanwhile prepare the raspberry mix:
- In a bowl whisk the egg and sugar. Add yogurt, thawed raspberries and mix. Add ground almonds and corn starch and whisk until combined.
Pour this mixture over the cake crust and bake in the oven for a further 30 minutes at 300°F/150°C.
- Top with fresh raspberries (optional) and serve!