Raspberry streusel bars layer a pecan-studded crust with bright raspberry jam filling under a craggy almond-cinnamon topping. Fresh raspberries mashed into the jam keep the filling lively and tart against the buttery crumble. Sixteen bars of proper coffee-shop baking, straight from your own oven.
SERVES 16
Ingredients
Crust
¾ cup almond flour
⅓ cup packed palm sugar
¼ cup pecans, toasted and chopped coarse
½ teaspoon salt
¼ teaspoon baking powder
3 tablespoons (45 ml) coconut oil
Filling
¾ cup raspberry jam (see Fruit Jam recipe)
2½ ounces raspberries
1 tablespoon (15 ml) lemon juice
½ cup almond meal
¼ cup palm sugar
2 tablespoons (30 ml) coconut flour
¼ teaspoon ground cinnamon
⅓ teaspoon salt
2 tablespoons (30 ml) coconut oil
Coconut oil for greasing foil
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 350°F (180°C). Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil with coconut oil.
2.В В Pulse flour, palm sugar, pecans, salt, and baking powder in a food processor until combined (about 5 pulses). Sprinkle coconut oil over top and pulse until mixture resembles coarse cornmeal (about 8 pulses). Transfer mixture to prepared pan and press firmly into an even layer using wide metal spatula. Bake until crust is fragrant and beginning to brown (20 to 24 minutes), rotating pan halfway through baking. Let cool on wire rack for at least 15 minutes.
3.В В Increase the oven temperature to 375°F (190°C). Mash jam, raspberries, and lemon juice together in a bowl with a fork until just a few pieces of raspberry remain. In a separate bowl, combine almond meal, palm sugar, flour, cinnamon, and salt, then add melted coconut oil and toss gently with a fork. Spread berry mixture evenly over baked crust, then sprinkle with almond meal mixture. Bake bars until filling is bubbling and topping is deep golden brown (22 to 25 minutes), rotating pan halfway through baking.
4.В В Let bars cool completely in pan on wire rack for about two hours. Remove from pan using foil sling and cut into sixteen squares. Serve.
Pro Tips
- Mash the jam and raspberries with a fork, leaving some fruit pieces — the little bursts of whole raspberry are what lift the filling beyond plain jam.
- Let the crust cool fifteen minutes before the filling goes on. A warm base absorbs the jam and the layers lose their clean definition.
- Toss the streusel gently with a fork until it clumps; pressing it together makes dense pellets instead of the loose, crunchy crumble you want.
- Bake until the filling is actually bubbling — that's the sign the jam has set into a layer rather than a wet stripe.
Frequently Asked Questions
Can I use frozen raspberries?
Yes — thaw and drain them first, then mash into the jam as usual. They break down a little more but taste just as bright.
What other berries work here?
Blackberries or chopped strawberries are both excellent. Match the jam to the fresh fruit for the best flavour balance.
How do I store raspberry streusel bars?
Airtight at room temperature for two days, or refrigerated for four. The streusel softens a little over time but the flavour stays great.
Can I double the recipe?
Yes — bake it in a larger pan and add five to ten minutes. Check that the filling is bubbling before you pull it out.
Recipe Card
Ingredients
Method
- 1. В В Adjust oven rack to middle position and preheat oven to 350°F. Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan.
- Grease foil with coconut oil. 2. В В Pulse flour, palm sugar, pecans, salt, and baking powder in a food processor until combined (about 5 pulses).
- Sprinkle coconut oil over top and pulse until mixture resembles coarse cornmeal (about 8 pulses).
- Transfer mixture to prepared pan and press firmly into an even layer using wide metal spatula.
- Bake until crust is fragrant and beginning to brown (20 to 24 minutes), rotating pan halfway through baking.
- Let cool on wire rack for at least 15 minutes. 3. В В Increase the oven temperature to 375°F. Mash jam, raspberries, and lemon juice together in a bowl with a fork until just a few pieces of raspberry remain.
- In a separate bowl, combine almond meal, palm sugar, flour, cinnamon, and salt, then add melted coconut oil and toss gently with a fork.
- Spread berry mixture evenly over baked crust, then sprinkle with almond meal mixture.
- Bake bars until filling is bubbling and topping is deep golden brown (22 to 25 minutes), rotating pan halfway through baking. 4. В В Let bars cool completely in pan on wire rack for about two hours.
- Remove from pan using foil sling and cut into sixteen squares.
- Serve.
