Streusel Topped Raspberry Squares
These delightful squares combine the tartness of fresh raspberries with a crunchy, sweet streusel topping, making for a perfect dessert for any occasion.
Ingredients
Crust
- ¾ cup flour All-purpose flour
- ¼ cup powdered sugar
- Dash salt
- 6 tablespoons butter, cold and cut into pieces Use cold butter for a flaky crust
Filling
- ¼ cup raspberry jam With or without seeds
- 2 cups fresh or frozen raspberries
- 1-2 tablespoons flour To toss with raspberries
Streusel Topping
- 4 tablespoons butter, cold and cut into pieces
- ½ cup flour
- ½ cup packed brown sugar
Instructions
Preparation
- Preheat the oven to 375ºF.
- Make the crust by combining ¾ cup of flour, powdered sugar, salt, and 6 tablespoons of butter in a bowl. Cut the butter into the dry ingredients until the mixture resembles small peas.
- Sprinkle the mixture into the bottom of an 8 x 8-inch pan lined with aluminum foil. Press down with your hands to form a solid crust.
- Bake for 10-12 minutes, or until the crust starts to turn golden brown.
- For the filling, melt the raspberry jam in a small saucepan or in the microwave.
- In another bowl, gently mix the raspberries with 1-2 tablespoons of flour. Set aside.
- To make the streusel topping, mix the remaining butter, flour, and brown sugar until crumbly.
Assembly
- Once the crust is done, remove it from the oven and spread the melted jam evenly over the surface.
- Top with the raspberry mixture and sprinkle the streusel topping over everything.
Baking
- Bake for an additional 25-30 minutes, or until the berries are bubbly and the topping is golden brown.
- Allow it to cool completely before cutting into squares.
Notes
Best served at room temperature. Pairs wonderfully with vanilla ice cream or whipped cream. Can be stored in an airtight container at room temperature for up to 3 days, in the fridge for about a week, or frozen for up to three months.