- 3 c. raspberries (fresh or frozen)
- 3 T. granulated sugar
- 2 tsp. lemon juice
- 1 tsp. almond or vanilla extract
- 2 T. cornstarch
- 2 ½ c. all purpose flour
- ½ c. granulated sugar
- 1 tsp. baking powder
- 1 c. butter, cut into small pieces
- 1 egg
- 1 tsp. almond or vanilla extract
- ¾ c. chopped almonds
Preheat the oven to 350° F. Lightly spray a 9 x 13-inch baking pan with cooking spray; set aside.
To make the filling, combine the raspberries, sugar, cornstarch, lemon juice, and almond or vanilla extract in a small saucepan. Heat over medium-high heat and simmer until thickened; set aside.
To make the crust and topping, add the flour, sugar, and baking powder to the bowl of a food processor; pulse until well combined.
Add the chopped butter, egg, and almond or vanilla extract; pulse until the dough is crumbly.
Press ⅔ of the dough into the bottom of the prepared baking dish to form the crust. Top the crust with the warm raspberry filling. Crumble the remaining dough evenly over the filling; then top with chopped almonds.
Bake the bars in the preheated oven until golden brown and bubbling, about 35-40 minutes, turning the dish halfway through baking. Remove from the oven and let cool on a wire rack.
- Yields: 15-20 bars, depending on how you slice them
- Preparation Time: 1 hour