Raspberry Crunch Squares

Raspberry Crunch Squares Recipe
Mark Boughton Photography/ styling by Teresa Blackburn
  • Yield: 16 servings


1cup (2 sticks) salted butter
1cup sugar
1 egg yolk
3cups all-purpose flour (or 2 1/2 cups flour and 1/2 cup almond meal)
1cup almonds, chopped
1 1/4cups jam (raspberry, blackberry or apricot)


  1. Preheat oven to 350F. Grease an 11 x 7-inch pan.
  2. Combine butter and sugar in a mixing bowl. Using an electric mixer on medium speed, beat until light. Add egg and beat well. Add flour and almonds; mix well. Mixture should be a bit crumbly and dry. Pat half the mixture into prepared pan. Bake 20 minutes. Remove from oven and immediately spread with jam. Crumble remaining dough over jam. Pat lightly. Bake 40 minutes or until golden brown on top. Cut into squares.

Nutritional Info *per serving

  • Calories 340
  • Fat 16g
  • Cholesterol 40mg
  • Sodium 100mg
  • Carbohydrate 47g
  • Fiber 1g
  • Protein 4g