Archive for September 5th, 2022

A friend brought us his homemade raspberry jam a few weeks ago and because we don’t eat a lot of jam, I thought I’d make it into these gorgeous squares. The recipe originated from my friend Liz but I just swapped out the caramel for the jam and it worked out beautifully. I made this batch for some friends visiting from Arizona.

Raspberry Crumble Squares

Makes one 22 cm x 33 cm (9″ x 13″) pan


  • 250 g unsalted butter, at room temperature
  • 100 g sugar
  • 100 g powdered sugar
  • 5 mL vanilla
  • 2.5 mL almond extract
  • 280 g flour
  • 8 g salt
  • 150 mL seedless raspberry jam


  1. Preheat the oven to 359° F. Prepare a 23″ x 33″ cm (9″ x 13″) pan by lining with parchment.
  2. Cream the butter with the sugars until fluffy. Beat in the vanilla and the almond extract.
  3. Beat in the flour and salt on low speed until entirely incorporated.
  4. Portion about 2/3 of the flour mixture into the bottom of the pan and press evenly to all sides. Bake for 20 minutes. Refrigerate the remaining pastry.
  5. After you have baked the base pastry, pour the raspberry jam onto the base and spread evenly with an offset spatula. Crumble the remaining pastry onto the top, being careful not to cover it entirely.
  6. Bake for an additional 25-30 minutes or until the topping is golden.
  7. Allow to cool completely and cut into squares or bars.

They look like jewels.

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