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
Ingredients:
- 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
Directions:
- Preheat the oven to 359° F. Prepare a 23″ x 33″ cm (9″ x 13″) pan by lining with parchment.
- Cream the butter with the sugars until fluffy. Beat in the vanilla and the almond extract.
- Beat in the flour and salt on low speed until entirely incorporated.
- 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.
- 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.
- Bake for an additional 25-30 minutes or until the topping is golden.
- Allow to cool completely and cut into squares or bars.
They look like jewels.
Kitcheninspirations 
What a nice looking dish! Never made a crumble-type dessert or sweet that I didn’t like, and really like the idea of using jam. This would definitely be my jam. 🙂 Thanks!
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Love it!! Great swap out! xoxo
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Thanks Liz, it’s definitely a favourite recipe.
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I myself have a couple jars of gifted jam. I wonder if this would work with Confiture de Normandie Poire Chocolat. Souns fancy, huh? GREG
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It sure does sound fancy! I’m actually not sure the chocolate would work, the second baking with jam might make the chocolate seize. Thank you for your comment.
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These look great! I noticed that you do the blind bake without any beans or other other filler to help the pastry keep its shape.
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Hi Stefan, this pastry really doesn’t need it, it bakes fairly flat without blind baking. Thanks for the comment.
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Hi Eva, I was thinking of the sides collapsing, but perhaps they are not so high so it is not as issue.
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Buttery melt-in-mouth crust with sweet tangy seedless jam…a perfect late summer afternoon tea accompaniment!
angiesrecipes
http://angiesrecipes.blogspot.com
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