Streusel Topped Raspberry Squares
These Streusel Topped Raspberry Squares combine tart raspberries with a buttery crumbly streusel for an irresistible, easy-to-make treat perfect for any occasion.
Servings: 9 servings
Ingredients
For the Streusel
- 1 cup flour all-purpose
- 1/2 cup powdered sugar
- dash salt
- 6 tablespoons butter cold and cut into pieces
For the Raspberry Filling
- 2 cups fresh raspberries
- 2 tablespoons sugar or to taste
- lemon zest or vanilla extract optional, for flavor boost
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease your baking pan or line it with parchment paper.
Make the Streusel Base
- In a mixing bowl, combine 1 cup flour, 1/2 cup powdered sugar, and a dash of salt. Add the cold, cubed butter pieces. Using a pastry cutter or fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Reserve about half of this streusel mixture for the topping.
Form the Crust
- Press the remaining half of the streusel mixture firmly into the bottom of your prepared pan to create a buttery, crumbly base.
Prepare the Raspberry Filling
- In a separate bowl, gently toss fresh raspberries with sugar to your desired sweetness. Add lemon zest or vanilla extract if using. Spread the raspberry mixture evenly over the crust.
Add the Streusel Topping
- Sprinkle the reserved streusel mixture evenly over the raspberry layer, covering the fruit but leaving some texture visible.
Bake
- Bake for about 35-40 minutes, or until the streusel topping is golden brown and the raspberry filling is bubbling around the edges.
Cool and Serve
- Remove from the oven and let cool completely in the pan. Once cooled, cut into squares and serve. Enjoy as is or with a scoop of vanilla ice cream.
Equipment
- Baking pan (8x8 inch or similar)
- Mixing Bowls
- Pastry cutter or fork
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
Notes
- Use cold butter and work quickly to keep the streusel crumbly and prevent it from becoming soft.
- To thicken a runny raspberry filling, toss berries with a bit of cornstarch or flour before baking.
- Line your pan with parchment paper or grease well to prevent squares from sticking.
- Try swapping raspberries for mixed berries or stone fruits like peaches for delicious variations.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze tightly wrapped for up to 3 months.