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Homemade Streusel Topped Raspberry Squares photo

Streusel Topped Raspberry Squares

These Streusel Topped Raspberry Squares are a delightful mix of buttery crust, sweet-tart raspberry filling, and crunchy topping!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup flour all-purpose
  • 1/2 cup powdered sugar
  • 1 dash salt
  • 6 tablespoons butter cold and cut into pieces
For the Filling:
  • 1 cup fresh or frozen raspberries

Equipment

  • 9-inch square baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions
  1. Step 1: Prepare Your Baking Pan - Start by preheating your oven to 350°F (175°C). Grease your 9-inch square baking pan lightly with butter or line it with parchment paper for easy removal later.
  2. Step 2: Make the Crust - In a mixing bowl, combine the flour, powdered sugar, and a dash of salt. Add the cold butter pieces to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
  3. Step 3: Press the Crust into the Pan - Take about two-thirds of the crumb mixture and press it firmly into the bottom of the prepared baking pan.
  4. Step 4: Add the Raspberry Filling - Spread the raspberries evenly over the crust.
  5. Step 5: Create the Streusel Topping - With the remaining crumb mixture, sprinkle it generously over the raspberries.
  6. Step 6: Bake to Perfection - Place the baking pan in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the raspberries are bubbly.
  7. Step 7: Cool and Slice - Once baked, allow the squares to cool in the pan for about 10 minutes, then carefully lift them out and let them cool completely on a wire rack.

Notes

  • For a more intense raspberry flavor, consider mashing some of the raspberries before spreading them on the crust.
  • Be careful not to overwork the butter into the flour; you want to maintain that crumbly texture.
  • If using frozen raspberries, they may release more juice during baking, so adjust the baking time slightly if needed.