Berry, Berry Almond Crisp Bars

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Berry, Berry Almond Crisp Bars

1-Berry, Berry Crumble redone






Yield: 18 berry, berry almond crisp bars

For the Dough:


  • 4 oz     Unsalted butter
  • 1/4 c    Granulated sugar
  • 1/2 c    American Almond® almond paste
  • 1 c       All-purpose flour
  • 1/4 t     Baking powder
  • 1/4 t     Salt
  • 1/2 c    Rolled oats

For the Filling:


  • 3 pints          Fresh berries (blueberries, gooseberries or raspberries)
  • 1 T                  Cornstarch
  • 1 t                   Grated lemon zest
  • 1/4 c              Granulated sugar
  • Optional:    Ground cinnamon


  1. Preheat oven to 350ºF. Grease a 9-inch square pan with butter and line with parchment paper. Set aside.
  2. Beat the butter and sugar in a large mixing bowl until creamy. Beat in the almond paste until well blended. Stir in the flour, baking powder and salt until well mixed. Add the rolled oats and mix just until blended evenly into the dough. Reserve ½ of the mixture. Crumble the remaining dough into the bottom of the prepared pan. With floured hands, press the crumbs into the bottom of the pan. Bake until the crust is golden brown, approximately 12 to 15 minutes.
  3. In a small bowl, toss the berries with the cornstarch, lemon zest, and sugar. Pour the berry mixture onto the baked crust. Crumble the reserved dough evenly over the fruit. Sprinkle the crisp with a little cinnamon before baking, if desired. Return the pan to the oven. Bake until the crumbs have browned and the fruit bubbles slightly approximately 25 to 30 minutes.
  4. Cool completely on a wire rack then cut into bars.

Recipe courtesy of American Almond® –