Maybe you’re bringing dessert to a get-together, maybe you’re craving something sweet; maybe you just want something healthy and delicious to have on hand for a snack. Whatever the reason, these homemade raspberry jam squares are the answer. A quick homemade raspberry jam is the star of the show here; topped with slivered almonds and graham cracker crumbs, these bars have it all.
What you’ll need to make this recipe
- light butter
- You can sub in zero calorie sweetener here. Since I don’t use them, I haven’t tested the recipe using them. But I have included the updated calories and points in the notes section of the recipe card for this substitution.
- vanilla extract
- kosher salt
- all purpose flour
- fresh raspberries
- Can I use frozen berries? I haven’t tested the recipe using frozen berries, but they should work. You should reduce the amount of water you add to the cornstarch, since frozen berries will release a lot of water when they cook down. Eyeball the amount of water you need to add to bring it together.
- graham cracker crumbs
- slivered almonds
How to make the homemade raspberry jam
Don’t be intimidated; this couldn’t be easier! Simply add the fresh raspberries to a small sauce pan, along with 1 tablespoon of the sugar. Then, whisk the cornstarch into the water, and pour that in. Cook the mixture over medium heat for about ten minutes, and it will eventually resemble a thick, delicious jam.
How to make the raspberry jam squares
Preheat your oven to 350F.
In a bowl, melt the butter. Once it’s melted, add in the sugar, vanilla extract, eggs, and kosher salt. Whisk everything together.
Once that’s combined, add the flour and mix it together using a rubber spatula.
Spray a baking dish (I used a 9 x 13 rectangle casserole dish) with cooking spray, and add the mixture to the bottom. Spread it out to cover the bottom evenly.
Next, dollup the jam on top and spread it out evenly (as evenly as possible) without disrupting the bottom layer.
Lastly, sprinkle the graham cracker crumbs and almonds on top. Gently press the almonds into the layer so that they stay in the mixture while cooking.
Bake for 30 minutes. Allow it to cool before cutting into 12 equal-sized squares.
- small saucepan
- baking dish, 9 x 13
- 1/4 cup light butter
- 3/4 cup sugar, divided
- 1 tsp vanilla extract
- 2 eggs
- 1/4 tsp kosher salt
- 1 cup all purpose flour
- 12 oz raspberries, fresh
- 1 tbsp cornstarch
- 1/2 cup water
- 2 tbsp graham cracker crumbs
- 2 tbsp slivered almonds
- Preheat the oven to 350F.
- Measure out 3/4 cup of sugar, then remove 1 tbsp and set aside.
- Add the raspberries to a small saucepan over medium heat.
- Add the reserved 1 tbsp of sugar.
- Whisk the cornstarch into the 1/2 cup of water, then pour it over the berries.
- Cook and whisk over medium heat for 10 minutes or until the mixture resembles a thick jam.
- Melt the butter in a small mixing bowl.
- Add the rest of the sugar, the vanilla extract, the eggs, and salt, and whisk together.
- Add in the flour and stir with a rubber spatula, scraping down the sides.
- Spray the baking dish (I used a 9 x 13) with cooking spray.
- Pour the batter into the dish and spread evenly.
- Dollup the raspberry mixture on top, and then spread evenly across.
- Sprinkle the graham cracker crumbs and almonds on top. Press the almonds into the topping so they stick.
- Bake for 30 minutes.
- Allow the dish to cool before slicing into 12 equal squares.
- 5 WW Points on all plans
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