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
- sugar
- 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
- eggs
- 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.
- cornstarch
- water
- 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.
Equipment
- small saucepan
- baking dish, 9 x 13
Ingredients
- 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
Instructions
- 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.
Notes
- 5 WW Points on all plans
Nutrition
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These are so GOOD! They just came out of the oven and my family has already almost finished them! Thank you Steph! Once again your recipe was a hit 🙂
Hi Steph- I made this cake yesterday but my batter did not come out like a pourable cake batter. It came out like cookie dough. I had to pay it into the bottom of my pan but unfortunately it didn’t work out. Is there a liquid ingredient not listed above? Thanks!
Hi, it is not really a pourable batter, more of a thick consistency! I’m sorry it didn’t turn out!
These were delish! Could you do this same recipe but with blueberries?
Thank you! yes, I think any berry would work!
Made this with GF flour and monk fruit sweetener and was great 🙂
This was so good!!! The cookie part was sweet and very yummy with the raspberries – tart and sweet combo! I want to make with blueberries next. I LOVE that you don’t use artificial sweeteners in your recipes, because they cause health issues for me. I highly recommend making this!
I made these in the wrong pan size and mixed up a step and they were STILL amazing. These are definitely going in my rotation of goodies. I want to try other fruit also.
I took a chance since I don’t eat jam, and I’m
glad I did it! I replaced the raspberries with strawberries and it was delish!
I made these and followed all the directions, but when they cooled and I tasted them they tasted slightly undercooked. I am not sure if the jam was still too runny or maybe I just need to bake them a little longer next time. I tried putting them back in the oven but it didn’t make a difference…. I checked back with the recipe to see if I used the right butter…. I used smart balance….. i used a Le Creuset casserole pan. Not sure what it was but I will try again….
Any Suggestions???
smart balance is not butter, and contains a lot of different oils some that are inflammatory for your gut and body, you might want to change to REAL butter in your diet, this does not cause high cholesterol if thats what you are worried about, My nutritionist changed me three years ago and my cholesterol went from 235 to 187, in one year. This could make the consistency of them different. Just FYI!
So these need to be refrigerated?
my husband and i were looking for a sweet dessert and this recipe ended up being perfect. i made it once exactly as as the recipe reads, then again using self rising flour which made it more of a cake like texture which is closer to what we were after. both were awesome, but in the future i will definitely be using self rising flour instead of the all purpose.