skip to main content
Bear Naked® Triple Berry Raspberry Crumble Bars
Bear Naked® Triple Berry Raspberry Crumble Bars 1

Bear Naked® Triple Berry Raspberry Crumble Bars

Buttery pastry topped with raspberry preserves, Bear Naked granola crumble and sliced almonds.

Products Used: Bear Naked® Granola Triple Berry Crunch
Servings: 1/2 sheet pan: 16 large squares or 64 mini squares


  • 6 cups Pastry or All Purpose Flour
  • 1.5 tsp Sea Salt
  • 5 sticks Butter, Unsalted, room temp
  • 2 cups Sugar
  • 2.5 tsp Vanilla Extract
  • 1 tsp Almond Extract (optional)
  • 3 cups Raspberry Jam or Preserves
  • 2 cups Bear Naked® Triple Berry Granola
  • 1 cup Almonds sliced
  • As needed Powdered Sugar


1. Preheat convection oven to 325º F. Low fan.
2. Line desired batch size of sheet tray with parchment paper and spray paper and pan sides with pan spray.
3. Sift flour together with salt and set aside. Cut butter into 1/2” cubes.
4. Place room temp butter and sugar in bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until just combined. Reduce mixer speed to low and add vanilla (and almond extract if using) to butter-sugar mixture. Stir in briefly to blend.
5. Slowly add the pre-sifted flour and salt to the butter-sugar mixture, mixing until it just comes together in a ball. Remove dough and place on a piece of parchment paper. Divide dough into 3 parts = 3 thirds. Place 1 third (1 part) of dough back into mixer bowl and set aside.
6. Lightly pat two-thirds (2 parts) of the dough evenly on the bottom and approx. 1/2” up sides of parchment paper lined sheet pan. It is helpful to add a piece of parchment paper on top of the dough to help spread. Then, to flatten, keeping the extra sheet of parchment paper on top of the dough, use bottom of an additional same-sized pan to press down on dough. This helps even-out the dough to a consistent thickness.
7. Spread jam evenly over flattened dough.
8. Add the granola to the remaining reserved dough in mixer bowl and use hands to mix dough and granola until blended. Do not overwork or allow mixture to get too warm. Using hands, break the dough into small bits and distribute evenly over jam, covering most of the surface.
9. Sprinkle sliced almonds evenly over the crumbled dough.
10. Bake in a preheated 325º F convection oven for 40-45 minutes, until edges and crumble and nuts are lightly browned.
11. Cook Doneness Indicators: Center of bars will be seen to be rising and falling gently. Nuts are not over dark. Color of crust, crumble, and nuts is light golden.
12. Remove from oven and allow to cool completely, or overnight, prior to cutting.
13. Cut into desired number of pieces (see yields above).
14. Using a fine sieve, or shaker jar, sprinkle top of bars lightly with powdered sugar prior to serving.