Raspberry Lemon Cashew Crumble Squares

The summer my neighbor Doreen brought over a colander full of raspberries from her backyard canes, I had no idea those berries would lead to one of the most requested desserts in my kitchen. She stood at the door in her gardening clogs, handed them over without ceremony, and said simply that they were taking over her yard. Three hours later I was elbow deep in cashew cream and crumble, and the smell of browning butter and lemon zest had made the whole house feel like a bakery I wanted to live in forever.

I brought a pan of these to a potluck downtown and watched a woman named Gloria eat three squares standing up before she even set her purse down. She cornered me by the punch bowl and demanded the recipe, which is honestly the highest compliment any home cook can receive.

Ingredients

• All-purpose flour (1 1/2 cups, 180 g): Gives the crumble structure without making it dense, and a lighter hand here keeps everything tender.
• Rolled oats (1 cup, 100 g): Old fashioned oats work best because they hold their chew and give the topping that rustic, homespun texture.
• Light brown sugar (3/4 cup, 150 g, packed): The molasses depth here is what makes the crumble taste like more than the sum of its parts.
• Salt (1/2 teaspoon) and baking powder (1/2 teaspoon): Salt wakes up every flavor and baking powder gives the crust a slight lift so it never feels flat.
• Unsalted butter (3/4 cup, 170 g, melted): Melted rather than cold butter is the trick here, because it coats the oats evenly and creates those beautiful clumps.
• Chopped roasted cashews (1/2 cup, 60 g): These add a toasty crunch that ties the base to the cream layer beautifully.
• Raw cashews (1 1/2 cups, 200 g, soaked and drained): Soaking in hot water for an hour softens them enough to blend into silk, and skipping this step will leave you with grainy cream.
• Fresh lemon juice (1/3 cup, 80 ml) and lemon zest (2 teaspoons): Use real lemons and zest them before juicing, because the oils in the zest carry most of the fragrance.
• Maple syrup or honey (1/3 cup, 80 ml): Maple syrup keeps it vegetarian friendly and adds a warm sweetness that honey can match if you prefer.
• Coconut cream (1/4 cup, 60 ml): Scoop the thick solid part from a chilled can of full fat coconut milk for the richest texture.
• Pure vanilla extract (1 teaspoon) and a pinch of salt: Vanilla rounds out the tang and the pinch of salt in the cream balances the sweetness perfectly.
• Fresh raspberries (2 cups, 250 g): Fresh berries hold their shape best, but frozen and thawed berries drained well will work when fresh are out of season.
• Granulated sugar (2 tablespoons) and cornstarch (2 teaspoons): A small amount of sugar enhances the berries and cornstarch thickens their juices so the filling sets rather than floods.

Instructions

Preheat and prepare the pan:

Heat your oven to 350 degrees F and line an 8 inch square pan with parchment, leaving the edges hanging over like handles so you can lift the whole thing out later without wrestling it.

Build the crumble mixture:

In a large bowl, stir together the flour, oats, brown sugar, salt, and baking powder until evenly mixed, then pour in the melted butter and fold until everything looks like wet sand with lovely irregular clumps. Stir in the chopped roasted cashews last so they stay in visible pieces.

Press the crust and save the topping:

Scoop out and reserve one cup of the crumble for the top, then press the remaining mixture firmly and evenly into the bottom of the pan using the back of a spoon or your palms. The crust needs to feel compact or it will crumble when you slice.

Bake the crust:

Slide the pan into the oven for 12 to 15 minutes until the edges are lightly golden and your kitchen starts smelling like warm butter and brown sugar. Let it cool while you work on the fillings.

Blend the lemon cashew cream:

Drain the soaked cashews and add them to a high speed blender with the lemon juice, zest, maple syrup, coconut cream, vanilla, and salt. Blend until completely smooth and silky, scraping down the sides a few times, because any graininess here will carry through to the final bite.

Prepare the raspberry layer:

Gently tumble the raspberries with the granulated sugar and cornstarch in a bowl, being careful not to crush them into mush since you want bursts of whole fruit throughout.

Assemble the layers:

Spread the lemon cashew cream over the cooled crust in an even layer, then scatter the raspberries across the top, distributing them so every square gets a fair share of fruit.

Add the crumble topping and bake:

Sprinkle the reserved crumble mixture over everything, letting some berries peek through, and bake for 25 to 28 minutes until the top is golden and the filling has gently set with a slight wobble in the center.

Cool and chill before slicing:

Let the pan cool completely on a wire rack, then refrigerate for at least two hours before cutting into 16 squares, because patience here is what gives you those beautiful clean edges.

Save

The moment I lifted the whole dessert out of the pan using the parchment overhang and saw those three distinct layers, I felt like I had built something rather than just baked something.

What to Serve Alongside

A glass of cold Moscato turns these squares into a proper summer dessert moment, and sparkling lemonade works just as well if you are keeping it family friendly.

Making It Your Own

Walnuts or almonds step in beautifully for the cashews in both the crumble and the cream if that is what your pantry offers, and the flavor shifts in a way that still feels intentional and delicious.

Storage and Make Ahead Advice

These squares hold beautifully in the refrigerator for up to five days, and the flavors actually deepen after a day of resting, which makes them a perfect make ahead dessert for a gathering. The crust softens slightly but stays cohesive, and the cream layer firms into something almost fudge like in the best way.

• Store them covered in the fridge rather than at room temperature so the cashew cream stays fresh and firm.
• You can freeze individual squares between layers of parchment for up to a month, then thaw overnight in the refrigerator.
• Always slice with a sharp knife wiped clean between cuts for the neatest presentation.

Save

Every time I make these squares I think of Doreen and her raspberry canes, and how the best recipes always start with someone sharing something they grew in their own backyard.

Recipe Questions & Answers

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Thaw them completely and drain off excess liquid before tossing with sugar and cornstarch. This prevents the filling from becoming too watery during baking.

→ How long should I soak the cashews for the cream layer?

Soak raw cashews in hot water for at least one hour. This softens them enough to blend into a completely smooth, silky cream. For an even creamier result, you can soak them overnight in the refrigerator.

→ Why do the squares need to chill before slicing?

Chilling for at least two hours allows the lemon cashew cream and raspberry layers to set firmly. This gives you clean, neat edges when cutting and a better texture overall. Skipping this step will result in messy, soft squares.

→ Can I make this dessert vegan?

Absolutely. Replace the butter with a plant-based alternative and use maple syrup instead of honey. The coconut cream and cashew base are already dairy-free, so the swap is straightforward without compromising flavor or texture.

→ What can I substitute for cashews if I have a nut allergy?

Sunflower seeds can replace cashews in both the cream layer and the crumble. Use sunflower seed butter in place of the cashew cream component. The flavor will be slightly different but still delicious. Always verify all ingredient labels for potential cross-contamination.

→ How should I store leftover squares?

Store the squares in an airtight container in the refrigerator for up to five days. They actually taste best chilled, as the flavors meld and the layers firm up nicely. You can also freeze them individually wrapped for up to two months.