Raspberry Lemon Cashew Crumble Squares (Printable Version)
Layered bars with tangy lemon cashew cream, fresh raspberries, and golden buttery oat crumble topping.
# What You'll Need:
→ Crumble Base and Topping
01 - 1 1/2 cups all-purpose flour
02 - 1 cup rolled oats
03 - 3/4 cup packed light brown sugar
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon baking powder
06 - 3/4 cup unsalted butter, melted
07 - 1/2 cup chopped roasted cashews
→ Lemon Cashew Cream
08 - 1 1/2 cups raw cashews, soaked in hot water for 1 hour and drained
09 - 1/3 cup fresh lemon juice
10 - 2 teaspoons finely grated lemon zest
11 - 1/3 cup maple syrup or honey
12 - 1/4 cup coconut cream (thick portion from a can of full-fat coconut milk)
13 - 1 teaspoon pure vanilla extract
14 - Pinch of salt
→ Raspberry Layer
15 - 2 cups fresh raspberries (or thawed frozen raspberries, drained)
16 - 2 tablespoons granulated sugar
17 - 2 teaspoons cornstarch
# How To Make:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large bowl, whisk together the flour, oats, brown sugar, salt, and baking powder. Pour in the melted butter and stir until the mixture becomes uniformly crumbly. Fold in the chopped roasted cashews.
03 - Set aside 1 cup of the crumb mixture for the topping. Transfer the remaining mixture to the prepared pan and press it firmly into an even, compact layer across the bottom.
04 - Bake the crust for 12 to 15 minutes until lightly golden around the edges. Remove from the oven and let cool while preparing the fillings.
05 - Combine the soaked and drained cashews, lemon juice, lemon zest, maple syrup, coconut cream, vanilla extract, and a pinch of salt in a high-speed blender. Blend on high until completely smooth and velvety, scraping down the sides as needed.
06 - Gently toss the raspberries with granulated sugar and cornstarch in a medium bowl until evenly coated, taking care not to crush the berries.
07 - Spread the lemon cashew cream in an even layer over the cooled crust. Scatter the prepared raspberries uniformly over the cream, then sprinkle the reserved crumb mixture across the top.
08 - Bake for 25 to 28 minutes until the crumble topping is golden brown and the filling appears set. Transfer the pan to a wire rack and cool completely at room temperature.
09 - Refrigerate for at least 2 hours to allow the layers to firm up. Use the parchment overhang to lift the slab from the pan, then cut into 16 even squares for clean, neat edges.
# Expert Advice:
01 -
- The lemon cashew cream tastes like lemon curd met cheesecake and decided to keep things light and nutty.
- That buttery oat crumble on top gives you something to bite into, which makes every square feel like a real dessert rather than just a bar.
02 -
- Do not skip soaking the cashews or your cream will be gritty no matter how powerful your blender is, and that texture will ruin the entire dessert.
- The squares slice dramatically better after a full chill, so resist the urge to cut into them while warm even though the smell will test your willpower.
03 -
- Use a second piece of parchment to press the crust down firmly and evenly, which prevents crumbling and gives you a perfectly flat base for the cream layer.
- A squeeze of extra lemon juice in the cashew cream brightens everything and makes people ask what your secret is, so trust your palate and taste before spreading.