| Servings | Prep Time | Cook Time |
| 16squares | 15minutes | 30minutes |
| Servings | Prep Time |
| 16squares | 15minutes |
| Cook Time |
| 30minutes |
Ingredients
- Crust
- 2 1/4 cups all-purpose flour
- 1/3 cup almonds ground
- 1/3 cup granulated sugar
- 1/3 cup brown sugar packed
- 1 cup unsalted butter cold, diced
- Filling
- 1 1/2 cups stawberries diced
- 1 cup raspberries
- 2 eggs large
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tbsp almonds ground
- 1/2 cup whipping cream
- 3/4 tsp vanilla extract pure
Servings: squares
Units:
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Ingredients
Servings: squares
Units:
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Instructions
- Preheat the oven to 350ºF.
- To make crust, stir together all ingredients except butter in mixing bowl. Add butter and work with fingertips until crumbly. Press 2/3 mixture into ungreased 9"-sq. baking pan. Bake 15 minutes
- Top crust with berries in an even layer. Whisk together remaining filling ingredients. Pour over berries. Sprinkle with remaining 1/3 of the crust mixture. Bake until golden brown and set, 30 minutes. Cool completely.
- Cut into 16 squares. Transfer to airtight container. Refrigerate up to 5 days.
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