Raspberry Crumb Bars
On a rainy Monday circa 5ish pm, this conversation took place on gchat…
5:15 PM Raissa: give me an idea.. what can i make that’s sweet and yummy? will bring to the office for the interns. oh and on the easy side.
5:16 PM Rachel: well, i have to say, the lemon bars I made were really good and easy. i was also just looking at this recipe: http://smittenkitchen.com/2008/07/blueberry-crumb-bars/. i think bars are a great thing to share. i prefer them to cookies, and they’re good to use fresh fruit
5:20 PM Raissa: yum! that looks great. may try raspberries instead.
You get the picture…
Raspberry Crumb Bars (inspired by Smitten Kitchen’s recipe)
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
3 cups fresh raspberries
1/2 cup white sugar
4 additional teaspoons flour
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan. (I used a smaller pan and ended up with thicker bars).
On a work surface or in a medium bowl, mix together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan. I lined my pan with parchment paper. It makes it easier to remove the bars when they are done.
In another bowl, stir together the sugar, the 4 teaspoons of flour and lemon juice. Gently mix in the raspberries. Sprinkle the raspberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
And voila!
I usually suck at baking, but these bars were a breeze to make. They keep well in the fridge or at room temperature. Next time, I might even try a chocolate and frangipane variation.
Thank you Rachel!
By Raissa Nebie on July 31, 2009 | 10
Comments
10 Responses to “Raspberry Crumb Bars”
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Rachel
July 31st, 2009 @ 10:43 AM
What are you talking about, your bars look beautiful! Yum, I’m sort of sad I gave all mine away!
Raissa Nebie
July 31st, 2009 @ 11:19 AM
Thanks Rach. This recipe is my favorite July discovery.
Jen @ MaplenCornbread
July 31st, 2009 @ 11:06 PM
These look so great! Really good choice! yum!
Tonya
August 2nd, 2009 @ 8:14 PM
Those looks so yummy…I love crumbly type fruit bars, and I bet these would be good with all sorts of different berries!
amy
August 3rd, 2009 @ 2:01 PM
i heart raspberries to death and its just so unfair the raspberry prices here are so crazily high but i might just try these with strawberries, blueberries, kiwis.. etc
Raissa Nebie
August 3rd, 2009 @ 2:29 PM
@ Tonya and Amy. This recipe would work well with any berries or stone fruits. Rachel made a sour cherry-blueberry one and it worked out well. Let us know how yours turn out.
Rachel
August 4th, 2009 @ 11:36 AM
Did you see?? Serious Eats picked this photo from Photograzing for favorite food shot of the day!
Raissa Nebie
August 4th, 2009 @ 3:08 PM
@ Rachel. No, I missed it
Sweet Summer « View From an Irish Back Yard
July 15th, 2010 @ 5:33 PM
[...] using fresh raspberries from our next-door neighbour’s over supply! I found the recipe on The Thrifty Gourmet. Mine were not as crumbly as the ones on the site, as I halved the recipe but still used a whole [...]
Marnie
July 17th, 2010 @ 1:03 PM
I made these bars last night and they are AWESOME!!! I put a little more than half of the crust mix on the bottom – which made a thicker bar. I opted to use the rest of the mix for the top and added about a cup of oatmeal, some brown sugar and some cinnamon and mixed that up with a little melted butter until it made a crumbly top. ..then baked it as instructed. I had to come back to this site today to be sure I copied this recipe for my collection of recipes I like! Thanks!