Raspberry Crumb Bars

March 15, 2010

On Friday night, a few friends and I got together to cook together and hang out. The menu was roasted vegetables, fetuccini with My Grandma Rose’s Pasta Sauce, and these delicious Raspberry Crumble Bars. There are few things I love more than cooking with friends. The time always flies and no matter what happens, the food still tastes great. And even if it doesn’t, you can laugh about it. For instance if–JUST THEORETICALLY–some olive oil dripped off the cookie sheet with roasted vegetables and managed to catch your friend’s oven on fire. So instead of making roasted asparagus we made SMOKED asparagus. It was like eating a dark green carcinogen. It also provided the comedic entertainment for the rest of the night. 

After we extinguished the fire with a spatula, we let the oven get rid of the smoky flavor and then made these delicious Raspberry Crumble Bars. They were magnificent. The crumble topping was somehow both rich AND airy. I can only imagine how great this will be this summer with fresh berries from the farmer’s market. My only regret is that I forgot to buy vanilla ice cream. Darn you 20/20 hindsight!

RASPBERRY CRUMB BARS (adapted from Blueberry Crumb Bars from Deb at smittenkitchen)

Ingredients

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh raspberries
1/3 cup white sugar
4 teaspoons cornstarch

Recipe

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan. In a medium bowl, stir 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.

In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the raspberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer. Bake in preheated oven for 45 minutes-1 hour until top is lightly browned.

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2 Responses to “Raspberry Crumb Bars”

  1. Lily Says:

    oh my gosh… i almost died when i saw this. will you make peach cobbler???


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