Easy to make for a crowd, this brunch-y, fruity dessert has a smooth Raspberry filling combined with a buttery crumb topping. The brown sugar lends a warm, cozy taste and it is delicious with a scoop of vanilla bean ice cream on top. Can be prepared up to two days in advance and can be frozen if tightly wrapped.
INGREDIENTS
DIRECTIONS
Preheat the oven to 350 F degrees.
Line two 8×8 inch pans with aluminum foil leaving an overhang. Spray with nonstick cooking spray.
Melt the butter.
In a small bowl, stir together the raspberry preserves and fresh (or frozen) berries.
In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
Stir in the melted butter and egg yolk.
Remove 1 cup of the mixture for the crumble topping. Set aside.
Press the remaining flour mixture into the bottom of the pans.
Spread the raspberry mixture over the top of the flour mixture.
Now make the CRUMBLE TOPPING: Add the brown sugar, granulated sugar, and 2 tablespoons flour to the cup of flour previously set aside.
Form the mixture into crumbles by squeezing it in your hand. Then sprinkle it over the raspberry layer.
Bake in the preheated oven for 40 Minutes or until you see the topping begin to turn golden brown and the raspberry layer begins to bubble.
Allow the bars to cool a minimum of three hours before cutting. I do the last hour in the fridge.
Makes 16 generous bars, or 18 -24 medium bars.
Recipe from Quite A Kitchen, visit QuiteAKitchen.com for more recipes, cooking tips, and cookware
Ingredients
Directions
Preheat the oven to 350 F degrees.
Line two 8×8 inch pans with aluminum foil leaving an overhang. Spray with nonstick cooking spray.
Melt the butter.
In a small bowl, stir together the raspberry preserves and fresh (or frozen) berries.
In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
Stir in the melted butter and egg yolk.
Remove 1 cup of the mixture for the crumble topping. Set aside.
Press the remaining flour mixture into the bottom of the pans.
Spread the raspberry mixture over the top of the flour mixture.
Now make the CRUMBLE TOPPING: Add the brown sugar, granulated sugar, and 2 tablespoons flour to the cup of flour previously set aside.
Form the mixture into crumbles by squeezing it in your hand. Then sprinkle it over the raspberry layer.
Bake in the preheated oven for 40 Minutes or until you see the topping begin to turn golden brown and the raspberry layer begins to bubble.
Allow the bars to cool a minimum of three hours before cutting. I do the last hour in the fridge.
Makes 16 generous bars, or 18 -24 medium bars.
