Wednesday, September 26, 2012

Raspberry Crumb Bars

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I typically don't (read: never) eat raspberries, so this dessert was somewhat of a stretch for me. When my family and I went apple picking the other weekend, I was excited to also collect some fresh blueberries and broccoli like we have done in the past, but to my disappointment the only other produce they had available were raspberries. I tagged along while the rest of my family was picking the ripe fruit, but I wasn't really that into it. I reluctantly tasted a raspberry in an effort to get my niece to eat one, and I actually discovered that I liked the taste. I guess what they say is true--taste buds really do change every seven years!
I decided to buy the container I had picked and was excited to try a new dessert with my newly favorable berry. Crumb-topped cakes and bars are usually a winner in my book, so I wanted to start out with that. You know, just in case.

I loved these bars. The raspberries brought a little tartness, but the sweet crumb-topping contrasted amazingly. I could have devoured the whole pan, but I managed to control myself. Guess I'll be making more raspberry recipes from now on. Enjoy!

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Printable Recipe

  • 1 cup all purpose flour
  • 1/2 cup rolled oats (not the instant oats)
  • 1/4 cup white sugar
  • 1/4 cup firmly packed brown sugar
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1 sticks unsalted butter at room temperature
  • 2 cups fresh raspberries, rinsed lightly and gently patted dry
  • 1/4 cup white sugar
  • 1/2 tsp. cornstarch

Preheat the oven to 375 degrees. Lightly grease an 8x8 baking pan and set it aside.

In a medium bowl, combine the flour, oats, white sugar, brown sugar, baking powder, salt, and cinnamon. Add the butter and using a pastry cutter, cut it in until you have a crumbly dough. Take half of the dough and pat into a thin layer on the bottom of the prepared baking dish. Set aside.

In another medium bowl, gently toss the raspberries with the 1/2 cup white sugar and cornstarch. Pour the raspberries into the pan, and evenly distribute any remaining sugar/cornstarch mixture. Take the other half of the dough and crumble it over the top of the berries.

Bake at 375 degrees for 40-45 minutes, or until the top is golden brown and the fruit is bubbly. Let cool to room temperature before cutting into squares. Serve alone, or with ice cream.

Source: Adapted from Kim's Concoctions

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