Jammy Raspberry Crumble Bars Recipes

JAM SHORTBREAD BARS

Steps:

• Preheat the oven to 350°F. Line an 8 x 8 pan with parchment on all sides and set aside.
• In a stand mixer fit with the paddle attachment, combine the butter, sugar, flour, salt and vanilla and beat until the dough starts to come together, about 2 minutes. The dough will be crumbly, but this is what you want!
• Press 2/3 of the shortbread dough into the prepared pan in an even layer. Top with the jam and spread into an even, thick layer. Crumble the remaining shortbread over the jam, making sure you leave some spots of jam poking through. Bake the bars for 25-30 minutes or until they are just golden brown.
• Allow the shortbread to cool before cutting into desired size and shape! Enjoy!

RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan with cooking spray.
• Combine flour, sugar, butter, and egg in a large bowl; beat with an electric mixer until mixture resembles coarse crumbs. Measure 2 cups crumb mixture and set aside. Press remaining crumb mixture firmly into the bottom of the prepared pan.
• Spread jam over the crumb mixture to within 1/2 inch from the edges. Sprinkle reserved crumb mixture over top.
• Bake in the preheated oven until light golden brown, 40 to 50 minutes. Remove from the oven and cool completely before cutting into 25 squares.

JAMMY RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350F or 180 C
• In a large bowl mix flour, sugar, cold butter cubes, and oats. Use a pastry blender or your hands to bring it to a coarse meal-like consistency.
• Pour half of the flour mixture in a baking tray lined with parchment paper. Reserve some of it for the topping.Pour one cup Raspberry Jam and spread it out evenly with a spoon or spatula.Now sprinkle the remaining flour mixture on the jammy layer.
• Bake this in a preheated oven at 350°F or 180°C for 30-32 minutes or until the top is golden brown and the filling is bubbling.Bring it down to room temperature and cut into bars. Serve.

RASPBERRY PIE CRUNCH BARS

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
• In a food processor, pulse together flour, sugar and salt. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
• Press dough into an even layer in the prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
• To prepare the filling, in a mixing bowl, gently toss together raspberries, sugar, cornstarch, lemon juice and zest, and salt.
• While the crust is baking, make the crumb topping: In a medium bowl, whisk together flour, oats, brown sugar, pecans, nutmeg and salt. Stir in melted butter, pinching the mixture with your fingers, to make 1/2-inch crumbs.
• Using the back of a spoon, an offset spatula or a pastry brush, spread jam in an even layer on top of the crust, going all the way to the edges. Evenly spread raspberry mixture on top of jam. Sprinkle the crumb topping over the raspberry layer, keeping some larger clumps.
• Bake until the topping is golden brown and the filling is slightly bubbling along the sides, 35 to 45 minutes. Transfer to a rack to cool completely.
• To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 24 squares.