Raspberry Crumb 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.

RASPBERRY PATCH CRUMB BARS

Steps:

• In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13x9-in. baking dish. , In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture. , Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees.
• Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
• Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
• Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.

RASPBERRY CRUMB BARS

Steps:

• Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). In large bowl, mix flour, oats, brown sugar, hazelnuts and baking soda, using pastry blender (or pulling 2 table knives through ingredients in opposite directions). Stir in butter until well mixed.
• In small bowl, reserve 2 cups oat mixture for topping. On bottom of ungreased 15x10x1-inch pan, firmly press remaining oat mixture. Bake 15 to 18 minutes or until crust just begins to brown.
• Carefully spread pie filling over warm crust. Stir cinnamon into reserved oat mixture. Sprinkle oat mixture over filling; press lightly into filling.
• Bake 20 to 25 minutes or until top is deep golden brown. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows.

EASY RASPBERRY CRUMBLE BARS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal.
• In medium bowl, mix bar mix and flour. Add softened butter and egg; mix well. Press 2 1/2 cups of the mixture in bottom of pan. Spread raspberry jam on top to within 1/2 inch from sides of pan. Crumble remaining mixture evenly over top of jam layer.
• Bake 35 to 40 minutes or until golden brown. Cool completely, about 2 hours.