RASPBERRY PATCH CRUMB BARS
To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge. -Leanna M. Thorne, Lakewood, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 3 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 131 calories, Fat 6g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 31mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY CRUMBLE BARS
These Raspberry Crumble Bars are THE BEST! So soft, buttery, and delicious. My favorite summer dessert.
Provided by Lindsay
Categories Dessert
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Place raspberries in a large colander. Run warm water over them for a minute, and then let the liquid drain out for about an hour until softened and thoroughly drained (see notes). Mix raspberries with sugar, flour, cornstarch, and lemon juice.
- Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two thirds of the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 10 minutes.
- Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 25-30 minutes.
- Remove from oven. They will need a little time to set up into "bar" formation, so chill them for a few hours to get them really solid. Orrrr... cut into it right away and eat it like a soft fruit crisp! You should be able to remove them from the pan easily by pulling up on the edges of the parchment paper.
Nutrition Facts : Calories 366 calories, Sugar 22.6 g, Sodium 192.1 mg, Fat 15.8 g, SaturatedFat 9.9 g, TransFat 0.6 g, Carbohydrate 51.3 g, Fiber 3.8 g, Protein 4.5 g, Cholesterol 40.7 mg
RASPBERRY CRUMBLE BARS
These dessert squares with raspberries and oat crumble are sweet, tangy and totally delicious. Raspberries, oats, brown sugar, butter, flour and more
Provided by Steve Cylka
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Mix the flour, oats, brown sugar and baking powder in a bowl. Stir in the melted butter until it forms a wet crumbly consistency.
- Take about two thirds of the crumble mixture and dump it into an ungreased 13x9 pan.
- Mix together the raspberries, sugar, flour and lemon juice so the raspberries are well coated.
- Spread the raspberry mixture evenly across the crumble base.
- Sprinkle the remaining crumble mixture evenly on top.
- Place in the oven and bake for 30-40 minutes.
- Cool on a wire rack and then cut into squares.
RASPBERRY CRUMBLE BARS
Buttery, rich crust and raspberry filling topped with European-style crumble. Deliciously Old World! These bars are simple and delightful.
Provided by danseurchef
Categories Desserts Cookies Bar Cookie Recipes Raspberry
Time 55m
Yield 25
Number Of Ingredients 6
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.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 23.2 g, Cholesterol 27 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 4.7 g, Sodium 7.1 mg, Sugar 12.7 g
RASPBERRY CRUMBLE BARS
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
- Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.
- Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves.
- Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars.
- Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
- Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
- Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.
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 RECIPE
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Spray a 9x13" baking pan with nonstick cooking spray.
- Combine sugar, flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
- Combine the remaining 1/2 cup sugar, cornstarch and berries. Spread fruit mixture on top of the dough in the pan. Crumble the remaining dough over the tops of the berries.
- Bake for 35-45 minutes or until the top is slightly brown.
CHOCOLATE RASPBERRY CRUMBLE BARS
I found a similar dessert at a bakery once and had to make my own recipe for chocolate raspberry crumble bars. I can barely tell the difference! If you love chocolate and berries, this is a good recipe for you! The drizzled chocolate makes for a very nice presentation.
Provided by Kris Young
Time 55m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine flour, sugar, brown sugar, cocoa powder, baking soda, and salt for crust in a bowl. Add butter and cut in with a fork until crumbly. Press mixture into the prepared pan, pushing up the sides to form the crust. Spread raspberry jam evenly over the crust.
- Combine flour and sugar for crumble topping in a bowl. Add butter and cut in with a fork until crumbly; sprinkle on top of jam.
- Bake in the preheated oven until topping is golden, about 30 minutes. Remove from the oven and set aside to cool.
- Meanwhile, combine chocolate chips and milk in a small saucepan over low heat. Cook and stir until melted and smooth, 2 to 3 minutes. Drizzle melted chocolate over cooled bars.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 33.9 g, Cholesterol 23 mg, Fat 10 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 6.2 g, Sodium 48.2 mg, Sugar 23.3 g
EASY RASPBERRY CRUMBLE BARS
These delightfully simple raspberry crumble bars have just the right amount of crumbly, buttery texture to complement the raspberry jam filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 16 g, TransFat 0 g
RASPBERRY CRUMB BARS
Looking for a flavorful dessert? Then enjoy these crumb bars baked using oats, hazelnuts and raspberries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 48
Number Of Ingredients 8
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.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 9 g, TransFat 0 g
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