RASPBERRY CORNMEAL CRUMBLE BARS
Feel free to swap fresh berries for frozen, if that's what you have on hand. These are even better dressed up with vanilla ice cream or lightly sweetened whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 9
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line an 8-inch square baking dish with parchment paper, leaving a 1-inch overhang on 2 sides. In a food processor, pulse almonds until finely ground (you should have about 1 cup). In a large bowl, whisk together ground almonds, cornmeal, flour, sugar, and salt. Add butter and stir until dry ingredients are evenly moistened. Press about two-thirds the dough into dish. Scatter raspberries over top and crumble remaining dough over raspberries. Bake until top is golden brown, 35 to 40 minutes. Let cool in dish on a wire rack before cutting into 9 bars.
Nutrition Facts : Calories 459 g, Fat 27 g, Fiber 4 g, Protein 7 g
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 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 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
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
LEMON RASPBERRY CRUMB BARS
These not-too-sweet bars, with an in-your-face lemon flavor, are a quick dessert to make anytime. The bars have the very slightest hint at a crumb topping, which adds a nice bit of texture, in my opinion-but feel free to skip that part entirely, and simply use the whole mixture for the bottom crust instead. They taste great at room temp, but are even better cold! Store in the refrigerator.
Provided by Kim
Categories Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes
Time 1h20m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to have overhang on all sides.
- Mix together 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt in a large bowl until combined. Cut in butter until mixture resembles coarse crumbs. Measure out 1/2 cup of the crumb mixture and set aside to use for the topping. Press remaining crumb mixture firmly and evenly into the bottom of the prepared pan.
- Bake crust in the preheated oven for 10 minutes.
- While crust bakes, prepare filling: Mix together white sugar, eggs, lemon juice, lemon zest, 2 tablespoons flour, baking powder, and remaining 1/4 teaspoon salt in a large bowl until well combined.
- Remove crust from oven and scatter raspberries evenly over top. Pour filling evenly over the raspberries, then sprinkle reserved 1/2 cup crumb mixture randomly over top.
- Place pan back into the oven and bake until bars are set, 20 to 25 minutes. Allow bars to cool completely in the pan, 30 to 45 minutes. Use the parchment overhang to remove from the pan and cut into 9 bars.
Nutrition Facts : Calories 349.3 calories, Carbohydrate 47.2 g, Cholesterol 82 mg, Fat 16.8 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 10.1 g, Sodium 161 mg, Sugar 28 g
BAREFOOT CONTESSA'S RASPBERRY CRUMBLE BARS
I got this delicious and EASY recipe from Food Network's show, Barefoot Contessa. I love it! If you love raspberries, crumbles, granola, and nuts, then you will too!
Provided by fsukay
Categories Bar Cookie
Time 1h
Yield 9-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 516.1, Fat 24.2, SaturatedFat 13.5, Cholesterol 54.2, Sodium 113.5, Carbohydrate 69.8, Fiber 2.4, Sugar 34.9, Protein 5.6
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