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.
BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING
Steps:
- Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
- To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
- Let cool in the tins for 10 minutes, then remove and cool on wire racks.
PEACH-BLUEBERRY STREUSEL TART
This tart was inspired by Taste of Home's Peach-Blueberry Crumble Tart. I changed things up to suit my family's tastes, and to use ingredients that I had on hand---the end result was so delicious, I just had to share! Make sure to cool the tart completely before slicing.
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h25m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
- Mix flour, sugar, cinnamon, salt, nutmeg, and cardamom in a bowl for the crust. Add in melted butter and vanilla extract. Stir until mixture comes together into a soft dough.
- Place dough in the prepared pan; press evenly over the bottom and up the sides. Use a fork to gently prick the bottom of the crust several times. Place the pan on a baking sheet.
- Bake in the preheated oven until crust is just beginning to brown, 15 to 20 minutes. Remove from the oven and allow to cool.
- Toss sliced peaches, blueberries, honey, and lemon juice together in a bowl until evenly coated. Pour filling into the cooled crust, slightly mounding the fruit in the middle.
- Mix flour, oats, brown sugar, cinnamon, nutmeg, and salt in a bowl until topping is combined. Stir in melted butter and vanilla extract until mixture resembles coarse crumbs. Sprinkle topping evenly over the filling.
- Return the tart to the oven and bake until topping is lightly browned and filling is bubbling, 37 to 42 minutes. Cool to room temperature before removing from the pan. Place tart in the refrigerator and cool completely before slicing.
Nutrition Facts : Calories 271.3 calories, Carbohydrate 36.7 g, Cholesterol 33.6 mg, Fat 13.1 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 8.1 g, Sodium 79.2 mg, Sugar 19 g
CHERRY-ALMOND STREUSEL TART
Brimming with fresh cherries and topped with a crunchy streusel, this tempting tart is a great way to end dinner on a sweet note. It's elegant, tastes delicious, and is so easy to make. -Marion Lee, Mount Hope, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges., In a large saucepan, combine the sugar, cornstarch and salt. Stir in cherries; bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Pour into crust., For topping, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350° for 30-35 minutes or until topping is golden brown. Cool on a wire rack.
Nutrition Facts : Calories 298 calories, Fat 11g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 143mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.
MIMI'S RASPBERRY AND LEMON MUFFINS WITH STREUSEL TOPPING
This was given to me by my daughter several years ago and has been an A+++++ favorite of ours. It has a hint of lemon and chocked full of raspberries. The streusel topping just makes the whole thing come together as a super, yummy muffin.
Provided by Mimi in Maine
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- In a small bowl combine yogurt, oil, lemon juice, and egg whites; blend well.
- In a medium bowl combine the 1 1/2 cups flour, 3/4 cup of sugar, baking powder, lemon peel, and salt; mix well.
- Stir in frozen raspberries.
- Add yogurt mixture to flour mixture stirring just until dry ingredients are moistened--one direction only for muffins.
- Line muffin tins with cupcake papers (or just spray the tins and use them as is).
- Spoon batter evenly into the papers.
- In a small bowl make the streusel topping using the 1/4 cup sugar, 2 tablespoons flour, and 1 tablespoon butter,using a fork till crumbly.
- Sprinkle evenly over batter in muffins tins before baking.
- Bake at 400 degrees for 16-20 minutes or until muffins are golden brown.
- Immediately remove from pan and serve warm.
Nutrition Facts : Calories 198.4, Fat 4.7, SaturatedFat 1.2, Cholesterol 3, Sodium 134, Carbohydrate 36.8, Fiber 1.4, Sugar 22.7, Protein 3
RASPBERRY CRUMBLE TART
To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into a sweet streusel topping.
Categories Fruit Dessert Bake Raspberry Almond Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Make dough:
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer 2 cups mixture to a bowl and drizzle 4 tablespoons ice water evenly over it (reserve remaining mixture). Stir gently with a fork until incorporated.
- Squeeze a small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, stirring until incorporated. (Do not overwork dough, or pastry will be tough.)
- Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper and press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap disk in plastic wrap and chill until firm, at least 1 hour.
- Make topping while dough chills:
- Add almonds and sugar to reserved dough mixture in a bowl and rub together until some large clumps form.
- Assemble pie:
- Put a large baking sheet on oven rack in lower third of oven and preheat oven to 375°F. Roll out disk of dough into a 14- by 13-inch rectangle on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pan to reinforce edge. Fill shell with berries and sprinkle evenly with topping. Bake tart in pan on baking sheet until topping and crust are golden and filling is bubbling, about 55 to 60 minutes (loosely cover with a sheet of foil after 30 minutes to prevent overbrowning). Cool in pan on a rack 20 minutes, then remove side of pan and cool tart completely, about 45 minutes.
RASPBERRY OATMEAL MUFFINS
These muffins are moist and tender- just as a muffin should be! I got this recipe out of a Canadian Living cookbook and I have altered it slightly to make the recipe more nutritious and lower in fat.
Provided by Canadian_in_the_Bay
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Soak oats in buttermilk for 15 minutes.
- Preheat oven to 375F and grease/line muffin tins.
- Add oil, apple sauce, molasses, egg, and vanilla to the bowl with the oats and buttermilk and combine.
- In a separate bowl, combine flours, oats, brown sugar, cinnamon, baking powder, and baking soda.
- Combine wet and dry ingredients until dry ingredients are moistened.
- Stir in raspberries (I coat them with a dusting of flour before stirring them in so that they don't bleed into the batter).
- Spoon batter into muffin cups and bake for 20 minutes or until muffins test ready.
- Let cool in muffin tins for about ten minutes before removing and letting cool on cooling racks.
Nutrition Facts : Calories 171.1, Fat 5, SaturatedFat 0.8, Cholesterol 18.4, Sodium 166.9, Carbohydrate 27.9, Fiber 3, Sugar 9.5, Protein 4.5
LEMON-RASPBERRY STREUSEL CAKE
Buttery almond streusel tops the luscious, raspberry-studded lemon cream in these very special bars. If desired, an icing made with 1 cup powdered sugar and 3 teaspoons lemon juice may be drizzled over the cooled bars.-Jeanne Holt, Saint Paul, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 24 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup batter., Spread remaining batter into a greased 13x9-in. baking pan. Combine cream cheese and lemon curd; spoon over batter. In a small bowl, beat jam; stir in raspberries. Drop by tablespoonfuls over lemon mixture. Drop reserved batter by tablespoonfuls over top., For streusel, in a small bowl, combine flour, sugar and almonds. Cut in butter until crumbly. Sprinkle over batter., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Combine icing ingredients; drizzle over cake.
Nutrition Facts :
APRICOT-RASPBERRY PIE WITH HAZELNUT STREUSEL TOPPING
Categories Berry Fruit Nut Dessert Bake Raspberry Apricot Summer Family Reunion Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For streusel topping:
- Position rack in lowest third of oven and preheat to 400°F. Combine first 5 ingredients in processor. Blend using on/off turns until nuts are coarsely chopped. Add butter and cut in using on/off turns until mixture begins to clump together. Transfer streusel to bowl and refrigerate.
- For filling:
- Combine apricots, sugar, flour and allspice in large bowl; toss to blend. Let stand until dry ingredients are moistened, about 15 minutes. Carefully fold in raspberries.
- Roll out pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim dough overhang to 3/4 inch. Fold overhang under; crimp edges decoratively. Spoon filling into crust.
- Place pie on baking sheet. Bake until filling begins to bubble at edges, about 45 minutes. Sprinkle streusel topping evenly over pie. Cover crust edges with foil to prevent overbrowning. Bake until crust and topping are golden brown and filling is bubbling thickly in center, about 50 minutes longer. Cool pie on rack at least 2 hours and up to 8 hours.
RASPBERRY STREUSEL TART
Cover any leftover tart (if any) lightly with an aluminum foil tent. Refrigerate for up to 2 days. Kirschwasser is a cherry-flavored liqueur. Instead of kirschwasser try using framboise, a raspberry-flavored liqueur. Currant or seedless raspberry preserves may be used in place of apricot preserves.
Provided by JJOHN32
Categories Fruit Tarts
Time 3h
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 6 tablespoons butter in a saucepan. Melt over medium-low heat. Cool until barely warm.
- Combine flour, 6 tablespoons sugar, cinnamon, and salt and add to melted butter. Toss with a fork until crumbs are formed.
- Take a clump of the crumb mixture in your hand and squeeze gently forming a larger clump. Break larger clump apart.
- Sprinkle crumbs onto a large shallow pan. Repeat until all the mixture has been made into crumbs. Place crumbs in oven and bake for 15 to 18 minutes until they turn light brown. Set streusel mixture aside to cool and harden.
- Heat cream in a 2-quart saucepan until just under a boil. In a small bowl, combine 1/3 cup sugar and cornstarch. Beat egg yolks in a mixing bowl with a whisk until slightly thickened. Whisk in sugar-cornstarch mixture. Gradually pour in hot cream, whisking constantly. Return mixture to saucepan. Heat slowly, stirring constantly with a wooden spoon, until mixture begins to thicken and comes to a boil. Be sure to reach all parts of the pot to release any custard that may stick.
- After custard reaches a boil, simmer about 1 minute. Remove from heat. Stir in 1 tablespoon butter, vanilla, and Kirschwasser or framboise. Cover custard with a piece of buttered plastic wrap. Cool about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Spread custard into a prebaked tart shell and bake for until bubbly, 20 to 25 minutes. Remove from oven and cool on a rack for 10 minutes to set.
- Combine preserves and water in a small saucepan. Heat until mixture comes to a boil. Pass the glaze through a fine-mesh strainer. Discard pulp.
- Gently brush top of custard with half of the hot preserves. Sprinkle berries generously over hot custard. Lightly brush tops of berries with remaining preserves. Sprinkle tart generously with streusel, pressing the crumbs gently into the berries so they will stick. Chill tart, uncovered, for about 2 hours. Just before serving, sift confectioners' sugar on top.
Nutrition Facts : Calories 657.3 calories, Carbohydrate 88.1 g, Cholesterol 163.8 mg, Fat 30.8 g, Fiber 7.3 g, Protein 7.4 g, SaturatedFat 15 g, Sodium 225.3 mg, Sugar 45.5 g
More about "raspberry streusel tart recipes"
RASPBERRY STREUSEL TART - DALLAS NEWS
From dallasnews.com
Estimated Reading Time 2 minsPhone (214) 977-8222
RASPBERRY STREUSEL TART RECIPE - DOT COM WOMEN
From dotcomwomen.com
Estimated Reading Time 3 mins
RASPBERRY-CINNAMON STREUSEL TART | GOODFOOD FOR US
From goodfoodforus.wordpress.com
RASPBERRY CRUMBLE TART RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
LEMON RASPBERRY STREUSEL MUFFINS – RAVE ABOUT FOOD
From raveaboutfood.com
RASPBERRY STREUSEL BARS | ALL-BRAN*
From allbran.ca
RASPBERRY ALMOND STREUSEL SCONES - OLIVES + THYME
From olivesnthyme.com
RASPBERRY STREUSEL TART - THE VANILLA BEAN BLOG | BAKING ...
From pinterest.ca
RASPBERRY ALMOND STREUSEL TART — BUTTER AND BRIOCHE
From butterandbrioche.com
RASPBERRY STREUSEL TART | SIMON & SCHUSTER
From simonandschuster.com
RASPBERRY JAM STREUSEL BARS – CRUNCHY CREAMY SWEET - BEST ...
From bestcookingrecipes.info
RASPBERRY STREUSEL TART
From crecipe.com
RASPBERRY JAM STREUSEL BARS – CRUNCHY CREAMY SWEET ...
From amazingscoopfest.com
PEACH-RASPBERRY STREUSEL TART - SIDE DISH RECIPES
From fooddiez.com
RASPBERRY WALNUT TART RECIPE - GET SIMPLE FOOD VIDEOS ...
From jamieoliverrecipes.eu.org
RASPBERRY STREUSEL TART - THE VANILLA BEAN BLOG
From thevanillabeanblog.com
RASPBERRY STREUSELTALER - GERMAN STREUSEL PASTRY • RED ...
From redcurrantbakery.com
RASPBERRY CUSTARD TART - BAKING BITES
From bakingbites.com
RASPBERRY BARS WITH BUTTERY SHORTBREAD BASE AND STREUSEL ...
From southernfoodandfun.com
SWEET YET TART, SOFT AND CRUNCHY: THIS RASPBERRY COFFEE ...
From thestar.com
STREUSEL – TASTEFOOD
From tastefoodblog.com
RASPBERRY STREUSEL BARS RECIPE - EMILY FARRIS | FOOD & WINE
From foodandwine.com
RASPBERRY CINNAMON STREUSEL COFFEE CAKE — BUNS IN MY OVEN
From bunsinmyoven.com
RASPBERRY ALMOND STREUSEL TART — FLOURISHING FOODIE
From flourishingfoodie.com
SCRUMPTIOUS RASPBERRY STREUSEL TARTS | HANDMADE CHARLOTTE
From handmadecharlotte.com
RASPBERRY STREUSEL BARS - FOOD GARDENING NETWORK
From foodgardening.mequoda.com
RASPBERRY STREUSEL BARS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RASPBERRY CHEESECAKE STREUSEL BARS - EVERYDAY ANNIE
From everydayannie.com
RASPBERRY STREUSEL MUFFINS - AMERICAN LIFESTYLE MAGAZINE
From americanlifestylemag.com
RASPBERRY STREUSEL TART | AMERICA'S TEST KITCHEN
From americastestkitchen.com
RASPBERRY STREUSEL TART - THE VANILLA BEAN BLOG ...
From pinterest.ca
RASPBERRY STREUSEL MUFFINS - BAKING BITES
From bakingbites.com
RASPBERRY STREUSEL TART RECIPE
From crecipe.com
HERE COMES THE SUMMER: HUGH FEARNLEY-WHITTINGSTALL'S ...
From theguardian.com
RASPBERRY ALMOND STREUSEL MUFFINS (BAKERY STYLE) - OLIVES ...
From olivesnthyme.com
RASPBERRY CRUMBLE TART BARS – SMITTEN KITCHEN
From smittenkitchen.com
You'll also love