Monday, June 17, 2013
Raspberry Crumb Bars
It's another month, and time again for Secret Recipe Club Reveal Day. This month, I was assigned to Chris' blog, Mele Cotte and I had fun looking through all the recipes on her site. There are a lot to choose from. Ultimately, I chose these raspberry crumb bars cause they seemed like the perfect treat for midsummer. Also, in case you hadn't noticed, I have been on a bit of a "crumble" kick lately with strawberry rhubarb crumble cake and blackberry pie bars.
So, it seemed only natural to continue the trend with these yummy raspberry crumb bars...
I modified the recipe from Chris just slightly - the original called for 1 cup of butter and I reduced it to 1/2 cup and added some vanilla yogurt to make up the difference. I also subbed in cinnamon instead of the cardamom in the original recipe. It turned out great, and I think I'll be making these again and again once my raspberry bushes start producing!!
The base and the topping for these bars is made by cutting butter into a flour/sugar mixture - I like to use my food processor for this. If you don't have one, just use a bowl for the ingredients and cut in the butter with two knives, a pastry cutter or your fingers...
Combine the flour, 1 cup of the sugar, baking powder, cinnamon and salt in the bowl of a food processor, then pulse a few times so the ingredients mix together. Then add in the cut up butter
and pulse until the mixture resembles coarse crumbs. Transfer this to a large bowl, then add the eggs, almond extract and vanilla.
Stir this well to combine, then stir in the yogurt.
The mixture will be really sticky, but just be persistent. It will turn out fine. Now press 2/3 of this mixture into the bottom of a greased 9-inch baking dish.
Now place the raspberries in another bowl, and add the remaining sugar and cornstarch.
Stir well to coat all the berries, then spoon them over the crust mixture.
Dollop the remaining batter over the top of the raspberries.
Bake for 35-45 minutes until the top is golden and the raspberry filling is bubbly.
Isn't that gorgeous?? Let cool on a wire rack and then refrigerate for a couple hours to help the bars set up before you slice them.
One year ago: Baby Bella Fries
Two years ago: Shaved Asparagus and Boursin Pizza
Three years ago: Cherry Chicken Salad
Four years ago: Frosty Coffee Pie
Raspberry Crumb Bars
3 cups all-purpose flour
1 1/2 cups sugar, divided
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup butter, cold, cut into pieces
2 eggs, lightly beaten
1 tsp. almond extract
1 tsp. vanilla
1/2 cup vanilla yogurt
1 Tbsp. cornstarch
4 cups fresh or frozen raspberries (if using frozen, do not thaw)
In the bowl of a food processor, combine the flour, 1 cup sugar, baking powder, salt, and cinnamon. Pulse briefly to combine. Add the cut up butter and pulse until mixture resembles coarse crumbs. Tranfer the mixture to a large bowl and stir in eggs, yogurt, vanilla and almond extracts. Press two-thirds of the mixture into a greased 9-in. x 9-in. baking dish.
In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Top with remaining crumb mixture.
Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Refrigerate the bars for a couple hours to help firm up before cutting. Store in the refrigerator. Makes 16 bars.
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