Sunday, October 14, 2012

Raspberry Crumb Bars



My friend Marc has been bugging me for a long time to make Raspberry Bars. About 3 years. I think it's high time I obliged. Besides, the weather turned a little frosty and I need an excuse to turn the oven on. The thing I love about these bars is they taste like something you spent hours laboring over, like something super fancy you'd be served at high tea at the Four Seasons, when in reality you couldn't find an easier recipe.

The secret, of course, is to use the best raspberry preserves you can find. In my case it's Bonne Maman. Not super pricey but definitely the best tasting in my book. Maybe I just love the drinking-glass-like jar or the writing on the label, but I always have a jar or two around, not to mention empties for leftovers and flower arrangements. 

These are super rich and buttery and sweet. I went with demerara sugar. Light brown sugar would work as well if you don't like the of sandy crunch of  the demerara. You can also switch out the whole wheat pastry for AP. They were a big hit with the family and I had to squirrel a few away so I would have some to give to Marc!

Raspberry Crumb Bars

2 cups whole wheat pastry flour 
1/2 cup demerara sugar (or light brown sugar)
1 teaspoon baking powder
3/4 cup butter (cut up)
1 egg, beaten

topping and filling

1/2 cup whole wheat pastry flour
1/2 cup oatmeal
1/2 cup demerara sugar (or light brown sugar)
1/2 cup butter (cut up)
1 & 1/2 cups raspberry preserves 
confectioners sugar

Preheat oven to 350 degrees. Grease and flour and 9X13 inch baking pan. In a large bowl combine flour, sugar and baking powder. Cut in butter until crumbly and toss in beaten egg; mix just enough to combine. Press the mixture into the baking pan and bake for 10-15 minutes. Cool before filling. While the crust is baking combine the topping ingredients (except preserves and confectioners sugar) in a similar fashion and set aside. 

Spread cooled crust with raspberry preserves and top with oatmeal crumbles. Bake another 20-25 minutes or until filling is bubbly. Cool before slicing. Dust with confectioners sugar. Makes 20 servings. 



  


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2 comments:

  1. These look especially yummy, thanks for sharing them!

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  2. Thanks Jenny, you're welcome! I gotta say they were a hit. Marc was beside himself when I brought them into work. I think it made his day, if not his whole week :D

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