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Raspberry Crumble Bars
- Total Time: 1 hour 10 minutes
- Yield: 12 bars
Description
My son Sam ranks these as his favorite baked goodie of all the baked goodies I make. Nothing makes me happier than watching someone enjoy something I’ve made, and it’s absolutely what drives my love of baking. These are Ina Garten’s. In my book, the goddess of all baking. You can’t go wrong with a Barefoot Contessa recipe. Ever. Enjoy!
Ingredients
Units
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- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 tsp pure vanilla extract
- 2 1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 10-12 oz. good raspberry jam
- 2/3 cup of granola without dried fruit
- 1/4 cup sliced almonds
- Confectioner’s sugar, for sprinkling
Instructions
- Preheat the oven to 350°.
- Combine the butter and sugar in an electric mixer or handheld electric mixer, and mix on medium speed until just combined. With the mixer on low, add the vanilla.
- Sift the flour and salt together. With the mixer on low, add the flour mixture a little at a time until it almost comes together in a ball. Turn the dough out on a very lightly floured board.
- Lightly pat two-thirds of the dough evenly on the bottom of an 8 or 9” square baking pan (I used 9”) and about ¼ up the sides. Spread with jam, leaving a ¼ inch border.
- Mix the granola in with 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 for 42-45 minutes, until lightly browned. Cool completely and cut into bars, sprinkling lightly with confectioner’s sugar if you like.
Notes
If you want a bigger batch, you can increase the ingredients by 1 1/2 x and use a 9″ x 13″ pan. These freeze beautifully.
Recommended tools & equipment: 8 x 8″ square baking pan, sifter, stand mixer or handheld mixer.
- Prep Time: 25
- Cook Time: 45 minutes