Recipe: Raspberry Lemon Crumble Bars

Remember, oh about a month ago, when I bought all those raspberries? Probably not. But I sure do as they were taking up MEGA amounts of room in my one tiny freezer. “Were” is the key word as they have now been sacrificed to the greater good…these yummy crumble bars to begin with. This would be a very simple recipe to use with pretty much any fruit, especially the berries. I might have to try a couple alternatives as the different fruits come in season.

3 cups all-purpose flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup butter (make sure its cold!)
1 egg

3 tbsp lemon juice
3 cups raspberries (mine were frozen solid & it worked just fine)
2/3 cup sugar
2 tbsp cornstarch

Preheat the oven to 375 degrees F. Mix together the first set of ingredients. You want to cut in the butter and the egg (I prefer starting with the pastry cutter and ending with my hands just to make sure its all incorporated). Dough is going to resemble damp sand; pat about 2/3 of it into the bottom of a greased 9×13 pan.

Mix together the remaining ingredients. My raspberries were frozen solid but it mixed evenly very easily. Sprinkle over the crust and then sprinkle the remaining crust mixture over the top of the berries.

Bake for 45 to 50 minutes until just golden on top. I’ve made this a few times and cut the bars both warm and cool. Its easiest if they are justly slightly cooler than oven temperature – and they are fantastic warm!