Raspberry Crumble Bars
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These delicious bar cookies are easy enough for the beginning baker. If you are new to separating eggs, the simplest method is to crack them into a bowl and use a clean hand to gently scoop out the yolk, letting any of the white slide back into the bowl through your fingers
- 1 1/2 cups all-purpose flour , (spooned into measuring cup and levelled off with back of knife)
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 3/4 cup unsalted butter , cut into pieces
- 2 large egg yolks
- 1/2 cup good-quality raspberry jam
- 1/2 pint raspberries , (175 g container)
- Preheat oven to 350°F (180°C). Use a rectangular piece of parchment paper or tinfoil to line the bottom and 2 sides of an 8 in (20 cm) square pan, and grease the 2 exposed sides.
- Combine flour, sugars and salt in a food processor or large bowl. Add butter and pulse until butter is size of small peas (also can be done with a pastry cutter or fingers). Add egg yolks and pulse (or work with fingers) until dough begins to clump and powdery ingredients have been absorbed.
- Sprinkle half the dough mixture into prepared pan and use your hand to pat it into an even layer with no gaps. Set aside.
- Place jam in a small pot over medium low and cook, stirring, for 1 minute or until liquefied. Remove pot from heat, add rasp-berries and stir, mashing slightly, until berries are well coated with jam. Use a spatula to spread raspberry mixture over dough in the pan. Crumble remaining dough mixture overtop raspberry layer. Bake for 40 to 45 minutes or until top crumbs are golden brown and raspberry mixture is bubbling at the edges. Let cool.
- Run a sharp knife around the edges of the bars that directly touch the pan, then pull on parchment paper or foil to remove bars from pan. Place on a cutting board and cut bars into 2 in (5 cm) squares, 16 in total. Bars will keep fresh, well wrapped, for up to 2 days.