Raspberry Bars
Raspberry bars have all the flavors of a sweet summer pie, but perfectly sized for potlucks and backyard barbecues!
Servings: 16 bars
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 8 tablespoons cold unsalted butter
- 1 large egg
- 12 ounces fresh raspberries
- 2 tablespoons brown sugar
Crumble topping
- 1/3 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons cold unsalted butter
Instructions
- Preheat the oven to 375°F. Line a 9x9-inch square baking pan with parchment paper and set aside.
- Using a food processor or a mixing bowl with a pastry blender, mix together flour, powdered sugar, and salt. Add 8 tablespoons butter and pulse until it resembles cornmeal.1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, 1/4 teaspoon salt, 8 tablespoons cold unsalted butter
- Lightly beat egg, then add to the processor/bowl and mix until a soft, crumbly dough forms. Dump dough into prepared pan and press evenly to cover bottom. Prick all over with a fork and bake for 8-10 minutes. Let cool slightly.1 large egg
- Meanwhile, combine raspberries and brown sugar in a medium bowl. Stir and mash the raspberries with the back of the spoon. Set aside.12 ounces fresh raspberries, 2 tablespoons brown sugar
- Make the topping: In a food processor or bowl, mix together flour, brown sugar, and granulated sugar. Pulse or cut in butter until coarse crumbs are formed.1/3 cup all-purpose flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, 2 tablespoons cold unsalted butter
- Spoon raspberries with their juices over the top of the crust, making sure it covers the whole crust. Scatter on the crumble pieces.
- Bake for 30 minutes, until golden brown. Let cool completely before cutting.
Notes
- If using frozen raspberries in place of fresh, be sure to thaw completely and drain excess water before using.
