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Yesterday I awoke craving raspberry crumb bars with a fierce desire. So, I made them. Sounds simple enough, right? Well, they happen to take a full hour to cool. Which translates to waiting an hour to eat them ferociously. A whole freakin’ hour, people!
I get all twitchy and foot tapping in my fussy spells. Hair twirling and clock checking. AKA : regressing to my toddler state of mind. After 15 minutes I decided to step out for a little walk. And some frozen yogurt to hold me off.
What a magnificent day it was out in the real world!
Glorious. Gorgeous. Grand.
Sunshine and Pinkberry helped the hour fly by! Not that I was constantly checking the time or anything. . .
This recipe made 9 generous bars. I kinda ate them all. Ok, I shared 3. But still, I felt like a glutton. After this indulgent behavior, I had a lapse in judgement and went shopping for bikinis. Bad idea. I maybe cried in the changing room. Not tears of joy, my friends. More tears of “Oh boy do I need to run my butter butt to the gym.” Please – don’t go shopping for bikini’s after eating these. Just take a nap or watch reruns of Will and Grace on Lifetime. Trust me on this one. Or, I guess you could just not eat 6 of them. I have no self control.
These are also devilishly easy to make. I kid you not, my 12 year old brother could make them and not burn the house down. That’s saying a lot. Eat, share, and enjoy! xoxo
Raspberry Crumb Bars
Ingredients
- 1 large egg, at room temperature
- 2 1/4 cups all-purspose flour
- 1 cup brown sugar
- 1 cup butter
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup raspberry preserves
Instructions
- Preheat oven to 350°(F). Line an 8-inch square baking pan with parchment paper, extending paper over edges. Lightly grease parchment; set aside.
- Combine all crumb mixture ingredients in bowl (the first 6 ingredients). Beat at low speed, scraping down the sides of the bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside.
- Press remaining crumb mixture on bottom of prepared baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.
- Bake 40-50 minutes or until lightly browned. Cool completely; cut into bars.
Notes
How do I use fresh raspberries instead of preserves?
This recipe was such a hit! It’s sweet and tangy, and oh so smooth yet crunchy! I spread crushed up fresh raspberries over the raspberry preserves layer—perfection. Yet another Baker By Nature recipe win!
this recipe was given to me when i ws in jr. high school by one of the catholic nuns who taught me home-economics. when the nun gave each student a taste of her bars, I fell in love with the taste, and how simple the recipe was. At every family event. or at ny function this recipe was the most talked about. I am glad that I have found Sister Katherine’s recipe.I’m 61 year old and still in love with rasberry crumb bars. thanks!
This was so delicious and I topped it with vanilla drizzle icing and it was delicious! Thank you for this recipe!
Hi, I am just letting you know that in your recipe you forgot the sugar. I am an experienced baker and should have realized that before I doubled this recipe and baked it. Just FYI
I’m making this tomorrow!!!! Just got a batch of raspberries
You are going to love it; they are ridiculously addictive… just a warning!
I’ve made so many variations of this already. Everyone loves it!
These are incredible, and too easy not to make!!