Monday, September 10, 2012

Rasberry Crumb Bars

Aren't you proud of yourself when you put something together really quick, using nothing but the ingredients you have on hand?  Last week, I threw together coriander rubbed pork roast, wild and brown rice medley, and braised cabbage with caraway seeds.  Yes..I was proud of myself!  
I found myself in that situation again yesterday, when at the last minute, I volunteered to host Bible Study at my house.  My darling husband pitched in and vacuumed the entire downstairs (even the staircase--thanks honey!) I ran around the house with a dust cloth, and glass cleaner, while one of the girls cleaned the powder room.  It's so great to have help when you need it. ;-)


During the cleaning frenzy, I set my butter out to soften, and by the time we were done, it was ready to go.  I'd done a quick search on the internet for crumb bars, and decided to go with the fresh raspberries I had in the fridge.  I wasn't sure the only other fruit I had--frozen cranberries would be sweet enough.   I also substituted brown sugar for some of the white sugar for a bit of chewiness, and some rolled oats for texture.  Feel free to use blackberries, blueberries, or a mix of berries instead of raspberries.  This is a great way to give a final nod to summer's bounty and welcome the first hint of cooler weather. :-)

Raspberry Crumb Bars 

2 cups all purpose flour
1 cup rolled oats (not the instant oats)
1/2 cup white sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 large egg
2 sticks (1 cup) unsalted butter at room temperature
4 cups fresh raspberries rinsed lightly and gently patted dry
1/2 cup white sugar
3 teaspoons cornstarch 

Preheat the oven to 375 degrees.  Lightly grease a 9x13 baking pan and set it aside. 

In a medium bowl, combine the flour, oats, white sugar, brown sugar, baking powder, salt, and cinnamon.  Add the butter and using a pastry cutter, cut it in until you have a crumbly dough.  Take half of the dough and pat into a thin layer on the bottom of the prepared baking dish.  Set aside. 

In another medium bowl, gently toss the raspberries with the 1/2 cup white sugar and cornstarch.  Pour the raspberries into the pan, and evenly distribute any remaining sugar/cornstarch mixture.  Take the other half of the dough and crumble it over the top of the berries.  

Bake at 375 degrees for 40-45 minutes, or until the top is golden brown and the fruit is bubbly.  Let cool to room temperature before cutting into squares.  Serve alone, or with ice cream (black raspberry ice cream anyone? ;-)

I will be perfectly honest and say that only 1 person was able to come to Bible Study.  Oh well, more raspberry bars for the rest of us.  I know somebody snuck another helping when I wasn't looking (my money's on Rebecca), and both girls begged for a bar in their lunchboxes for today.  Of course, I let them...these things are so good, I'd better get 'em out of the house!

I hope you are lovin' the "cool" front we got over the weekend.  Sure, it's still warm (around 90 degrees today), but the humidity is only at 32%--REALLY nice for our part of Texas this time of year).  Break out the bowls, turn on the oven, and bake these up--you can have them ready in no time!  

God bless your table tonight!

1 comment:

TheSavvyKitchen said...

Yum, perfect! I just went apple picking with my family this past weekend, and I was also able to pick a large amount of fresh raspberries. Making this tonight!!