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To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge.
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Nutritional Facts 1 serving (1 each) equals 131 calories, 6 g fat (1 g saturated fat), 12 mg cholesterol, 31 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Raspberry Patch Crumb Bars in Country Woman August/September 2007, p27
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Reviewed on Aug. 03, 2012 by selias
Awesome,, wouldn't change a thing!
Reviewed on Dec. 31, 2011 by Saybeebisber
I'm wondering why these are not served in places like Starbucks or something like that? They are much better than any desert item you can purchase there. This is a keeper recipe for sure. For those coffee drinkers out there, they are a perfect compliment.
Reviewed on Jul. 17, 2011 by Kris Countryman
I don't know if this is a cookie bar or a coffeecake but I've served it as both. Really easy to make as so tasty.
Reviewed on Jul. 13, 2011 by karla81
Always looking for ways to use our fresh raspberries and this was awesome.. great bars.
Reviewed on Jul. 03, 2011 by swavely
I use blueberries instead of raspberries and I have none left when I take this to picnics and family reunions.
Reviewed on Feb. 10, 2011 by sipper
Used frozen mixed berries - strawberries, blackberries, blueberries that were partially thawed. also added a bit more cornstarch. Used less sugar in dough per our taste. Will become a favorite with family and friends for sure.
Reviewed on May. 21, 2009 by nurseellie
Very good and easy to assemble. Made with sweet dark cherries and it turned out wonderful. Disappeared in a flash.
Reviewed on May. 13, 2009 by greggm59
I made a half recipe using cherry pie filling instead of raspberries and it came out great. When it was still warm, I had a piece with vanilla ice cream over it. Delicious! Very good recipe and one that I'll make again.
Reviewed on May. 12, 2009 by blouvar
Reviewed on Feb. 15, 2009 by hlaclair
These are really good bars. Easy to make too. I'll probably use slightly less cinnamon next time though. I halved the recipe because that's all the shortening I had and it turned out great.
Reviewed on Feb. 12, 2009 by marylou68
You could propably use a can of cherry pie filling instead of raspberries. That would be a lot less tart, while keeping the red color of the bars.
Reviewed on Aug. 17, 2008 by kpriestap
Reviewed on Aug. 08, 2008 by Aquarelle
I baked a pan of these bars last summer using butter, not margarine or shortening, and they turned out fine, texture-wise. I thought the filling was a little on the tart side, though. When I make them again I'll probably add a couple of tablespoons of brown sugar to the filling mixture.
Reviewed on Aug. 05, 2008 by Toni1
I don't like using margarine, either. Am anxious to learn the response to rosezink'g question.
Reviewed on Aug. 04, 2008 by debbys
I substitute blueberries, but also change almond extract to vanilla - they are great!
Reviewed on Aug. 04, 2008 by rosezink
Can I use butter instead of shortening fo this recipe or maybe 1/2 cup of each?
Reviewed on Aug. 04, 2008 by lynnskitoo
You should be able to substitute with blackberries. I am going to try it with blueberries.
Reviewed on Aug. 03, 2008 by poohbear7396
I have an abundance of blackberries, can I use that instead of raspberries
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