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Raspberry Patch Crumb Bars Recipe

Raspberry Patch Crumb Bars Recipe photo by Taste of Home

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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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Raspberry Patch Crumb Bars Recipe

Prep: 30 min. Bake: 35 min. + cooling

Yield: 36 Servings

30 35 65

Ingredients

3 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup shortening
2 eggs, lightly beaten
1 teaspoon almond extract
1 tablespoon cornstarch
4 cups fresh or frozen raspberries

Directions

In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13-in. x 9-in. baking dish.
In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture.
Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 3 dozen.

Editor’s Note: If using frozen raspberries, do not thaw before tossing with cornstarch mixture.

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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Reviews for Raspberry Patch Crumb Bars

Raspberry Patch Crumb Bars

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(11-18) of 18 reviews

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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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