Publisher Photo
Publisher Photo
I take advantage of fruit that is in season when I make desserts. These bars are so delectable that it's hard to eat just one. —Rosie Newcomer, Bowdoin, Maine
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1/2 teaspoon baking soda
  • 1 cup cold butter, cubed
  • 1 large egg, beaten
  • FILLING:
  • 1-1/4 cups sugar
  • 3 tablespoons cornstarch
  • 1/4 cup water
  • 2 cups fresh or frozen raspberries, thawed
  • 1/2 teaspoon vanilla extract
  • GLAZE:
  • 1-1/4 cups confectioners' sugar
  • 2 tablespoons water
  • 1 tablespoon butter, melted

Directions

Preheat oven 350°. In a large bowl, mix flour, sugar and baking soda; cut in butter until crumbly. Stir in egg. Reserve 2 cups crumb mixture for topping. Press remaining mixture onto bottom of an ungreased 15x10x1-in. baking pan. Bake 9-11 minutes or until lightly browned. Cool on a wire rack.
In a large saucepan, mix sugar and cornstarch; stir in water until smooth. Add raspberries. Bring to a boil; cook and stir over medium heat until thickened, about 2 minutes. Remove from heat; stir in vanilla.
Spread raspberry mixture over crust; top with reserved topping. Bake 20-25 minutes or until topping is golden brown. Cool slightly.
In a small bowl, mix glaze ingredients until smooth; drizzle over warm bars. Cool completely in pan on a wire rack. Cut into bars. Yield: 2 dozen.
Originally published as Raspberry Crumb Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p141

  • 3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1/2 teaspoon baking soda
  • 1 cup cold butter, cubed
  • 1 large egg, beaten
  • FILLING:
  • 1-1/4 cups sugar
  • 3 tablespoons cornstarch
  • 1/4 cup water
  • 2 cups fresh or frozen raspberries, thawed
  • 1/2 teaspoon vanilla extract
  • GLAZE:
  • 1-1/4 cups confectioners' sugar
  • 2 tablespoons water
  • 1 tablespoon butter, melted
  1. Preheat oven 350°. In a large bowl, mix flour, sugar and baking soda; cut in butter until crumbly. Stir in egg. Reserve 2 cups crumb mixture for topping. Press remaining mixture onto bottom of an ungreased 15x10x1-in. baking pan. Bake 9-11 minutes or until lightly browned. Cool on a wire rack.
  2. In a large saucepan, mix sugar and cornstarch; stir in water until smooth. Add raspberries. Bring to a boil; cook and stir over medium heat until thickened, about 2 minutes. Remove from heat; stir in vanilla.
  3. Spread raspberry mixture over crust; top with reserved topping. Bake 20-25 minutes or until topping is golden brown. Cool slightly.
  4. In a small bowl, mix glaze ingredients until smooth; drizzle over warm bars. Cool completely in pan on a wire rack. Cut into bars. Yield: 2 dozen.
Originally published as Raspberry Crumb Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p141

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