- 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 Eggland's Best Eggs, lightly beaten
- 1 teaspoon almond extract
- 1 tablespoon cornstarch
- 4 cups fresh or frozen raspberries
- 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.
Reviews for Raspberry Patch Crumb Bars(22)
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I always like the concept of these bars, but this recipe fell a little flat. I made exactly as directed....but have seen recipes that use real butter versus shortening, and I think that right away adds more zip. I liked the almond extract, but thought the top needed some chopped nuts and perhaps some shredded coconut.
Turned out good, I used blackberries that I had in the freezer and added walnuts. I'm going to try it next time with peaches.
I replaced the raspberries with blueberries. The almond was very present, next time I am going to substitute with Grande Marinare
Awesome,, wouldn't change a thing!
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.
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