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Raspberry Patch Crumb Bars Recipe
Raspberry Patch Crumb Bars Recipe photo by Taste of Home

Raspberry Patch Crumb Bars Recipe

Read Reviews (22)
4.73 22
Publisher Photo
To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge.
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES: 36 servings

Ingredients

  • 3 cups King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture.
  3. 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.
Originally published as Raspberry Patch Crumb Bars in Country Woman August/September 2007, p27

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.

Reviews for Raspberry Patch Crumb Bars(22)

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 2, 2013

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.

MY REVIEW
Reviewed Sep. 2, 2013

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.

MY REVIEW
Reviewed Aug. 16, 2013

I replaced the raspberries with blueberries. The almond was very present, next time I am going to substitute with Grande Marinare

MY REVIEW
Reviewed Aug. 3, 2012

Awesome,, wouldn't change a thing!

MY REVIEW
Reviewed Dec. 31, 2011

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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