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Raspberry Patch Crumb Bars

 Raspberry Patch Crumb Bars
To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge.
36 ServingsPrep: 30 min. Bake: 35 min. + cooling

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

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.

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Raspberry Patch Crumb Bars (continued)

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.