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Raspberry Patch Crumb Bars Recipe

Raspberry Patch Crumb Bars Recipe

To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge. —Leanna M. Thorne, Lakewood, Colorado
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling YIELD:36 servings

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 large eggs, lightly beaten
  • 1 teaspoon almond extract
  • 1 tablespoon cornstarch
  • 4 cups fresh or frozen raspberries

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.

Nutritional Facts

1 each: 131 calories, 6g fat (1g saturated fat), 12mg cholesterol, 31mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 2g protein .

Reviews for Raspberry Patch Crumb Bars

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MY REVIEW
ChrisD1717 252407
Reviewed Aug. 9, 2016

"I made these and took them to work today. Everyone raved about them. I loved the texture of the crust and the almond flavoring. May try different fruit next time. Definitely a keeper!"

MY REVIEW
seattlemom41 251840
Reviewed Jul. 25, 2016

"36 servings from a 9"x13" pan? That's a 1" X 3" piece per serving. Like, two bites. It's yet another recipe trying to pass itself off as low-calorie. Even tho it isn't actually called that, at first glance it seems that way at 132 calories per serving."

MY REVIEW
suet 249334
Reviewed Jun. 12, 2016

"I followed the recipe and got a double thumbs up from my 8 year old granddaughter. They were a hit with everyone. I used frozen raspberries from my garden. The almond flavor was deliciious. This recipe is a keeper."

MY REVIEW
DQ83 230095
Reviewed Jul. 24, 2015

"I found the reviews helpful and made some of the changes. I used butter, vanilla extract, left out the cinnamon, and added coconut to the topping. Served it warm with vanilla ice cream.....easy and delicious!"

MY REVIEW
martylb 225647
Reviewed Apr. 29, 2015

"These are good, but it doesn't get 5 stars because it's too much crust for me. I spread a layer of raspberry jam before adding the raspberries because I only had about 2 cups of raspberries."

MY REVIEW
susanhavlicsek 217025
Reviewed Jan. 5, 2015

"My husband liked them, he said to give them a 4.5 star rating, but I thought they were not so tasty...I noticed the word flat in some of the other reviews. I was thinking they needed salt, maybe using butter instead of shortening would help. I will make them for my husband....I'll probably have something else for my dessert."

MY REVIEW
Danielle_09 108183
Reviewed Aug. 17, 2014

"One of my new fave recipes!! I used fresh picked strawberries and in my opinion any fruit would work! Next time I'm going to try blueberries and I am going to add some brown sugar on top ."

MY REVIEW
Abby_21 209196
Reviewed Aug. 14, 2014

"I am soooo very disappointed. I made this recipe EXACTLY as suggested . Almost all of my four cups of frozen berries just got absorbed into the crust. There was no tart flavour at alll and very little berry flavour. I won't make these again. My only solace is that, except for the raspberries, at least the recipe didn't cost much to make. I was drooling with anticipation - what a letdown!"

MY REVIEW
MOTCook 169869
Reviewed Jul. 20, 2014

"I actually used unsalted butter. My family liked it."

MY REVIEW
kimmerrou 97248
Reviewed May. 14, 2014

"Okay, to be perfectly honest, I have never made the raspberry version - I saw the recipe and thought "I could alter it to suit blackberries" (that's what I had on hand). The only other alteration besides switching the fruit is I also upped the cinnamon to 1t, every time I follow a recipe that calls for such a small amount of cinnamon, I am disappointed. My hubby likes them well enough that he requested them for his birthday. We also agree, these are VERY good with a cup of coffee. As to using real butter - hey butter makes EVERYTHING better =~), but I use the butter flavored shortening. After reading all the reviews, I'm going to try it different next time, but I think that the base recipe here is good. That is the joy of cooking - seeing a recipe and either starting with that or switching it to better suit your family's tastes."

MY REVIEW
JGa2595176 154866
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
minnie 168847
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
rubydoo008 172237
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
oeg1kallee 169357
Reviewed Jul. 19, 2013

"When I take there to ladies tea parties-I am always asked to share the recipe. great recipe"

MY REVIEW
selias 169866
Reviewed Aug. 3, 2012

"Awesome,, wouldn't change a thing!"

MY REVIEW
Saybeebisber 168846
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."

MY REVIEW
Kris Countryman 156276
Reviewed Jul. 17, 2011

"I don't know if this is a cookie bar or a coffeecake but I've served it as both. Really easy to make as so tasty."

MY REVIEW
karla81 99541
Reviewed Jul. 13, 2011

"Always looking for ways to use our fresh raspberries and this was awesome.. great bars."

MY REVIEW
swavely 169865
Reviewed Jul. 3, 2011

"I use blueberries instead of raspberries and I have none left when I take this to picnics and family reunions."

MY REVIEW
sipper 169356
Reviewed Feb. 10, 2011

"Used frozen mixed berries - strawberries, blackberries, blueberries that were partially thawed. also added a bit more cornstarch. Used less sugar in dough per our taste. Will become a favorite with family and friends for sure."

MY REVIEW
nurseellie 169862
Reviewed May. 21, 2009

"Very good and easy to assemble. Made with sweet dark cherries and it turned out wonderful. Disappeared in a flash."

MY REVIEW
greggm59 132900
Reviewed May. 13, 2009

"I made a half recipe using cherry pie filling instead of raspberries and it came out great. When it was still warm, I had a piece with vanilla ice cream over it. Delicious! Very good recipe and one that I'll make again."

MY REVIEW
hlaclair 108182
Reviewed Feb. 15, 2009

"These are really good bars. Easy to make too. I'll probably use slightly less cinnamon next time though. I halved the recipe because that's all the shortening I had and it turned out great."

MY REVIEW
marylou68 153764
Reviewed Feb. 12, 2009

"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."

MY REVIEW
Aquarelle 80588
Reviewed Aug. 8, 2008 Edited Feb. 1, 2009

"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."

MY REVIEW
Toni1 80584
Reviewed Aug. 5, 2008

"I don't like using margarine, either. Am anxious to learn the response to rosezink'g question."

MY REVIEW
debbys 80583
Reviewed Aug. 4, 2008

"I substitute blueberries, but also change almond extract to vanilla - they are great!"

MY REVIEW
rosezink 108181
Reviewed Aug. 4, 2008

"Can I use butter instead of shortening fo this recipe or maybe 1/2 cup of each?"

MY REVIEW
lynnskitoo 156274
Reviewed Aug. 4, 2008

"You should be able to substitute with blackberries. I am going to try it with blueberries."

MY REVIEW
poohbear7396 209195
Reviewed Aug. 3, 2008

"I have an abundance of blackberries, can I use that instead of raspberries"

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