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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 (24)
4.68 24
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 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(24)

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 20, 2014

I actually used unsalted butter. My family liked it.

MY REVIEW
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
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

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