- 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
- 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 forRaspberry Patch Crumb Bars
"i substituted the shortening with butter and used vanilla extract, since that's what I had on hand. I also added chopped walnuts to the crust. I thought it turned out great! It wasn't too sweet and I love the tartness of raspberries."
"I made these using huckleberries instead of raspberries and took them to a work barbeque. Everyone raved over them. I substituted butter for the shortening."
"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!"
"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."
"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."
"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!"
"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 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."
"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 ."
"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!"