Raspberry Patch Crumb Bars Recipe

4.5 33 37
Raspberry Patch Crumb Bars Recipe
Raspberry Patch Crumb Bars Recipe photo by Taste of Home
Publisher Photo

Raspberry Patch Crumb Bars Recipe

Read Reviews
4.5 33 37
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. —Leanna M. Thorne, Lakewood, Colorado
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling

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

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.
Originally published as Raspberry Patch Crumb Bars in Country Woman August/September 2007, p27

Nutritional Facts

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

  • 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
  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

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Reviews forRaspberry Patch Crumb Bars

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kssmithx4 User ID: 8724639 270368
Reviewed Aug. 4, 2017

"I have to question the accuracy of the sodium content. I don't believe the sodium content of the baking powder (520mg) or the eggs (180mg) was included in the tabulation."

MY REVIEW
Marina User ID: 9211946 268953
Reviewed Jul. 4, 2017

"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."

MY REVIEW
Syringa10 User ID: 461038 268606
Reviewed Jun. 27, 2017

"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."

MY REVIEW
ChrisD1717 User ID: 8325994 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 User ID: 5801882 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 User ID: 63821 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 User ID: 8458999 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 User ID: 1456305 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 User ID: 7829175 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 User ID: 3114908 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 ."

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