- 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
- 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
"This is a nice, easy recipe that tastes delicious. I sometimes sprinkle chopped or slivered almonds on top for extra crunch. These bars are tasty!"
"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."
"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."