Friday, September 14, 2012

Raspberry Crumb Bars

* 6 tbsp unsalted butter, melted
* 1/2 cup unsalted butter, softened
* 1 3/4 cup flour, divided
* 1/2 cup packed light brown sugar
* 1/2 tsp salt, divided
* 1/2 tsp baking powder
* 1 cup confectioners sugar
* 1/2 tsp vanilla extract
* 2 eggs
* 10 oz raspberries, washed

1. Preheat oven to 350 degrees.  Line an 8x8 pan with parchment paper, leaving an overhang on each side. Grease the paper and pan.
2. Make the topping: In a medium brown mix together the melted butter, brown sugar and 1/4 tsp salt.  Add one cup of the flour and mix until large moist crumbs form.  Place the topping mixture in the refrigerator until ready to use.
3. In a large bowl, cream the softened butter, sugar and vanilla until light and fluffy.  Add the eggs one at a time, beating well after each addition.  On low, add the additional 3/4 cup flour, baking powder and 1/4 tsp salt to the bowl.  Mix until well combined.  Spread the batter evenly in the pan.
4. Sprinkly the berries on the cake batter, following with the crumb topping.
5. Bake until golden and a toothpick comes out clean when inserted in the middle of the bars, approximately 40-45 minutes.  Cool completely in the pan.
6. Lift out the bars by the overhanging parchment paper and cut into 16 squares.  These will keep at room temperature in an airtight container for up to 3 days (if they last that long!).

Mine were ready at 41 minutes!  Everyone loved these.  You can easily replace the raspberries with blackberries, fresh blueberries, even strawberries!  Peaches might even work, too - I just may need to try that.  While we had these for Sunday night dessert, I think they would make a wonderful addition to a brunch!

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