Raspberry Crumble Bars
My son Sam ranks these as his favorite baked goodie of all the baked goodies I make. Nothing makes me happier than watching someone enjoy something I’ve made, and it’s absolutely what drives my love of baking. These are Ina Garten’s. In my book, the goddess of all baking. You can’t go wrong with a Barefoot Contessa recipe. Ever. Enjoy!
Ingredients
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 tsp pure vanilla extract
- 2 1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 10-12 oz. good raspberry jam
- 2/3 cup of granola without dried fruit
- 1/4 cup sliced almonds
- Confectioner’s sugar, for sprinkling
Instructions
- 1
Preheat the oven to 350°.
- 2
Combine the butter and sugar in an electric mixer or handheld electric mixer, and mix on medium speed until just combined. With the mixer on low, add the vanilla.
- 3
Sift the flour and salt together. With the mixer on low, add the flour mixture a little at a time until it almost comes together in a ball. Turn the dough out on a very lightly floured board.
- 4
Lightly pat two-thirds of the dough evenly on the bottom of an 8 or 9” square baking pan (I used 9”) and about ¼ up the sides. Spread with jam, leaving a ¼ inch border.
- 5
Mix the granola in with the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake for 42-45 minutes, until lightly browned. Cool completely and cut into bars, sprinkling lightly with confectioner’s sugar if you like.
Cook it from the original
This recipe comes from callmesugarbaking.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on callmesugarbaking.com