Do these bars look at all familiar? That’s because I’ve made them before, just with blueberries instead.  It’s that time of year again when we start heading to the orchard near our house on a biweekly basis (yay!) Thankfully our first trip coincided with the tail end of raspberry season, so we were still able to enjoy picking a LOT of gorgeous ruby red berries.  Of course, as soon as we got home I immediately had plans for the 2+ pounds of berries we picked.  These bars were in the oven less than an hour after we got home!


I make the blueberry crumb bars often, and have been dying to try them with raspberries.  I was worried that raspberries would have more liquid and the consistency would be off but nope, these were just right!  Ben claims that these are even better than the blueberry version, but I just can’t decide.  I think both are fantastic and I cannot be forced to choose one over the other – please, just give me one of each!


As you can see, Andrew thoroughly enjoyed himself.  Find an orchard near you at PickYourOwn and have some fun outdoors!

Love raspberries and want more?  Try these yummy treats!
Fresh Fruit Tart with Vanilla Pastry Cream
Plum Raspberry Sorbet
Raspberry Lime Sheet Cake
Chocolate Raspberry Truffle Cupcakes
Raspberry Muffins

Ingredients

1½ cups sugar, divided
1 tsp. baking powder
3 cups all-purpose flour
¼ tsp. salt
Zest of 1 lemon
16 tbsp. cold unsalted butter, cut into pieces
1 large egg
4 cups fresh raspberries
4 tsp. cornstarch
Juice of 1 lemon

Directions

  • 01

    Preheat the oven to 375° F.  Grease a 9 x 13″ pan; set aside.

  • 02

    In a medium bowl, combine 1 cup of the sugar, the baking powder and flour.  Mix in the salt and the lemon zest, and stir together with a fork.  Cut in the butter and egg with a pastry blender until the largest chunks are about pea-sized.  The mixture should be crumbly without much loose flour.  Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.

  • 03

    In another bowl, stir together the remaining sugar, cornstarch and lemon juice.  Gently mix in the raspberries with a rubber spatula until combined.  Sprinkle the berry mixture evenly over the crust.  Crumble the remaining dough over the top of the berries.
    Bake for about 45 minutes or until the top is slightly golden brown.  Cool completely before cutting into squares and serving.

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