RASPBERRY CRUMBLE BARS

I love crumble and anything crumble related. These raspberry crumble bars are no exception. Their texture is somewhere between a cookie and a cake: soft but crumbly. Also, they’re fruity and not too sweet. You could add a sprinkle of demerara sugar to the topping for some extra sweetness, and I sometimes do, but they’re also delicious without it.

RASPBERRY CRUMBLE BARS

Recipe by Beet the RushCourse: DessertDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

35

minutes

Ingredients

  • 1 cup flour

  • 1 cup rolled oats

  • ½ cup light brown sugar, packed

  • 1 teaspoon baking powder

  • 100g butter

  • 1 egg

  • 2 cups frozen raspberries

  • 2 tablespoons light brown sugar, packed

  • 2 tablespoons corn starch

  • 2 teaspoons vanilla extract

Directions

  • Heat the oven to 200ºC. Line a small pan with parchment paper.
  • To a food processor, add 1 cup of flour, 1 cup of oats, ½ cup of packed light brown sugar, 1 teaspoon of baking powder and 100g of cubed butter. Mix for about one minute, until you achieve fine crumbs.
  • Add one egg and pulse it until combined. Set aside 1 cup of this mix for the crumble topping.
  • Press the mix into the bottom of the pan. Bake for 10 minutes until lightly golden.
  • Meanwhile, in a small bowl, mix 2 cups of raspberries, 2 tablespoons of light brown sugar, 2 tablespoons of corn starch and 2 teaspoons of vanilla extract.
  • On top of the crumble base, spread the raspberry mix and sprinkle the remaining crumble mix.
  • Bake for 25 minutes, or until golden.
  • Allow it to cool a bit in the pan before cutting.

Notes

  • If possible, use the plastic dough tool of the food processor for this recipe. If not, the blade is probably fine.
  • If you don’t have a food processor, crumble the butter and the dry ingredients in a bowl, rubbing them with your hands, and then use a spatula to mix in egg.
  • The butter should be cold.
  • My pan is 21cm x 18.5cm.

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