Tuesday, September 4, 2012

Raspberry Patch Crumb Bars


The weather has finally started to cool down a little bit, if you can call a cool down dropping from the mid 90's to the high 80's.  But its been enough of a drop that the raspberries have finally started to produce again.  There are some great u-pick berry farms near my home so I've been really taking advantage of it.   With all the heat, my own berry patch has been really sad.  It's been hard to keep things watered well enough to get more than a handful of berries at a time.  I hate having to pay for berries, but at $2.00 a pound, I'm not going to complain.  If you're interested in finding a u-pick farm near you, go to Pick Your Own and do a search.  It's a fun after school activity for your kiddos.  Mine love it!

These amazing bars were the first thing I made with my huge box of raspberries.  And they were fantastic!!  The berries tasted so fresh and sweet.  I ate way more than my share of these bars!  You can also use frozen berries so that's a plus if fresh aren't available or are to expensive.

Raspberry Patch Crumb Bars
Makes about 36 bars

3 cups flour
1 1/2 cups sugar, divided
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1 cup shortening
2 eggs, lightly beaten
1 tsp. almond extract
1 Tbs. cornstarch
4 cups fresh or frozen raspberries

In a large bowl, combine the flour, 1 cup of sugar, baking powder, salt and cinnamon.  cut in the shortening until the mixture resembles coarse crumbs.  Stir in eggs and extract.  Press two-thirds of the mixture into a greased 9 x 13 baking dish.

In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss.  Spoon over the crust.  Sprinkle with remaining crumb mixture.

Bake at 375° for 35-45 minutes or until bubbly and golden brown.  Cool on a wire rack.  Store in the refrigerator.

**If you are using frozen berries, do not thaw before tossing with the cornstarch mixture.**

Source:  Taste of Home
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