Although these raspberries came from the store and not my grandparent's, these bars were still delicious. The original recipe says to make them in a 13x9 baking dish but I made mine in a 9x9. I really love raspberries and wanted the raspberry layer to be extra thick and tart. These crumble bars are so yummy- I cannot wait to make more. Actually, this was my third attempt at making them-I bought raspberries on two previous trips to the grocery and each time I ate all the berries within a day or two and never got to make the bars :) I have no self control when it comes to fresh fruits, what can I say? I love them! You could use any berry or fruit you wanted, if by some crazy chance you don't like raspberries.
Raspberry Crumble Bars
Adapted from: Annie's Eats
1 1/4 cups sugar
1 tsp baking powder
3 cups all-purpose flour
1/4 tsp salt
zest of 1 lemon
16 tbsp COLD unsalted butter, cut into small pieces
12 oz (2 containers) fresh raspberries
4 tsp cornstarch
juice of 1 lemon
Preheat oven 375 degrees F.
Prepare 9x9 baking dish by buttering inside and lining with parchment paper (allow 2 inches to come up over 2 sides for easier lifting from pan).
Cut in butter and egg with pastry blender until pieces are the size of a pea.
Place half the crumble mixture in pan and press down with hands until flat and surface is even.
In a small bowl whisk cornstarch and lemon juice. Fold in raspberries and pour them on crumble crust.
Cover raspberries with the remaining crumble mixture.
Bake 40-50 minutes or until top is slightly golden brown. Allow to cool completely then cut into squares & ENJOY!!