This is a new recipe I tried a couple weeks ago to use up some of the abundance of raspberries from our garden. I’ve now made 2 big pans of them and will keep this recipe around for fresh raspberries every spring and early summer.
I’ll let you in on a little secret though….you don’t HAVE to use fresh raspberries, frozen will work too. So these could really be made any time of the year.
Lets start with the crust. This is my favorite layer because it’s so buttery and yummy! I should let you know that this will make a 9X13″ pan, so if you don’t need that many bars just cut the recipe in half and put it in a 8×8″ pan. The original recipe said an 8×8″ pan will give you 16 squares.(but I make mine bigger than that) 😉
Ok, back to the crust: Start by combining flour, powdered sugar and salt, then cut the cold butter into the dry ingredients until the butter is roughly the size of small peas. Press the mixture with your hands into the bottom of a 9×13 inch pan and bake for 12-14 minutes at 375 degrees. It should just be starting to turn brown.
While your crust is in the oven place a small sauce pan on the stove with your jam in it and heat on medium low heat to melt the jam and make it easy to spread over your crust. I did not have raspberry jam so I used strawberry and it came out great! So either kind will work. Gently spread your melted jam over your warm crust.
Then take your fresh or frozen raspberries:
Last you add the streusel topping. Mix brown sugar, butter, and flour until you have a crumbly mixture. Sprinkle over the raspberry layer.
Bake at 375 degrees for 25-30 minutes.
Let the bars cool before you cut them. You can serve them alone or a la mode!
If you have any left overs store them in the fridge. Just remember to take them out an hour or so before you want to eat them. The crust gets a little hard when it’s cold.
- 11/2 cups flour
- ½ cup powdered sugar
- Dash of salt
- ¾ cup cold butter (one and a half sticks) cut into small pieces
- Berry Filling:
- ½ cup of raspberry jam (or strawberry)
- 4 cups fresh raspberries (or thawed, frozen raspberries)
- 2 tablespoons flour
- Streusel Topping:
- ½ cup of cold butter cut into small pieces
- 1 cup four
- 1 cup brown sugar
- Preheat oven to 375 degrees.
- For the crust: Combine flour, powdered sugar and salt, then cut the cold butter into the dry ingredients with a fork or pastry blender until the butter is the size of small peas. Press the mixture into the bottom of a 9x13 inch pan and bake for 12 to 14 minutes. It should just be starting to turn brown.
- Berry Filling: While the crust is cooking, heat the jam in a small sauce pan on medium low heat to melt and make it easy to spread. Gently spread the melted jam over the warm crust. Mix the raspberries with a couple tablespoons of flour and sprinkle them over the jam layer.
- Streusel Topping: Mix together the brown sugar and flour then cut in the butter until you have a crumbly mixture. Sprinkle over the raspberry layer.
- Bake for 25 to 30 minutes. Cool before cutting into squares. This pan will make 24 good sized bars. You can cut this recipe in half and put it into an 8x8" pan. Store in the fridge, remove from the fridge one hour before serving.
This recipe was adapted from: That Skinny Chick Can Bake!
Hope you enjoy this summer treat as much as we do!
Have lots of fresh raspberries? You might also like this fresh raspberry breakfast muffin recipe. I made a double batch of these the other day and put them in the freezer so we can pull them out one at a time for a quick breakfast.