Fresh Raspberry Dessert Bars

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.

fresh raspberry dessert bars

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.

DSCN5324 (640x480)

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.

DSCN5325 (640x480) (2)

Then take your fresh or frozen raspberries:

raspberry collageadd a little flour to them and sprinkle over your jam layer.

DSCN5331 (640x480)

Last you add the streusel topping.  Mix brown sugar, butter, and flour until you have a crumbly mixture.  Sprinkle over the raspberry layer.

DSCN5334 (640x480)

Bake at 375 degrees for 25-30 minutes.

raspberrybars

Let the bars cool before you cut them.  You can serve them alone or a la mode!

icecream

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.

Alamode

5.0 from 4 reviews
Fresh Raspberry Dessert Bars
 
Author:
Ingredients
  • Crust:
  • 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
Instructions
  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.Raspberry Muffins 6

This post was shared at: Clever Chicks Blog Hop Our Simple Homestead Blog HopWeekend Potluck Simple Saturdays Blog HopThe Art Of Home-Making Mondays

 

Healthy Homemade Blueberry Muffins

Blueberry Muffins 3Berries seem to be everywhere right now, and muffins are a weakness of mine so we’ve been eating lots of them lately.  A couple weeks ago I shared a Fresh Raspberry Muffin recipe that used our homegrown raspberries.  The girls and I made several batches, but now the bushes are pretty much picked clean.  Sadly we don’t have any blueberry bushes (yet), but I did find some for a very good price the other day so I bought LOTS!   I  found this blueberry muffin recipe about a month ago and they looked sooooo delicious I couldn’t wait to try them!  I made a few minor alterations to the recipe and oh yum, yum, yum!

Blueberry Muffins 1In a big bowl stir together the milk (any kind will work), melted butter or coconut oil, egg, vanilla and sugar.  Then mix in the flour, baking power, and salt.

Blueberry Muffins 2Gently fold in the blueberries.  We used fresh berries but frozen would work too. Fill greased muffin tins two thirds full (this makes about 10 muffins).  Bake at 375 degrees for 20 minutes.

Blueberry Muffins 4They went really well with my iced coffee. 😀

Healthy Homemade Blueberry Muffins
 
Author:
Cuisine: For breakfast or a snack
Serves: 10
Ingredients
  • ¾ cup milk - any kind of milk will work
  • ¼ cup melted butter or coconut oil or olive oil if you prefer
  • 1 egg
  • ½ tsp vanilla extract
  • ⅓ cup organic sugar or sucanat
  • ¾ cup unbleached all purpose flour
  • ¾ cup whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 cup blueberries fresh or frozen
Instructions
  1. Stir together the milk, butter, egg, vanilla, and sugar. When it's nice and smooth mix in the flours, baking powder, and salt. Then gently fold in the blueberries. Fill greased muffin tins about two thirds full. Bake at 375 degrees for 20 minutes. This will make about 10 muffins and can easily be doubled if you want more.

I’m going to make a dairy free version of these for my mom and sister by using almond milk and coconut oil.  I love recipes that you can easily substitute ingredients for people with allergies!

This recipe was adapted from Angela at Hickory Trails.  She took some amazing pictures of her muffins; you should check out her blog!

Fresh Raspberry Breakfast Muffins

Raspberry Muffins 5We have been getting a few raspberries from our garden, but not enough to make jam for canning or freezing or any thing like that, so the kids and I have been eating them as we pick them.  Most of the time they are gone before we leave the garden……..it’s mostly the kids….really!  The other day we managed to pick more then we could eat right then, so they came in the house and went into these delicious muffins.  We’ve managed to make a couple more batches since then, simply because the kids liked the muffins so much they decided it’s worth taking a bowl to the garden when they go. 🙂

Start out by melting the butter, then stir in the sugar, eggs, milk, and vanilla.  Measure in the flour and baking powder.

Raspberry Muffins 1Stir well, then gently fold in raspberries.

Raspberry Muffins 2Raspberry Muffins 3Grease a muffin tin and fill muffins cups two-thirds full.  Bake at 375 degrees for 20 to 25 minutes. Makes 12 muffins

Raspberry Muffins 4An easy breakfast or healthy snack with berries strait from the garden….yummmm!

Raspberry Muffins 6

5.0 from 7 reviews
Fresh Raspberry Breakfast Muffins
 
Author:
Serves: 12
Ingredients
  • ⅓ cup butter or coconut oil - melted
  • 1 cup sugar - I used organic sugar and only put in ¾ of a cup
  • 2 eggs
  • ½ cup of milk (any kind of milk would work)
  • 1 teaspoon vanilla extract
  • 1¾ cup flour - I used 1 cup unbleached all purpose and ¾ cup whole wheat
  • 2 teaspoons baking powder
  • 1 to 2 cups fresh raspberries
Instructions
  1. Melt the butter or coconut oil then stir in the sugar, eggs, milk, and vanilla.
  2. Measure in the flour and baking powder - mix well
  3. Gently fold in the raspberries.
  4. Fill greased muffin cups two-thirds full.
  5. Bake at 375 degrees for 20 to 25 minutes.
  6. Makes 12 yummy muffins!

I substituted some whole wheat flour and reduced the sugar a bit.  I wanted a healthier breakfast type muffin.  You can adjust it how ever your heart desires!

This recipe was adapted from: Taste Of Home

Related Posts Plugin for WordPress, Blogger...