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Raspberry Patch Crumb Bars

To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge. —Leanna M. Thorne, Lakewood, Colorado
  • Total Time
    Prep: 30 min. Bake: 35 min. + cooling
  • Makes
    3 dozen

Ingredients

  • 3 cups all-purpose flour
  • 1-1/2 cups sugar, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup shortening
  • 2 large eggs, lightly beaten, room temperature
  • 1 teaspoon almond extract
  • 1 tablespoon cornstarch
  • 4 cups fresh or frozen raspberries

Directions

  • In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13x9-in. baking dish.
  • In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture.
  • Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Editor’s Note: If using frozen raspberries, do not thaw before tossing with cornstarch mixture.
Nutrition Facts
1 bar: 131 calories, 6g fat (1g saturated fat), 12mg cholesterol, 31mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 2g protein.

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