Description
Sweet and tangy bars with a buttery crumb topping.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
- 1/2 cup lemon juice
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg and vanilla extract. Add to the flour mixture and mix until just combined. The dough will be crumbly.
- Press about two-thirds of the dough mixture evenly into the bottom of the prepared pan.
- In a medium saucepan, combine raspberries, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
- Pour the raspberry mixture over the crust in the pan.
- Crumble the remaining dough mixture evenly over the raspberry filling.
- Bake for 35-40 minutes, or until the crumb topping is golden brown and the filling is bubbly.
- Let cool completely in the pan on a wire rack before cutting into bars.
- Dust with powdered sugar before serving.
Notes
- Ensure the butter is very cold for a crumbly texture.
- Do not overmix the dough after adding the egg.
- Cool completely before cutting to prevent the bars from falling apart.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Keywords: Lemon Raspberry Crumb Bars, dessert, baking, bars, lemon, raspberry, crumb