Wednesday, 5 October 2011

Raspberry Patch Crumb Bars

Courtesy of Taste of Home

- 3 cups flour
- 1 1/2 cups sugar, divided
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1 cup shortening
- 2 eggs, lightly beaten
- 1 tsp. almond extract
- 1 tbsp. cornstarch
- 4 cups fresh or frozen raspberries

1. In a large bowl, combine 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 9x13 inch baking dish.
2. In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss.  Spoon over crust.  Sprinkle with remaining crumb mixture.
3. Bake at 375 for 35-45 minutes or until bubbly and golden brown.  Cool on a wire rack.  Cut into bars.  Store in a refrigerator.


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