Happy Hump Day, my friends! I’m ready for a sweet treat, how about you? We chose a dessert and a cocktail featuring raspberries this week because they’re in season and they give a little fresh pop of flavor to whatever you’re eating/drinking. Hope these yummies make you smile and get you through the rest of the week! Enjoy!
YUM!
Mmmm . . . sweet buttery crust, fresh raspberry filling, and a crumbly topping. YUM!
Raspberry Crumble Bars
Ingredients:
For the Crust and Crumble:
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
3/4 cup unsalted butter, cold and cubed
1 teaspoon vanilla extract
For the Raspberry Filling:
2 cups fresh or frozen raspberries
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
Instructions:
Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and vanilla extract. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
Take about 2/3 of the mixture and press it evenly into the bottom of the prepared baking pan to form the crust.
In a medium bowl, gently toss together the raspberries, sugar, cornstarch, and lemon juice until well combined.
Spread the raspberry mixture evenly over the crust. Sprinkle the remaining crumble mixture over the top of the raspberries.
Bake for 35-40 minutes, or until the top is golden and the raspberry filling is bubbling.
Allow the bars to cool completely in the pan before lifting them out using the parchment overhang. Slice into squares and enjoy! YUM!
Tips:
You can store these bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!
CHEERS!
Grab an extra container of raspberries while they’re on sale, and make yourself a cool cocktail to go with your Crumble Bars.
Raspberry Vodka Sour
