Raspberry Crumble Bars

Raspberry Crumble Bars takes around 1 hour and 30 minutes from beginning to end. This recipe serves 12 and costs $1.51 per serving. One portion of this dish contains about 5g of protein, 17g of fat, and a total of 472 calories. 6 people have made this recipe and would make it again. Head to the store and pick up butter, sea salt, flour, and a few other things to make it today. Not a lot of people really liked this side dish. It is brought to you by Foodnetwork. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 30%, this dish is rather bad. Try Raspberry Crumble Bars, Raspberry Crumble Bars, and Raspberry Crumble Bars for similar recipes.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan. Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside. Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves. Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars. Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough. Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly. Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.

 

Step by step:

1. Watch how to make this recipe.

2. Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.

3. Add the flour, both sugars, oats and salt to a bowl in your stand mixer.

4. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.

5. Press the remaining crumb mixture on the bottom the prepared pan.

6. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves.

7. Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars.

8. Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups.

9. Add more water if there isn't enough.

10. Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.

11. Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week.

Nutrition Information:

covered percent of daily need