Raspberry Cornmeal Crumble Bars Recipes

RASPBERRY CRUMBLE BARS

Steps:

• Preheat oven to 350F.
• Mix the flour, oats, brown sugar and baking powder in a bowl. Stir in the melted butter until it forms a wet crumbly consistency.
• Take about two thirds of the crumble mixture and dump it into an ungreased 13x9 pan.
• Mix together the raspberries, sugar, flour and lemon juice so the raspberries are well coated.
• Spread the raspberry mixture evenly across the crumble base.
• Sprinkle the remaining crumble mixture evenly on top.
• Place in the oven and bake for 30-40 minutes.
• Cool on a wire rack and then cut into squares.

RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees. Place raspberries in a large colander. Run warm water over them for a minute, and then let the liquid drain out for about an hour until softened and thoroughly drained (see notes). Mix raspberries with sugar, flour, cornstarch, and lemon juice.
• Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two thirds of the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 10 minutes.
• Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 25-30 minutes.
• Remove from oven. They will need a little time to set up into "bar" formation, so chill them for a few hours to get them really solid. Orrrr... cut into it right away and eat it like a soft fruit crisp! You should be able to remove them from the pan easily by pulling up on the edges of the parchment paper.

RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees.
• Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
• Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
• Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.

NECTARINE-RASPBERRY CORNMEAL CRISP

Steps:

• Filling: Preheat oven to 375 degrees. Combine fruit, granulated sugar, cornstarch, and salt. Transfer to a 9-inch square or other 1 1/2-quart baking dish.
• Topping: In a large bowl, beat butter with brown sugar on medium speed until light and fluffy. Work flour, cornmeal, and salt in with your hands until large clumps form. Scatter over filling.
• Bake until center is bubbling, 40 to 50 minutes. Let crisp cool slightly before serving.