My last raspberries.

This is the third in the row raspberry recipe. Don’t blame me. Blame my father. 

As I have mentioned in the previous post, my father has a veggie garden. Beside delicious and fresh vegetables he planted raspberries!Couldn’t be happier!I have used them for making a raspberry sauce for topping the pavlova that I made during last Sunday (you can find the recipe here). The quantity of the raspberry sauce was to much for me, thus I kept around 1 cup on the fridge. Thus I grabbed the opportunity for making rasberry crumble bars. It is a super easy recipe and the raspberry crumble bars taste awesome, while their smell will make you wanna want eat them all as soon as possible.

In case you do not want to make a pavlova and its raspberry sauce topping (Really?Why??) you can add on the crumble bars 1 cup of fresh raspberries combined with 1/4 cup of sugar and 2 teaspoons cornstarch. Mix them by using an electric mixer on low until combined.

As you can see from my photos my bars do not look so “crumbled”. This is because I have put on the mixutre less butter than needed in order to avoid extra calories. The result does not look so good but the bars are still delicious.

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The ingredients for the raspberry crumble bars are the following:

  • 2 1/2 cups flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup packed light-brown sugar
  • 1/4 cup sugar
  • 1/2 cup unsalted butter at room temp
  • 1 cup of  raspberries (you can use raspberry sauce as I have mentioned above)
  • 1/4 cup sugar
  • 2 tsp cornstarch

As in any baking recipe you have to preheat your oven first. Thus, preheat oven to 190* C degrees.

In a large mixing bowl, add the flour, baking soda, salt and brown sugar. Whisk them until well combined. Then, add butter into the mixture until it will resemble small crumbs. Set aside.

Meanwhile, prepare the raspberries by adding them in a bowl with the sugar and cornstarch and mix using a electric mixer on low until combined.

Use around 3/4 of the crumb mixture and place in the baking pan. Press the mixture evenly throughout the pan to create a crust. Spread raspberry mixture over the crust, leaving about a 1/4-inch of all edges. Sprinkle the remaining crumb mixture all over the raspberries and lightly pressing down.

Bake in preheated oven for 30- 32 minutes, until a light golden brown on top. Remove from oven and cool completely before cutting into squares.

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I hope to liked the recipe and to try it yourself. Would love to see your comments and suggestions on what recipes would you like to see on my blog.

P.S.: You can always add some ice cream on the bars!

 

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A highly motivated postgraduate with an MSc in Energy Systems and a BA in Economics, trying to find time for cooking!

5 thoughts on “My last raspberries.

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