Raspberry Crumble Bars

Oh YUM! We can be picky about fruit in desserts, but this recipe is definitely a winner! Dust lightly with powdered sugar, and your taste buds will thank you.

More Desserts for Your Sweet Tooth

• To begin, these Slow Cooker Brownies are to die for. Just imagine fresh brownies with minimal effort, topped with melting ice cream and caramel… Yum! 
• Another fruit dessert, our Slow Cooker Berry Cobbler is perfect for when we are craving summer during the cold months.
• Last but definitely not least, Monkey Bread is a favorite in our homes for multiple reasons. It can easily be adapted for any Holiday and can be enjoyed for breakfast or dessert.

Raspberry Crumble Bars

Ingredients:

• 3 cups all-purpose flour (#1333)
• 1-1/2 cups sugar, divided
• 1 tsp baking powder (#2847)
• 1/4 tsp salt (#1146)
• 1/4 tsp ground cinnamon (#1005)
• 1 cup shortening
• 2 large eggs, lightly beaten
• 1 tsp almond extract (#1081)
• 1 tbsp cornstarch (#2849)
• 4 cups fresh or frozen raspberries (#2830)

Instructions:

1. 1. In a large bowl, combine the 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 13-in. x 9-in. 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.
   *If you’re using frozen raspberries, don’t thaw before tossing with the mixture. 
3. Bake at 375° for 35-45 minutes or until bubbly and golden brown.
4. Cool on a wire rack.
5. Cut into bars.

Store in the refrigerator.

Adapted from: www.tasteofhome.com/recipes/raspberry-patch-crumb-bars

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