Photo: Raspberry Crumble Bars Recipe
Ingredients
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 2-1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 10 to 12 ounces good raspberry jam, such as Hero
- 2/3 cup good granola without dried fruit
- 1/4 cup sliced almonds
- Confectioners' sugar, for sprinkling
Directions
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.
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By Catering artist
modesto, california
on May 17, 2013
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I have been cooking and baking almost all of my life and Barefoot Contessa is one of my favorite hosts on the Food Network. I never miss an episode and frequently tape them for review later. I recently made Ina's raspberry bars and they were excellent. They use ingredients that most of us have around the kitchen all the time and they went together very quickly. I should add here that I used my food processor for the cookie dough base and worked out great. I did make my own granola using Ellie Krieger's recipe, cutting the recipe in half. The cookies are great. I just made another batch using strawberry jam in place of raspberry. Thank you Ina. Sincerely, Marianne Ward
By tmolnar
on May 10, 2013
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My boyfriend just purchased the Foolproof cookbook for me and this was the first recipe I made from my new book. These are super simple to make and are unbelievably delicious! After our first serving, I placed the left overs in the fridge. I think these are even better when they are eaten cold (we enjoyed them served with some vanilla ice cream. My boyfriend could not stop eating them. I will definitely be making these again!
By The Crunchtator
Arlington, TX
on April 22, 2013
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Wonderful!! I found Hero jam at my local grocery store, yea! These are super easy to make. My family ate them up! My oven is like 60 years old and on the fritz so I only had to bake mine for about 25-30mins. I let them cool over night on the kitchen counter then sliced them the next morning and added the powdered sugar. Will make it again and again and again. Thanks Ina - these truly are Foolproof!
Read all 26 reviews