Raspberry Crumb Bars

rhaspberryCrumbBars

I was delighted last Friday when my friend, Christie, brought me a plate of these tasty treats. It was freezing on Friday—like twenty degrees—and Christie claimed that these little jewels were summertime on a cold day. She was right! Moist, delicate and buttery—and the best part was that they were straight from a friend’s heart into mine. Yum!

Original Recipe Post discovered on Pinterest from Sweet Remedy ,who sources the recipe from allrecipes.com

Sweet Remedy mentions in her post that bakers could use any berry they have on-hand, Christie happened to have raspberries in the freezer from her mother’s raspberry patch.
Blueberry Crumb Bars

Yield: 9
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes

Ingredients for the fruit layer:

4 cups fresh blueberries (raspberries)
1/2 cup sugar
3 teaspoons cornstarch

For dough:

1 cup sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup unsalted butter (2 sticks) (Christie used salted butter and skipped the additional salt).
1 egg
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)

Directions to make fruit layer:

Stir together the sugar and cornstarch. Gently mix in the blueberries. Set aside.

Preheat the oven to 375 degrees F (190 degrees C). Coat a 9×13 inch pan with butter or non-stick cooking spray.

In a medium bowl, stir together sugar, flour and baking powder. Mix in salt and cinnamon, if desired. Use a fork to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

Layer the blueberry mixture evenly over the crust and crumble leftover dough onto the berry layer.

Bake for 45 minutes, or until brown on top. Cool completely before cutting into squares.

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