Description
A crisp, buttery crust gives way to a jammy raspberry layer that bursts with tangy sweetness, all topped by golden crumbs that add a satisfying crunch. Each square offers a perfect play of textures and bright berry flavor.
Ingredients
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup unsalted butter cold and cubed
- 2 cups raspberries fresh or frozen
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350 degrees Fahrenheit and line an 8×8 inch baking pan with parchment paper.
- In a large bowl whisk together all purpose flour granulated sugar brown sugar and salt.
- Add cold cubed butter and vanilla extract and use a pastry cutter or forks to blend until mixture resembles coarse crumbs.
- Press two thirds of the crumb mixture firmly into the bottom of the prepared pan to form the crust and bake for 10 minutes.
- Meanwhile combine raspberries granulated sugar cornstarch and lemon juice in a small saucepan and cook over medium heat stirring occasionally until mixture thickens, about 5 minutes.
- Spread the raspberry filling evenly over the parbaked crust.
- Sprinkle the remaining crumb mixture over the top of the filling.
- Return to the oven and bake for 25 to 30 minutes or until the topping is golden brown.
- Allow the bars to cool completely in the pan before lifting out with the parchment and slicing into squares.
Notes
- Bars must be fully cooled before cutting to prevent crumbling.
- You can substitute mixed berries or use seedless jam for convenience.
- Store in an airtight container in the refrigerator for up to 5 days.
- For extra brightness add a teaspoon of lemon zest to the filling.