RASPBERRY CRUMB BARS
Looking for a flavorful dessert? Then enjoy these crumb bars baked using oats, hazelnuts and raspberries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). In large bowl, mix flour, oats, brown sugar, hazelnuts and baking soda, using pastry blender (or pulling 2 table knives through ingredients in opposite directions). Stir in butter until well mixed.
- In small bowl, reserve 2 cups oat mixture for topping. On bottom of ungreased 15x10x1-inch pan, firmly press remaining oat mixture. Bake 15 to 18 minutes or until crust just begins to brown.
- Carefully spread pie filling over warm crust. Stir cinnamon into reserved oat mixture. Sprinkle oat mixture over filling; press lightly into filling.
- Bake 20 to 25 minutes or until top is deep golden brown. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 9 g, TransFat 0 g
RASPBERRY CREAM CRUMBLE
Provided by Food Network
Categories dessert
Time 3h20m
Yield one 9-inch pie
Number Of Ingredients 12
Steps:
- For the filling: Preheat oven to 350 degrees F.
- Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. Add the sugar, flour and salt and whisk until smooth and thoroughly incorporated.
- For the crumble topping: Add sugar, flour and butter to a large bowl or to the bowl of a stand mixer. Work the butter through using your hands or the mixer until the mixture is a coarse crumble. (If you squeeze a handful it should stick together but break apart easily.)
- For the pie: Fill the pie shell with the raspberries and slowly pour the custard on top. Spread the crumble over the whole surface. Bake until edges of the pie start to rise, the crumble topping is golden brown and the middle no longer jiggles when moved, about 1 hour. Let to cool completely before serving. Serve at room temperature with dollops of fresh whipped cream.
SOUR CREAM RASPBERRY PIE
Creamy raspberry pie with a sweet crumble topping.
Provided by MARBALET
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl, combine 3/4 cup sugar and flour. Whisk in sour cream and vanilla. Arrange raspberries evenly in the pie shell. Spread sour cream mixture over berries.
- Combine bread crumbs, 2 teaspoons sugar, and melted butter or margarine. Sprinkle over pie.
- Bake at 400 degrees F (205 degrees C) for 30 to 40 minutes, or until pastry and filling are golden. Cool on rack. Serve same day at room temperature.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 40.6 g, Cholesterol 28 mg, Fat 18.6 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 9 g, Sodium 152.2 mg, Sugar 22.9 g
COSTCO INSPIRED BERRIES CRUMBLE COOKIES
These homemade cookies are a nod to the popular Costco Raspberries Crumble Cookies. The cookies are soft, buttery and delicious.
Provided by Jessica Lai Perez
Categories Dessert
Time 1h
Number Of Ingredients 6
Steps:
- Gather all the ingredients. Preheat oven 350°F, spray tart molds with cooking spray.
- In a large mixing bowl, combine softened butter with sugar. Add vanilla extract. Mix well.
- Add flour into the butter sugar mixture. Use a spatula to stir until the dough resembles coarse breadcrumbs, but will clump when pressed together.
- Place prepared tart molds into a cookie sheet. Scoop up approx 1 -1½ tablespoon rounding heap of dough and press gently and evenly to the bottom of tart tin. Dough should cover the bottom of the pan.
- Carefully spread approx 1 tablespoon fruit preserve on top of the dough, leaving approx ¼ inch from rim.
- Sprinkle the remaining crumbles evenly on top. Do not press.
- Bake in preheated oven for 25-30 minutes, or until the cookies are golden on top.
- Remove the cookie from tart mold and cool on rack.
- Sprinkle with icing sugar if you like and it's ready!
RASPBERRY CRUMBLE TART
Why choose between a raspberry crumble and a raspberry tart when you can have both? Fresh raspberries get a little boost from the addition of preserves for a little extra sweetness and flavor.
Provided by Yvonne Ruperti
Categories Dessert
Time 1h30m
Number Of Ingredients 8
Steps:
- Place an oven rack in the middle position. Preheat the oven to 375°F (190°C). Lightly butter the bottom and sides of a 9-inch tart pan.
- In a large bowl, combine the flour, brown sugar, granulated sugar, salt, and cinnamon. Add the butter and toss with your fingertips until moist crumbs form. Dump 2 1/4 cups crumb mixture into the pan and firmly press it into the bottom and up the sides. Reserve the remaining crumb mixture (about 3/4 cup) in a resealable plastic bag that you toss in the refrigerator.
- Spread 1/4 cup raspberry preserves over the tart crust. If you feel the need for excess raspberry deliciousness, slather the crust with up to 1/4 cup more preserves. Then top with 1 1/2 to 2 1/2 cups raspberries-as few or as many as you please-and then sprinkle with the remaining crumb mixture.
- Bake the tart until the crust and streusel are a deep golden brown, 25 to 45 minutes. Let the tart cool in the pan on a wire rack for 20 minutes, then remove the sides of the pan if you can. Slice the tart and serve it warm from the oven. (Seriously. It's most wondrous when served within an hour or two of coming out of the oven, as the crust becomes quite soggy if left to set for more than a couple hours...though we've yet to hear of any complaints about making the tart disappear in time.)
Nutrition Facts : ServingSize 1 serving, Calories 258 kcal, Carbohydrate 36 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 151 mg, Fiber 3 g, Sugar 13 g, UnsaturatedFat 4 g
RASPBERRY CRUMBLE TART
To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into a sweet streusel topping.
Categories Fruit Dessert Bake Raspberry Almond Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Make dough:
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer 2 cups mixture to a bowl and drizzle 4 tablespoons ice water evenly over it (reserve remaining mixture). Stir gently with a fork until incorporated.
- Squeeze a small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, stirring until incorporated. (Do not overwork dough, or pastry will be tough.)
- Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper and press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap disk in plastic wrap and chill until firm, at least 1 hour.
- Make topping while dough chills:
- Add almonds and sugar to reserved dough mixture in a bowl and rub together until some large clumps form.
- Assemble pie:
- Put a large baking sheet on oven rack in lower third of oven and preheat oven to 375°F. Roll out disk of dough into a 14- by 13-inch rectangle on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pan to reinforce edge. Fill shell with berries and sprinkle evenly with topping. Bake tart in pan on baking sheet until topping and crust are golden and filling is bubbling, about 55 to 60 minutes (loosely cover with a sheet of foil after 30 minutes to prevent overbrowning). Cool in pan on a rack 20 minutes, then remove side of pan and cool tart completely, about 45 minutes.
RASPBERRY CRUMBLE TART
This raspberry tart begins with a shortbread crust which is topped with berries of your choice. Add a vanilla cream filling, a streusel topping and sprinkle with sugar to create a creme brulee type upper crust.
Provided by Abbe Odenwalder
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In a medium bowl, combine 3/4 c sugar and salt. Cut in the butter, until the mixture resembles coarse meal. Stir in the flour. Reserve 1/2 the mixture.
- Add cinnamon, baking powder and 1 egg to the other half. Mix until blended.
- Press into the bottom of a 9″ tart pan. Bake for 10 minutes.
- While the pastry is baking, whisk together 1/4 c of the sugar, the remaining egg, the yogurt, cream or milk and the extract.
- Remove the pastry from oven and cover with berries. Spread the yogurt mixture over the fruit and sprinkle with the reserved butter-flour mixture. Sprinkle with the remaining 2 T of sugar.
- Bake for about 30 minutes, though this may take longer. When it is almost finished, if the top is still not brown, I brown this under the broiler to give it a creme brulee like crust. Serve warm with whipped cream or ice cream.
RASPBERRY CRUMBLE BARS
These Raspberry Crumble Bars are THE BEST! So soft, buttery, and delicious. My favorite summer dessert.
Provided by Lindsay
Categories Dessert
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Place raspberries in a large colander. Run warm water over them for a minute, and then let the liquid drain out for about an hour until softened and thoroughly drained (see notes). Mix raspberries with sugar, flour, cornstarch, and lemon juice.
- Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two thirds of the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 10 minutes.
- Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 25-30 minutes.
- Remove from oven. They will need a little time to set up into "bar" formation, so chill them for a few hours to get them really solid. Orrrr... cut into it right away and eat it like a soft fruit crisp! You should be able to remove them from the pan easily by pulling up on the edges of the parchment paper.
Nutrition Facts : Calories 366 calories, Sugar 22.6 g, Sodium 192.1 mg, Fat 15.8 g, SaturatedFat 9.9 g, TransFat 0.6 g, Carbohydrate 51.3 g, Fiber 3.8 g, Protein 4.5 g, Cholesterol 40.7 mg
RASPBERRY-PLUM CRUMB TART
In this rustic tart, sweetly fragrant plums and raspberries are crowded into a thick crust made of hazelnuts, brown sugar, and butter; rich custard binds all the fruit together.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Butter a 9-inch springform pan; set aside. Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Let cool. Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.
- Transfer the nuts to the bowl of an electric mixer fitted with the paddle attachment. Add 1 1/2 cups flour, 1/2 cup granulated sugar, the light-brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined. Add butter, and mix on low speed until the crumb begins to stick together, 2 to 3 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 1/2 inches up the sides of the pan to form the crust. Set remaining crumb mixture aside.
- Transfer crust to the oven; bake until it appears to be set, 18 to 20 minutes. Set aside.
- Slice plums in half, and remove pits. Slice into eighths. Scatter 3/4 cup raspberries and sliced plums onto cooled crust; set aside.
- In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in the egg, the egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and nutmeg (optional). Pour custard over fruit; sprinkle with remaining crumb mixture. Transfer tart to the oven; bake until custard has set and is slightly golden, 45 to 50 minutes. Garnish with remaining raspberries. Let rest at least 25 minutes before cutting. Serve warm or at room temperature.
RASPBERRY PEACH TART
There's no shortage of fresh peaches and raspberries where I live. I use the fruit I grow to bake up this sweet and special fruit tart.- Mary Ann Rempel, Southold, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine peaches, raspberries and lemon juice. In another bowl, combine sugar, tapioca and cinnamon. Gently stir into fruit mixture; let stand 15 minutes., Unroll pie crust onto a parchment-lined 15x10x1-in. baking pan. Spoon filling over crust to within 2 in. of edge; dot with butter. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with egg white; sprinkle with sugar. Bake on a lower oven rack until crust is golden and filling is bubbly, 25-30 minutes. Transfer tart to a wire rack to cool.
Nutrition Facts : Calories 227 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 119mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.
RASPBERRY CRUMBLE BARS
These dessert squares with raspberries and oat crumble are sweet, tangy and totally delicious. Raspberries, oats, brown sugar, butter, flour and more
Provided by Steve Cylka
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Mix the flour, oats, brown sugar and baking powder in a bowl. Stir in the melted butter until it forms a wet crumbly consistency.
- Take about two thirds of the crumble mixture and dump it into an ungreased 13x9 pan.
- Mix together the raspberries, sugar, flour and lemon juice so the raspberries are well coated.
- Spread the raspberry mixture evenly across the crumble base.
- Sprinkle the remaining crumble mixture evenly on top.
- Place in the oven and bake for 30-40 minutes.
- Cool on a wire rack and then cut into squares.
RASPBERRY CRUMBLE
"I make all the lunch box goodies for my son and husband," notes Linda Lundmark of Martinton, Illinois. "They love this snack, especially served warm."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9-12 servings.
Number Of Ingredients 8
Steps:
- Place butter in a 2-qt. microwave-safe bowl. Heat, uncovered, at 50% power for 20-30 seconds or until softened. Add brown sugar; stir until creamy. Add flour, oats, vanilla, salt and baking soda; mix well. Pat half of the mixture into a greased 8-in. square microwave-safe dish. Microwave, uncovered, at 70% power for 3-1/2 to 4-1/2 minutes or until mixture sets, rotating a half turn after 3 minutes. (Crust will be uneven.) Spread with jam. Sprinkle with remaining dough; press down lightly. Cook, uncovered, at 70% power for 3-4 minutes or until set, rotating a half turn after each minute. Serve warm.
Nutrition Facts : Calories 342 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 274mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY CRUMB PIE
Steps:
- Preheat the oven to 425°F.
- To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
- To prepare the filling, gently and thoroughly wash and dry the raspberries, then set them aside in a medium bowl. In a small bowl, combine the sugar, flour, and cinnamon. Sprinkle the sugar mixture over the raspberries, tossing them gently until they are thoroughly coated. Gently place the raspberries in the pie shell, taking care not to break down the berries. Sprinkle the Cinnamon Sugar Crumb topping over the raspberry filling, covering it completely.
- To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for 40 minutes. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving. If you choose, add a dollop of whipped cream to each slice to serve.
- Raspberry Crumb Pie is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
RHUBARB AND RASPBERRY CRUMBLE RECIPE
Rhubarb and raspberry crumble is such a perfect summer dessert - make with seasonal raspberries and rhubarb for a taste of our favourite season
Provided by Jessica Dady
Categories Dessert
Yield Serves: 5
Number Of Ingredients 4
Steps:
- To make the crumble, mix flour and oats in a bowl. Rub in butter, keeping it lumpy. Stir in 100g (3½ oz) sugar.
- To make the filling, mix rhubarb, raspberries, 2tbsp of sugar and cornflour in baking dish. Spoon crumble over and bake, on a baking sheet in a preheated oven at 190°C (375°F, gas mark 5) for 30-40 mins. Serve with custard.
Nutrition Facts : @context https, Calories 390 Kcal, Fat 19 g
COSTCO RASPBERRY CRUMBLE COOKIES
If you've tried the Costco Raspberry Crumble Cookies and love them as much as I do, you've got to make these! So sweet and buttery!
Provided by Julie
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Spray a standard size muffin tin well with nonstick spray for baking.
- In a food processor, pulse together flour, sugar, butter, salt, and baking powder until the texture is crumbly. Pour the flour mixture into a bowl, and add the beaten egg. Stir the egg into the flour mixture until well incorporated and a very crumbly dough comes together.
- Using about half of the dough, place about two tablespoons of the crumbly dough into each muffin well and pat it down. I like to use the bottom of a small measuring cup. Reserve the leftover dough crumbles.
- Spoon about 1 tablespoon of the raspberry preserves over the dough in each muffin well.
- Sprinkle the remaining dough crumbles over the raspberry preserves, dividing evenly between each one.
- Bake at 375 degrees for 15-18 minutes. Remove them from the oven and allow to cool in the pan for at least 10 minutes. Using a butter knife, loosen the edges and then pop them out of the muffin tin and place them on a cooling rack. Dust with powdered sugar.
- Store in an airtight container at room temperature.
Nutrition Facts : ServingSize 1 Cookie, Calories 223 calories, Sugar 19g, Sodium 158mg, Fat 8.2g, SaturatedFat 5g, UnsaturatedFat 2.6g, TransFat 0.3g, Carbohydrate 35g, Fiber 0.6g, Protein 2.3g, Cholesterol 36mg
RASPBERRY CRUMBLE TART
I like this recipe for Thanksgiving for a few different reasons. You can make everything in advance, it provides an exciting substitute for pie and it doubles as an amazing post-Thanksgiving breakfast leftover.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the cinnamon topping: In a medium bowl, combine and mix the flour, cinnamon, salt and dry ginger. Mix in the brown sugar. Stir in the melted butter and work with your fingers until it becomes like wet sand. Transfer the topping to a baking sheet, breaking it into smallish pieces, and refrigerate while you prepare the rest of the tart.
- For the tart dough: Preheat the oven to 375 degrees F. In the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to blend. Add the butter and pulse a few times. Add the egg yolks and pulse until everything is blended. Do not overwork or your dough will be tough. Flatten onto a piece of plastic wrap and refrigerate. When chilled and workable, place on a piece of parchment paper, top the dough with the raisins, fold the dough in half over the raisins and roll to about 3/4-inch thickness. Transfer to a greased 9-inch round pie dish. The raisins will sink into the dough as you roll it. Cover with a layer of parchment or tinfoil and weigh down the crust with some pie beans.
- Bake the tart shell until light brown, 15 to 20 minutes. Remove the pie beans and parchment and set aside to cool. Lower the oven to 350 degrees F.
- For the filling: In a medium bowl, combine the raspberries with the jam and lemon zest. In a small bowl, combine the lemon juice with the brown sugar and cornstarch and mix until smooth. Pour over the raspberries. Toss gently to mix the ingredients without crushing the raspberries.
- Spoon the raspberry filling over the crust and top with an even layer of cinnamon topping. Place in the center of the oven and bake until the topping looks fully baked and the fruit juicy, 30 to 45 minutes. Set aside to cool before slicing.
RASPBERRY CRUMB PIE
Make and share this Raspberry Crumb Pie recipe from Food.com.
Provided by Karabea
Categories Pie
Time 1h15m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- For the filling: In a bowl, combine sugar and cornstarch.
- Gently fold in raspberries and lemon juice. Pour into pastry shell and set aside.
- For the crumb topping: In a separate bowl, combine flour, brown sugar, and softened butter until mixture is crumbly, pressing together slightly with fingers if necessary to form larger crumbs.
- Dot pie with butter and top with crumb mixture.
- Bake for 1 hour or until juices near center are bubbly. (Shield crust with foil when browned, checking halfway through baking.).
Nutrition Facts : Calories 2591.2, Fat 110, SaturatedFat 44.3, Cholesterol 122.1, Sodium 1300, Carbohydrate 390.5, Fiber 44.6, Sugar 195.7, Protein 24.8
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- Preheat oven to 375 degrees Fahrenheit. Lightly grease a 7x11 (or other 2 quart) baking dish and set aside.
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- Crumble - In the bowl of a food processor, add the flour, nuts/oats, sugar, salt, vanilla extract, spice, and chilled cubed butter. Pulse a few times – until crumbly until you have a combination of small and large breadcrumb consistency. Keep chilled.Pro tip - the crumble mixture can be made. up to 4 days in advance. Keep it in the fridge at all times to ensure the butter stays chilled.
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- Stir egg yolk, vanilla and almond extracts together in a small bowl until blended. With the motor running, add to the processor and pulse until the mixture begins to clump and form a dough, about 1 minute (the mixture will look like crumbly sand). Set aside 1/3 cup of the mixture for the topping.
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