Skillet Raspberry Crumb Bars Skookie Recipe 415 Food

RASPBERRY CRUMBLE BARS

Steps:

• 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.

RASPBERRY CRUMB BARS

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.

DELICIOUS RASPBERRY OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
• Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
• Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

RASPBERRY BARS

Steps:

• Preheat oven to 325°.
• Mix all dry ingredients.
• Cut in butter until crumbly.
• Place half of crumb mixture in a 13x9 pan.
• Bake 10 minutes, let cool.
• Return oven to 325°.
• Mix jam and lemon juice well.
• Spread carefully over cooled crumbs.
• Sprinkle jam with remaining crumb mixture.
• Gently push crumbs into jam.
• Bake 15-20 minutes or until light golden brown.

RASPBERRY BARS WITH FRESH RASPBERRIES RECIPE - (4.6/5)

Steps:

• In a large bowl, combine the flour, oats, 1 cup sugar, baking powder, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13-inch x 9-inch baking dish. In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture. Bake at 375°F for 35 to 45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

RASPBERRY PATCH CRUMB BARS

Steps:

• 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 13x9-in. baking dish. , In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture. , Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.