I love a good dessert bar and I haven’t made any lately because I’ve been insanely busy…I’ve barely had time to eat let alone bake, but this weekend was absolutely gorgeous in the Pacific Northwest and these sounded delicious! Take a peek and let me know what you think!
Ingredients
2 1/2 cups flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup packed light-brown sugar
1/4 cup sugar
1/2 cup unsalted butter at room temp
1 cup of Raspberries
1/4 cup sugar
2 tsp cornstarch
Directions
Preheat oven to 375 degrees and spray an 8 by 8-inch baking dish with cooking spray.
Using a large mixing bowl, add the flour, baking soda, salt and brown sugar whisk to combine.
Use you fingertips as needed to break up the brown sugar.
Add butter, and using your fingers / hands , mix the butter into mixture- it will resemble small crumbs.
Prepare the raspberries by adding them in a bowl with the sugar and cornstarch and mix using a electric mixer on low until combined.
Use 3/4 of the crumb mixture and place in the baking pan. Press the mixture evenly throughout the pan to create a crust.
Spread raspberry mixture over the crust, leaving about a 1/4-inch of all edges.
Sprinkle the remaining crumb mixture all over the raspberries and lightly pressing down.
Bake in preheated oven for 3o – 32 minutes, until a light golden brown on top.
Remove from oven and cool completely before cutting into squares.
- 2 1/2 cups flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup packed light-brown sugar
- 1/4 cup sugar
- 1/2 cup unsalted butter at room temp
- 1 cup of Raspberries
- 1/4 cup sugar
- 2 tsp cornstarch
- Preheat oven to 375 degrees.
- Spray an 8 by 8-inch baking dish with baking spray
- Using a large mixing bowl, add the flour, baking soda, salt and brown sugar whisk to combine
- Use you fingertips as needed to break up the brown sugar.
- Add butter, and using your fingers / hands , mix the butter into mixture- it will resemble small crumbs
- Prepare the raspberries by adding them in a bowl with the sugar and cornstarch and mix using a electric mixer on low until combined
- Use 3/4 of the crumb mixture and place in the baking pan.
- Press the mixture evenly throughout the pan to create a crust
- Spread raspberry mixture over the crust, leaving about a 1/4-inch of all edges.
- Sprinkle the remaining crumb mixture all over the raspberries and lightly pressing down
- Bake in preheated oven for 3o – 32 minutes, until a light golden brown on top
- Remove from oven and cool completely before cutting into squares.
I can’t have any of these because of having to cut out gluten, but husband will love them. He doesn’t like to admit it, but he loves almost anything with raspberry in it. I think I’m going to show him this recipe and see if he wants to make himself a batch this weekend.
Oh man raspberry is one of those desserts that you don’t find many of! This looks so good and would be the perfect dessert to make for a dinner. I love how easy this would be to make and I know my husband would love it as well!
Oooh, I love raspberry anything. Pass the platter, I’ll take two! Seriously, with a glass of milk, this could be heaven.
Coming from someone that’s not a fan of raspberries I have to say you sure do make them look and sound amazing. This is something my husband would love so maybe I should just give it a try!
I love how easy this is to make! I can’t wait to give them a try!
Thanks for making me so HUNGRY!!! I would love to have these right about now. They do look so easy to make! I love recipes like this. Thanks for sharing.