Also known as bar cookies, or shortbread jam squares, these Raspberry Crumb Bars are decadent enough to serve at a high tea party, but simple enough for a school lunch box. No matter what they're called, or how they're sliced, this delicious hand-held dessert belongs in every recipe box.
Ingredients: Raspberry Crumb Bars Recipe
- 1 1/4 cups unbleached all-purpose flour
- 1/4 cup whole-wheat pastry flour
- 1/2 cup confectioners' sugar
- 1/2 teaspoon baking powder
- 1/2 cup cold butter, cubed
- 1 large egg
- 1/2 cup sweetened flaked coconut
- 1/2 cup granulated sugar
- 1/4 cup walnuts, chopped
- 3/4 cup seedless raspberry jam
Directions: How to Make Raspberry Crumb Bars
- Preheat the oven to 350° F. Lightly butter or spray an 8X8-inch baking pan with vegetable oil spray, or line the baking pan with lightly sprayed aluminum foil for easy removal and clean up.
- In a food processor fitted with a cutting blade, add unbleached all-purpose flour, whole-wheat pastry flour, confectioners' sugar, and baking powder, and pulse 5 to 10 times, or until well blended.
- With food processor on low, add butter cubes a little at a time until mixed. Add egg, and blend for about 1 minute or until mixture forms a ball and comes away from the sides of the processor. The dough will be slightly crumbly, but firm, and should hold together.
- Remove mixture from the processor, and return 1/3 of the dough back to the food processor. Press remaining 2/3 of the dough into the prepared pan and bake at 350° for 10 minutes. Remove crust from oven, and let cool on a wire rack for 15 minutes.
- Meanwhile, while crust is cooling, add flaked coconut, granulated sugar, and walnuts to the food processor, and pulse 10 to 15 times or until mixture resembles streusel.
- Spread raspberry jam over baked and cooled crust, and sprinkle streusel mixture evenly over top, pressing in lightly.
- Bake for another 15 to 25 minutes more or until streusel topping is lightly browned. Remove from oven, and cool completely on a wire rack before cutting.
- Serve these delicious Raspberry Crumb Bars to guests on a pretty doily-lined plate.
- Yields 9-12 servings.
Crumb Bar Variations:
Not crazy about raspberry? Try experimenting with different flavors of jam in these crumb bars. Although homemade jam is always preferred, feel free to substitute any flavor of store bought jam—strawberry, blueberry, peach, apricot, blackberry, or even orange marmalade are all tasty.
Toasted pecans can be substituted for walnuts. For the best flavor, toast the pecans first. Place whole or halved pecans on an ungreased baking sheet and toast in a 350 degree oven for 10-12 minutes, stirring a few times until light brown and fragrant. Let cool completely before chopping and adding to recipe.
Donna Diegel - Donna Diegel is an experienced baker and published author with more than 25 years of experience in the food industry.
