Raspberry Patch Crumb Bars

By Addie

To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge.

Ingredients

• 3 cups all-purpose flour
• 1-1/2 cups sugar, divided
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup shortening
• 2 eggs, lightly beaten
• 1 teaspoon almond extract
• 1 tablespoon cornstarch
• 4 cups fresh or frozen raspberries

Preparation

Step 1

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 13-in. x 9-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. Yield: 3 dozen.

Editor’s Note: If using frozen raspberries, do not thaw before tossing with cornstarch mixture.
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REVIEWS:

I'm wondering why these are not served in places like Starbucks or something like that? They are much better than any desert item you can purchase there. This is a keeper recipe for sure. For those coffee drinkers out there, they are a perfect compliment.

I don't know if this is a cookie bar or a coffeecake but I've served it as both. Really easy to make as so tasty.

Always looking for ways to use our fresh raspberries and this was awesome.. great bars.

I use blueberries instead of raspberries and I have none left when I take this to picnics and family reunions.

I baked a pan of these bars last summer using butter, not margarine or shortening, and they turned out fine, texture-wise. I thought the filling was a little on the tart side, though. When I make them again I'll probably add a couple of tablespoons of brown sugar to the filling mixture.

I don't like using margarine, either. Am anxious to learn the response to rosezink'g question.

I substitute blueberries, but also change almond extract to vanilla - they are great!

Can I use butter instead of shortening fo this recipe or maybe 1/2 cup of each?