Skillet Raspberry Crumb Bars ("Skookie")
This dessert Skillet Cookie (Skookie) is very easy to make, as well as versatile. It's a perfect dessert crisp/cookie that is perfect for summer berries. By baking this is my cast iron skillet, I got a beautifully caramelized crust, that tasted buttery with a perfect balance of vanilla and almond flavor. The almond glaze was a perfect finishing touch to balance out the tartness of the raspberries. To see how I made this, please click on the recipe source to my food blog, "A Feast for the Eyes". (Recipe adapted from the blog "I am Baker".)
- 4 cup fresh raspberries, (you can use frozen raspberries, unthawed)
- 1 tablespoon corn starch (Note, I prefer Clearjel, that I buy at King Artur Flour, online)
- CRUST AND TOPPING:
- 3 cups all purpose flour
- 1 1/2 cups sugar, divided
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup cold butter, cut into small pieces (tip: grate the cold butter, which is easier to work with)
- 1 egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1/2 cup confectioners sugar
- 1 tablespoon (14-g) milk (or more as needed)
- 1 to 3 drops fresh lemon juice
Preparation time 20mins
Cooking time 45mins
Adapted from afeastfortheeyes.net
In a large bowl place fresh or frozen raspberries, corn starch, and 1/2 cup of sugar. Stir together and set aside.
(NOTE: If you don't have Clearjel--from kingarthurflour.com-- the filling will not set quite as well, until it has been completely cooled.
Heat to 375°F.
In another large bowl add flour, 1 cup of sugar, cinnamon, baking powder, and salt. Whisk until evenly dispersed.
With your clean hands, add in the butter pieces and mix into the flour mixture until pieces are pea sized or smaller. (If you grate the cold, or frozen, butter, you will find this is a really cool trick that makes this much easier to do).
Add in the egg, vanilla, and almond extract and mix until combined. (can use a spoon)
Butter or spray skillet with non-stick spray. (I used my cast-iron skillet, but any oven-proof skillet or an 8x8 baking pan works, too.
Press half of the flour mixture into the bottom of the skillet.
Spread the berry mixture on top.
Crumble the remaining dough mixture evenly over the berry layer.
Bake for 25 to 35 minutes or until slightly golden around the edges.
Allow to cool for at least 30 minutes before glazing.
For the glaze:
Place confectioners sugar, milk and lemon juice in a bowl and whisk until smooth. If you want the glaze to be runnier, add in more milk. If you want the glaze to be thicker, add in a bit more confectioners sugar.
Can be served hot or cold.
Note: I served this at room temperature, which allowed the fruit filling to set more. Served with a scoop of vanilla ice cream, or fresh whipped cream takes this dessert to a whole new level!
Refrigerate any remaining dessert.
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