Small Batch Raspberry Crumb Bars

By srumbel

Everyone’s favorite jam bars baked in a loaf pan! These Small Batch Raspberry Crumb Bars are made with a buttery dough and raspberry jam in the center. Makes roughly 8 squares.
from chocolatemoosey.com

Ingredients

• 1/2 cup granulated sugar
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (4 ounces) cold butter, cut into 8 tablespoons
• 1 egg
• 1/2 cup La Vieja Fabrica Raspberry Fruit Preserves

Preparation

Step 1

Preheat the oven to 375F. Lightly grease a 9x5 loaf pan and line with parchment paper.

In a large bowl, whisk together the sugar, flour, baking powder, and salt. With a pastry cutter or two knives, cut in the butter until the pieces look like small pebbles.

Cut in the egg with the pastry cutter. Dough will be dry and crumbly but should form a dough when pressed together. If it's too dry, add a drop or two of water. Dough should not be wet and sticky.

Reserve 1/2 cup for the topping. Pat the rest into the bottom of the pan. Top with raspberry preserves.

From the 1/2 cup reserved dough, press some of the dough together to form pieces then cover the preserves as much as you can.

Bake 40-45 minutes or until the top is golden brown and the edges pull away from the pan sides.

Cool completely before serving. Store leftovers in an airtight container for up to one week.

Yields 8 squares