Friday, July 23, 2010

Raspberry Crisp Bars

My husband really went overboard on buying fresh fruit this past week, so that's why I've had so many fruity recipes lately.  The raspberry flat he bought was great, but they were so ripe that they started to get mushy too quickly.  Wasting raspberries was out of the question, so it was time to find another way to use them up.  This recipe from did the trick.  Again, I made a few alterations and I loved the results.  Next time I make it, I may get a little crazy and try to make it with Coconut Oil instead of butter.  I don't know how that would affect it, but I think it's worth a try to make it more healthy.

Raspberry Crisp Bars

1 cup white sugar
1 teaspoon baking powder
3 cups white whole wheat flour
1 cup room temp butter
1 egg
1 pinch salt
1 pinch ground cinnamon
4 cups raspberries (or any kind of fresh berry)
1/2-3/4 cup white sugar
3 teaspoons cornstarch

1. Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9 inch pan.
2. Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, butter, and egg. I use my hands to break up the butter and work it until it's a crumbly dough.  Pat half of the dough into the prepared pan.
3. Combine the remaining 1/2 to 3/4 cup sugar (this varies based on the sweetness of the fruit you are using), the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
4. Bake at 375 degrees F (190 degrees C) for 45 minutes or until the top is slightly brown.


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