Raspberry Crumb Bars
Fresh raspberries are sweetened and sandwiched between a buttery crust and a hazelnut crumble top for a quick breakfast or an easy evening bake! Leave out the hazelnuts for a nut-free treat.
Prep Time:
25 minutes
Cook Time:
1 hour 13 minutes
Serves:
9-12
Perfect for:
Kid Favorites
Raspberry Desserts
Park Picnics
Ingredients
- 1 Cup plus 1 teaspoon water, divided
- 1 Tbsp. baking soda
- 1/4 Cup hazelnuts
- Ice water
- 1 large egg yolk
- 2 Cups all-purpose flour
- 1/2 Cup sugar
- 1/2 Tsp. kosher salt
- 11 Tablespoons unsalted butter, cold and cubed
- 1/3 Cup sugar
- 1 1/2 Tablespoons cornstarch
- 1/4 Tsp. kosher salt
- 1 Tsp. fresh lemon juice
- 1 Tsp. vanilla extract
- 2 Packages (6 ounces each) Driscoll’s Raspberries
- 1 Tsp. lemon zest
Directions
- POUR 1 cup water into a small saucepan and BRING to a boil.
- ADD 1 tablespoon baking soda slowly and 1/4 cup hazelnuts.
- BOIL 2-3 minutes.
- FILL a small bowl with ice water and SET ASIDE.
- REMOVE hazelnuts from saucepan USING a slotted spoon and CHILL in ice water until safe to handle.
- RUB OFF hazelnut skins with fingertips.
- PLACE hazelnuts onto a paper towel to dry.
- ROUGHLY chop hazelnuts and SET ASIDE.
- PREHEAT oven to 350˚F.
- LINE an 8-inch square baking dish with parchment paper and LEAVE a 2-inch overhang on two sides.
- BUTTER parchment paper.
- PLACE 1 egg yolk into a small bowl and ADD 1 teaspoon water.
- STIR to combine and SET ASIDE.
- PLACE 2 cups flour into the bowl of a food processor.
- ADD 1/2 cup sugar, 1/2 teaspoon salt, and 11 tablespoons butter.
- PULSE until mixture looks like breadcrumbs.
- ADD egg yolk mixture.
- PULSE until dough starts to clump together and looks pebbly.
- SQUEEZE a bit of dough in your hand and ADD 1 teaspoon water if dough does not hold together.
- MEASURE OUT 2 ¼ cups dough and CHILL remaining dough in refrigerator.
- PAT measured dough firmly into bottom of prepared baking dish and PRESS just up sides.
- BAKE 25 minutes or until lightly golden.
- COOL slightly on wire rack.
- INCREASE oven temperature to 375˚F.
- PLACE 1/3 cup sugar into a small bowl.
- ADD 1 ½ tablespoons cornstarch and 1/4 teaspoon salt.
- STIR to combine and SET ASIDE sugar mixture.
- PLACE raspberries into a medium bowl.
- SPRINKLE with sugar mixture and toss gently to COAT.
- ADD 1 teaspoon lemon zest, 2 teaspoons lemon juice, and 1 teaspoon vanilla extract.
- TOSS gently to combine.
- POUR over slightly-cooled crust.
- REMOVE chilled dough from refrigerator.
- PINCH some dough together with fingertips to create larger pieces.
- ADD hazelnuts and TOSS to combine.
- SPRINKLE evenly over filling.
- BAKE 40-45 minutes or until crumble is golden.
- ALLOW to cool 1 – 2 hours.
- SLICE into 9 – 12 bars.
- SERVE immediately.
