Raspberry Crumb Bars Recipe

Name: Raspberry Crumb Bars Recipe
Ingredients: 14 ounces (about 3 cups) raspberries; 1/2 cup sugar; 1 tablespoon minute tapioca; 1 tablespoon fresh squeezed lemon juice; 3 cups all purpose flour; 1 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon salt; 16 tablespoons (2 sticks) cold unsalted butter, diced; 1 egg; 2 tablespoons heavy cream

11 ingredients

4 steps

Ingredients

14 ounces (about 3 cups) raspberries
1/2 cup sugar
1 tablespoon minute tapioca
1 tablespoon fresh squeezed lemon juice
3 cups all purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
16 tablespoons (2 sticks) cold unsalted butter, diced
1 egg
2 tablespoons heavy cream

Directions

1

Adjust oven rack to middle position and preheat oven to 375°F. Grease baking pan with butter.
2

: In a medium bowl, combine raspberries, sugar, tapioca, and lemon juice; set aside.
3

: In the bowl of a food processor, combine flour, sugar, baking powder, and salt; pulse 5 times to combine. Add butter and pulse until it is the size of peas, 5-10 pulses. Add egg and heavy cream and pulse until dough just comes together (it will be crumbly but should cohere when pressed down lightly by your fingertips.)
4

Press enough of dough in pan to form a 1/4 inch layer, which should use just over 1/2 the dough. Cover with raspberries. Dot raspberries with chunks of remaining dough. Bake until top is golden and berries are bubbling, about 50 minutes. Let cool 20 minutes before cutting.