Raspberry Crumble Bars
Like a crisp, but with a cakier topping, a crumble lets your teeth sink right in and reveal all the incredible flavours. Using sweet and tart raspberries lets you capture the taste of summer at any time of year. They’re perfect for a decadent snack, or as part of a classic High Tea.
Redpath® Golden Yellow Sugar
Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.
Redpath® Granulated Sugar Carton
If pantry space is at a premium, we have the solution. Pour easily from the spout straight into your coffee, tea, or measuring cup without making a mess.
For the base and topping:
- ½ cup (109 g) Redpath® Golden Yellow Sugar, packed ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
- 1 tbsp (6 g) lemon zest, finely grated 1 tbsp (6 g) lemon zest, finely grated
- 1½ cups (188 g) all-purpose flour 1½ cups (188 g) all-purpose flour
- ½ tsp (2 g) baking powder ½ tsp (2 g) baking powder
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- ½ cup (113 g) butter, cubed ½ cup (113 g) butter, cubed
- 1 egg, lightly beaten 1 egg, lightly beaten
For the filling:
- 2½ cups (313 g) raspberries, washed and patted dry 2½ cups (313 g) raspberries, washed and patted dry
- 1 tbsp (15 ml) lemon juice, preferably freshly squeezed 1 tbsp (15 ml) lemon juice, preferably freshly squeezed
- 2 tsp (10 ml) pure vanilla extract 2 tsp (10 ml) pure vanilla extract
- ¼ cup + 1 tbsp (63 g) Redpath® Granulated Sugar ¼ cup + 1 tbsp (63 g) Redpath® Granulated Sugar
- 1 tbsp (8 g) cornstarch 1 tbsp (8 g) cornstarch
- ¼ tsp (2 g) salt ¼ tsp (2 g) salt
Instructions
Preheat oven to 375°F (191°C). Lightly grease and line an 8-inch baking pan with parchment paper, leaving a 2-inch overhang on two facing sides of the pan for easy unmoulding.
For the base and topping:
In a large bowl, massage the Redpath® Golden Yellow Sugar with the lemon zest until fragrant. Add in the all-purpose flour, baking powder, and salt. Whisk to thoroughly combine.
Add in the cubed butter and lightly beaten egg. With a handheld mixer, mix on low speed until it forms a moist but crumbly dough. The dough should look like wet, clumpy sand.
Place ⅔ (approximately 305 grams) of the dough into the bottom of the prepared pan. Press firmly to create the base of the bar.
For the filling:
In a bowl, gently toss the raspberries with the lemon juice and vanilla extract.
In a separate small bowl, whisk together the Redpath® Granulated Sugar, cornstarch, and salt until evenly combined. Sprinkle over the raspberries and toss to coat.
Pour and spread the raspberries over the base. Sprinkle the remaining dough over the raspberries to create the crumble top; do not press down.
Place into the preheated oven and bake for 35 to 45 minutes or until the top is pale golden brown in colour, and the fruit is bubbling. Remove and place on a wire rack to cool completely.
Using the parchment paper overhang, lift the bars from the pan to a cutting board. With a sharp serrated knife or chef’s knife, cut into 15 bars.
Completely cooled bars can be kept in an airtight container, in the fridge, for up to a week.
Chef's Tip
*You can swap out a cup of the raspberries for 1 cup of roughly chopped rhubarb (122 grams) or another berry for a different flavour profile.
*Frozen raspberries can be used in place of the fresh, if making this bar out of season. Thaw and drain raspberries before using.
*Ensure ingredients are at room temperature before proceeding with the recipe.
*The base and topping can be made in a food processor using the metal blade, stand mixer using the paddle attachment, and/or mixed with a creaming motion using a rubber spatula or wooden spoon.