Raspberry Crumble Bars

Step 1

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.

Step 1

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.

Step 2

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.

Step 3

Place ⅔ (approximately 305 grams) of the dough into the bottom of the prepared pan. Press firmly to create the base of the bar. 

Step 1

In a bowl, gently toss the raspberries with the lemon juice and vanilla extract.

Step 2

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.

Step 3

Pour and spread the raspberries over the base. Sprinkle the remaining dough over the raspberries to create the crumble top; do not press down.

Step 4

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.

Step 5

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.

Image