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raspberry crumb bars

Description

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.

Crumble Top
  • 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
Filling
  • 1/3 Cup sugar
  • 1 1/2 Tablespoons cornstarch
  • 1/4 Tsp. kosher salt
  • 2 Packages (6 ounces each) Driscoll’s Raspberries
  • 1 Tsp. lemon zest
  • 1 Tsp. fresh lemon juice
  • 1 Tsp. vanilla extract
Crumble Top
  1. POUR 1 cup water into a small saucepan and BRING to a boil.
  2. ADD 1 tablespoon baking soda slowly and 1/4 cup hazelnuts.
  3. BOIL 2-3 minutes.
  4. FILL a small bowl with ice water and SET ASIDE.
  5. REMOVE hazelnuts from saucepan USING a slotted spoon and CHILL in ice water until safe to handle.
  6. RUB OFF hazelnut skins with fingertips.
  7. PLACE hazelnuts onto a paper towel to dry.
  8. ROUGHLY chop hazelnuts and SET ASIDE.
  9. PREHEAT oven to 350˚F.
  10. LINE an 8-inch square baking dish with parchment paper and LEAVE a 2-inch overhang on two sides.
  11. BUTTER parchment paper.
  12. PLACE 1 egg yolk into a small bowl and ADD 1 teaspoon water.
  13. STIR to combine and SET ASIDE.
  14. PLACE 2 cups flour into the bowl of a food processor.
  15. ADD 1/2 cup sugar, 1/2 teaspoon salt, and 11 tablespoons butter.
  16. PULSE until mixture looks like breadcrumbs.
  17. ADD egg yolk mixture.
  18. PULSE until dough starts to clump together and looks pebbly.
  19. SQUEEZE a bit of dough in your hand and ADD 1 teaspoon water if dough does not hold together.
  20. MEASURE OUT 2 ¼ cups dough and CHILL remaining dough in refrigerator.
  21. PAT measured dough firmly into bottom of prepared baking dish and PRESS just up sides.
  22. BAKE 25 minutes or until lightly golden.
  23. COOL slightly on wire rack. 
  24. INCREASE oven temperature to 375˚F.
Filling
  1. PLACE 1/3 cup sugar into a small bowl.
  2. ADD 1 ½ tablespoons cornstarch and 1/4 teaspoon salt.
  3. STIR to combine and SET ASIDE sugar mixture.
  4. PLACE raspberries into a medium bowl.
  5. SPRINKLE with sugar mixture and toss gently to COAT.
  6. ADD 1 teaspoon lemon zest, 2 teaspoons lemon juice, and 1 teaspoon vanilla extract.
  7. TOSS gently to combine.
  8. POUR over slightly-cooled crust.
  9. REMOVE chilled dough from refrigerator.
  10. PINCH some dough together with fingertips to create larger pieces.
  11. ADD hazelnuts and TOSS to combine.
  12. SPRINKLE evenly over filling.
  13. BAKE 40-45 minutes or until crumble is golden.
  14. ALLOW to cool 1 – 2 hours.
  15. SLICE into 9 – 12 bars.
  16. SERVE immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g