2.5 Years Ago: Cheesecake Marbled Pumpkin Slab Pie and Brussels Sprouts, Apple, and Pomegranate Salad Or you can hand chop it. Can I make this recipe with Apples vs. Raspberries? Actually, I think they can last longer but they might start to seem a little soggy after two days in the fridge. I don’t have time to go through every single aisle looking for some ingredient I have never even heard of just to make a dish that is supposed to be “simple”. I love this as a 9×13-inch most of all, but it’s rather rich on ingredients and I didn’t want anyone to balk at my suggestion we should buy 8 cups of fresh raspberries. As lovely as this bar sounds, who can *afford* to use a whole pound of fresh raspberries on something like this . And this sweet snack will definitely do the same for you! Would you suggest any changes to the recipe to accommodate the blueberries? Hi Deb, this is my first time commenting on a recipe but my early rising two-year-old son and I bake things from your site most Saturday mornings. Next time, I will make sure to use the lemon, but the lime swap was pretty amazing. I found this recipe on Pinterest MONTHS ago, but I decided to give it a go, and we absolutely loved it. What about frozen raspberries? I’ll have to try these bars as I have some raspberries and was going to freeze them – but this would be much better as an almost-instant gratification. Combine brown sugar, flour, baking soda, salt, and rolled oats. My North Carolina soul couldn’t resist adding a handful of chopped pecans to the food processor when I made the crust. I have blackberries ripe in my hedge but they are the tiniest, seediest blackberries I’ve ever had. This one is a keeper. I prefer the look of flattened mini-cupcake liners for presentation, but not the way they collect greasy marks from baked goods. ), and I swear they taste like strawberry NutriGrain bars, only way better. of NC! So wonderful to discover another person with original thoughts on this issue. I subbed equal parts tjs gluten free flour and almond meal for the flour (by weight) and then instead of rolling (it was crumbly) it I patted it into a 10.5 inch tart pan. It takes 7-10 days for packages to reach him. Butter and flour a 9-inch round cake pan. Hi Deb – think that there is a typo in the scaled up version with 5 1/3 cups of crumbs being impossible based on the amount of ingredients – Kath. Made these last night for my swimmer teen. NY is only a plain trip away. Your email address will not be published. Thanks! I can’t WAIT to try these. Hi! I opted for strawberries, my personal preference, and used frozen due to the season. No issues using frozen berries either. These look like the perfect thing to use up some of the blackberries that have been almost literally throwing themselves at me on my walk to work. When I want to make them gluten-free, I sub gluten-free oat flour and oats, but I prefer them refrigerated this way since then can get a little too tender. Just LET IT COOL (i.e. The cookbook sounds amazing. And believe me, for me to even consider putting off the precious quiet of bedtime, it has to be for something good. We’ve gathered up 24 delicious, berry healthy recipes <–– see what I did there… That you must get your on your kitchen prep list ASAP. I forgot, all your pictures are a delight for my eyes , a big hug from Romania. I used a jar of raspberry jam instead of fresh raspberries (I see others have done this). I desperately need something for a Memorial Day potluck. Made in a 9” tart pan. With just the huzzleband and and I too eat them, some might go stale. I have a daily 90 mile commute so these will be great to eat on the early morning drive (6:30am). Thanks again Deb!! The recipe lends itself easily to adaptations like swapping some coconut oil for butter or adding a tbsp or two of ground flax to the crust/crumb mix. Wow, i just want to lick my screen. A co-worker of mine recommended this blog and I must say it is the best I have ever seen! They went great with tea!!! Deb. Deb, don’t know if you remember me from the Fitness event, like a million years ago! These look delicious. You’re the best! Crust is flaky and delicious and bars are just barely sweet. Any tips on making this gluten free for my mother in law? oh glory. I need to know too! It was actually too tart for me which is really strange because I’m usually one to cut the sugar in a recipe by a third or even a half. We are stationed in Germany and our military grocery store choices suck. The level they are at now, in terms of sweetness, is so perfect. Make the bars in a food processor: Pulse almonds in your food processor until coarsely chopped. I actually added some of the melted butter into the reserved crumb topping to make it really clumpy, cause that’s how I like it. I may have to try it with a sweet potato next. I have a million. These crumble bars look so delicious! I think I’ll use a crumb pie crust for the bottom layer as it’s potentially sturdier, and also why oh why is there leavening in the bottom layer? Love love love Ruth Reichl. Thank you for a great way to use those berries. This recipe sounds awesome. I just tried your chocolate banana tortilla… except I didn’t have any tortillas! You changed that to 1c butter and then scaled down to 3/4c. i bake most of the things in my house. Although I think that was just because they wanted me to run home and make more. Thanks Deb! Really hoping a few survive the day to give to the boyfriend! They tasted amazing again and help together when picked up. I think I need some coffee….and raspberry bars ! Plums… peaches… blueberries… oh, the possibilities! My rhubarb plant was exploding this week and so I made a rhubarb filling today instead of the usual berry one – AMAZING!! Your email address will not be published. I’m glad you’re enjoying the bars and I really want to try them with blueberries now, not sure why I haven’t before! Thanks for all the wonderful recipes. Also – thank you for including measurements in multiple units. )… and now these. These were heavenly! They will be next on the bar roster. Help. I don’t remember if I commented yet and I am too lazy to scroll through and check but I wanted to say that I made them during the school year for fellow teachers and we died and went to heaven! Fantastic flavor but the crumb topping kind of falls off. I’ll have to file this away for a better harvest year- it looks amazing! It can be anything from 36 smallish rectangles to half as many quite large ones. (Gilding the lily? I was going to throw on some vinegar but I couldn’t stop eating them long enough to reach into the cupboard…. Oh, I wish we had surplus raspberries! :). And horror of horrors, these were not all immediately consumed, so by today (day 2) they were pretty soggy from all the butter. I love raspberries and these sound delicious. But what finally made me post a comment is that I had a bunch of leftover fresh cranberry sauce (not canned) after Thanksgiving and needed something to do with it. Very few of the ingredients in the recipe were things that I did not already have laying around, but it does take a little over an hour for the whole process and it requires a food processor. Do you think I could use that as the fruit layer? I don’t know, maybe I just got some really good raspberries, but seriously, way good. Set this aside. I haven’t made the peach bars, but may I make a cheat but not feel bad about it suggestion? I can barely salvage enough for a recipe or two by the time I get them (ahem) home. I also followed the recipe exactly a couple of times before and they all turned out well too. But the final bars were still quite good. my kids will go crazy for these. These raspberry breakfast bars sound fabulous! Please, please, please? I am looking for the raspberry shortbread recipe where you make the dough, freeze it and grate it into the prepared pan with a layer of raspberry jam in between, Boom, here you go. It baaarely covered it but it worked! I made caponata this weekend too for Labor Day, came out great. Because when you quoted your friend whose kids will eat nothing but cheese, I truly thought, “Oh! Deb, could i use fresh peaches or homemade peach jam? I can’t believe how great these bars turned out. The streusel was a bit sandy instead of clumpy, so if I do it again, I will add a bit more butter. Family thought they were very tasty, but a tad sweet for breakfast. Thank you for answering my question about nuts before I even asked. would be perfect. A little late, but wanted to say that I tried the potato chips from your parenting.com article. I baked the crust for about 5 min longer than the recipe stated and then the overall bars about 10 min longer. Don’t hate me but I’m planning to try this as a whole grain recipe, as I usually convert most recipes. This might be unnecessarily fussy, but I’m wondering about making individual versions of these in a muffin tin. Is there some uncooked component that requires refrigeration? Stunning photographs, sweet dog, scrumptious bars. I sprinkled some golden caster sugar on the crumble in the end which helped a bit. I was thinking blackberry as alternativ as well, This reminds me of Stella Parks’ recipe for Icelandic “happy marriage” cake (which she translates as Jammy Fruit Bars) on Serious Eats, which I made recently: https://www.seriouseats.com/recipes/2019/05/jammy-fruit-bars.html. And I found the fruit layer delicious, not too sweet which is the way I enjoy fruit desserts. Very good and they came out looking just like the picture. I want to know who EVER has u-pick raspberries to give away. You sold me immediately with the pictures… the raving about the NC mountains was just a bonus. :). I find blueberry when baked quite tart–of course, not nearly as tart as rhubarb, but the amount of sugar was pretty low to begin with so I didn’t fret. Just put them in the oven for their last stay of 35 minutes. I didn’t have any raspberries, but I did have some figs that were sitting in the fridge looking lonely and suspiciously like they’d go moldy while I was at work tomorrow. bookmarked this page, these look tremendous! I think I would use a little less next time. Dee-lish! Delicious! If this is as good as it looks..I am in for two pounds. Raspberry Crumb Bars | Smitten Kitchen. Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges. Your parenting.com slide show is terrific, love the easy, quick ideas. I think it could work here. I substituted clementine zest and juice for the lemon. I am glad I didn’t totally ruin your batch with my mistype. In any event, still very yummy. I do not have a food processor (yet!) hi there, can you tell me how many bars this recipe makes? I will definitely be making these bars again! No! The bottoms stayed nice and crunchy even after the extended fridge stay. Fabulous. Amazing the first day! Frozen raspberries worked great. Actually, it stole the show. Again, many thanks for this new look at an old recipe. And honestly, I think the raspberry bars are probably nearly as buttery and indulgent as the blueberry bars. They came out beautifully and SO delicious! Am officially in love with these bars! Those breakfast bars look amazing. Thanks! [New!] What am I missing? I thought about going this way too — it was my plan! on the web, someone with some originality! Come back? Our friends live in Highlands. Yummy! You can. Great photos! These are delicious! I’m sure you probably hate this type of post – “oh, I made this same recipe, except I used x instead of y, p instead of q, r instead of s, and a instead of b!” I’m always like “ok, you made something vaguely similar, but not really the same thing at all!” Well now I’m guilty of it myself. I followed your example and made a tin of these bars to bring as a hostess gift for a friend that hosted my family (myself, my husband and my four kids) while we went to Disneyland. they were a hit!!! Those look absolutely fabulous! Whoops — now fixed. I have replaced the white flour with whole wheat pastry flour and I love them! Note: New, more detailed process photos were added to this recipe in 2018. How To Make Raspberry Jam Bars To begin: In the bowl of a food processor fitted with the steel blade, place the pecans, flour, coconut, oats, salt, and baking powder. Any fruit you like to bake with should work, just might need some adjustments in sweetness or baking time. Raspberries are never on sale here! :). Worked great with the pastry blender and if anyone lives in Europe like me and does not have access to all the ingredients, I did the following and it still turned out delicious: made my own brown sugar adding molasses to white sugar and used mixed frozen berries. Bars are done when they’re an even golden brown and (this is the most important part) you can see the berry juices bubbling through the crumbs. The simple things are often the best – trite but true. Another request for scaled up recipe please. So great. Add the butter and pulse until loose crumbs form. Fill base with berries and sprinkle evenly with crumble topping. or I don’t think it will set. I was just about to pull mine out of the fridge to start rolling it out. A great recipe; easy and so good. i used a smaller dish, so mine will be way thicker, but I have to ask if 250 degrees is right for the second phase of baking. Should I have baked them longer? Fruit crumbles are my year-round trademark dish, and this is a fun one to add to my list. You can add some flax seed too to take that a little further. awesome! These perfect shortbread cookies have a sweet layer of preserves through the middle and create a delicious textured bar. Also, I was very disappointed in the flavor – the cinnamon doesn’t go at all with the raspberries to the point of almost being inedible. I love how crisp and buttery tasting the cookie part is. LOVE the yogurt boats. These are so lovely. In a word: delish. This morning they were still crisp, not soggy at all. Don’t judge-it’s the first day back to school :-), I was concerned that their shelf is just two days. With the mixer on low, add the vanilla.

Sift the… I’m also a big fan of your strawberry rhubarb crisp bars, which are quite similar. I only wish all-natural peanut butter didn’t cost the price of a small house here in Berlin! Hi All, Other than that, perfect. But I’m glad you enjoyed NC. Looks awesome cut up for presents! I might not share with our guest….hmmm, will have to think about that one. I have frozen raspberries…should I thaw them for this recipe? So I went to parenting.com out of curiosity, and I had to let you know a lot of this is perfect dorm food… THANK YOU SO MUCH for some new flavors in dorm/kid-friendly cooking! :). I never scale up for that small a volume. The bars can be stored in the refrigerator in an airtight container for up to two days. Should they come out firm like a granola bar? So I stuck to cups for now, but would love to know grams for next time…. Quite the smart little trick! I’d dice them small so the baking time has a better chance of matching. These are definitely going on my list of “Things to Pack in the Freezer Before Baby Arrives”. Do you think blueberries would work instead? Also, loved your Parenting.com piece. “Breakfast” of champions! These look SO good! These bars had been in my “to-make” folder for quite a while. These will definitely be made sometime soon, as well as that cauliflower salad you posted the other day. I’m sorry — there’s an error in the print template we are hoping to have fixed today. I adored the magazine; in my early years here, it really helped me crystalize a vision of what I love in cooking and do not. Thank you for the recipe! Sprinkle the reserved crust mixture evenly on top of the filling. A quarter to third of a pound would probably be better–not sure how many cups that is. Is it something I’m doing? I grew up in Raleigh and we used to go the the mountains twice a month in season. It’s possible I’ve never clicked on a link faster. Yeah, I’m a goober. Yes, it’s almonds. It’s exciting :). From the chicken and dumplings for a casual winter dinner gathering, mini empenadas for the 4th of July (tasted amazing but I think I overstuffed them since some didn’t seal), to the blueberry crumb bars last month for a picnic that went over so well, people actually left other store bought desserts (like one of those giant chocolate chip cookie pie things) completely untouched, AND washed the carrier I brought them in for me. Assemble your bars: Heat oven to 375 degrees F. Coat an 8×8-inch cake pan with nonstick spray. Can’t wait to try these! could you substitute honey for the brown sugar? ), Made these today, threw some walnut pieces into the food processer and whirled them a bit before adding the butter. Can you help me? Made these with peaches instead of raspberries, and swapped half of the flour for buckwheat flour. You are not broken, please don’t make the Brown Butter Peach Bars. And thanks for some of the very bestest recipes EVER!! I was wondering if there was a way to make these with soaked oats? so that the raspberry flavour shines through a bit more. I tasted them already and they do taste good, I am interested to see how they are once fully cooled and set. i confess that i have a maximum one-stick-of-butter-per-recipe rule, so i made 2/3 quantity in a smaller baking dish. But — It’s brown butter and to be honest is there anything that smells better or tastes better? I took my toddler sons raspberry picking yesterday just for a fun Sunday activity and it was so much fun that we got a bit carried away… well I searched the internet until I found a recipe that used fresh raspberries and not jam. Required fields are marked *. ;). When I make these again, I will double the raspberries to 2lbs and decrease the lemon juice by half. I make these tonight again~~ For me, this breakfast bar is better than cereals. I’ll have mine with a cup of coffee please! I love your website =). My 4 month old nursing baby is can’t handle it when I have dairy so I am on the lookout for recipes, desserts especially, that I can make dairy free. Even my picky girl who “doesn’t like raspberries” is loving them! I made this over the weekend with frozen blueberries + lime instead of lemon, they came out fantastic! YES! Thanks for such a great site. I thought I did something wrong when the finished product seemed runny. Two years ago: Silky Cauliflower Soup, Anchovy-less Caesar Dressing and That Crazy Tuna Salad. A big plus, they don’t shed. Two years ago: Strawberry Graham Icebox Cake and Broccoli Rubble Farro Salad Yum, I’d make them again! We got home late last night and I couldn’t wait to make more. OK, what do you use to roughly chop whole almonds? I would like to make these for breakfast on Thanksgiving since who really wants to make a proper breakfast on that day? I believe that requires me to make the peach bars since I’m already half way there. Thanks so much! These Raspberry Lemonade Bars are vibrant, tart, and sweet. Recently, I added a cookbook of just this sort to my ever-evolving collection and I haven’t been disappointed yet. Ha. ), Oh oookay. Yes, we are still enjoying SC peaches as we speak (er, write). Your snack article for Parenting is great. I’m always interested in something easy and portable for breakfast, but I dislike the excessive sweetness of most commercial fruity breakfast bars and pastries. (Or, if using a tart pan with removable sides, remove them now.). I used to make the most complicated, intricate recipes I could find, just to prove to myself (okay, and to others too, I’ll admit it) that I could. Hi Kate — That’s fascinating! Thank you! Then on the 2md bake, same thing, much more time than the recipe stated. Les. 8×8 is one serving for my family and I’m guessing we’ll want leftovers of this. must go out and buy some berries! a little mushy, but good. I would like to ask, whether 1 cup = 2,5 dl, or just 2, because it is a bit unsure for me. I just made these with blueberries, as that’s what I have a ton of. do you think I could swap out the AP for a combo of almond meal and teff flour to make them GF? I don’t have a food processor so I just rubbed in the butter like you would with pastry. This recipe is easily doubled and would then be made in a 15 jelly roll pan. Not only it’s delicious, but it doesn’t crumble when you cut into it. The first time I didn’t have a rolling pin, and had to eyeball the measures with a large liquid measuring cup. Theses bars are the perfect balance of sweet with the fruit filling….is there anything you make that doesn’t taste wonderful? I have that 8×11 pan and its my favorite bar pan so I went with the originals’ ingredient amounts but your recipe. It’s a cold day here in Northern Wisconsin so I decided to do some baking after I dropped my son off at school. I have satisfied eaters every time. Anyway, I want to try these with strawberries–which just goes to show I want what I want and to heck with seasonal. Sometimes I use up the recipe ingredients before I get a chance to recreate the smitten magic. I cut them into small squares, wrapped most for the freezer, and have 6 for everyone to share in the morning, or pack in the lunch box. So I made these today, just pulled them out of the oven, and if they taste as good as they smell, this recipe will be a keeper! We loved both! We are not a gluten free house, but I’ve been trying recipes for an event coming up. I cooked it until everything had softened, and then used a stick blender to blend everything together. We served with ginger ice cream. You make some awesome food. I just made these with coconut oil instead of butter and they turned out great. I have no clue how much is actually in here but im glad I threw in more because 2 cups raspberries would have been too little. they will be perfect for their school snacks. Those look unbelievably good! Sorry for the delay — I’ve now added the 9×13-inch instructions (at the end) and weights (in both places). These bars turned out so beautifully!! a scaled-up recipe for 9×13-inch slab tart bars. 2. thanks for the recipe! April 16, 2015 Maddie Elkus. I made it in a 9’9 casserole dish and didn’t use the parchment… that might have been for the best as they ended up quite liquidy. Bake until golden brown, 12 to 15 minutes. Oh yum yum yum!!! I put them in the fridge overnight to firm up. Bars keep at room temperature or the fridge, lightly wrapped, for 5 days. I was wondering if you could tell me how many pints of raspberries are equal to a pound? Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Thank you thank you thank you. I completely missed the step of pre-baking the crust. Ditto Susan – we’re only a few miles from the beach and my couch is really red, do you want to come sleep on it and bring me raspberry bars? Make a quick dough, press half into the pan, top with fresh fruit, top with reminder of dough in crumbles. . I have been trying to create these photo collages that you always have (I am not great with computers) and cannot for the life of me figure it out. Thanks so much! You were absolutely correct: 1 cup would not have been sufficient. Where are the U-pick places! But, I didn’t have quite enough to make a whole filling. You are such an inspiration with all your great recipes. Thanks! Love you blog so very much. I can’t wait to make these and bring them into work in the morning for everyone to try! Sorry about that–it should be 350. These are great! I loved how easy the crust was to make, and how it doubled as the crumb as well. Oh – and can’t wait to see you in Austin! These would be awesome to have on hand for weekday toddler breakfasts but they seem high in sugar. This recipe was easy and is a new go-to choice for breakfast (or snack) bars. Crumb: 1 stick of butter, cubed and chilled. Going to make the blueberry version today! https://smittenkitchen.com/2019/05/raspberry-crumble-tart-bars/#comment-1414810 I’m now on the hunt for much healthier alternatives, but will hang onto this recipe for an easy dessert. I just made this after bookmarking this a long time ago.

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