For Easter I made these wonderful raspberry crumble bars from Ina Garten’s Foolproof cookbook. They were such a hit and I didn’t get a good photo before they were all gone, so what’s a girl to do…I made more.
They are so good and truly so easy. They can be made ahead, ready to take to a party or saved to enjoy throughout the weekend or packed in a lunchbox. I can only imagine them with ice cream on the side, but I don’t dare. For this batch I cut up rhubarb and cooked it down just a bit and then stirred it into the raspberry jam. It cut the sweetness and added that seasonal flavor of rhubarb .
I’m quite certain it’s one of those recipes I’ll turn to again and again. I’m thinking lemon curd might be something to try as the filling, and of course when my berries ripen I’ll be trying it with fresh, smooshed fruit.
Enjoy the recipe, it really is foolproof. We knew we could trust Ina.
Raspberry Crumble Bars (Makes 9 to 12 bars)
Barefoot Contessa Foolproof by Ina Garten
½ pound (2 sticks) unsalted butter, at room temperature
¾ cup sugar
1 teaspoon pure vanilla extract
2 1/3 cups all-purpose flour
½ teaspoon kosher salt
10 to 12 ounces good raspberry jam, such as Hero
2/3 cup good granola without dried fruit
1/4 cup sliced almonds
Confectioners' sugar, for sprinkling
Preheat the oven to 350 degrees.
Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about ¼ inch up the sides. Spread with the jam, leaving a ¼-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits, and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners’ sugar.