Raspberries may very well be my favorite fruit and would certainly be on my ‘last dinner’ list. This recipe started out to be Lemon Blueberry Bars as the original recipe stated. Midway through making the bars, I realized the frozen blueberries were off, so quickly switched to raspberries that I had in the freezer. Frankly, I love the results. Even the nutmeg called for in the original recipe suited the raspberries.
Another new favorite!
LEMON RASPBERRY STREUSEL BARS
yield: 24 BARS
CRUST:
2 cups all-purpose flour
2 tablespoons granulated white sugar
2 teaspoons grated lemon zest
pinch of salt
1/2 cup (1 stick) butter, chilled and cut into small pieces
1 large egg
1 teaspoon vanilla extract
FILLING:
2 cups fresh raspberries (I thawed frozen raspberries)
1/4 cup granulated white sugar
1/8 teaspoon ground nutmeg
TOPPING:
5 Tablespoons butter, at room temperature
1/2 cup (packed) brown sugar
3/4 cup all-purpose flour
- Preheat oven to 400°F. Spray a 9×13-inch pyrex pan with nonstick spray.
- Prepare the crust: In a medium bowl, stir together the flour, sugar, zest and salt. Cut in the butter until the mixture resembles coarse crumbs.
- In a separate bowl, beat the egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan. Bake 12 to 15 minutes until golden. Remove from oven and set aside to cool slightly. (Keep the oven on)
- Sprinkle raspberries over the crust. In a small bowl, combine the 1/4 cup sugar and nutmeg; sprinkle over the raspberries.
- Prepare the topping: In a medium bowl, use a rubber spatula to cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly, like streusel. Sprinkle over the raspberry layer.
- Bake for 20 to 25 minutes until browned. Cool.
Recipe adapted from RecipeGirl.com
Fork Lore 