Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 1-1/2 cups sugar, divided

  3. 1 teaspoon baking powder

  4. 1/4 teaspoon salt

  5. 1/4 teaspoon ground cinnamon

  6. 1 cup shortening

  7. 2 eggs, lightly beaten

  8. 1 teaspoon almond extract

  9. 1 tablespoon cornstarch

  10. 4 cups fresh or frozen raspberries

Instructions Jump to Ingredients ↑

  1. Raspberry Patch Crumb Bars Recipe photo by Taste of Home In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13-in. x 9-in. baking dish.

  2. In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture.

  3. Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 3 dozen.

  4. Editor’s Note: If using frozen raspberries, do not thaw before tossing with cornstarch mixture.


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