Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 2 tablespoons plus 1-1/2 teaspoons cornstarch

  3. 1 teaspoon ground cinnamon

  4. 1-1/2 cups (12 ounces) sour cream

  5. 3 eggs, lightly beaten

  6. 2 cups raisins CRUMB MIXTURE:

  7. 1-3/4 cups all-purpose flour

  8. 1-3/4 cups quick-cooking oats

  9. 1 cup packed brown sugar

  10. 1 teaspoon baking soda

  11. 1/2 teaspoon salt

  12. 1 cup cold butter, cubed

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in raisins. Cool to room temperature without stirring. Meanwhile, in a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Firmly press 3-1/2 cups of crumb mixture into a greased 13-in. x 9-in. baking pan. Spread with raisin filling. Sprinkle with remaining crumb mixture. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Refrigerate leftovers. Yield: about 3 dozen.


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