Raspberry Crumble Bars
Allrighty then. I’m out of my funk and I vow to stop posting yellow food that is folded over in thirds. Like this. And this. Instead I’m turning over a new leaf. It’s a brand new day. I’m lookin’ up! Nothing in particular happened – other than leaving that dust-filled rental house – but I just feel like the time has come. Things are pretty great. The kids are happy and healthy, the weather is beautiful, and we have three more weeks in the UK before heading to Jamaica and back to New Orleans. Actually, I might be also be feeling better because I finally turned in an article that was overdue so I feel like I am actually accomplishing something. (Keep an eye on FoodPolitic.com for something thrilling about Organic, Biodynamic and Natural Wine)
So in honor of my return to the sunny side of the street I think we need to celebrate with something extremely yummy. Something extremely moreish. Something I make that sits beautifully on the counter quietly disappearing one square at a time everyone someone passes it by.
Super delicious Raspberry Granola Crumble Bars.
These are particularly good because with raspberry jam, granola and almonds it’s basically breakfast. Ignoring the shortbread cookie attached to it of course. Oh, you can also try it with apricot – I sometimes make a raspberry-apricot swirl topping by spreading lines of the two jams in alternating parallel lines and then dragging the back of a spoon through them at a right angle, but it’s more complicated than it needs to be and the important thing is to get the basic recipe down on this one and you can then edit to your heart’s content.
There isn’t really a secret to making these easy – they just sort of are. But make sure you read the recipe though because you need to reserve some of the shortbread crust to crumble with the granola as a topping. Also, don’t skip the part that says leave a little border around the whole edge of the pan when you are adding the jam to the top of the shortbread crust.
One day I will learn to take excellent photographs as I cook (like her, and her) to show you the different steps in real time but until then trust me. Go with it. Love it. Leave it out on the counter and watch it magically disappear.
- 1/2 pound (2 sticks/225 g) unsalted butter, at room temperature
- 3/4 cup (150 g) sugar
- 1 teaspoon (5 ml) pure vanilla extract
- 2 -1/3 cups (300 g) all-purpose flour
- 1/2 teaspoon kosher salt
- 10 to 12 ounces (275 to 300 g) good quality raspberry jam, I like the French ones.
- 2/3 cup (about 75 g) good granola without dried fruit
- 1/4 cup (30 g) sliced almonds
- Preheat the oven to 350° F / 175° C
- Cream the butter and sugar together in an electric mixer fitted with the paddle for about 3 minutes. Turn the mixer on to low and add the vanilla.
- In a small bowl whisk together the flour and salt. With the mixer still on low after adding the vanilla, slowly add the flour and salt to the butter mixture. Mix until it almost comes together in a ball.
- Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread that surface with jam, leaving a 1/4-inch border dry with no jam. Mix the granola into the remaining dough with your hands and then break the dough into small bits and sprinkle on top of the jam, covering most of the surface. Top with the sliced almonds and bke the bars for 45 minutes, until lightly browned.