Raspberry Crumble Squares
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
16
- For Raspberry Filling
- 3 cups unsweetened, fresh Raspberries (rinsed)
- 1 cup water
- 2 Tbsps lemon juice
- 1 ¼ cups granulated sugar
- 0.333 cup Corn starch
- For Batter
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp Baking powder
- 1 tsp baking soda
- 1 cup cold butter (cubed)
- 2 fresh eggs (lightly beaten)
- 1 cup Sour cream
- 1 tsp pure vanilla extract
- For Topping
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup butter (softened)
- ½ cup chopped almonds (or pecans)
- In Addition
- powdered sugar (for dusting)
Preparation steps
1.
For Raspberry Filling:
2.
In a large saucepan, set over medium heat, simmer raspberries and water for 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into raspberry mixture. Bring to a gentle boil; cook and stir for 2 to 3 minutes or until thickened. Cool.
3.
For Batter:
4.
Adjust oven rack to middle position and preheat oven to 350º F. Coat a 9 x 13-inch pan with nonstick cooking spray or butter.
5.
In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla.
6.
Spread half into prepared pan. Spread cooled raspberry filling over batter; spoon remaining batter over filling.
7.
For Topping:
8.
In a medium bowl, combine topping ingredients and sprinkle over top batter. Bake for 40 to 45 minutes or until golden brown. Cool completely and dust with confectioners' sugar. Cut into squares and serve.
