This is such a simple dessert, and definitely look harder than they were to make. And they’re amazingly delicious.
I actually baked these for a shabbat dessert, but I can imagine them for a breakfast or brunch party. Of course, because I made them pareve, they weren’t as good as they would be with real butter. But everyone still loved them, they were a hit, and I would make them pareve again! They really are a cross between a breakfast and a dessert, especially with the granola crumble on top. Use good granola (homemade, if possible). It really makes a difference in the final flavor! Also, use good jam. I didn’t use homemade jam on this, only because I didn’t want to think about wasting more than a jar of it!
Raspberries not your thing? You can use whatever flavor jam you like. Triple berry would probably be amazing, as would our homemade fig jam!
Raspberry Crumble Bars, adapted from Ina Garten:
Makes 12 bars, but my guests didn’t each eat a whole one
- 2 sticks unsalted butter, at room temperature (or Earth Balance shortening or 8 ounces coconut oil)
- ¾ cup sugar
- 1 teaspoon pure vanilla extract
- 2 1/3 cups all-purpose flour
- ½ teaspoon kosher salt
- 10 to 12 ounces good raspberry jam
- 2/3 cup good granola (without dried fruit)
- Confectioners’ sugar, for sprinkling
Directions:
1. Preheat the oven to 350 degrees.
2. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined.
3. With the mixer on low, add the vanilla.
4. Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball.
5. Turn the dough out on a board and knead until it comes together.
6. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about ¼ inch up the sides.
7. Spread with the jam, leaving a ¼-inch border.
8. In your mixer, mix the granola into the remaining dough.
9. With your hands, break the dough into small bits, and distribute it on top of the jam, covering most of the surface.
10. Bake the bars for 45 minutes, until lightly browned.
11. Cool completely and cut into 12 bars. Sprinkle lightly with confectioners’ sugar.
