Black Raspberry Crumb Bars

Crumb Bars

I must apologize. I’m sharing this recipe a little too late.

Black Raspberry

We are almost done picking our homegrown black raspberries for the year!

Black Rasp Field Black Rasp Close-up Black Raspberry SM

Our black raspberries only produce for about 3 weeks each year. So if you’ve ever wondered why black raspberries are so expensive – this is one of the reasons. Other reasons include that they are super labor intensive since they are carefully picked by hand, difficult to transport and they have a short shelf life. We generally pick from the same black raspberry bushes for 5-6 years before replanting. Our last field, however, produced for 10 years!

But the good news is that this recipe works well with other berries too. My mom has been making it with blueberries. You should have seen how quickly the blueberry bars disappeared at my cousin’s graduation party! After witnessing that, I decided this recipe was a must-share.

Dough 1 Dough 2

The dough is super simple. Kinda like a pie crust but with more sugar :)

Dough 3

You’ll press half of the dough into your baking dish. No need to put your weight behind it – just gently form a bottom crust.

Raspberries

Then just add the berry mixture, top with remaining crumble and bake for 45 minutes. Too easy.

Crumb Bars 1

Do your best to be patient and allow it to cool. If you cut it too soon the bars won’t hold their shape. And to be honest, this is one dessert I prefer when it is completely cooled. Yeah, not even a little bit warm. But try it for yourself. Maybe add some ice cream ;)

Crumb Bars 2

Black Raspberry Crumb Bars

  • Serves About 20 bars
  • Prep Time 15 minutes
  • Cook Time 45 minutes

Ingredients

3 cups flour
1 ½ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
1 pinch cinnamon
1 cup shortening
1 egg
3 teaspoons cornstarch
4 cups fresh black raspberries (about 2 pints)

Directions

Preheat oven to 375 degrees F. Grease a 9x13-inch baking pan.

In a medium bowl, mix flour, 1 cup sugar, baking powder, salt and cinnamon. Mix until well combined. Add the shortening and egg – cut into the flour mixture using a pastry cutter or fork until crumbly dough forms. Push half of the dough into the prepared pan.

In another bowl, gently stir together berries, cornstarch and remaining 1/2 cup of sugar. Evenly sprinkle berry mixture over the prepared dough. Crumble remaining dough over the berry layer.

Bake for 45 minutes or until top is slightly brown. Cool completely before cutting.

2 Comments

  1. BARBARA DARGAY

    Sorry I missed the black raspberrys this year.
    When I got home I made blueberry and peach pies
    to share. Thanks for the extra broken raisin filled
    cookie my husband loves those.!

    Reply

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