Juicy raspberries are so perfect in the middle of summer! They’re in their prime.
time right now so I’ve been stocking up on tons of them. I don’t particularly like them just to eat because the seeds throw me off, but… I love, love, love baking with them! They have a sour but sweet taste that I love.
INGREDIENTS
CRUST/TOPPING
1/2 cup of granulated sugar
1/2 cup of brown sugar
1/2 teaspoon baking powder
3 cups of all-purpose flour
1 cup unsalted butter, cooled and cubed
zest of half a lemon
1 egg
pinch the salt
FILLING
4 cups of raspberries, fresh or frozen
1/2 cup of white sugar
4 teaspoons of corn starch
1 1/2 teaspoons lemon juice
zest of half a lemon
INSTRUCTIONS
Preheat oven to 375°. Grease a 9×13-inch pan and set aside.
In a large bowl, whisk together sugar, flour, salt and baking powder. Using your hands, fork or pastry cutter, cut the butter until it looks like a thick meal. (I like to use my hands.) Mix the lemon peel and egg until completely mixed. Press half of the dough into the prepared baking pan and bake for 7 minutes.
While the dough is baking, stir in the raspberries, lemon juice, sugar and cornstarch. Once the dough is ready, spread the raspberry mixture over the hot dough and crumble the remaining dough over the raspberries. There is no need to make this absolutely perfect, it looks good when you see a little raspberry color. Place it back in the oven and bake for another 35-45 minutes or until the top begins to turn slightly brown. Once done, let them cool completely before cutting.
The bars will stay fresh for up to 5 days when stored in an airtight container at room temperature or up to 7 days when stored in the refrigerator.