Equipment:
8×8 inch baking pan
Mixing bowls
Parchment paper.
Instructions:
Preheat Oven and Prepare Pan:
Preheat your oven to 375°F (190°C).
Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
Make the Crust and Crumble Topping:
In a large bowl, mix together flour, sugar, salt, and baking powder.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the beaten egg until the dough comes together but is still crumbly.
Press half of the crumb mixture into the bottom of the prepared pan to form a firm layer.
Prepare the Raspberry Filling:
In another bowl, toss the fresh raspberries with sugar, cornstarch, and lemon juice.
Spread the raspberry mixture evenly over the crust.
Add the Crumble Topping:
Sprinkle the remaining crumb mixture over the raspberry filling.
Bake:
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
Cool and Garnish:
Let the bars cool completely in the pan on a wire rack.
Once cooled, lift out the bars using the parchment paper overhang.
Cut into squares.
Garnish with additional fresh raspberries, chopped nuts, powdered sugar, or shredded coconut if desired.
Serve:
Enjoy these delicious Raspberry Crumble Bars as a delightful dessert or a sweet treat with your afternoon tea.
