Ina Garten consistently hits it out of the park with great recipes. This book is one of my favorites and I’ve essentially dogeared every page there are so many good things to try. After baking and loving her peanut butter and jelly bars I knew I had to give these a shot.
If you’re a shortbread cookie lover these taste just like that, but in bar form. Topped on this goodness is a shaved almond and granola crumble and it’s insanely delicious.
These would make great gifts packaged in little tins or to-go boxes for friends!
Raspberry Crumble Bars
via barefoot contessa
2 stick unsalted butter, room temperature
3/4 c. sugar
1 tsp. vanilla extract
2 1/3 c. all-purpose flour
1/2 tsp. kosher salt
10-12 oz. good raspberry jam
2/3 c. good granola without dried fruit (I used Cascadian Farms)
1/4 c. sliced almonds
Preheat oven to 350 degrees. Place the butter and sugar in a bowl and mix until just combined. Slowly add the vanilla. Next, sift the flour and salt together. Slowly add this to the butter mixture and mix until it almost comes together in a ball. Pat the dough out on a board. Lightly press 2/3’s of the dough evenly on the bottom of a 9 in. square baking pan and about 1/4 inch up the sides.
Spread the jam, leaving a 1/4 in. border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and sprinkle it on top of the jam, covering most of the surface. Sprinkle the almonds on top and bake the bars for 45 minutes, until lightly browned.