Monday, October 31, 2011

Raspberry Crumble Bars at Open House

These were mouthwatering. I remember my mother making something similar that we called Raspberry Squares.

New Member Karen Swanson has questions for Debbie Wegener about the Centennial Book, AZ
Recollections and Reflections. She already has a box of ten Tastes & Treasures that she is giving as Christmas gifts this year.

AHS Museum Director Kyle McKoy spoke about the future of the Museum incorporating new and innovative exhibits to reach the youth. She has a great vision for



3 sticks unsalted butter, slightly soft

3 1/3 cups flour

¾ cup sugar

¾ cup brown sugar

1½ cups old fashioned rolled oats

¾ tsp sea salt

1 large egg

1 T whole milk or cream

1½ cups Raspberry Preserves

½ cup fresh raspberries (optional)


  1. Preheat oven to 350 F. Spray a 9x13-inch pan with non-stick cooking spray.
  2. In the bowl of an electric mixer place the flour, sugar, brown sugar, oats and salt. Using the paddle attachment beat on low speed to combine. Turn off the mixer.
  3. Cut the butter into little cubes.
  4. Combine the egg and milk in a small bowl, whisking with a fork.
  5. Add the butter, egg & milk, beating at low speed only until the mixture resembles coarse crumbs. Stop and scrape down the bowl with a rubber spatula as necessary.
  6. Reserve 3 cups of the crumb mixture for the topping. Press the remaining crumb mixture into the bottom of the prepared pan.
  7. Spread the Raspberry Preserves (and fresh raspberries, if using) over the top, leaving a ½-inch border.
  8. Crumble the rest of the oat mixture over the preserves.
  9. Bake until lightly browned, about 40-50 minutes.
  10. Cool completely before cutting into bars. Can be made a day ahead… this is actually better the next day.

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