Cranberry Raspberry Crumb Bars are so festive and perfect for the holidays.
Raspberry Cranberry Crumb Bars
A lovely, buttery shortbread crust and a crumb topping with a sweet and tart combination of fruit filling in between.
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I'm thrilled to be guest posting for Melissa from Served Up with Love today. I wish we lived next door to each other so we could share our recipes over a morning cup of coffee, just as we did at the Southern Food Bloggers Retreat.
Today, I am sharing Cranberry Raspberry Crumb Bars. I love the combination of tart cranberries and sweet raspberries, all baked together in a buttery crust.
These Cranberry Raspberry Crumb Bars are super easy to make, and when cut into mini squares, they are just right for a cookie tray.
The next time you need a delicious treat for a special occasion, remember these Cranberry Raspberry Crumb Bars.
Enjoy!
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR CRANBERRY RASPBERRY CRUMB BARS
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Cranberry Raspberry Crumb Bars, as well as similar recipe ideas you can try.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS FOR THE BEST CRANBERRY RASPBERRY CRUMB BARS
Fruits. Use the perfect ripeness and blemish-free fruit you can find.
Crumb topping. Be sure and sprinkle a generous amount of the crumb topping across the entire pan. Some of the crumb topping will sink into the juice of the fruit, and the rest will remain on top, leaving a gorgeous crumb topping.
Wait for the bubbling. Ensure the juices of the fruit are bubbling before removing the crumb bars from the oven for the best texture.
Cool to room temperature. The juices will run from the bars if they are not cooled completely. This will ensure clean and beautiful cut bars.
WHAT YOU NEED TO PREPARE CRANBERRY RASPBERRY CRUMB BARS
Flour
Sugar
Baking powder
Butter
Whole eggs
Milk
Vanilla
Cranberries
Raspberries
Coarse sugar
HOW TO PREPARE CRANBERRY RASPBERRY CRUMB BARS
Preheat oven to 350 degrees F. Butter a 9x13-inch baking dish; set it aside.
In the bowl of a food processor, add flour, granulated sugar, and baking powder. Pulse a couple of times to mix together. Add butter and pulse until mixture is pea-sized.
In a small bowl, slightly beat eggs and milk. Add to flour mixture while pulsing. Pulse only until the dough starts to come together slightly. Do not overmix.
In the prepared dish, pat two-thirds of the dough onto the bottom and up the sides.
In a bowl, toss cranberries and raspberries with vanilla. Distribute cranberries and raspberries on top of the bottom crust.
Using one-third of the dough, pinch small crumbs and distribute them across the blackberries.
Sprinkle the crumb topping with coarse sugar.
Bake for 45-50 minutes until bubbly and golden brown. Remove and place on a cooling rack until completely cool to the touch. Slice into bars.
In the bowl of a food processor, add flour, granulated sugar, and baking powder. Pulse a couple of times to mix together. Add butter and pulse until mixture is pea-sized.
In a small bowl, slightly beat eggs and milk. Add to flour mixture while pulsing. Pulse only until the dough starts to come together slightly. Do not overmix.
In the prepared dish, pat two-thirds of the dough onto the bottom and up the sides.
In a bowl, toss cranberries and raspberries with vanilla. Distribute cranberries and raspberries on top of the bottom crust.
Using one-third of the dough, pinch small crumbs and distribute them across the blackberries.
Sprinkle the crumb topping with coarse sugar.
Bake for 45-50 minutes until bubbly and golden brown. Remove and place on a cooling rack until completely cool to the touch. Slice into bars.
Kay, these are so pretty, and I know they must be delicious! I'm going to run right over to Melissa's place before they're all gone! :)
ReplyDeleteThose look really delicious!
ReplyDeleteWhat a great flavor combination! I never thought to combine cranberries and raspberries. Heading to Melissa's blog to check out the recipe!
ReplyDelete