RASPBERRY CRUMBLE BARS
" I love raspberries and shortbread together. The great thing about this recipe is that it uses one shortbread dough two ways; pat some on the bottom of the pan for the crust, and the rest (with some granola added) becomes the crumble topping.
I use raspberry jam with seeds because I feel its more raspberry-like, but you can certainly use seedless jam as well."
This is a Barefoot Contessa recipe.
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- 1/2 lb
- (2 sticks) unsalted butter at room temperature
- 3/4 c
- 1 tsp
- pure vanilla extract
- 2-1/3 c
- all purpose flour
- 1/2 tsp
- kosher salt
- 10-12 oz
- good raspberry jam, such as hero
- 2/3 c
- good granola without dried fruit
- 1/4 c
- sliced almonds
- confectioners sugar for sprinkling