Raspberry Crumble Bars

Do you love a sweet treat? I definitely do. especially one homemade and fresh out of the oven. I am always looking for baking that is easy to pull together and requires minimum cleanup. We all have too many things to get done during the week that baking can fall low on our " to do list".

Using a food processor aloows you to mke these in less than 15 minutes. These buttery, raspberry ginger squares are going to put a smile on your face and probably get you a hug or two from your family.

This recipe calls for frozen raspberries, making them a convenient recipe to revisit throughout the year. Fresh berries are wonderful, but I prefer to save those for eating raw in the warmer months. Some dishes just do better with frozen fruit and this one definitely does.

The ginger in gives the bars a unique, exotic flavour, but if you don't have ground ginger on hand, you can choose to play around with different combinations - try addling more lemon or something even more unique, ground cardamom.

Don't just save these for dessert they also go great alongside a bowl of yogurt for breakfast!

INGREDIENTS

1 2/3 cup unsalted butter, cold and cubed
1/2 cup granulated sugar
2 tablespoons packed brown sugar
1/2 tsp fine salt
1 tablespoon fresh lemon juice
1/2 teaspoon ground ginger
1 1/2 cups all-purpose flour
2 cups frozen raspberries
1/4 cup brown sugar
1 tablespoon fresh lemon zest, chopped
1/4 cup icing sugar, for dusting

INSTRUCTIONS

Preheat oven to 350℉

Line a 9 x 8 square pan with parchment paper. set aside.

In a bowl of food proc Add flour, ginger,sugar and salt, beat butter with granulated sugar until light and fluffy, about 2 minutes. Add salt, vanilla and ground ginger. Slowly Add flour and mix until mixture resembles coarse meal.

Once done, press 3/4 of the mixture into the bottom of the pan.Saving the rest for the topping

In a small bowl, combine frozen raspberries, brown sugar and lemon zest. Gently press frozen raspberries over the dough base. Loosely cover berries with remaining dough mixture, making sure to press into the corners of the pan.

Bake until crumble is slightly golden, about 45 to 50 minutes. Remove from the oven and let cool completely before slicing into bars. You can also dust them with icing sugar for a pretty presentation.

Raspberry Crumble Bars can be stored in an air tight container for 3 days or frozen for up to one month.

Makes 12 bars.