Homemade Raspberry Bars
What you will need:
1½ cups sugar, divided
1 tsp. baking powder
3 cups all-purpose flour
¼ tsp. salt
Zest of 1 lemon
16 tbsp. cold unsalted butter, cut into pieces
1 large egg
2 6oz containers of red raspberries
1 small jar of Smuckers Raspberry Preserves
4 tsp. cornstarch
Juice of 1 lemon
Preheat oven to 375 degrees F. Grease a 9×13 pan and set aside.
In a medium bowl, combine 1 cup of the Sugar, Baking Powder, and Flour. Mix in the salt and the zest of one lemon; stir this together with a large fork.
Cut in the butter and egg with a pastry blender until the largest chunks are about pea-sized (If you don’t have a pastry blender, like me, use your hands!! Make sure and squeeze mix together until it becomes crumbly like the picture shown.) The mixture should be crumbly without much loose flour.
Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.
In another bowl, stir together the remaining sugar, cornstarch and lemon juice. Gently mix in the raspberries with a rubber spatula until combined.
As you can see, I added a heaping tablespoon of the Smucker’s preserves into the mixture. You can add less or more, it’s up to you; I like to go by taste and raspberry to liquid ratio.
Sprinkle the berry mixture evenly over the crust.
Crumble the remaining dough over the top of the berries.
Bake for about 45 minutes or until the top is slightly golden brown. Cool completely before cutting into squares and serving.