Thursday, June 11, 2009

Raspberry Crumble Bars (Treats For Co Irkers)

This week's Treats For Co-Irkers started out like an episode of Friends. Remember the one where Rachel is making an English trifle for Thanksgiving?

First there’s a layer of ladyfingers
Then a layer of jam,
Then custard, which I made from scratch !
Then raspberries,
More ladyfingers,
Then beef sauteed with peas and onions.....
Then a little more custard,
And then bananas,
And then I just put some whipped cream on top!

As it turns out, Rachel's precious trifle was a combo-recipe caused by the pages of her cookbook sticking together. I thought I'd pee my lil Pilgrim pants when the rest of the gang was forced to try her trifle-slash-shepherd's pie concoction. "It tastes like feet!!".... LOLOL!! (I heart Ross)

My mix up didn't get quite that far. But... I was forced to start over when I realized I was baking from two different recipes. *SIGH*... the lengths I go to for these co-irkers.

Raspberry Crumble Bars (from King Arthur Flour Whole Grain Baking)

CRUST

3/4 cup unsalted butter
3/4 cup plus 2 Tbsp packed light or dark brown sugar
3/4 tsp salt
2 cups whole wheat flour
1/3 cup unbleached all-purpose flour
1/2 tsp baking powder
1/4 cup orange juice
2 tsp vanilla

FILLING

6 cups (two 12-oz bags) frozen raspberries
1 1/4 cups packed light or dark brown sugar
6 Tbsp cornstarch
1/8 tsp salt
1 Tbsp unsalted butter
1 Tbsp freshly squeezed lemon juice
1/4 tsp cinnamon

TOPPING

3/4 cup whole wheat flour
2/3 cup old-fashioned rolled oats
1/2 cup packed light or dark brown sugar
1/4 tsp baking powder
1/4 tsp salt
1 Tbsp orange juice
1/4 cup cold unsalted butter

Several hours before you plan to make the bars, empty the raspberries into a large saucepan and allow them to thaw.

Preheat the oven to 300 degrees. Lightly grease a 9 X 13-inch pan.

TO PREPARE THE CRUST: Beat the butter, sugar and salt in a medium bowl, then add the flours, baking powder, orange juice and vanilla. Place the dough in the prepared pan, patting it till it covers the bottom. Smooth it out with your fingers as best you can, though you don't need to be overly particular; it'll smooth itself out as it bakes. Prick the dough al over with a fork.

Bake the crust until it's barely beginning to brown, 40 minutes. Remove it from the oven and set it on a rack to cool for about 1 minute. Run a knife around the edge to loosen the crust in the pan. Increase oven temperature to 350 degrees.

TO PREPARE THE FILLING: Stir the sugar, cornstarch and salt into the raspberries in the saucepan. Place the pan over medium heat and bring the mixture to a simmer. Cook, stirring constantly, until the mixture thickens and loses its cloudiness. Remove the pan from the heat. Stir in the butter, lemon juice, vanilla and cinnamon.

TO PREPARE THE TOPPING: Whisk the flour, oats, sugar, baking powder and salt in a medium bowl. Stir in the orange juice, then work in the butter until the mixture is evenly crumbly.

TO ASSEMBLE AND BAKE THE BARS: Spoon the raspberry filling over the baked crust. Sprinkle the topping over the filling. Bake the bars till the raspberry filling is bubbly and the topping is golden brown, 35 minutes. Remove the bars from the oven and let cool for 30 minutes, then use a baker's bench knife or table knife to loosen the edges of the bars from the sides of the pan. Allow the bars to cool overnight before cutting.

13 comments:

Jen @ MyKitchenAddiction.com said...

LOL - I always love your Co Irkers blog posts! These look absolutely wonderful!

Barbara Bakes said...

Lucky co irkers! I like that the crust and topping have OJ.

Mags said...

Jen and Barbara... those co-irkers... ya just gotta love 'em!

HoneyB said...

They are beautiful! I have had a student coming in asking me where my muffins are. lol. I don't dare make them right now because I will eat them! (trying to behave so I can be naughty on my cruise!). Gotta love those "irkers"!

Co Irker said...

Dang, woman, these were good. I love me some raspberry and you can't go wrong with a "Friends" reference. (Although this early in the morning the thought of that trifle was making me a bit nauseous) You are our Babe of Baking, our Queen of Cuisine, our Goddess of Goodness, our...err maybe I'll stop now so as not to embarass you or me. Thank you again. TGIF

stephchows said...

These looks so delicious!! I'll be your co Irker :D I've totally done the baking from two recipes before!! I was making anzac biscuits and oatmeal raisin cookies ... all at once LOL

Mags said...

HoneyB: when and where are you cruising?

Co Irker: Keep the praise coming girlie!

Steph: It's nice to know I'm not the only one who screws up...lol

♥peachkins♥ said...

this is mouthwatering...yumm

Maris said...

LOL cute, "co-irkers." I love raspberry - maybe will make these as a dessert for Father's Day!

Morta Di Fame said...

Hmmm. I ca really taste these!

Mags said...

peachkins, Maris and Morta... thanks for stopping by and commenting!

Anonymous said...

These are fabulous! I have tasted these absolutely nummy bars. I just had to have the recipe. Oh such delight to think about sinking my teeth into one of these again...

~Gem

Mags said...

Anon: Thanks! Enjoy!