There are many things I'm grateful for this summer. Here are some of them:
-The temperatures here in the tropics aren't so bad yet.
-We're remodeling the house.
-Lots of great new Blogs to follow.
-Berries are in season!
I'm taking advantage of the abundance of different kinds of Berries everywhere.
These Raspberries, for example, are so sweet and full flavor. A huge difference from the berries I bought a few months ago.
The best thing about Crumble Bars, is that you can make them with any fruit you want. A single fruit or a combination.
Doesn't Pineapple and Mango sound good? Or maybe Banana and Blueberry.
Adding some Oats to the dough sounds like a good idea too. Experiment with whatever you have in the fridge right now and adjust the fruits according to the season.
2 1/4 cup Flour
3/4 cup Sugar
1 Egg (beaten)
1 cup Butter (cut into small cubes)
1/2 tsp Vanilla Extract
1/2 tsp Baking Powder
1/8 tsp Salt
1/4 cup Grape Jelly (or jam, or marmalade)
1 cup fresh Raspberries
1/2 tbsp Corn Starch
-Mix the flour, sugar, egg, butter, vanilla, baking powder and salt in a big bowl. Use your hands or an electric hand mixer to blend all ingredients well. The dough will be very crumbly and dry. Don't worry if some butter pieces remain visible in the dough.
-In a 9 x 13 inch pan, put half of the dough on the bottom and press it a little using your fingers.
-Spread the grape jelly all over the dough, avoiding the corners by a centimeter or so.
-Dust the raspberries with the corn starch and scatter them over the jelly and dough.
-Put the rest of the dough on top of the fruit. Don't press it, just scatter the crumbly dough all over.
-Bake for 40 minutes at 350 degrees. Wait at least 40 minutes before cutting the squares.