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INGREDIENTS
- 2 1/2 cups flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup packed light-brown sugar
- 1/2 cup unsalted butter at room temp
- 1 cup of Raspberries
- 1/4 cup sugar
- 2 tsp cornstarch
INSTRUCTIONS
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Preheat oven to 375 degrees.
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Spray an 8 by 8-inch baking dish with Pam baking spray
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Using a large mixing bowl, add the flour, baking soda, salt and brown sugar whisk to combine
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Use you fingertips as needed to break up the brown sugar.
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Add butter, and using your fingers / hands , mix the butter into mixture- it will resemble small crumbs
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Prepare the raspberries by adding them in a bowl with the sugar and cornstarch and mix using a electric mixer on low until combined
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Use 3/4 of the crumb mixture and place in the baking pan.
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Press the mixture evenly throughout the pan to create a crust
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Spread raspberry mixture over the crust, leaving about a 1/4-inch of all edges.
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Sprinkle the remaining crumb mixture all over the raspberries and lightly pressing down
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Bake in preheated oven for 30- 32 minutes, until a light golden brown on top
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Remove from oven and cool completely before cutting into squares.
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