Raspberry Crumb Squares
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Crust:~2 cups butter, metled~4 cups flourFilling:~1.25 cups reapberry preserves, beaten smooth with a spoonTopping:~4.5 cups flour~3 cups unpacked light brown sugar~2 cups butter, cut into small peices and softened
Preheat oven to 350 degrees.
To make the crust: In a large bowl combine the butter with the flour until you get dough like consistency. Spread evenly into ungreased 12 by 18- inch jellyroll pan. Used waxed paper to evenlypress down cust. Bake for 15 minutes and let cool. While the crust is cooling, prepare the topping: mix the flour and brown sugar. Using a pastry blender cut in the butter until the mixture resembles coarse crumbs. When the crust is cool, gently and evenly spread the raspberry preserves over the cust leaving a 1/4 inch border all around. Sprinkle the crumbs generously over the preserves. You will think you will have too much but use it all. Bake for 15-18 minutes until golden brown. Cool before cutting them into 1 inch squares.
Number of Servings: 20
Recipe submitted by SparkPeople user MERCEDESLADY.
To make the crust: In a large bowl combine the butter with the flour until you get dough like consistency. Spread evenly into ungreased 12 by 18- inch jellyroll pan. Used waxed paper to evenlypress down cust. Bake for 15 minutes and let cool. While the crust is cooling, prepare the topping: mix the flour and brown sugar. Using a pastry blender cut in the butter until the mixture resembles coarse crumbs. When the crust is cool, gently and evenly spread the raspberry preserves over the cust leaving a 1/4 inch border all around. Sprinkle the crumbs generously over the preserves. You will think you will have too much but use it all. Bake for 15-18 minutes until golden brown. Cool before cutting them into 1 inch squares.
Number of Servings: 20
Recipe submitted by SparkPeople user MERCEDESLADY.
Nutritional Info Amount Per Serving
- Calories: 619.3
- Total Fat: 37.4 g
- Cholesterol: 97.6 mg
- Sodium: 271.3 mg
- Total Carbs: 77.1 g
- Dietary Fiber: 1.8 g
- Protein: 5.9 g
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