Best Apple Raspberry Bars Recipes

APPLE-RASPBERRY CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch square baking pan and line it with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, whisk together the flour, baking powder and salt. In a medium bowl, beat the butter and the brown sugar with an electric mixture on medium speed until fluffy, about 2 minutes. Beat in the egg. Spread about two-thirds of the batter evenly over the bottom of the prepared pan with an offset spatula. Bake the bottom crust until it is golden brown, 24 to 26 minutes. Mix the remaining batter with the oats and set aside.
• Meanwhile, in a medium saucepan, combine the apples, raspberries and sugar and cook over medium heat, stirring occasionally, until the mixture is bubbling and the fruit has broken down, 5 to 6 minutes. In a small bowl, mix about 3 tablespoons of the fruit mixture with the cornstarch until smooth. Add the cornstarch mixture to the fruit and simmer for another 2 to 3 minutes. Remove the jam from the heat and let cool slightly.
• Top the bottom crust with the fruit and spread it out evenly. Top the fruit with the oat crumb mixture, squeezing it to make some larger clumps. Bake until the top is golden brown, 28 to 32 minutes. Transfer the pan to a rack to cool completely. Using the parchment, lift out the entire bar mixture and place it on a cutting board. Cut into squares.

APPLE RASPBERRY CRUMB BARS

Steps:

• Crust Preheat oven to 350°. Butter a 13x9" baking dish and line with parchment paper, leaving a 2" overhang on long sides. Whisk flour, powdered sugar, and salt in a medium bowl. Using an electric mixer on medium speed, beat ¾ cup butter in a large bowl until creamy, about 1 minute. Add dry ingredients and beat on low speed until moist clumps form. Press dough into bottom and ½" up sides of prepared baking dish. Freeze until firm, about 15 minutes. Bake crust until golden (edges will be slightly darker), 20–25 minutes. Let cool slightly; leave oven on. Filling While crust bakes, toss apples, ginger, brown sugar, lemon zest and juice, cinnamon, ginger, and salt in a large bowl. Melt butter in a large skillet over medium heat. Add apple mixture and ¾ cup water and bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until apples are tender and most of the liquid has evaporated, 15–20 minutes. Crumble and Assembly Whisk brown sugar, butter, and salt in a medium bowl until smooth. Add flour and stir with a fork until small clumps form. Spread a thin, even layer of jam over warm crust. Spread apple mixture evenly over jam, then sprinkle crumble over apple mixture. Bake until crumble is golden brown and apples are very soft, 30–35 minutes. Let cool before cutting into squares. Do Ahead: Bars can be made 2 days ahead. Store tightly wrapped at room temperature.

APPLE-RASPBERRY BARS

Steps:

• Preheat oven to 375*F. Grease a 9x9-inch baking pan with cooking spray.
• In a large bowl, whisk together ingredients flour through baking powder, plus 1/2 cup sugar.
• In small bowl, whisk melted butter, egg, zest and extract until smooth. Pour over flour mixture; work with hands to make soft dough.
• Pat 2/3 of dough in pan, prick all over with fork, and bake until browned, 15-20 minutes.
• In large bowl, toss fruit with spices and 1/2 c sugar. Scatter over bottom crust, crumble remaining dough on top.
• Sprinkle with remaining 1 tablespoon sugar. Bake until top is golden brown, 30 minutes.
• Cool completely; cut into 16 bars. Store leftovers in an airtight container.

APPLE-RASPBERRY BARS

Steps:

• Follow directions for Date Bars and Date Filling for Date Bars using Apple-Raspberry Filling ingredients in place of the Date Filling ingredients. *If you are diabetic, omit the sugar from this filling and follow the Date Bars-No-Sugar Style recipe for Date Bars-No-Sugar Style.