SKILLET RASPBERRY CRUMB BARS ("SKOOKIE") RECIPE - (4.1/5)
Provided by Foodiewife
Number Of Ingredients 17
Steps:
- Berries: In a large bowl place fresh or frozen raspberries, corn starch, and 1/2 cup of sugar. Stir together and set aside. (NOTE: If you don't have Clearjel--from kingarthurflour.com-- the filling will not set quite as well, until it has been completely cooled. Heat to 375°F. In another large bowl add flour, 1 cup of sugar, cinnamon, baking powder, and salt. Whisk until evenly dispersed. With your clean hands, add in the butter pieces and mix into the flour mixture until pieces are pea sized or smaller. (If you grate the cold, or frozen, butter, you will find this is a really cool trick that makes this much easier to do). Add in the egg, vanilla, and almond extract and mix until combined. (can use a spoon) Butter or spray skillet with non-stick spray. (I used my cast-iron skillet, but any oven-proof skillet or an 8x8 baking pan works, too. Press half of the flour mixture into the bottom of the skillet. Spread the berry mixture on top. Crumble the remaining dough mixture evenly over the berry layer. Bake for 25 to 35 minutes or until slightly golden around the edges. Allow to cool for at least 30 minutes before glazing. For the glaze: Place confectioners sugar, milk and lemon juice in a bowl and whisk until smooth. If you want the glaze to be runnier, add in more milk. If you want the glaze to be thicker, add in a bit more confectioners sugar. Can be served hot or cold. Note: I served this at room temperature, which allowed the fruit filling to set more. Served with a scoop of vanilla ice cream, or fresh whipped cream takes this dessert to a whole new level! Refrigerate any remaining dessert.
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