Here in South Africa we have something called Hungarian Tarts, it is a soft buttery biscuit base topped with jam. This Raspberry Crumble Bars, it’s what I prefer to call them because although it’s similar to hungarian tarts it is not the same. I used fresh raspberries instead of jam. The biscuit base is very similar but the fresh berries makes all the difference.
There was a time I hated anything with fruit in it. Give me a fruit and I will eat it but don’t add it to my bakes and food, that was a no, no. But as we get older we get wiser…haha! I thought these Raspberry Crumble Bars was a nice way to get my kids to eat more fruit too.
Usually on Fridays I love having a break, no cooking or baking. It’t the one day of the week I honestly look forward to relaxing in the afternoons. Under normal circumstances I would be doing my nails or giving myself a pedicure.
Seeing we’re all in lockdown I couldn’t be bothered doing my nails they will be ruined with all the dishwashing I am doing.
So these days I take to baking more. I am sure I have put on a few pounds by now. I dare not get on that scale…haha! Thankfully I have been blessed with good genes or maybe it’s my thyroid, I don’t put on weight that easily. But let me not talk too soon, age is catching up with me.
Let me get back to my Raspberry Crumble Bars.
What is Raspberry Crumble Bars
These bars are made with a shortbread base. I then cooked my raspberries, allowed them to cool and spread them on top of the base. Grated some of the shortbread like dough on top and baked it. Easy Peasy. It is light, crumble and delicious.
Cake Wheat Flour or All Purpose Flour, Baking Powder, Egg, Butter, Sugar, Vanilla Essence, Cornflour and Fresh Raspberries
Making the Raspberry Filling
This is quick and easy to make and only takes about 5 minutes. I popped everything into a saucepan and allowed it to heat through. Once the Raspberries soften and becomes a little mushy it is then removed from the heat and allowed to cool
I find many recipes where they never mention an important tip, when making a dough, especially a biscuity, cookie like dough you never ever just add in all of the flour.
When I was much younger and I followed recipes there are many times when I added all of the flour a recipe called for. So you can imagine the disasters I’ve had. I cannot stress enough that the weather, altitude and whatever else affects the amount of flour we need at the time.
There are times I use the same recipe but I may never use the same amount of flour. Always remember to add little bits of flour to the dough until you have a dough that’s the right consistency for whatever it is you’re baking.
Some people may disagree but I think this is an important tip to remember.
If you do try this recipe please drop me a comment and a star rating, it is always appreciated.
Raspberry Crumble Bars
- 125 gram butter soft, room temperature
- 2 tbsp vegetable oil
- 2 tbsp castor sugar
- 1 large egg room temperature
- 1 tsp vanilla essence
- 1&1/2 tsp baking powder
- 1&1/2-2 cups cake wheat or all purpose flour
- 1&1/2 cup fresh or frozen raspberries
- 1/2 cup icing sugar
- 1 tbsp cornflour
- 1 tsp lemon juice
- Place the raspberries, sugar and cornflour in a saucepan and simmer on low heat until the raspberries are a little mushy
- Remove from heat and mix in 1 teaspoon lemon juice
- Transfer to a bowl and allow to cool
- Preheat oven to 180 degrees Celsius
- Line a 20 x 25 cm baking tray or ovenproof dish with parchment paper
- Using an electric mixer beat the butter, oil and sugar until light and creamy. Beat in the egg
- Mix in the vanilla essence
- Add the baking powder and add little bits of the flour until you form a soft, pliable dough. The dough must be of a consistency that can be rolled out. Divide the dough into two equal pieces
- Place one half of the dough in between parchment paper and roll it out into a 20 x 25cm rectangle. To achieve a neat rectangle fold the edges of the parchment paper over the dough and roll out. This will create a neat edge
- Place the rolled out dough into the baking pan. Spread the raspberry filling over and grate the other half of the dough on top
- Bake at 180 degrees Celsius for 30 minutes or until it is slightly brown. Allow to cool on a cooling rack and cut into squares
- You can replace the fresh raspberries with a good quality raspberry jam or you could use fresh strawberries instead
- Do not add all of the flour at once. I used exactly 1&1/2 cup flour, you may need slightly more
- The sugar may seem less but the raspberry filling adds to the sweetness so I didn't require more sugar. If you want a sweeter dough you can add another 2 tablespoons sugar
- The dough may look a little small but the base is rolled out really thin so you do get about 20 squares from this recipe
- You can double the recipe if you wish