This scrumptious bar is a perfect blend of fruit and crumb. Serve it with a dollop of whipped cream if you like. You can try any of your favorite preserves as a filling; you can't go wrong!
What you'll need
CRUST
- 2 cups (4 sticks) unsalted butter, melted
- 4 cups all-purpose flour
FILING
- 1 1/4 cups raspberry preserves (beaten smooth with a mixer or a spoon)
TOPPING
- 4 1/2 cups all-purpose flour
- 3 cups unpacked light brown sugar
- 2 cups (4 sticks) unsalted butter, softened, cut into small pieces
How to make it
- Preheat oven to 350 degrees. To make the crust: In a large bowl, combine the butter with the flour until you get a doughlike consistency. Spread crust evenly into an ungreased 12- by 18-inch jelly roll pan. Use a large piece of waxed paper to firmly and evenly press down crust. Bake the crust for 15 minutes. Remove from oven and let cool completely, 30 to 40 minutes.
- While the crust is cooling, prepare the topping: Mix the flour and the 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 crust, leaving a 1/4-inch edge all around. Sprinkle crumbs generously over the preserves (it will seem like more than you think you need).
- Bake for an additional 15-18 minutes until golden brown. Allow to cool to room temperature, or overnight, before cutting and serving. Makes 24 3-inch squares.
