Tuesday, June 11, 2013
My iPhoto library is full of good intentions--all kinds of things I've made over the last few months, photographed for you, then never posted about. Like these delicious raspberry crumble bars I made back in...January? February? And here it is mid-June! Oh well, better late than never.
Like all Ina Garten recipes, this one starts off with a hefty lump of butter and a steady stream of sugar. Pile on some raspberry jam and you're looking at a major toothache. But, they're worth it. I think the real secret is the granola in the topping. And if you happen to have good homemade granola on hand (sans fruit), so much the better.
These bars are simple as can be and crazy delicious. Your only effort is in remembering to soften the butter. The husband and I gobbled a few after dinner the first night I made them and the next day, I brought some in a little paper sack to my friend, Amy. We ate gigantic plates of Hawaiian food for lunch and then went our separate ways. On the way home, she texted me that she had eaten all the bars in the bag in a matter of minutes. Let me back up and say: unlike me, Amy is not gluttonous in the least. She could be--she's about 10 feet tall and thin as a rail. But she's moderate. Also, she works for a food magazine and is always the beneficiary of the test kitchen. So, when she likes something, it's officially good.
It just happens that I have black raspberry jam on hand, as well as a fresh batch of granola. Better put the butter out...