Fresh from the Garden: Raspberry Bars

We grow the Heritage variety of red raspberries. Heritage produces two crops of berries, one in June and one in September. If you cut the canes back in late fall/winter, however, it will produce one, larger crop in the fall. That is our preferred method of management which means that we are still in the midst of our raspberry harvest.

I've used a lot of our raspberries to make the following recipe for raspberry bars. Beware! The recipe makes a large amount of these very rich, completely irresistible bars. There's something about that tang you get from the fresh raspberries that makes these bars addictive. Don't say I didn't warn you if you find your pants a little snug the day after you make these!

Raspberry bars

Raspberry Bars (slightly adapted from this recipe on allrecipes.com)

1-1/2 c. sugar
1 t. baking powder
3 c. all-purpose flour
1 pinch cinnamon
1 pinch salt
1/2 c. coconut oil (You can substitute shortening for this, if you wish.)
1/2 c. shortening
1 egg
4 c. fresh raspberries
3 t. cornstarch

Preheat oven to 375 degrees. Grease a 13x9 inch pan.

Combine 1 cup of the sugar, the flour, baking powder, salt, and cinnamon. Cut in the coconut oil and shortening and then blend in the egg. Pat half of the dough into the prepared pan.

Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.

Bake at 375 degrees F for 45 minutes or until the top is slightly brown.