We've become a little obsessed with these fruit bars. This version we made for bookclub and the raspberry and lime combo was amazing. Sweet and tart with a little floral note from the almond extract. The graham flour was an experiment and it gave the bars a nice chew, and a slightly more dense bite which pared well with some Vanilla Ice cream.
Graham Raspberry Lime Crumble Bar
Makes one 8 inch round cake or square Pyrex
1 ½ cups of Graham Flour
½ cup brown sugar
½ tsp. baking powder
¼ tsp. salt
Zest of 1 lime
½ cup butter
½ cup sugar
Juice of 1 lime
2 tsp. cornstarch
½ tsp. almond extract
2 ½ cups raspberries
Preheat oven to 375
Grease an 8’ inch cake or Pyrex baking dish.
In a medium bowl mix flour, brown sugar, baking powder, salt, and lime zest. Then add in the cold butter and egg, cutting it in with a pastry cutter or fork. You can also use your fingers to break up any large pieces of butter. Once the mixture resembles crumbs, press half into the pan.
In another bowl, add sugar, lime juice, cornstarch and almond extract and mix. Carefully stir in berries.
Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out.
Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing.