Dreamy tangy raspberry crumble bars! Dessert squares are a classic North American “bar cookie”; the texture is a lot firmer than cake, yet softer than a cookie. They get baked in a pan and cut into cute squares. We made our raspberry bars with a slight twist! Instead of a classic dessert crust, we made the base in the pasta flora style. Pasta flora is a shortcrust pastry usually filled with jam, and grandma Sophie loved to make them! So we took inspiration from her and switched up this classic dessert bar to resemble her jammy pasta flora. The soft crust melts in your mouth with a hint of nutmeg and lemon zest. On top, there is a generous helping of sweet and tangy raspberry jam that we make in house, and a sweet and soft crumble topping. It goes amazing with coffee whether in the morning, or after supper.
enjoy cold or room temperature, but keep refrigerated!
pasta flora | all purpose flour, sugar, sunflower oil, flax, baking powder, salt, nutmeg, lemon zest
raspberry jam | raspberry puree, white sugar
crumble topping | all purpose flour, brown sugar, sunflower oil, baking powder, salt