Raspberry Crumb Bars…a Bit Too Crumbly

Cold weather always makes me want to eat more…and bake more.  We had a friend’s birthday party this weekend, so I decided to dust off my baking supplies and try a new recipe.  I really wanted to make this blueberry crumb recipe, but blueberries were MIA at our local neighborhood store.  I was too lazy to make the trek to another store, so opted to substitute blueberries for raspberries instead.

The finished product?  See for yourself above.  As pretty as they look in the pictures and as much as I like to toot my own horn, the final bars were just OK.  I think a couple things I would have done differently.  Per other people’s suggestions, I would have used butter instead of the shortening indicated in the recipe.  Texture was a bit too crumbly and messy (could have been the weird vegetable shortening I used, too).  I think butter would have made it more clumpy and rich.  Raspberries were a bit too tart, so next go around, I would either use more sugar, or actually go the distance to get those darn blueberries.  Alas, this did not stop anybody from devouring them.  Clean plate by the end of the night!

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