Coconut Raspberry Crumb Bars
The perfect spring dessert is here… These crunchy, buttery and sweet Coconut Raspberry Crumb Bars are to die for!
It’s been a while since I’ve posted a new recipe, and it feels good to be back! I've been focusing all my attention on the sweetest 3 month old there ever was.
I wanted to create a dessert for Easter that would be bright, yummy, but still easy to make. Coconut and raspberries are the perfect combination, and I really think you’re going to love these bars!
HOW TO:
The best part about these bars is that they only require ONE bowl. You can whip them up from start to finish in less than an hour-my kind of dessert!
To make the crust and crumble, you’ll need a pastry cutter to cut the butter into the flour. If you don’t have a pastry cutter, you can use two knives or even a food processor to break up the butter. You want the mixture to resemble course crumbs.
Pat half of the mixture down into your lined baking dish and then carefully spread the raspberry jam on top. Sprinkle fresh raspberries on top and pour the rest of the crumble mixture on top of that. Bake for 35-40 minutes, or until golden on top. Enjoy!
Happy baking and happy Easter week!
Coconut Raspberry Crumb Bars
Ingredients
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 sticks cold salted butter, cubed
- 1 large egg, slightly beaten
- 1 teaspoon vanilla extract
- 2/3 cup unsweetened shredded coconut
- 1/2 cup raspberry jam
- 2 cups fresh raspberries
Instructions
- Preheat oven to 350°F and line a 9x13 pan with parchment paper, covering the bottom and sides.
- In a mixing bowl, whisk together the flour, sugar, brown sugar, baking powder and salt. Add in the cubed butter, egg and vanilla extract. Using a pastry cutter, begin cutting the butter into the flour mixture until it resembles course crumbs. Stir in shredded coconut. Pour half of the mixture into the lined baking dish and pat it down.
- Dollop the raspberry jam on top of the crust and spread it carefully until it covers the whole crust. Sprinkle raspberries on top and then
- sprinkle the remaining crumble mixture over the top.
- Bake for 35-40 minutes or until the top is golden brown. Remove from oven and allow to cool before cutting. Best enjoyed the day of or stored in an airtight container for up to three days.