ingredients:
Crust:
- 1 cup unsalted butter, melted
- 2 cups all-purpose flour
Filling:
- 1 cup raspberry preserves
Topping:
- 2 1/4 cups all-purpose flour
- 1 1/2 cups unpacked light brown sugar
- 1 cup unsalted butter at room temperature, cut into smallish pieces
1. Preheat oven to 350 F.
2. For the crust, combine butter and flour in a large bowl, until it becomes doughy.
3. Spread dough evenly into a 9 by 13 inch glass baking dish. You can use a large piece of waxed paper to press down the crust so it is flat and even.
4. Bake the crust for 17 minutes. Let it cool completely before covering it with the filling. As the crust cools, you can prepare the topping.
5. In a large bowl, mix the flour and the brown sugar.
6. Cut the butter into the flour and sugar with a pastry blender (or a fork), until the mixture has the texture of coarse crumbs. Don’t overmix it.
7. Once the rust is cool, spread the raspberry preserves evenly over the crust, leaving a 1/4 inch edge all around. (Any of the preserves that are touching the side of the pan will dry our when baking.)
8. Pour the topping evenly over the preserves.
9. Bake for 20-25 minutes until lightly browned.
10. Allow to cool before cutting into squares.
Ref: Bake Sale Sara Varon - Robot Dreams
