Bake or Break Recipes

Raspberry Hazelnut Crumble Bars

April 15th, 2008 · No Comments


  • 2 cups all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1/8 teaspoon salt
  • 3/4 cup cold unsalted butter, diced
  • 1 egg, lightly beaten

Preheat oven to 350°. Lightly grease an 8″x 8″baking pan. Set aside.

Combine flour, brown sugar, and salt in a food processor. Add butter and pulse until mixture resembles cornmeal. Add egg. Process just until dough comes together in a ball. Spread dough into bottom of prepared pan.

Bake for 15 to 18 minutes, until light golden brown. Set pan on wire rack to cool.


  • 12 ounces seedless raspberry preserves
  • 1 & 1/2 cups chopped hazelnuts
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs

Spread raspberry preserves on top of cooled crust.

Using a food processor, pulse hazelnuts and sugar to a cornmeal consistency. Add butter and eggs, and process until creamy. (May be refrigerated until ready to use.) Spread over preserves. Set aside.


  • 1 cup all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup cold unsalted butter, diced

Combine flour, brown sugar, and butter using a hand mixer at medium speed. Mix until mixture begins to pull together. Sprinkle over filling.

Bake at 350° for 25 to 30 minutes.* Let cool completely before cutting into squares.

*The bars won’t necessarily look “done.” Look for some browning on the top and around the edges. Giving the pan a little shake, too. If it still jiggles a good bit, give it a few more minutes. As they cool, they will set. I am a notorious “underbaker,” and I let these bake the entire 30 minutes. In retrospect, a couple more minutes might have helped.

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