Happy Monday! Can you believe March is almost over? It’s really true what people say – time flies by as you get older, and I’m not even that old. I’m really excited that at the end of this week I’ll be going to Craftcation in Ventura! Craftcation is a four-day makers conference with craft and business workshops for bloggers and shop owners, and this is my first time attending. Seriously so excited. I’ve been counting down to this for two months, and it’s finally here! I’m hoping to meet more people like me since I don’t personally know any other bloggers, and as you can image, my boyfriend and coworkers get kind of sick of hearing about blogging. Wow, I feel like a grown up, going to conferences and stuff…ok, now let’s talk about raspberries.
I love that it’s spring now and I can finally make fruit-based treats without paying for overpriced, subpar fruit. Hence, I’ll making lots of fruity things in the coming spring months! You can make these raspberry crumble bars really easily with pre-made pie filling, or you can go the non-lazy route and actually make the raspberry filling yourself with real raspberries. I’m a big fan of the “semi-homemade” dishes with pre-made items like pie filling or cake box mix. Why not make it easy sometimes, right?
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp baking powder
- 3 cups flour
- 1/4 tsp salt
- 1 cup raspberry pie filling
First, cream together the butter and sugars until creamy. Beat in the egg and mix until well-combined. Mix in the flour, baking powder and salt. The dough will be soft and crumbly and may become hard to mix. If so, you can massage the remaining flour in with your hands.
Lay wax paper in a rectangular baking pan and press half of the dough into the pan. Use your hands or a spatula to press the dough down and into the corners, and try to make it as flat as you can. Spread the raspberry pie filling over the shortbread crust. Crumble the remaining dough over the top of the raspberry filling and bake on 350 degrees for about 40-48 minutes until the top becomes golden brown.
Let the bars cool for about 10 minutes before pulling the wax paper out of the pan. Cut the bars with a sharp knife and serve alongside some pink lemonade for a sweet spring treat. So happy it’s finally spring! Enjoy!