Dear Santa…

We made you a plateful of Berry Crumb Bars and we left them beneath the tree, as you can see above. We got the idea from AllRecipes magazine, which had the preparation in its October/November 2019 issue. You’ll be so proud, as it took fewer than ten ingredients to prepare these for your enjoyment. That’ll get us back on the “Nice” list for sure, won’t it?

You’ll like these raspberry dreams, Santa. Sandwiched between two buttery, mildly sweet cookies is a generous bed of pure raspberries. Contrasting textures, too, as the cookie is crumbly, almost flaky, and it falls apart in the mouth, wrapping the palate in a silky blanket.

Not far behind is a bright, sweet, tangy river of raspberries, taking the taste buds out onto the dance floor between snuggling. Warm fuzziness all evening, sure to keep you toasty and content, even as Rudolph and company dash between snowstorms and glide you over blizzards.

Having trouble seeing the cookies all the way down there, beneath the tree? Well then, here Santa, have a closer look:

Now you can see all that awaits you, from the sweet glow of cinnamon sprinkled on top, to the glistening raspberry filling, every bite exuberant. Oh, that’s the best part of this dessert – because the berried interior cooks to a smooth, warm jelly, frozen raspberries are just as good as are fresh in this application.

Which means you can enjoy these at any time of year. Tonight, or when you and Mrs. Claus are lounging by the pool next summer. Still, you have to admit, there’s something particularly magical about them tonight, as the wind rattles the windows and makes the fire’s dance a little more cheerful.

Bright decorations too:

So, does that get us bonus points, Santa? These Berry Crumb Bars are spirited, thoughtful, and they’re so delicious! Come on, Santa – we left a special treat for you. When we wake in the morning it’d be great if we find nice things beneath the tree too.

Your Pals,

Terrified Amateur and Friends

*****

Berry Crumb Bars

• 3 cups flour
• 1-and-1/2 cups sugar
• 1 teaspoon baking powder
• 1/4 teaspoon cinnamon (*1)
• pinch of salt
• 1 cup shortening
• 1 egg, lightly beaten
• 1 tablespoon cornstarch
• 4 cups frozen raspberries

Preheat the oven to 375°.  Grease a 9×13-inch baking pan.

Stir together the flour, 1 cup of the sugar, the baking powder, cinnamon and salt in a large bowl. Cut in the shortening with a pastry blender or a fork, until the mixture forms coarse crumbs. Stir in the egg with a fork. Press half the dough firmly and evenly into the pan you prepared.

Stir together in a large bowl the remaining 1/2-cup of sugar and the cornstarch. Add the berries and stir until coated. Spoon over the crumb mixture already in the pan. Sprinkle with the remining crumb mixture and cinnamon, if using (See Note below). Bake until golden and filing is bubbling, 40 to 45 minutes. Let cool in pan on a wire rack.

NOTES:

1 – Sprinkling a little extra cinnamon over the bars before they bake is a nice (and tasty!) touch. If you do this, obviously, you’ll need a little more than a quarter teaspoon of cinnamon.

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