Smitten kitchen cinnamon crumb cake8/6/2023 ![]() ![]() Transfer to a wire rack and let the crust cool. Bake until golden brown, 12 to 15 minutes (or longer, if necessary). The crust should touch the sides of the pan. Pour the rest of the mixture into the prepared pan and use your hands to push the crust into an even layer at the bottom of the pan (note, you want it thick and packed hard). Reserve 1 1/2 cup of the mixture and set aside. Add the butter and pulse until loose crumbs form. Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Butter the parchment or spray with cooking spray. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends for easy bar-removal. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Make the crust and crumb: Preheat the oven to 350☏. 2 tablespoons unsalted butter, melted and cooled.1 pound raspberries, fresh or frozen (I used frozen – try other fruits, too! Peach, blackberry, blueberry…).3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces.One last piece of advise – keep the crust layer thick to again prevent a soggy bottom – mine was a little spare in patches, but it didn’t affect the flavor or my enjoyment of them.Īdapted from Smitten Kitchen (and her trip to North Carolina!). Don’t be afraid to bake longer than it calls for if you like more solid crusts – the raspberries can make the crust soft in the middle. The corner pieces are my favorites because they are the most crunchy. ![]() I baked these and ate them for a straight week, often multiples times per day. The combination of raspberries and oat crumble will remind you of all your favorite fruit pies: thick, bubbling syrup and toasted toppings. If you haven’t yet, be sure to follow me on Instagram for more live feeding.īreakfast bars are a great way to believe you are eating healthy, but really they are just sugary, chewy, delicious pastries you may or may not eat in the morning. This will be a season of major changes, but my wish is to continue to cook and blog as much as I can, to keep up on all the tasty memories. Temperatures are expected into the 70s next week – here’s hoping! It’s not that I’m in any hurry to bring on the humidity, mosquitoes and dripping heat – it’s just that my bun in the oven is getting too big for any and all winter coats to effectively cover and I need to transition to my maxi skirts and wrap dresses STAT. Trees are budding, pollen is falling, the daffodils are already past their prime, yet winter continues to noodle us with bouts of snow and freezing temps. I suppose you could say it’s *trying* to be spring. ![]()
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