Raspberry Crumb Bars Recipe

• 14 ounces (about 3 cups) raspberries
• 1/2 cup sugar
• 1 tablespoon minute tapioca
• 1 tablespoon fresh squeezed lemon juice
• 3 cups all purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 16 tablespoons (2 sticks) cold unsalted butter, diced
• 1 egg
• 2 tablespoons heavy cream

1. Adjust oven rack to middle position and preheat oven to 375u0b0F. Grease baking pan with butter.
2. : In a medium bowl, combine raspberries, sugar, tapioca, and lemon juice; set aside.
3. : In the bowl of a food processor, combine flour, sugar, baking powder, and salt; pulse 5 times to combine. Add butter and pulse until it is the size of peas, 5-10 pulses. Add egg and heavy cream and pulse until dough just comes together (it will be crumbly but should cohere when pressed down lightly by your fingertips.)
4. Press enough of dough in pan to form a 1/4 inch layer, which should use just over 1/2 the dough. Cover with raspberries. Dot raspberries with chunks of remaining dough. Bake until top is golden and berries are bubbling, about 50 minutes. Let cool 20 minutes before cutting.

raspberries, sugar, tapioca, fresh squeezed lemon juice, flour, sugar, baking powder, salt, cold unsalted butter, egg, heavy cream

Taken from www.seriouseats.com/recipes/2013/07/raspberry-crumb-bars-recipe.html (may not work)