Cookie Monster

Weekly recipes to serve with a glass of milk.

Cookie Monster: Raspberry Crumb Bars

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[Photographs: Carrie Vasios]

Welcome to today's episode of Totally Superfluous Problems That Don't Really Need to Be Solved but I'll Attempt Anyway. In case you missed it, last week's episode was How to Retrieve Toast that's Too Small To Toast and Gets Stuck in the Toaster. (Answer? Fondue forks!)

This week? How to Easily Eat a Crumble at the Beach. You know the scenario (or maybe you don't, but play along): you've taken your bounty of summer berries and made them into a buttery crumble for dessert. It's absolutely delicious and the next day, when you're packing up your cooler for the beach, you look longingly at the heavy baking dish (because we're all baking in our Le Creusets, right?), wishing there a way to pack it. There's no room for the whole pan under the layer of Bud Lime-A-Ritas (we're assuming the SE staff is packing this cooler) and dropping spoonfuls into a tupperware isn't ideal because it gets all mushed together. The solution? Crumb bars.

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In fact, seen from the top, these bars (before they're cut into bars) look just like a crumble. That's because shortbread is topped with raspberries (you can substitute blueberries) and blobs of buttery dough. The result is akin to a crumble on top of shortbread. You get all the same fruit, butter, and toasted crumb, though they stay nicely intact when wrapped and packed. (Totally superfluous) problem solved!

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

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