This is a recipe I adapted from my grandma’s recipe. It is the perfect summer treat. These bars are light and fluffy tasting with a wonderful crunchy crust/topping. The fruit really shines. They’re the perfect way to cool down on a long hot summer day.
As my grandma would say, they’re really easy to make. Everything was easy for Grandma to make. But really the hardest part was deciphering her handwriting (no one teaches how to read cursive…) and figuring out the short-hand directions for the steps. Luckily for you, I’ve typed it all out for you.
The original recipe calls for 1 1/4 cup sliced strawberries, but I couldn’t get strawberries at the store and the raspberries were on sale. I scaled up on the sugar because I though the raspberries would be tarter than strawberries, but since I like desserts to be a little less sweet I’m reducing the sugar below (if you like your desserts on the sweeter side then use a full cup of sugar).
For the crumb:
- 1 cup flour
- 1/4 cup brown sugar
- 1/2 cup finely chopped walnuts
- 1/2 cup (1 stick) butter, melted
Preheat oven to 350°F and line a baking sheet with parchment paper. In a small bowl, whisk dry ingredients together. Using a fork, stir in the melted butter. Spread the mixture in an thin, even layer on the prepared baking sheet. Bake for about 15-20 minutes, or until golden. Allow to cool and then crumble into pieces.
For the raspberry filling:
- 2 egg whites
- 2/3 cup sugar
- 1 cup heavy whipping cream
- 2 cups raspberries, halved
- 2 Tbsp lemon juice (about 1 small lemon)
In a stand mixer or with an electric mixer, beat the egg whites until foamy. Add the sugar a little at a time until stiff peaks form. In a separate bowl, beat the whipping cream until stiff peaks form. Toss the raspberries in the lemon juice and then fold the raspberries into the egg whites. Then gently fold in the whipped cream.
Line a 9×13″ pan with parchment paper, leaving some overhang to use to pull the bars out. To assemble, spread 2/3 of the crumbles in the bottom of the prepared pan in a thin, even layer. Scoop the raspberry mixture over the top of the crumb, then top with the remaining 1/3 of the crumb. Cover and freeze for at least 6 hours, but preferably overnight.