Raspberry crumb breakfast bar from Baked - New Frontiers in Baking (page 130) by Matt Lewis and Renato Poliafito

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on June 06, 2018

    Pure heaven. I've made these several times - with fresh raspberries, once with mixed berries, and last night was with fresh blueberries. Delightful.

  • aberne on September 28, 2011

    tastes as good--maybe even better--after being refrigerated overnight. Also great with sour cherries.

  • ComeUndone on July 19, 2010

    A little fragile but good flavour. I used frozen berries (blueberries, raspberries, blackberries) to great result. The fruit layer is thin but balance is good. The bar doesn't get soggy but it's not crispy and crunchy either. Would make again. http://www.flickr.com/photos/wscwong/4808751464/

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Reviews about this recipe

  • Smitten Kitchen

    These aren’t, as the recipe notes warn, actually "crumb" bars, with the streuselly topping you might see on crumbles or coffee cakes. Instead, they’re more like a raspberry sandwich cookie...

    Full review
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