Behind the Recipes
Raspberry Square by Divya Gugnani
Makes 4 servings
INGREDIENTS:
Crust:
2 cups butter, melted
4 cups whole wheat flour
Filling:
1 1/4 cups raspberry preserves, beaten smooth with a spoon
Topping:
4 1/2 cups whole wheat flour
1 1/2 cups white sugar
1 1/2 cups light brown sugar
2 cups butter, at room temperature
PREPARATION:
1. Preheat oven to 350 degrees.
2. In a large bowl combine the butter with the flour until you get dough like consistency.
3. Spread evenly into ungreased 12x18-inch jellyroll pan. Use waxed paper to evenly press down crust.
4. Bake for 15 minutes and let cool.
5. While the crust is cooling, prepare the topping: mix the flour and the brown sugar. Using a pastry blender cut in the butter until the mixture resembles coarse crumbs.
6. When the crust is cool, gently and evenly spread the raspberry preserves over the crust leaving a 1/4-inch border all around. Sprinkle the crumbs generously over the preserves.
7.Bake for 15 - 18 minutes until golden brown.
8. Cool before cutting.
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