Berries! I love them, do you?
I haven't met one I didn't like. But of all the berries I think my favorites are raspberries. How about you, do you have a favorite?
When I came across this recipe from a back-issue of Cooks Illustrated I wondered how it escaped my attention the first time around. It's a little different than an average berry streusel bar in that it uses both raspberry jam/preserves and fresh berries in the filling. (Frozen/thawed berries work, too.)
With a buttery, crisp-tender shortbread cookie crust, double berry filling and streusel topping these little gems are irresistible. The streusel topping is made from some of the reserved shortbread dough, mixed with a little brown sugar, old-fashioned rolled oats, 2 addtional tablespoons of butter, and finely chopped nuts (pecans, walnuts, or almonds), I used almonds.
The recipe is really easy to put together, and you can use a stand mixer or food processor ~ I opted for the food processor method and it worked out perfectly.
I'm sure it would be equally good with other berries, too. I might have to try that next time. (Yes -- by popular demand -- there will be a next time.)
If you would like a printable copy of the recipe, it's over on the recipe blog. Here's the LINK.
Thanks for stopping by today for a visit ~ I hope you've been having a good weekend everyone. ~ Mari
P.S. May I ask for good wishes/thoughts/vibes, prayers for my big dog Cinnamon ("Cinnie")?
My constant companion, she is lying here beside me, gravely ill right now and it's breaking my heart. We're hoping her medications will help.
More tests for her on Tuesday, when we'll learn more. Thank you so much. ((hugs))