These days kitchen playdates and food adventures with our kids are harder and harder to schedule given the demands of school and after school activities. Whenever we have a day off school, Stacie and I try to relive the days when the kids were with us a lot more and we would go explore all things food related. In fact that was the genesis of this blog – the food adventures we shared with our kiddos. We have come a long way since then, but whenever we can spend a day recreating those carefree (and delicious days), we do just that.
This past Monday, we spent the day exploring the Japanese Tea Garden on a San Francisco City Guides walking tour, and then eating some yummy Chinese food at San Tung, checking out multiple other shops and food spots in the Sunset and finally ending the day by making some delicious raspberry bars together. A little ambitious perhaps, but we had a super fun day!
And these raspberry crumble bars are “idiot-proof”, which means even I can make them again without Stacie and the kids helping me. Luca and Ria could probably have made them all by themselves. Matteo, I have decided is my twin (though far more adorable) – he was just hanging around to get his fingers into to everything to get a taste!!
3/4 cup sugar
1 teaspoon pure vanilla extract
2 -1/3 cups all-purpose flour
1/2 teaspoon kosher salt
10 to 12 ounces good raspberry jam, such as Hero
2/3 cup good granola without dried fruit
1/4 cup sliced almonds
Confectioners’ sugar, for sprinklingDirections
Preheat the oven to 350 degrees.
Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners’ sugar.