This recipe was contained in a newspaper item my mother had saved, dated June 10, 1933. Crafted with pineapple, orange, and lemon juices, this sherbet is light and flavorful.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 15 |
Ingredients
- 1 cup white sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup shortening
- 1 egg
- 1 pinch salt
- 1 pinch ground cinnamon
- 4 cups raspberries
- ½ cup white sugar
- 3 teaspoons cornstarch
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 13×9-inch pan.
- Combine 1 cup sugar, flour, baking powder, salt, ground cinnamon, shortening, and egg. The dough will be crumbly. Pat half of the dough into the prepared pan.
- Combine remaining 1/2 cup sugar, cornstarch, and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
- Bake in the preheated oven until top is slightly browned, about 45 minutes.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 48 mg |
| Sugars | 22 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Very good! I’ve made this 3x in 2 weeks and it’s been devoured each time! I’ve made it with fresh berries and also with a whole pint jar of raspberry jam instead of fresh berries. I think I prefer the tartness of fresh berries! I Cook an additional 5-10mins. This time I did 2 8×8 pans with 1 1/3 recipe. I also put a square of parchment paper In the pan before I baked. When it was done and cooled I was able to invert it on a plate and the invert that plate onto another plate so it was crust down on the counter. I was able to use a serrated knife and cut into pretty bars. Anyway super easy recipe very versatile and forgiving. Can’t wait to try with blackberry.
First time baking a bar dessert and I’m pleased to say that this recipe turned out fantastic, although I did make a couple tweaks in the recipe after reading some of the other reviews here. For the crumble part of the recipe, I opted out of using 1 whole cup of white sugar and halved that with 1/2 cup of brown sugar. This made for a much denser base and top crumble that I was looking for. Also added a splash of vanilla and a good teaspoon of cinnamon to that along with an additional sprinkle on top. For the berry filling, I used 1 cup of frozen raspberries and 1 cup of blueberries. Adding that tablespoon of cornstarch definitely thickened up that blend quite nicely. Last but not least, I added a good tablespoon of lemon juice to the berries for a little extra flavor and tartness and the end result was just wonderful. Huge hit in our home and will definitely be making again in the future.
This recipe was a hit!! These weren’t overly sweet, and the berry flavor came out nicely. I topped mine with more berries and cinnamon for additional flavor.
As written, this is good. With a few tweaks, it’s 5 stars. First, use butter (coconut oil or okra fine if you need it nondairy but there’s nothing like butter if you can) and add some vanilla to the base. Second, use 1/2 white sugar, 1/2 brown sugar (light or dark). Third, use more than 3 teaspoons (aka a tablespoon) of cornstarch if you’re doing this with strawberries (I recommend 2 T). Fourth, sub at least 1/2 cup oats for 1/2 cup flour. Fifth, add a few extra tablespoons of brown sugar to the topping. Finally, if making with strawberries, add some dried ginger (maybe 1/2 tsp) to the sugar/cornstarch combo.
Made them today with frozen 4 berry blend and turned out great! Not too sweet! Freezing them and hoping they will stay good for a couple days til I can bring them to a Christmas party!
I just love this recipe!! I made it with 2 cups blueberries and two cups strawberries and used 1/2 cup butter and 1/2 cup shortening. Oh! And to prove how forgiving this recipe is, I also put the three tsp of cornstarch in the dough on accident and it didn’t ruin it! When I realized that, I still put 3 tsp in the filling as well and it was still a huge hit!! I did cook it for about an hour so the timing varies. Will make this over and over trying different fruit combos.
This was wonderful, and lighter than I expected. I subbed 1/4 C. Oats for 1/4 Flour.
These were soooo GOOD! I used frozen mixed berries (raspberries, blueberries and strawberries). I defrosted the berries overnight, saving the juice for another recipe. I used butter instead of shortening and brown sugar instead of white in the berry mix. I also added the almond extract. The berry bars were yummy and made such a nice presentation for Memorial Day dessert. Sorry no photo, as they were gone pronto. 🙂
It was a little tart and bland for my taste. I used raspberries. The only substitution I made to the original recipe was to use better instead of shortening and I cut the recipe in half. It’s good, but it didn’t wow me. If I attempt this again maybe I’ll try different berries and add more sugar.
I made it as the recipe states. Did have a question, though. When you say combine the dry ingredients, did you mean with a pastry blender? That’s what I used. Also, I use plain Crisco. Have you made it with butter Crisco. They were delicious.
LOVE THIS!!! If you don’t have 1 Tbsp. cornstarch, can substitute 3 Tbsp. flour & cook it 3 min. longer to get rid of the raw flour taste. I had frozen mixed berries on hand and used these instead of raspberries. Still amazing. Will make these again! All my kids love these!
My raspberries were pretty runny, so I added an additional tablespoon of cornstarch.
mmmm good. sets up beautifully and yes easy to make. I will add a little more sugar next time and some almond flavoring. thank you!
I made these bars exactly as the recipe was printed. I baked them as instructed. They certainly did not turn out like a “bar”. They were wet and we ate them with a fork. I didn’t think they had much flavor. I will not make them again.
Very good. Added more sugar
so delicious and fairly easy to bake. I also used butter (a must do) Used fresh raspberries which were slightly tart added some frozen thawed blueberries as well. I brought them to my zen center and EVERYBODY LOVED THEM!! They were gone before I could turn around! I am about to make them again for the pot luck Thanksgiving dinner we are having tomorrow, which is what everyone asked for.
Made this but used blueberries instead. Great.. will pass on to my friends.
yummy
This was really good. I used 3 six oz containers of fresh raspberries, 1 six oz container of black berries, and about 8 oz of frozen strawberries. Worked out great. I forgot to set aside 1/2 cup of sugar to mix w/ cornstarch & berries (added it in w/ the other mixture) and it still turned out great! This would be a great recipe w/ any fruit.
While I prefer raspberries, or any fruit, on its own, these bars are surprisingly good. I liked them much more than I had expected and I would make them again. By the way, other people are not enjoying it because they are tweaking the recipe. Follow the directions and they will turn out as intended.
Very versatile recipe and easily modified to suit your personal taste. I love that it uses fresh fruit and not seedless jam unlike so many other “fruit” bar recipes. I also used 1/2 shortening and 1/2 butter to increase the flavor. Used 1 full teaspoon cinnamon and 1/2 tsp. salt.I think you can go either way regarding the dough; personally, I’d increase the dough/crumb mixture by 1/2 and add more to the bottom. I’d also add some almond paste underneath the fruit next time.