There isn’t much to say about this recipe from Ina Garten’s new cookbook FOOLPROOF other than amazing. I have now made this recipe four times, it always looks impressive and receive lots of agreeable noises. Believe it or not it is a simple recipe and can really be rustled up in about 15 minutes, before being baked. This is an ideal recipe to bake with children.

I think it is best served as a teatime snack, washed down with a strong brew but, if you would rather serve it as a dessert i feel like it would benefit being smothered in custard.

I added more jam than the suggested amount in the recipe as I think one want lots of lovely fruitiness to cut through the biscuit. See my recommendation below for which granola. Happy baking!


  • ½ pound (2 sticks) unsalted butter, at room temperature
  • ¾ cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 1/3 cups all-purpose flour
  • ½ 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 sprinkling


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 ¼ inch up the sides. Spread with the jam, leaving a ¼-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.


Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved





One comment

  • I had to look up this recipe Lauren, it’s so lovely and my family are about to join the long line of raspberry crumb bar addicts! HP x

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