Coconut and Raspberry Crumble Bars

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup shredded coconut
• 2 cups fresh raspberries
• Crumble Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, chilled and cut into small pieces

Instructions

Preheat oven

Preheat the oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper.

Make the crust

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

Press in the crust

Press the crumbly mixture evenly into the prepared baking dish.

Make the filling

In a separate bowl, whisk together the shredded coconut and sugar. Stir in the fresh raspberries.

Add the filling

Spread the coconut-raspberry mixture evenly over the crust.

Top with crumble topping

To make the crumble topping, combine the flour, sugar, and cold butter in a small bowl. Use your fingers or a pastry blender to work it into a crumbly mixture. Sprinkle this mixture evenly over the filling.

Bake

Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly.

Cool

Let cool completely in the pan before cutting into bars.