menu
  •   Oprah's Favorite Things TV Show    Food Finds on Food Network    Today Show    House Beautiful    Best of New York   
  •   Daily Candy    Oprah's "O" List    Health Magazine    CBS Sunday Morning    CNN  The Sun      Businessweek   
  •   New York 1    Macy's Famous Chefs    New York Times    Time Out New York    New York Magazine     NYC TV   
  •   New York Daily News    Reader's Digest    Gerry Frank's New York    Mademoiselle    Time Out New York Kids  
  •   Oprah's Favorite Things TV Show    Food Finds on Food Network    Oxygen    Early Today Show    Today Show   
  •   New York Observer    Money Magazine    Oprah's "O" List    Crain's NY    Manhattan User's Guide       NPR   

BERRY BEST- July, 2019.

Baking with fresh fruit can be difficult. I usually resort to making a crust and then dropping on something like raspberries, right after the bar comes out of the oven. This bar base is perfect for any summer fruit you like. Consider blueberries, peach slices, raspberries, strawberries!

Look for locally grown to intensify the ‘just picked’ taste.

Find this recipe on pages 62 - 63
of my Fat Witch Bake Sale cookbook.

  • Ingredients
  • Crust
  • 1 cup unbleached all-purpose flour
  • ¼ light brown sugar, packed
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ cup agave syrup
  • 1 large egg
  • 6 tablespoons (¾ stick) unsalted butter at room temperature
  • 1 tablespoon raspberry (or any other fruit) preserves
  • Topping
  • ¾ cup raspberry preserves
  • ⅓ cup quick cooking oats (not instant)
  • 2-3 cups fresh raspberries (or other fruit), rinsed and thoroughly dried
  • Directions
  • Preheat the oven to 350 degrees F.
  • Line 9” x 9” baking pan with aluminum foil. Press down tightly in the corners. Allow for over-lap on the top of the pan.
  • The Crust:
  • In a large mixing bowl, whisk together the flour, sugar, salt and baking powder.
  • Stir in the agave and egg.
  • Add the butter and fruit preserves. Stir until well combined.
  • Spread the mixture evenly on the bottom of the foil-lined pan.
  • Bake 15 minutes until the edges are a dark gold.
  • Remove the pan from the oven.
  • Leave the oven on.
  • The Topping
  • In a medium mixing bowl, mix the preserves and oats together
  • Spread the mixture over the crust.
  • Bake for 10 minutes or until the edges are slightly bubbly.
  • Remove the pan from the oven.
  • Immediately place the fruit evenly on the hot topping.
  • Cool the pan for at least 1 ½ hours.
  • You will be able to remove the bar from the pan by pulling up the sides of aluminum foil.
  • Transfer to a serving platter and put in the refrigerator to chill.
  • Cut just before serving.
Opt-in to the Fat Witch Newsletter for monthly discount codes  

Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.

Classic BUY NOW   & Classic Cauldron Special always available.

Classic BUY NOW   & Classic Cauldron Special always available.