Tag Archives: Raspberry Crumble Recipe

Happy One Month, Alchemyst’s Mirror!

Celebrating 1 month of The Alchemyst’s Mirror, and a full recipe for the Raspberry Crumble Bars.

Can you believe The Alchemyst’s Mirror has been out for a month already!

“Liz Delton is a wonderful steampunk author who infuses her novels with action, humor, whimsy, and charming characters set in a unique fantastical world.”

Elizabeth Chatsworth, Author of The Brass Queen

This was one of my absolute favorite books to write, and it’s definitely got one of my favorite cover designs! I’m already working on writing book #2, The Thief’s Amulet, and just started messing around with the new cover–because if I’m going to procrastinate writing, I might as well do it with another writing-related project, right?

I’ve had some awesome reviews coming in for The Alchemyst’s Mirror, had the local newspaper do a feature on me, and even got to talk about the book on a UK radio show.

“A fast paced tale of mystery, sisterhood, and tea.”

H.L. Burke, Fantasy Author

“If you enjoy steampunk or mystery adventure stories, then I recommend reading The Alchemyst’s Mirror. It was a mix of Indiana Jones and Sherlock Holmes, but with two sisters leading the story.”

The Plum Report

To keep on celebrating this book, I’m going to start releasing some of the recipes featured in the blog tour, but with more pictures! When I decided to include “tea shop recipes” in the blog tour, I test baked all of them. Today I’m going to share a really yummy one, Elliot Everturn’s Raspberry Crumble Bars.

The Recipe: Raspberry Crumble Bars

Ingredients

Flour- 1 Cup
Oats- 1 Cup
Baking Powder- 1 tsp
Brown Sugar- 3/4 Cup
Butter- 1/2 Cup (1 stick)
Raspberries- 2 Cups (fresh or frozen)
Lemon Juice- 2 tbsp
White Sugar- 1/2 Cup
Flour- 2 tbsp

Instructions

  • Mix the flour, oats, baking powder, and brown sugar in a bowl.
  • Melt the butter, and stir it into the mixture until crumbly.
  • Pour two thirds of the mixture into an 8×8 pan (or pie dish)
  • In a small bowl, mix the raspberries with the lemon juice, white sugar, and flour.
  • Spread the raspberries evenly across the crumble in the pan.
  • Sprinkle the remaining crumble on top.
  • Bake at 350F for 35 minutes
  • Cool and cut into squares
  • Top with lemon glaze: Powdered sugar with a dash of lemon juice added until it reaches desired icing consistency.

When I made mine, I used frozen raspberries, and they worked perfectly!
Just look at that crumble