Directions
Preheat oven to 375 degrees.
For this dessert recipe, use a 8×8 inch baking pan.
To prevent the dessert base from sticking to the pan, spray it with baking spray before pressing the crumb base into the pan.
Using a large mixing bowl, add the flour, baking soda, salt and brown sugar. Whisk to combine.
Break up the brown sugar with your fingers, if need be.
Add butter, and using your fingers / hands , mix the butter into mixture. It will resemble small fine crumbs.
Add the raspberries into a separate bowl with cornstarch and sugar.
Mix together until well combined.
Take 3/4 of the crumb mixture and place in the baking pan.
Press the mixture evenly throughout the pan to create a crust.
Now you are going to spread the raspberry mixture over the crust. Spread it around, leaving about a 1/4-inch around all edges.
Sprinkle the remaining crumb mixture all over the raspberries and lightly pressing down
Bake in preheated oven for 3o – 32 minutes or until they are a light golden brown on top
Remove from oven. Allow them to cool completely on a wire rack before cutting into squares.
