Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 cup (2 sticks) butter, at room temperature
- 1 (10 ounces) box frozen raspberries in light syrup, thawed and undrained
- 1/4 cup fresh orange juice (about 1 large orange, depending upon the orange)
- 1 Tablespoon cornstarch
- 1/4 cup confectioners' sugar
- 3/4 cup miniature semisweet chocolate chips
Preparation:
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil.
Whisk together flour, sugar, and cinnamon until evenly mixed. Cut in butter with a dinner fork until mixture is the texture of large crumbs. Remove 1 cup and reserve for topping. Press remaining crumbs into the bottom of the prepared baking pan with a spatula or your fingers to make a smooth even layer. Bake 15 minutes.
Meanwhile, place thawed raspberries with syrup and orange juice into a small saucepan. Add cornstarch and confectioner's sugar. Heat, stirring constantly, until bubbles begin to form around the edge. Cook for 1 minute, continuing to stir until thickened. (If you do not want seeds, strain now.) Let cool for 10 minutes.
Whisk together flour, sugar, and cinnamon until evenly mixed. Cut in butter with a dinner fork until mixture is the texture of large crumbs. Remove 1 cup and reserve for topping. Press remaining crumbs into the bottom of the prepared baking pan with a spatula or your fingers to make a smooth even layer. Bake 15 minutes.
Meanwhile, place thawed raspberries with syrup and orange juice into a small saucepan. Add cornstarch and confectioner's sugar. Heat, stirring constantly, until bubbles begin to form around the edge. Cook for 1 minute, continuing to stir until thickened. (If you do not want seeds, strain now.) Let cool for 10 minutes.