I've grown fond of fresh berries and fruits in the summer and love the tart flavor and brightness of raspberries. Using this Martha Stewart recipe, I made raspberry crumb bars and loved the results. Since I wanted to bake the bars in a 13 x 9 inch pan, I doubled the base recipe so that the bars would be thicker. After the bars cooled, I cut out 24 squares and all but dived into the raspberry goodness. Once it was time to break the fast, my folks and I delighted in these light, gooey and sweet crumbly cake-like bars.