Comments on: Red Currant Crumb Bars http://katieatthekitchendoor.com/2013/07/14/red-currant-crumb-bars/ Globally-inspired, seasonal recipes Thu, 16 Jul 2020 04:15:01 +0000 hourly 1 https://wordpress.org/?v=5.6.2 By: Adele Spegman http://katieatthekitchendoor.com/2013/07/14/red-currant-crumb-bars/#comment-121259 Thu, 16 Jul 2020 04:15:01 +0000 http://katieatthekitchendoor.com/?p=4517#comment-121259 thanks for delightful recipe. I used a mix of red, champagne (white) and black currents. Wonderfully tasty, perfect pandemic treat. Adele

]]> By: Ligi http://katieatthekitchendoor.com/2013/07/14/red-currant-crumb-bars/#comment-111793 Thu, 08 Aug 2019 13:34:33 +0000 http://katieatthekitchendoor.com/?p=4517#comment-111793 In reply to katieatthekitchendoor.

Will let you know! Thanks for getting back to me so promptly

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2013/07/14/red-currant-crumb-bars/#comment-111787 Thu, 08 Aug 2019 10:50:34 +0000 http://katieatthekitchendoor.com/?p=4517#comment-111787 In reply to sdowkes.

I always make these with whole currants and don’t worry at all about the seeds! They have never bothered me. For this recipe, you really want the texture of the whole currants and there’s no way I know of to seed currants without straining them and turning them into juice.

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2013/07/14/red-currant-crumb-bars/#comment-111785 Thu, 08 Aug 2019 10:48:34 +0000 http://katieatthekitchendoor.com/?p=4517#comment-111785 In reply to Ligi.

Hi Ligi –

Yes, absolutely! When I pick our currants I freeze 80% of them and bake with them throughout the year. I use them exactly the same as I would fresh currants. Hope this turns out well for you!

Katie

]]> By: Ligi http://katieatthekitchendoor.com/2013/07/14/red-currant-crumb-bars/#comment-111727 Tue, 06 Aug 2019 23:08:34 +0000 http://katieatthekitchendoor.com/?p=4517#comment-111727 Just wondering if you could use frozen red current as that is the only way I can buy it here

]]> By: Ligi http://katieatthekitchendoor.com/2013/07/14/red-currant-crumb-bars/#comment-111655 Mon, 05 Aug 2019 00:20:58 +0000 http://katieatthekitchendoor.com/?p=4517#comment-111655 Hi Katie, I grew up (in Germany )with red and black current. Now living in Australia Ican onlygethold of frozen redand black current. Do you think I could use frozen ones for your recipe. It sounds so delicious

]]> By: sdowkes http://katieatthekitchendoor.com/2013/07/14/red-currant-crumb-bars/#comment-111459 Tue, 30 Jul 2019 22:59:18 +0000 http://katieatthekitchendoor.com/?p=4517#comment-111459 What happens to the seeds? In jelly, they get strained out but I don’t see any mention of them here. I’m going to use my currants for the first time this year! I’ve never used currants before.

]]> By: Maryann Kowalsky http://katieatthekitchendoor.com/2013/07/14/red-currant-crumb-bars/#comment-110849 Tue, 16 Jul 2019 12:05:58 +0000 http://katieatthekitchendoor.com/?p=4517#comment-110849 Thanks for you recipe. We have two bushes of currants and this recipe is a delicious way of using the fruit. I also put some red currents into a halved peach added some brown sugar and on the grill it went. I added a little whipped cream and come up with a fast summer dessert. Enjoy the new apartment. We just relocated our son and I was happy he had someone else do the cleaning this time.

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2013/07/14/red-currant-crumb-bars/#comment-77285 Sun, 22 Jul 2018 13:33:01 +0000 http://katieatthekitchendoor.com/?p=4517#comment-77285 In reply to Alison.

Hi Alison – Currants never get sweet, they are a super sour fruit! You’ll know they’re ripe when they are juicy, plump, and bright red (if it’s a red variety). Mine always ripen around this week. I hope you enjoy them this year!

]]> By: Alison http://katieatthekitchendoor.com/2013/07/14/red-currant-crumb-bars/#comment-76751 Wed, 18 Jul 2018 03:20:25 +0000 http://katieatthekitchendoor.com/?p=4517#comment-76751 In reply to katieatthekitchendoor.

Hi Katie, I hate to say that I did not pick my currants last year because I did not know what to do with them other than make jam but I already have raspberry, cherry, and apple jam up to my ears so I really did not want to make more. I cannot wait to make this recipe but I’m wondering how you know when they are ripe for the year because mine still taste very sour but I thought harvest was mid July?

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2013/07/14/red-currant-crumb-bars/#comment-75426 Fri, 06 Jul 2018 15:54:13 +0000 http://katieatthekitchendoor.com/?p=4517#comment-75426 In reply to Marie Higgins.

Hi Marie – Is there one ingredient in particular you are wondering about? Each one will have a different weight measure. For ingredients like flour and sugar, a quick google search should yield the conversion from cups into weight. I’m not sure for the currants, and I don’t have any on hand to weigh out, but my best guess would be that each cup would weigh about 4 oz.

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2013/07/14/red-currant-crumb-bars/#comment-75424 Fri, 06 Jul 2018 15:50:59 +0000 http://katieatthekitchendoor.com/?p=4517#comment-75424 In reply to Olga.

Hi Olga – I’m so glad you enjoyed them! My red currants are almost ripe for this year… meaning more of these bars on the horizon for me, too :-)

]]> By: Olga http://katieatthekitchendoor.com/2013/07/14/red-currant-crumb-bars/#comment-75132 Wed, 04 Jul 2018 06:13:48 +0000 http://katieatthekitchendoor.com/?p=4517#comment-75132 Made this over the weekend and they turned out great! Great way to use red currants! Thank you for sharing this recipe, this will definitely be a summer treat for us every summer!

]]> By: Marie Higgins http://katieatthekitchendoor.com/2013/07/14/red-currant-crumb-bars/#comment-75052 Tue, 03 Jul 2018 12:25:32 +0000 http://katieatthekitchendoor.com/?p=4517#comment-75052 I presume this is an American recipe? Please can you translate 1 cup into weight for an amateur English cook. Thank you.

]]> By: Lesley Adams http://katieatthekitchendoor.com/2013/07/14/red-currant-crumb-bars/#comment-74750 Sat, 30 Jun 2018 23:16:49 +0000 http://katieatthekitchendoor.com/?p=4517#comment-74750 This is fantastic. I double the recipe in a large pyrex pan and used a food processor to prep the dough. Everyone loved it.

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