Sophisticated Raspberry Crumble Bars that are sweet with a slight tart finish that everyone will enjoy. Gentle butter richness sets this tasty treat apart form all others. Enjoy as a brunch item with your as a dessert with a nice cup of coffee to keep the family conversation going down to the last bite.
Watch the video and follow the instructions below to have this sweet tart crumbling delight at your convenance. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Once these are ready you may want to set some aside for the Chef as these will not be around for very long. Thanks for visiting and see you again soon.
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In a medium bowl: add raspberries, cornstarch, sugar and lemon juice. Use a fork and mash the raspberries. Set aside until ready to use.
In a bowl: combine flour, oats, brown sugar, baking powder, salt and COLD butter.
Use a pastry cutter or your hand to mix until it begins to form coarse crumbs.
Place parchment paper with overhanging edges on the bottom of the 9″x 9″ pan (this will help when removing the crumble bar from the pan later). Grease the sides with cooking flour spray or butter.
Press ⅔ of the crumble mixture into the bottom of the pan (use a measuring cup to press down). Bake in the oven for 10 minutes.
Remove the pan from the oven. Spread and level out the raspberries filling on top of the crust.
Sprinkle the rest of the crumble mixture on top filling.
Return the pan to the oven and bake or 40 minutes or until the crumble is lightly golden brown.
Remove the pan and let cool completely for at least 2 hours, or chill in the refrigerator overnight. For best results, let the bar firm up before cutting. Remove the bar from the pan. Cut into 9 pieces.
Serve & enjoy!
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Raspberry Crumble Bars
Ingredients
Raspberry Filling
- 12 oz fresh raspberries cleaned & rinsed
- ½ cup granulated sugar
- 2 tbsp lemon juice
- 2 tbsp cornstarch
Crumble Layer
- 1 cup rolled oats or quick oats
- 1 cup light brown sugar
- ¾ cup all-purpose flour
- ½ cup cold unsalted butter cut into cubes
- 1 tsp baking powder
- ½ tsp salt
Instructions
Raspberry Filling
- In a medium bowl: add raspberries, cornstarch, sugar and lemon juice. Use a fork and mash the raspberries. Set aside until ready to use.
Crumble Layer
- In a bowl: combine flour, oats, brown sugar, baking powder, salt and COLD butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs.
Bake
- Preheat the oven to 350°F. Place parchment paper with overhanging edges on the bottom of the 9"x 9" pan (this will help when removing the crumble bar from the pan later). Grease the sides with cooking flour spray or butter.
- Press ⅔ of the crumble mixture into the bottom of the pan (use a measuring cup to press down). Bake in the oven for 10 minutes.
- Remove the pan from the oven. Spread and level out the raspberries filling on top of the crust. Sprinkle the rest of the crumble mixture on top filling. Return the pan to the oven and bake or 40 minutes or until the crumble is lightly golden brown.
- Remove the pan and let cool completely for at least 2 hours, or chill in the refrigerator overnight. For best results, let the bar firm up before cutting. Remove the bar from the pan. Cut into 9 pieces.
Serve & enjoy!
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