Jammy Raspberry Crumble Bars
These Jammy Raspberry Crumble Bars are buttery, jammy and delightful! Layers of sweet-tart raspberry filling and buttery crumble top an oat-based crust to give this snack bar an oatmeal cookie-like feeling. Scoops of ice cream are a natural accompaniment to this every-day snack!
Start this recipe by making the crust and the crumble. For the crust, whisk together the flour, oats, baking soda, salt and cinnamon. In another bowl, whisk the melted butter, brown sugar, granulated sugar and vanilla until combined. Add the dry ingredients and fold them together until completely incorporated. Set aside 3/4 of a cup of dough for the topping in the fridge.
Press the remaining dough into a baking pan and bake until it is lightly golden and set. Cool on a wire rack for 15 minutes.
For the filling, combine fresh or frozen raspberries (no need to thaw them), sugar, cornstarch, salt and lemon juice in a heavy pan and bring to a boil over medium-high heat. Press firmly on the berries to release their juices and boil for about 3-4 minutes. Reduce heat and continue to simmer until the filling is thickened, about 2 more minuted. Cool off filling for about 10 minutes, then spoon it over the cooled crust. Crumble the reserved dough over the raspberry filling.
Bake the bars for about 40 more minutes or until the topping is golden and the filling is bubbling. Cool completely and then, just before cutting, chill them in the freezer for 15 minutes. This will allow very clean slices if the bars are firm.
Like most desserts, a dollop of ice cream adds tremendously! Enjoy!
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Jammy Raspberry Crumble Bars
Makes: 16 bars
Prep Time: 30 minutes
Bake Time: 55 minutes
Total Time: 1 hour & 25 minutes
Ingredients
Crust & Crumble:
- 1 & 1/2 cups (210 g) all-purpose flour
- 1 cup rolled oats
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup unsalted butter, melted
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Filling:
- 2 & 1/2 cups (425 g) fresh raspberries
- 3/4 cup granulated sugar
- 1/8 tsp salt
- 3 tbsp cornstarch
- 1 tsp fresh lemon juice
Instructions
Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
Make Crust and Crumble:
Whisk together flour, oats, baking soda, salt, and cinnamon in a medium bowl. Whisk together melted butter, brown sugar, granulated sugar, and vanilla in a large bowl until combined. Add dry ingredients and fold in until incorporated.
Set aside 3/4 cup of dough for topping (chill until ready to use). Press remaining dough evenly into bottom of prepared baking pan. Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
Make Filling:
Combine raspberries, sugar, salt, cornstarch, and lemon juice in a heavy saucepan over medium-high heat. Bring to a boil, pressing firmly on berries to release juices, about 3 to 4 minutes. Reduce heat to low and simmer for 1 to 2 minutes, until filling is thickened and coats the back of a spoon. Remove pan from the heat and cool filling for 10 minutes.
Spoon raspberry filling over cooled crust and crumble reserved dough over filling.
Bake bars for another 40 to 42 minutes, or until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.
Store crumb bars in an airtight container in the refrigerator up to 3 days. Bring to room temperature before serving.
Recipe by Tutti Dolci
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