Jammy Raspberry Crumble Bars
Ingredients
Scale
- 1 1/2 cups (210 g) all-purpose flour
- 1 cup (80 g) rolled oats
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup (168 g) unsalted butter, melted
- 1/2 cup (100 g) light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 tsp (4 g) vanilla extract
- 2 1/2 cups (425 g) fresh raspberries
- 3/4 cup (150 g) granulated sugar
- 1/8 tsp salt
- 3 Tbsp (24 g) cornstarch
- 1 tsp fresh lemon juice
Instructions
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
- 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 (220 g) of dough for topping (chill until ready to use). Press remaining dough evenly into bottom of prepared baking pan.
- for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
- 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
- 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.
Find it online: https://thecookingjournal.com/raspberry-crumble-bars-recipe/