Description
These Sweet Raspberry Crumble Delight Bars feature a buttery, crumbly crust layered with a tangy raspberry filling. Perfect for sharing or enjoying as a sweet snack, they are a delightful tribute to cherished family memories.
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 your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal later.
- In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 cup of rolled oats, 1/4 teaspoon of baking soda, 1/4 teaspoon of salt, and 1/4 teaspoon of cinnamon until well combined.
- In a large bowl, whisk together 3/4 cup of melted unsalted butter, 1/2 cup of light brown sugar, 1/4 cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth.
- Add the dry ingredients to the wet mixture, folding them gently until fully incorporated.
- Set aside 3/4 cup of this dough for the topping, and chill it in the refrigerator until ready to use. Press the remaining dough evenly into the bottom of the prepared baking pan.
- Bake the crust for 14 to 16 minutes, or until it’s lightly golden and set.
- While the crust cools, prepare the raspberry filling. In a heavy saucepan over medium-high heat, combine 2 1/2 cups of fresh raspberries, 3/4 cup of granulated sugar, 1/8 teaspoon of salt, 3 tablespoons of cornstarch, and 1 teaspoon of fresh lemon juice. Stir gently.
- Bring the mixture to a boil while pressing down on the raspberries to release their juices, about 3 to 4 minutes. Once boiling, reduce the heat to low and let it simmer for another 1 to 2 minutes until the filling thickens.
- Remove the filling from the heat and allow it to cool for 10 minutes.
- Spoon the raspberry filling evenly over the cooled crust. Crumble the reserved dough over the filling.
- Bake for an additional 40 to 42 minutes, or until the topping is golden brown and the filling is slightly bubbly.
- Once baked, let the bars cool completely in the pan on a wire rack. For easier cutting, chill the bars in the freezer for about 15 minutes before lifting them out using the parchment overhang.
- Transfer to a cutting board and slice into squares with a sharp knife.
- Prep Time: 30 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
Keywords: Allow the crust to cool before adding the filling to prevent sogginess. Use high-quality ingredients for the best flavor, and measure accurately for the right texture.